STUDY GUIDE 1 ServSafe Manager
exam question and answers
accurately defined latest update
A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour.
How much time is left to cool the chili to 41°F (5 °C)? - Answer 5 Hours
How should an item that has been recalled by its manufacturer be
stored in an operation? - Answer Separately from food that will be
served
What symptom can indicate a customer is having an allergic reaction? -
Answer Wheezing or shortness of breath
When must a food handler change gloves? - Answer As soon as they
become dirty or torn
Where should a food handler wash his or her hands after prepping
food? - Answer Designated sink for handwashing
,STUDY GUIDE 1 ServSafe Manager
exam question and answers
accurately defined latest update
A food handler has just finished storing a dry food order? Which step
was done correctly? - Answer Stored food away from the wall
Which is an example of physical contamination? - Answer Bones in Fish
What temperature must stuffed lobster be cooked to? - Answer 165 °F
(74 °C) for 15 seconds
What should a server do after clearing a table? - Answer Wash Hands
What does the L stand for in the FDA's A.L.E.R.T. tool? - Answer Look
A local nursing home has a yearly barbecue for its residents. Which
food item should not be served? - Answer Rare Hamburgers
The temperature of clam chowder is checked during holding. According
to the operation's policy, the chowder must be thrown out. What
, STUDY GUIDE 1 ServSafe Manager
exam question and answers
accurately defined latest update
HACCP principle is being practiced by throwing out the soup? - Answer
Corrective Action
When should a food handler with a sore throat and fever be excluded
from the operation? - Answer When the customers served are primarily
a high-risk population
What rule for serving condiments should be practiced? - Answer Serve
condiments in original containers
What must an operation do before packaging fresh juice on-site for
later sale? - Answer Obtain a variance
Which organization includes inspecting food as one of its primary
responsibilities? - Answer U.S. Department of Agriculture
exam question and answers
accurately defined latest update
A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour.
How much time is left to cool the chili to 41°F (5 °C)? - Answer 5 Hours
How should an item that has been recalled by its manufacturer be
stored in an operation? - Answer Separately from food that will be
served
What symptom can indicate a customer is having an allergic reaction? -
Answer Wheezing or shortness of breath
When must a food handler change gloves? - Answer As soon as they
become dirty or torn
Where should a food handler wash his or her hands after prepping
food? - Answer Designated sink for handwashing
,STUDY GUIDE 1 ServSafe Manager
exam question and answers
accurately defined latest update
A food handler has just finished storing a dry food order? Which step
was done correctly? - Answer Stored food away from the wall
Which is an example of physical contamination? - Answer Bones in Fish
What temperature must stuffed lobster be cooked to? - Answer 165 °F
(74 °C) for 15 seconds
What should a server do after clearing a table? - Answer Wash Hands
What does the L stand for in the FDA's A.L.E.R.T. tool? - Answer Look
A local nursing home has a yearly barbecue for its residents. Which
food item should not be served? - Answer Rare Hamburgers
The temperature of clam chowder is checked during holding. According
to the operation's policy, the chowder must be thrown out. What
, STUDY GUIDE 1 ServSafe Manager
exam question and answers
accurately defined latest update
HACCP principle is being practiced by throwing out the soup? - Answer
Corrective Action
When should a food handler with a sore throat and fever be excluded
from the operation? - Answer When the customers served are primarily
a high-risk population
What rule for serving condiments should be practiced? - Answer Serve
condiments in original containers
What must an operation do before packaging fresh juice on-site for
later sale? - Answer Obtain a variance
Which organization includes inspecting food as one of its primary
responsibilities? - Answer U.S. Department of Agriculture
