Servsafe Manager Exam 2024 Questions And Answers Graded A+.
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ServSafe Manager
Institution
ServSafe Manager
Servsafe Manager Exam 2024 Questions And Answers Graded A+.
what should you do when taking a food order from customers who have concerns about food allergies - correct answer. Describe each menu item to the customer who ask, including any "secret" ingredients
What temperature shoul...
Servsafe Manager Exam 2024 Questions
And Answers Graded A+.
what should you do when taking a food order from customers who have concerns about
food allergies - correct answer. Describe each menu item to the customer who ask,
including any "secret" ingredients
What temperature should the water be for manual dishwashing? - correct answer.
Must be at least 110 F
A food handler just finished storing a dry food delivery, which step was done correctly? -
correct answer. Stored food away from the wall
What should be done with food that has been handled by a food handler who has been
restricted or excluded from the operation due to illness? - correct answer. Throw it out
Single use gloves are not required when - correct answer. Washing product
What should a food handler do to make gloves easier to put on? - correct answer.
Select the right size gloves
What should food handlers do after leaving and returning to the prep area? - correct
answer. Wash hands
What rule for serving bread should food handlers practice? - correct answer. Do not
re-serve uneaten bread
What does the L stand for in the FDA'S ALERT tool? - correct answer. Look
What is the minimum internal cooking temp for chicken breasts? - correct answer.
165°F (74 °C) for 15 seconds
What factors influence the effectiveness of a chemical sanitizer? - correct answer.
Concentration,temperature,contact time, pH and water hardness.
Ready to eat TCS foods prepped in house must be date marked if it is held for more
than how many hours? - correct answer. 24 Hours
, What is the minimum internal cooking temperature for a veal chop? - correct answer.
135°F(57 °C)
Why should food temperature be taken in 2 different locations? - correct answer.
Temperature may vary in the food
What causes Preschool age children to be at risk for foodborne illness? - correct
answer. Their immune systems are not strong
How should staff make sure the chemical sanitizer being used on a food prep surface is
at the correct strength? - correct answer. Use a test kit to check the sanitizers
concentration when mixing it
When can a glass thermometers be used? - correct answer. When enclosed in a
shatter proof casing
A tuna salad removed from the cooler at 9 am and put out for a buffet at 11 am. By what
time must the tuna salad be served or thrown out? - correct answer. 3 p,
What practice should be used to prevent seafood toxins from causing foodborne
illness? - correct answer. Purchasing food from approved , reputable suppliers
What should a server do after clearing a table? - correct answer. Wash hands
What must food handlers do when handling ready to eat food? - correct answer. Wear
single use gloves
What is the first step in developing a HACCP plan? - correct answer. Conduct a
hazard analysis
A Food handler has cooled a container of chili to 70 degree F in 1 hour. How much time
is left to cool the chili to 41? - correct answer. 5 Hours
Nursing home staff are creating a new menu for a breakfast item for residents and their
family members. What item is not safe to serve? - correct answer. Soft boiled eggs
What practice is useful for preventing Norovirus from causing foodborne illness? -
correct answer. Correct handwashing
What condition promotes the growth of bacteria? - correct answer. FoOd helb
between 70 degrees F and 125 degrees F
What is the purpose of hand antiseptic? - correct answer. Lower the number of
pathogens on the skin
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