Exam (elaborations)
SERVSAFE MANAGER EXAM QUESTIONS AND ANSWERS
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SERVSAFE MANAGER EXAM QUESTIONS AND ANSWERS
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SERVSAFE MANAGER EXAMQUESTIONS AND ANSWERS
What should you do when taking a food order from customers who have concerns about
food allergies - Answer-Describe each menu item to the customer who ask, including
any "secret" ingredients
What temperature should the water be for manual dishwashing? - Answer-Must be at
least 110 F
A food handler just finished storing a dry food delivery, which step was done correctly? -
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? - Answer-Throw it out
Single use gloves are not required when - Answer-Washing product
What should a food handler do to make gloves easier to put on? - Answer-Select the
right size gloves
What should food handlers do after leaving and returning to the prep area? - Answer-
Wash hands
What rule for serving bread should food handlers practice? - Answer-Do not re-serve
uneaten bread
What does the L stand for in the FDA'S ALERT tool? - Answer-Look
What is the minimum internal cooking temp for chicken breasts? - Answer-165°F (74
°C) for 15 seconds
What factors influence the effectiveness of a chemical sanitizer? - 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? - Answer-24 Hours
What is the minimum internal cooking temperature for a veal chop? - Answer-135°F(57
°C)
Why should food temperature be taken in 2 different locations? - Answer-Temperature
may vary in the food
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