ServSafe Manager Exam 2024 Questions and Answers | 100% Pass
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Course
ServSafe
Institution
ServSafe
ServSafe Manager Exam 2024 Questions
and Answers | 100% Pass
what should you do when taking a food order from customers who have concerns about
food allergies - Answer️️ -Describe each menu item to the customer who ask,
including any "secret" ingredients
What temperature should the water b...
illness? - Answer✔️✔️-Purchasing food from approved , reputable suppliers
What should a server do after clearing a table? - Answer✔️✔️-Wash hands
What must food handlers do when handling ready to eat food? - Answer✔️✔️-Wear
single use gloves
What is the first step in developing a HACCP plan? - 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? - 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? - Answer✔️✔️-Soft boiled eggs
What practice is useful for preventing Norovirus from causing foodborne illness? -
Answer✔️✔️-Correct handwashing
What condition promotes the growth of bacteria? - Answer✔️✔️-FoOd helb between 70
degrees F and 125 degrees F
What is the purpose of hand antiseptic? - Answer✔️✔️-Lower the number of pathogens
on the skin
A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The
shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10.
What is the use-by date for the seafood dish? - Answer✔️✔️-
3/16
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