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SERV Safe Manager Exam Questions with Solution
1. what should you do when taking a food order from customers who have concerns about food allergies:
Describe each menu item to the customer who ask, including any "secret" ingredients
2. What temperature should the water be for manual dishwashing? Must be at least 110 F
3. A food handler just finished storing a dry food delivery, which step was done correctly?: Stored food away from
the wall
4. 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?: Throw it out
5. Single use gloves are not required when: Washing product
6. What should a food handler do to make gloves easier to put on?: Select the right size gloves
7. What should food handlers do after leaving and returning to the prep area?: Wash hands
8. What rule for serving bread should food handlers practice?: Do not re-serve uneaten bread
9. What does the L stand for in the FDA'S ALERT tool?: Look
10. What is the minimum internal cooking temp for chicken breasts?: 165°F (74 °C) for 15 seconds
11. What factors influence the effectiveness of a chemical sanitizer?: Concen- tration,temperature,contact time, pH
and water hardness.
12. Ready to eat TCS foods prepped in house must be date marked if it is held for more than how many hours?:
24 Hours
