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ServSafe Manager Exam (35 Questions and Answers) 2024-2025.
Typology: Exams
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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?
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:
When can a food handler diagnosed with jaundice return to work? - Answer: When approved by the regulatory authority Parasites are commonly associated with what food? - Answer: Wild game 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 Which organization includes inspecting food as one of its primary responsibilities? - Answer: U.S. Department of Agriculture What must an operation do before packaging fresh juice on-site for later sale? - Answer: Obtain a variance Which item is a potential physical contaminant? - Answer: Jewelry What strategy can prevent cross-contamination? - Answer: Buy food that does not require prepping
