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ServSafe Manager Exam(80 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?: Concentra-
tion,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
