Management > EXAM > ServSafe Manager Exam_80 Questions_And Answers With Complete Solution. (All)

ServSafe Manager Exam_80 Questions_And Answers With Complete Solution.

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ServSafe Manager Exam(80 Questions) 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 What temperature should the water be for manual dishwashing? - Must be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? - 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? - Throw it out Single use gloves are not required when - Washing product What should a food handler do to make gloves easier to put on? - Select the right size gloves What should food handlers do after leaving and returning to the prep area? - Wash hands What rule for serving bread should food handlers practice? - Do not re-serve uneaten bread What does the L stand for in the FDA'S ALERT tool? - Look What is the minimum internal cooking temp for chicken breasts? - 165°F (74 °C) for 15 seconds What factors influence the effectiveness of a chemical sanitizer? - 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? - 24 Hours What is the minimum internal cooking temperature for a veal chop? - 135°F(57 °C) Why should food temperature be taken in 2 different locations? - Temperature may vary in the food What causes Preschool age children to be at risk for foodborne illness? - Their immune systems are not strong How should staff make sure the chemical sanitizer being used on a food prep surface is at the correct strength? - Use a test kit to check the sanitizers concentration when mixing it [Show More]

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