ServSafe Manager Exam(30 Questions), Accurate answers provided. Rated A+.

Document Content and Description Below

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 t... emperature 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 [Show More]

Last updated: 10 months ago

Preview 1 out of 3 pages