ServSafe Manager Exam 2024 Already Verified A+
Handling Food Allergies - When taking orders from customers with food allergy concerns, **describe each menu item**,
including any "secret" ingredients.
Manual Dishwashing - The water temperature for manual dishwashing should be at least **110°F...
- When taking orders from customers with food allergy concerns, **describe each menu item**,
including any "secret" ingredients.
Manual Dishwashing
- The water temperature for manual dishwashing should be at least **110°F**.
Food Storage
- After receiving a dry food delivery, a correct practice is to **store food away from the wall**.
Illness and Food Handling
- Any food handled by a food handler who is restricted or excluded due to illness must be **thrown
out**.
Use of Gloves
- Single-use gloves are **not required when washing products**.
- To make gloves easier to put on, **select the right size gloves**.
- Food handlers must **wash hands after leaving and returning to the prep area**.
Serving Procedures
- Food handlers should **not re-serve uneaten bread**.
FDA's ALERT Tool
- In the FDA’s ALERT tool, the "L" stands for **Look**.
Cooking Temperatures
- The minimum internal cooking temperature for chicken breasts is **165°F (74°C) for 15 seconds**.
, - For a veal chop, the minimum internal cooking temperature is **135°F (57°C)**.
Temperature Monitoring
- Food temperature should be taken in **two different locations** because temperature can vary within
the food.
Risk Factors for Children
- Preschool-aged children are at risk for foodborne illness because **their immune systems are not
strong**.
Chemical Sanitizers
- To ensure the chemical sanitizer on food prep surfaces is effective, staff should **use a test kit to
check the sanitizer’s concentration when mixing**.
Glass Thermometers
- Glass thermometers can be used **when enclosed in a shatter-proof casing**.
Food Service Timing
- A tuna salad that is removed from the cooler at 9 AM and put out for a buffet at 11 AM must be served
or discarded by **3 PM**.
Preventing Foodborne Illness
- To prevent seafood toxins from causing foodborne illness, practice **purchasing food from approved,
reputable suppliers**.
- After clearing a table, servers should **wash their hands**.
- Food handlers must **wear single-use gloves** when handling ready-to-eat food.
HACCP
- The first step in developing a HACCP plan is to **conduct a hazard analysis**.
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