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SERVSAFE MANAGER EXAM 2024 QUESTIONS AND ANSWERS
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SERVSAFE MANAGER EXAM 2024 QUESTIONS AND ANSWERS
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SERVSAFE MANAGER EXAM 2024QUESTIONS AND ANSWERS
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? - Answer-
Wash hands
What rule for serving bread should food handlers practice? - Answer-Do not re-serve
uneaten bread
What does the L stand for in the FDA'S ALERT tool? - Answer-Look
What is the minimum internal cooking temp for chicken breasts? - Answer-165°F (74
°C) for 15 seconds
What factors influence the effectiveness of a chemical sanitizer? - Answer-
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? - Answer-24 Hours
What is the minimum internal cooking temperature for a veal chop? - Answer-135°F(57
°C)
Why should food temperature be taken in 2 different locations? - Answer-Temperature
may vary in the food
, What causes Preschool age children to be at risk for foodborne illness? - Answer-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? - Answer-Use a test kit to check the sanitizers concentration
when mixing it
When can a glass thermometers be used? - Answer-When enclosed in a shatter proof
casing
A tuna salad removed from the cooler at 9 am and put out for a buffet at 11 am. By what
time must the tuna salad be served or thrown out? - Answer-3 p,
What practice should be used to prevent seafood toxins from causing foodborne
illness? - Answer-Purchasing food from approved , reputable suppliers
What should a server do after clearing a table? - Answer-Wash hands
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
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