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ServSafe Manager Exam 2024 Actual Questions with Verified Answers, 100% Guarantee Pass
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ServSafe Manager Exam 2024 Actual Questions with Verified Answers, 100% Guarantee Pass
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ServSafe Manager Exam (1).pdf file:///C:/Users/HP/Desktop/SSSSSSS/ServSafe%20Manager%20ExSERVSAFE Manager Exam
1. what should you do when taking a food order from customers who have concerns
about food allergies
ANS Describe each menu item to the customer whoask, including any "secret" ingredients
2. What temperature should the water be for manual dishwashing?
ANS Must be atleast 110 F
3. A food handler just finished storing a dry food delivery, which step was donecorrectly?
ANS Stored food away from the wall
4. What should be done with food that has been handled by a food handler whohas been
restricted or excluded from the operation due to illness?
ANS Throw it out
5. Single use gloves are not required when
ANS Washing product
6. What should a food handler do to make gloves easier to put on?
ANS Select theright size gloves
7. What should food handlers do after leaving and returning to the preparea?
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ANS Wash hands
8. What rule for serving bread should food handlers practice?
ANS Do not re-serveuneaten bread
9. What does the L stand for in the FDA'S ALERT tool?
ANS Look
10. What is the minimum internal cooking temp for chicken breasts?
ANS 165°F(74 °C) for 15 seconds
11. What factors influence the effectiveness of a chemical sanitizer?
ANS Concen-tration,temperature,contact time, pH and water hardness.
12. Ready to eatTCS foods prepped in house must be date marked if it is heldfor more
than how many hours?
ANS 24 Hours
13. What is the minimum internal cooking temperature for a veal chop?
ANS -
135°F(57 °C)
14. Why should food temperature be taken in 2 different locations?
ANS Tempera-ture may vary in the food
15. What causes Preschool age children to be at risk for foodborne illness?
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ANS -
Their immune systems are not strong
16. How should staff make sure the chemical sanitizer being used on a foodprep surface
is at the correct strength?
ANS Use a test kit to check the sanitizers concentration when mixing it
17. When can a glass thermometers be used?
ANS When enclosed in a shatter proofcasing
18. A tuna salad removed from the cooler at 9 am and put out for a buffet at 11am. By what
time must the tuna salad be served or thrown out?
ANS 3 p,
19. What practice should be used to prevent seafood toxins from causingfoodborne
illness?
ANS Purchasing food from approved , reputable suppliers
20. What should a server do after clearing a table?
ANS Wash hands
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