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SERV Safe Manager Exam 2024 Questions with Solutions
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SERV Safe Manager Exam 2024
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SERV Safe Manager Exam 2024what 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? - answerThrow 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? - answer165°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? - answer24 Hours
What is the minimum internal cooking temperature for a veal chop? - answer135°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 thermometer 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? - answer3 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? - answer5 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 help 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
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