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SERV Safe Manager Exam (80 Questions) 100% Correct Answers 2024
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SERV Safe Manager Exam (80 Questions)
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SERV Safe Manager Exam (80Questions)
what should you do when taking a food order from customers who have concerns about
food allergies - answerDescribe each menu item to the customer who ask, including any
"secret" ingredients
What temperature should the water be for manual dishwashing? - answerMust be at
least 110 F
A food handler just finished storing a dry food delivery, which step was done correctly? -
answerStored 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 - answerWashing product
What should a food handler do to make gloves easier to put on? - answerSelect the
right size gloves
What should food handlers do after leaving and returning to the prep area? -
answerWash hands
What rule for serving bread should food handlers practice? - answerDo not re-serve
uneaten bread
What does the L stand for in the FDA'S ALERT tool? - answerLook
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? -
answerConcentration,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)
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