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SERVSAFE MANAGER EXA M(80
QUESTIONS) AND ANSWERS WITH
COMPLETE SOLUTION
Question : what should you do when taking a food order
from customers who have concerns about food allergies
Correct answer: Describe each menu item to the customer
who ask, including any "secret" ingredients
Question : What temperature should the water be for
manual dishwashing?
Correct answer: Must be at least 110 F
Question : A food handler just finished storing a dry food
delivery, which step was done correctly?
Correct answer: Stored food away from the wall
Question : 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?
Correct answer: Throw it out
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Question : Single use gloves are not required when
Correct answer: Washing product
Question : What should a food handler do to make gloves
easier to put on?
Correct answer: Select the right size gloves
Question : What should food handlers do after leaving
and returning to the prep area?
Correct answer: Wash hands
Question : What rule for serving bread should food
handlers practice?
Correct answer: Do not re-serve uneaten bread
Question : What does the L stand for in the FDA'S
ALERT tool?
Correct answer: Look
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Question : What is the minimum internal cooking temp
for chicken breasts?
Correct answer: 165°F (74 °C) for 15 seconds
Question : What factors influence the effectiveness of a
chemical sanitizer?
Correct answer: Concentration,temperature,contact time,
pH and water hardness.
Question : Ready to eat TCS foods prepped in house must
be date marked if it is held for more than how many hours?
Correct answer: 24 Hours
Question : What is the minimum internal cooking
temperature for a veal chop?
Correct answer: 135°F(57 °C)
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Question : Why should food temperature be taken in 2
different locations?
Correct answer: Temperature may vary in the food
Question : What causes Preschool age children to be at
risk for foodborne illness?
Correct answer: Their immune systems are not strong
Question : How should staff make sure the chemical
sanitizer being used on a food prep surface is at the correct strength?
Correct answer: Use a test kit to check the sanitizers
concentration when mixing it
Question : When can a glass thermometers be used?
Correct answer: When enclosed in a shatter proof casing
Question : 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?