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ServSafe Manager Exam (80 Questions) and Verified Answers 100% Correct
1. what should you do when taking a food order from customers who have concerns
about food allergies: Describe each menu item to the customer who ask, including any
"secret" ingredients
2. What temperature should the water be for manual dishwashing?: Must be at least 110 F
3. A food handler just finished storing a dry food delivery, which step was done correctly?:
Stored food away from the wall
4. 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?: Throw it out
5. Single use gloves are not required when: Washing product
6. What should a food handler do to make gloves easier to put on?: Select the right size
gloves
7. What should food handlers do after leaving and returning to the prep area?:
Wash hands
8. What rule for serving bread should food handlers practice?: Do not re-serve uneaten
bread
9. What does the L stand for in the FDA'S ALERT tool?: Look
10. What is the minimum internal cooking temp for chicken breasts?: 165°F (74 °C) for
15 seconds
11. What factors influence the effectiveness of a chemical sanitizer?: Concen-
tration,temperature,contact time, pH and water hardness.
12. Ready to eat TCS foods prepped in house must be date marked if it is held for more
than how many hours?: 24 Hours
