1what 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
2ServSafe Manager 9th Edition
Manager Practice Test 80 questions
3What temperature should the water be for manual dishwashing?
at least 110 F
4A food handler just finished storing a dry food delivery, which step was done correctly?
Stored food away from the wall
5What 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
6Single use gloves are not required when
Washing product
7What should a food handler do to make gloves easier to put on?
Select the right size gloves
8What should food handlers do after leaving and returning to the prep area?
Wash hands
9What rule for serving bread should food handlers practice?
Do not re-serve uneaten bread
10What does the L stand for in the FDA'S ALERT tool?
Look
11What is the minimum internal cooking temp for chicken breasts? and for what length of time
165°F (74 °C) for 15 seconds
12What 5 factors influence the effectiveness of a chemical sanitizer?
Concentration,
temperature,
contact time,
pH and
water hardness.
13Ready to eat TCS foods prepped in house must be date marked if it is held for more than how many hours?
24 Hours
14What is the minimum internal cooking temperature for a veal chop?
135°F (57 °C)
15Why should food temperature be taken in 2 different locations?
Temperature may vary in the food
16What causes Preschool age children to be at risk for foodborne illness?
Their immune systems are not strong
17How should staff make sure the chemical sanitizer being used on a food prep surface is at the correct strength?
Use a test kit to check the sanitizers concentration when mixing it
18When can a glass thermometers be used?
When enclosed in a shatter proof casing
19A 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?
3 pm
20What practice should be used to prevent seafood toxins from causing foodborne illness?
Purchasing food from approved , reputable suppliers
21What should a server do after clearing a table?
Wash hands
22What must food handlers do when handling ready to eat food?
Wear single use gloves
23What is the first step in developing a HACCP plan?
Conduct a hazard analysis
24A 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?
5 Hours
25Nursing home staff are creating a new menu for a breakfast item for residents and their family members. What item is not safe to serve?
Soft boiled eggs
26What practice is useful for preventing Norovirus from causing foodborne illness?
Correct handwashing
27What condition promotes the growth of bacteria?
Food held between 70 degrees F and 125 degrees F
28What is the purpose of hand antiseptic?
Lower the number of pathogens on the skin
29A 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?
30When can a food handler diagnosed with jaundice return to work?
When approved by the regulatory authority
31Parasites are commonly associated with what food?
Wild game
32When should a food handler with a sore throat and fever be excluded from the operation?
When the customers served are primarily a high-risk population
33Which organization includes inspecting food as one of its primary responsibilities?
U.S. Department of Agriculture
34What must an operation do before packaging fresh juice on-site for later sale?
Obtain a variance
35Which item is a potential physical contaminant?
Jewelry
36What strategy can prevent cross-contamination?
Buy food that does not require prepping