ServSafe Manager Exam80 Questions

ServSafe Manager Exam(80 Questions)
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
What temperature should the water be for manual dishwashing? - Must be at least 110
F
A food handler just finished storing a dry food delivery, which step was done correctly? -
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? - Throw it out
Single use gloves are not required when - Washing product
What should a food handler do to make gloves easier to put on? - Select the right size
gloves
What should food handlers do after leaving and returning

[Handle-ze]

Questions are incomplete....6 inches off floor in cool dry area away from sunlight 50-70 degrees

[MichaelSmith-fini]

I'm pretty sure the minimum internal temperature for a veal chop is 145 just like any other chop