Management Flashcards
7 cards from real SERVSAFE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Management flashcards as text
What is the maximum amount of time TCS food can be in the temperature danger zone before it must be discarded?
Answer: 4 hours
TCS food held in the danger zone for a cumulative 4 hours must be discarded.
A manager establishes a corrective action plan. This is a key part of:
Answer: A HACCP system
Corrective actions are a required component of a HACCP plan.
Which is a critical control point a manager would monitor?
Answer: Cooking temperature of poultry
Cooking temperature is a critical control point where hazards can be controlled.
How should a manager handle a customer who reports a foodborne illness?
Answer: Gather information and notify the regulatory authority if needed
Managers should document the complaint and report suspected outbreaks to authorities.
What is the purpose of a master cleaning schedule?
Answer: To list what, when, and how items are cleaned
A master cleaning schedule details cleaning tasks, timing, and methods.
A manager should verify that food thermometers are:
Answer: Calibrated regularly for accuracy
Thermometers must be calibrated regularly to ensure accurate readings.
When training staff, the most effective method for retention is:
Answer: Hands-on demonstration and practice
Hands-on training improves understanding and long-term retention.