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
An employee has an open, infected cut on their hand. The manager should:
Answer: Cover it with a bandage and a single-use glove
An infected wound must be covered with a clean bandage and a single-use glove before handling food.
What must a manager do before reopening after a sewage backup in the kitchen?
Answer: Close the area, clean, and get regulatory approval
Imminent health hazards like sewage backups require closing and regulatory clearance before reopening.
Which record helps a manager prove TCS food was cooled correctly?
Answer: Time and temperature logs
Time and temperature logs document that cooling met required parameters.
A manager's role in active managerial control is to:
Answer: Proactively address risk factors for foodborne illness
Active managerial control means proactively controlling foodborne illness risk factors.
How often should food handlers wash their hands, per management policy?
Answer: Before tasks and after any contamination
Hands must be washed before food tasks and after any activity that could contaminate them.
What should a manager do with food during a power outage affecting refrigeration?
Answer: Monitor temperatures and discard unsafe TCS food
Managers must monitor temperatures and discard TCS food that exceeds safe limits.
A manager reviewing pest control should ensure:
Answer: A licensed pest control operator services the facility
A licensed pest control operator (PCO) should handle pest management safely.