Practice Test GeeksServSafe Food Safety Test Prep Practice Test
← All SERVSAFE Flashcard Decks

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

  1. Which of the five most common risk factors for foodborne illness must a manager control?

    Answer: Improper holding temperatures

    Improper holding temperatures is one of the CDC's five common risk factors.

  2. A manager should exclude a food handler diagnosed with which of the following from the operation?

    Answer: Hepatitis A

    Hepatitis A is a 'Big Six' pathogen requiring exclusion of the food handler.

  3. What is the manager's responsibility regarding allergen information?

    Answer: Ensure staff can identify allergens in menu items

    Managers must ensure staff can accurately communicate allergen content to guests.

  4. During receiving, a manager rejects a shipment of fish. The correct documentation step is to:

    Answer: Note the rejection on the delivery invoice

    Rejected items should be noted on the invoice for record-keeping and supplier follow-up.

  5. What is the safe minimum length of time for an effective handwash, per management standards?

    Answer: At least 20 seconds of scrubbing

    Effective handwashing requires scrubbing for at least 20 seconds.

  6. A manager implements a 'clean as you go' policy primarily to:

    Answer: Reduce cross-contamination and pest attraction

    Cleaning as you go reduces contamination risks and discourages pests.

  7. When must a manager retrain staff on food safety procedures?

    Answer: When procedures change or violations occur

    Retraining is needed when procedures change or when violations indicate a knowledge gap.