Management Test #1 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 Test #1 flashcards as text
A food manager notices a prep cook handling raw chicken and then immediately grabbing a bag of salad greens without washing hands. What is the MOST appropriate immediate action?
Answer: Stop the cook, have them wash hands, and discard the salad greens
The contaminated salad greens must be discarded and the cook must wash hands immediately to prevent cross-contamination.
Under a HACCP plan, which step involves identifying potential biological, chemical, or physical hazards in the flow of food?
Answer: Conduct a hazard analysis
A hazard analysis is the first HACCP principle, where managers identify all potential hazards associated with each step in the food preparation process.
A manager is developing a cleaning and sanitizing schedule. Which surface requires sanitizing in addition to cleaning?
Answer: A food-contact surface like a cutting board
Food-contact surfaces must be both cleaned and sanitized because they directly touch food and can transfer pathogens.
What does the 'first-in, first-out' (FIFO) inventory method help prevent?
Answer: Serving expired or spoiled food
FIFO ensures older stock is used before newer stock, reducing the risk of serving food that has exceeded its use-by date.
A food manager is conducting a routine temperature check and finds a roast beef at 125°F (52°C) in the hot-holding unit. What is the correct response?
Answer: Return the roast to the oven to reheat to 165°F (74°C) within 2 hours, then hot-hold at 135°F (57°C) or above
Food that drops below 135°F (57°C) in hot-holding must be reheated to 165°F (74°C) within 2 hours before being returned to hot-holding.
Which managerial responsibility BEST describes implementing policies, procedures, and employee behaviors that prevent foodborne illness?
Answer: Active managerial control
Active managerial control is the proactive approach food managers use to prevent, eliminate, or reduce foodborne illness risk factors.
A new food handler reports to work with a sore throat and a fever. What should the manager do?
Answer: Restrict them from working with food and refer them to a medical professional
A sore throat with fever can indicate a contagious illness, so the employee must be restricted from working with food and advised to seek medical attention.