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 manager wants to verify that the dishwasher is reaching the correct sanitizing temperature. What is the BEST tool to use?
Answer: Maximum registering thermometer or dishwasher test strips
A maximum registering thermometer or test strips accurately measure the peak temperature water reaches inside the dishwasher during the sanitizing cycle.
Which of the following is an example of a physical contaminant in food?
Answer: A metal shaving from a damaged can opener
A metal shaving is a physical contaminant — a foreign object that can cause injury when food is consumed.
In a food establishment, who is ultimately responsible for ensuring that food handlers follow safe food practices?
Answer: The food manager or person in charge (PIC)
The food manager or Person in Charge (PIC) is legally and operationally responsible for ensuring food safety practices are followed at all times.
A manager is training staff on proper handwashing. What is the minimum recommended time for scrubbing hands with soap?
Answer: 20 seconds
The FDA recommends scrubbing hands with soap for at least 20 seconds to effectively remove pathogens.
A delivery arrives with ground beef at 50°F (10°C). What should the manager do?
Answer: Reject the delivery because it exceeds the maximum receiving temperature
Ground beef must be received at 41°F (5°C) or below; a temperature of 50°F (10°C) indicates temperature abuse and the shipment must be rejected.
What is the purpose of a variance from the regulatory authority in food service?
Answer: To get permission to use a non-standard food process that requires special handling
A variance is an official modification that allows a food establishment to use a specialized food process — such as smoking or curing — that deviates from standard food codes.
A manager finds that a prep cook stored a container of raw pork above ready-to-eat lettuce in the walk-in cooler. Which food safety principle was violated?
Answer: Proper food storage order to prevent cross-contamination
Raw animal proteins must always be stored below ready-to-eat foods to prevent raw juices from dripping onto and contaminating them.