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Manager 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 Manager flashcards as text

  1. A manager observes an employee with a sore throat and fever. What is the correct action?

    Answer: Restrict the employee from working with exposed food

    An employee with a sore throat and fever must be restricted from working with or around exposed food.

  2. What is the minimum internal cooking temperature for poultry held for 15 seconds?

    Answer: 165°F (74°C)

    Poultry must reach an internal temperature of 165°F (74°C) for 15 seconds.

  3. How often should a manager ensure that food-contact surfaces in constant use are cleaned and sanitized?

    Answer: Every 4 hours

    Food-contact surfaces in constant use must be cleaned and sanitized at least every 4 hours.

  4. A manager is setting up a three-compartment sink. What is the correct order of compartments?

    Answer: Wash, rinse, sanitize

    The correct order is wash, rinse, then sanitize, followed by air drying.

  5. What is the maximum receiving temperature for cold TCS food that should be rejected if exceeded?

    Answer: 41°F (5°C)

    Cold TCS food should be received at 41°F (5°C) or lower, and rejected if warmer.

  6. When training staff, a manager explains the danger zone. What temperature range is it?

    Answer: 41°F to 135°F

    The temperature danger zone is 41°F to 135°F (5°C to 57°C).

  7. A health inspector arrives unannounced. What should the manager do first?

    Answer: Verify their identification and credentials

    The manager should verify the inspector's identification before allowing access.