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
What is the most effective way for a manager to verify that handwashing is being done correctly?
Answer: Observe employees and monitor the practice
Active monitoring and observation is the most effective way to verify proper handwashing.
Cold TCS food should be discarded after how many hours if held without temperature control?
Answer: 6 hours
Cold TCS food held without temperature control must be discarded after 6 hours, starting at 41°F.
What document must a manager keep to show shellfish were received from an approved source?
Answer: Shellstock identification tags
Shellstock tags must be kept on file for 90 days from the date the last shellfish was used.
A manager finds chemical sanitizer concentration is too high. What is the risk?
Answer: It can leave toxic residue on surfaces
Sanitizer that is too concentrated can be toxic and leave unsafe residue on food-contact surfaces.
What is the correct method to cool a large pot of hot soup safely?
Answer: Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 more hours
TCS food must cool from 135°F to 70°F within 2 hours and from 70°F to 41°F within the next 4 hours.
Which pest-control responsibility falls on the manager?
Answer: Working with a licensed Pest Control Operator and keeping the facility clean
Managers should partner with a licensed PCO and maintain sanitation to prevent pests.
A manager must train staff on the Big 8 (now Big 9) major food allergens. Which is included?
Answer: Sesame
Sesame was added as the 9th major allergen in the U.S.