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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. What is the first step a manager should take when developing a HACCP plan?

    Answer: Conduct a hazard analysis

    The first principle of HACCP is conducting a hazard analysis.

  2. A manager is notified of a foodborne illness outbreak linked to the restaurant. What should be done first?

    Answer: Contact the local regulatory authority

    The manager should contact the local regulatory authority and cooperate with the investigation.

  3. What is the proper water temperature for handwashing?

    Answer: At least 100°F (38°C)

    Handwashing water should be at least 100°F (38°C).

  4. How should a manager handle a delivery of cans that are severely dented along the seams?

    Answer: Reject the dented cans

    Cans with dents on the seams should be rejected because they may harbor pathogens.

  5. What is the minimum internal temperature for hot-holding TCS food?

    Answer: 135°F (57°C)

    Hot TCS food must be held at 135°F (57°C) or higher.

  6. When reheating TCS food for hot holding, what temperature must it reach within 2 hours?

    Answer: 165°F (74°C)

    Food reheated for hot holding must reach 165°F (74°C) for 15 seconds within 2 hours.

  7. What is a manager's best practice for storing raw meat in a cooler with other foods?

    Answer: Store raw meat below ready-to-eat food

    Raw meat should be stored below ready-to-eat food to prevent cross-contamination from drips.