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
In top-to-bottom cooler storage order, which food is stored on the very bottom shelf?
Answer: Whole poultry
Whole and ground poultry has the highest cooking temperature and is stored on the bottom.
A manager must exclude an employee diagnosed with which illness from the operation entirely?
Answer: Norovirus
Employees diagnosed with Norovirus must be excluded from the operation.
What is the correct concentration range for a chlorine sanitizing solution?
Answer: 50–99 ppm
Chlorine sanitizer should typically be 50–99 ppm for effective sanitizing.
How long should a manager keep employee food-safety training records on file?
Answer: As required by the local regulatory authority
Training records should be kept as long as required by the local regulatory authority.
What should a manager do if a thermometer reading seems inaccurate?
Answer: Calibrate it using the ice-point or boiling-point method
Thermometers should be calibrated using the ice-point (32°F) or boiling-point method.
What is the maximum time TCS food can remain in the temperature danger zone before it must be discarded?
Answer: 4 hours
TCS food held in the danger zone for more than 4 hours must be discarded.
Which is a manager's responsibility regarding the Person in Charge (PIC) requirement?
Answer: Ensure a PIC is present during all hours of operation
A trained Person in Charge must be present during all hours of operation.