Manager Exam 1 (3) 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 Exam 1 (3) flashcards as text
What is the required minimum temperature for hot holding of potentially hazardous food?
Answer: 135°F (57°C)
Potentially hazardous foods must be held at 135°F (57°C) or higher to prevent bacterial growth during hot holding.
An operation uses a three-compartment sink. In what order should the steps be performed?
Answer: Wash, rinse, sanitize, air dry
The correct order for a three-compartment sink is wash, rinse, sanitize, then air dry — never towel dry after sanitizing.
Which temperature range is known as the 'temperature danger zone'?
Answer: 41°F to 135°F (5°C to 57°C)
The temperature danger zone is 41°F to 135°F (5°C to 57°C), the range in which most pathogens grow rapidly.
A foodservice manager suspects a foodborne illness outbreak. What is the FIRST step the manager should take?
Answer: Notify the local health department immediately
When a foodborne illness outbreak is suspected, the manager must notify the local health department as the first step.
What does FIFO stand for in food storage management?
Answer: First In, First Out
FIFO means First In, First Out — older inventory is used before newer inventory to prevent spoilage.
Which type of contamination occurs when chemicals such as cleaning agents come into contact with food?
Answer: Chemical contamination
Chemical contamination occurs when substances like cleaning agents, pesticides, or sanitizers make contact with food.
How long can food be safely kept in the temperature danger zone before it must be discarded?
Answer: 4 hours total
Food that has been in the temperature danger zone for a cumulative total of more than 4 hours must be discarded.