Manager Exam Flashcards
6 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 6 Manager Exam flashcards as text
The walk-in cooler has been fluctuating between 38 and 44 degrees F for 24 hours. What should the manager do?
Answer: Assess all food for safety, call for repair, move critical items to backup cooler, and document
Fluctuating temperatures above 41 degrees F put all stored TCS food at risk requiring immediate action.
How should a manager respond to a confirmed norovirus case among kitchen staff?
Answer: Exclude the ill employee, identify exposed staff, initiate enhanced cleaning with high-concentration chlorine, and notify the health department
Norovirus requires aggressive multi-step response due to its extreme contagiousness.
What is active managerial control?
Answer: A proactive approach where managers actively identify, control, and monitor food safety risks throughout operations
Active managerial control means proactively managing food safety through continuous monitoring and adjustment.
What is food defense primarily concerned with?
Answer: Protecting food from intentional acts of contamination, tampering, or terrorism
Food defense addresses deliberate threats to the food supply, unlike food safety which addresses accidental contamination.
How should a manager ensure consistent food safety practices across all shifts?
Answer: Develop written SOPs, train shift supervisors, conduct cross-shift audits, and review records from every shift
Consistency requires written procedures, trained shift leaders, cross-shift auditing, and systematic record review.
What records must a food safety manager have available during a health inspection?
Answer: Temperature logs, training records, health reports, HACCP documents, pest control reports, equipment logs, and corrective action records
Inspectors may request documentation demonstrating active food safety management.