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Manager Exam 6 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 6 flashcards as text

  1. A food manager notices condensation dripping from overhead pipes onto a prep table. What is the FIRST corrective action?

    Answer: Stop food prep on that surface and relocate operations

    Food prep must stop immediately on any surface contaminated by potentially hazardous dripping to prevent physical or chemical contamination.

  2. Which pathogen is most associated with undercooked ground beef and produces a toxin that can cause hemolytic uremic syndrome (HUS)?

    Answer: Shiga toxin-producing E. coli (STEC)

    STEC, particularly E. coli O157:H7, produces Shiga toxin linked to HUS and is commonly associated with undercooked ground beef.

  3. A delivery of shell eggs arrives at 50°F (10°C). What should the manager do?

    Answer: Accept the shipment — shell eggs may be received at 45°F or below

    Shell eggs are the only TCS food that may be received at an air temperature of 45°F (7°C) or lower per FDA Food Code.

  4. When must a food handler with a sore throat and fever be restricted from working with food?

    Answer: When the operation primarily serves a highly susceptible population

    A sore throat with fever requires restriction from working with food only when the establishment serves a highly susceptible population such as the elderly or immunocompromised.

  5. What is the maximum cold-holding temperature for TCS foods?

    Answer: 41°F (5°C)

    TCS foods must be held at 41°F (5°C) or lower to slow pathogen growth during cold holding.

  6. A manager finds a bottle of cleaning chemical stored directly above flour on a dry-storage shelf. This is a violation because of the risk of:

    Answer: Chemical contamination

    Chemicals stored above food create a chemical contamination risk if they leak or spill onto food items below.

  7. The HACCP principle that involves identifying points in the flow of food where hazards can be controlled is called:

    Answer: Critical control point identification

    Identifying critical control points (CCPs) is the second HACCP principle, where specific steps in the process can prevent or eliminate food safety hazards.