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
Which type of thermometer is best suited for checking the internal temperature of a large roast?
Answer: Bimetallic stemmed thermometer
A bimetallic stemmed thermometer is ideal for thick, dense foods like roasts because its sensing area spans 2 inches and accurately reads internal temperatures.
A food handler returns from the restroom and applies hand sanitizer without washing hands. What should the manager do?
Answer: Require the handler to wash hands with soap and water first, then use sanitizer if desired
Hand sanitizer is not a substitute for handwashing; hands must first be washed with soap and water, and sanitizer may be used as an additional step.
During a power outage, TCS foods in a refrigerator unit should be evaluated by checking the internal food temperature after no more than:
Answer: 4 hours
TCS foods can remain safe for up to 4 hours in the temperature danger zone; food temperatures should be checked at the 4-hour mark to determine if food is safe to keep.
A sanitizer solution test kit shows concentration is below the minimum effective level. The manager should:
Answer: Discard the solution and prepare a fresh batch at the correct concentration
A sanitizer below the minimum effective concentration will not kill pathogens and must be discarded and replaced with a correctly prepared solution.
Which food is considered a potential allergen under the FDA's major food allergen list (as of the FASTER Act)?
Answer: Sesame
Sesame was added as the ninth major food allergen under the FASTER Act of 2021, effective January 1, 2023.
A prep cook slices raw chicken on a cutting board and then cuts tomatoes on the same board without washing it. This is an example of:
Answer: Cross-contamination
Transferring pathogens from raw chicken to ready-to-eat tomatoes via an unwashed cutting board is cross-contamination.
What information must appear on the label of a food item that has been prepared and packaged on-site for later sale?
Answer: Common name, ingredients, quantity, major allergens, and use-by date
On-site packaged food labels must include the common name, ingredients list, quantity or net weight, major allergens, and a use-by date per food safety regulations.