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
What is the minimum internal cooking temperature for stuffed fish?
Answer: 165°F (74°C) for 15 seconds
Stuffed fish must reach 165°F (74°C) for 15 seconds because the stuffing can harbor pathogens from poultry or other ingredients mixed inside.
A manager is implementing active managerial control. Which of the following BEST describes this approach?
Answer: Using HACCP principles proactively to prevent foodborne illness before it occurs
Active managerial control means proactively identifying and managing food safety risks using principles like HACCP before problems occur.
Which of the following is a biological hazard in food?
Answer: Norovirus on ready-to-eat food
Norovirus is a biological hazard, specifically a virus, that is a leading cause of foodborne illness when present on ready-to-eat foods.
How should a food manager handle a guest who claims to have a food allergy after the meal has already been served?
Answer: Follow the operation's allergy emergency response plan and be prepared to call emergency services
Managers must follow the operation's established allergy emergency response plan and be prepared to contact emergency services if the guest shows signs of anaphylaxis.
Which pest is most commonly associated with cockroach infestations in food service operations?
Answer: German cockroach
The German cockroach is the most common species found in food service environments and is difficult to eradicate due to its rapid reproduction rate.
A food handler who has been diagnosed with Hepatitis A must be:
Answer: Excluded from the operation until cleared by a medical practitioner
Hepatitis A is a reportable illness that requires the food handler to be excluded from the operation until cleared by a medical practitioner or local regulatory authority.
When using the first-in, first-out (FIFO) method, newly received food items should be placed:
Answer: Behind older items so that older stock is used first
FIFO requires placing new stock behind older stock so that older items are used first, reducing waste and preventing spoilage.