Manager Exam 7 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 7 flashcards as text
A foodhandler calls in sick with vomiting and diarrhea. What is the manager's FIRST action?
Answer: Send the employee home and restrict duties
Employees with vomiting or diarrhea must be excluded from the operation immediately to prevent contamination.
Which temperature range is considered 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), where pathogens grow most rapidly.
A manager notices condensation dripping from overhead pipes onto exposed food. This is an example of which type of contamination?
Answer: Physical contamination
Condensation dripping onto food is physical contamination because a non-food substance has entered the food.
How long can ready-to-eat TCS food prepared in-house be stored in the refrigerator at 41°F (5°C) or lower?
Answer: 7 days
Ready-to-eat TCS food can be stored for a maximum of 7 days when held at 41°F (5°C) or lower.
Which pest is most likely to contaminate food with Salmonella through its droppings?
Answer: Rodents
Rodents are a primary vector for Salmonella and can contaminate food, surfaces, and packaging with their droppings and urine.
When using a three-compartment sink, what is the correct order of operations?
Answer: Wash, rinse, sanitize, air-dry
The correct sequence is wash in detergent, rinse to remove soap, sanitize, then air-dry — never towel-dry.
A food manager wants to verify that a dishmachine is sanitizing properly. What should they check?
Answer: Sanitizer concentration or final rinse temperature using test strips or a thermometer
Test strips for chemical sanitizers or thermometers for high-temp machines confirm the dishmachine is achieving proper sanitization.