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
What is the minimum internal temperature for cooking poultry such as whole chicken?
Answer: 165°F (74°C) for 15 seconds
Poultry must reach 165°F (74°C) for 15 seconds to kill Salmonella and other pathogens commonly found in poultry.
A delivery of fresh fish arrives. Which condition should cause the manager to REJECT the shipment?
Answer: Fish has an ammonia or sour smell
An ammonia or sour odor in fish is a sign of spoilage, and the shipment must be rejected.
Which pathogen is associated with improperly canned or vacuum-packaged foods and produces a deadly toxin?
Answer: Clostridium botulinum
Clostridium botulinum thrives in oxygen-free (anaerobic) environments such as improperly canned foods and produces botulinum toxin.
A foodhandler cuts raw chicken and then immediately uses the same cutting board to slice tomatoes for a salad without cleaning and sanitizing. This is an example of:
Answer: Cross-contamination
Using the same cutting board for raw chicken and ready-to-eat food without sanitizing in between is direct cross-contamination.
What is the correct way to thaw TCS food?
Answer: Thaw under running water at 70°F (21°C) or lower
Running cold potable water at 70°F or lower is one of the four approved thawing methods in ServSafe.
Which item is a TCS (Time/Temperature Control for Safety) food?
Answer: Cooked pasta
Cooked pasta is a TCS food because cooking adds moisture and changes the pH, making it support bacterial growth.
A manager suspects a foodborne illness outbreak at their establishment. What is the FIRST action they should take?
Answer: Contact the local regulatory authority immediately
The first step in a suspected outbreak is to notify the local health authority, who will guide the investigation.