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Manager Exam 8 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 8 flashcards as text

  1. A manager is training staff on the flow of food. At which point in the flow is food safety FIRST at risk?

    Answer: Purchasing from unapproved suppliers

    The flow of food begins with purchasing, so using unapproved suppliers introduces hazards before food even enters the operation.

  2. Which HACCP principle is being applied when a manager sets 165°F as the required reheating temperature for soup?

    Answer: Establishing critical limits

    Setting a measurable minimum or maximum value for a critical control point is establishing a critical limit.

  3. A food handler reheats commercially processed cheese sticks for hot holding. What minimum internal temperature is required?

    Answer: 135°F (57°C)

    Commercially processed, ready-to-eat food reheated for hot holding must reach at least 135°F, unlike food made in-house which needs 165°F.

  4. Backflow from a hose left submerged in a mop bucket could contaminate the water supply. What device prevents this?

    Answer: A vacuum breaker

    A vacuum breaker is a backflow-prevention device that stops contaminated water from being siphoned back into the potable supply.

  5. A cook checks the temperature of a beef roast with a thermometer that was last calibrated a month ago and reads 130°F. Before taking corrective action, what should the cook do first?

    Answer: Verify the thermometer is accurate by calibrating it

    Decisions should be based on accurate readings, and 130°F is actually an acceptable roast temperature when held for the required time, so verifying accuracy matters.

  6. Which situation would MOST likely attract pests to an operation?

    Answer: Gaps around pipes leading outside and uncovered garbage containers

    Pests need entry points and food sources, so unsealed gaps and exposed garbage create both.

  7. An imminent health hazard, such as a water service interruption, occurs during service. What must the person in charge do?

    Answer: Stop service and notify the regulatory authority

    An imminent health hazard requires stopping operations and notifying the regulatory authority, which must approve resuming service.