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Manager Practice Exam 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 Practice Exam flashcards as text

  1. A food handler diagnosed with an illness from Shigella spp. wants to return to work. When can the manager allow this?

    Answer: When approval is obtained from the regulatory authority

    Employees diagnosed with one of the Big Six pathogens, including Shigella, must be excluded until the regulatory authority approves their return.

  2. During a delivery inspection, a manager finds live shellfish received at 50°F (10°C). What should the manager do?

    Answer: Accept the delivery because live shellfish may be received at 50°F or lower

    Live shellfish can be received at an air temperature of 45°F and internal temperature no greater than 50°F, then must be cooled to 41°F or lower within four hours.

  3. A manager is developing a HACCP plan for sous vide cooking. Which step comes immediately after identifying critical control points?

    Answer: Establishing critical limits

    In the seven HACCP principles, establishing critical limits follows the identification of critical control points.

  4. A buffet has been holding shrimp salad without temperature control under a time-only policy. The salad was removed from the cooler at 11:00 a.m. When must it be discarded?

    Answer: 3:00 p.m.

    Cold TCS food held without temperature control must be sold, served, or discarded within four hours if it was 41°F or lower when removed, and 11:00 a.m. plus four hours is 3:00 p.m.

  5. A customer with a wheat allergy orders a salad. The prep cook makes it on the same cutting board just used for croutons without cleaning it. What has occurred?

    Answer: Cross-contact with an allergen

    Transferring an allergen from one food or surface to another is called cross-contact, which is distinct from cross-contamination with pathogens.

  6. Which action by a manager is the BEST way to prevent backflow at a sink where a hose is attached to a faucet?

    Answer: Install a vacuum breaker on the faucet

    A vacuum breaker is a mechanical device that prevents contaminated water from being siphoned back into the potable water supply.

  7. A health inspector arrives for an unannounced inspection. What should the manager do FIRST?

    Answer: Ask the inspector for identification

    Managers should verify the inspector's credentials before allowing the inspection to begin.