Management 1 Flashcards
6 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 6 Management 1 flashcards as text
What is the term for a manager's ongoing, proactive approach to identifying and controlling foodborne illness risk factors?
Answer: Active managerial control
Active managerial control means managers continuously identify, monitor, and correct food safety risks before they cause illness, rather than waiting for problems to arise.
A food handler is observed not washing hands after handling raw chicken. What is the manager's first responsibility?
Answer: Immediately correct the behavior and retrain the employee
Managers must immediately correct unsafe food handling practices on the spot to prevent contamination, and follow up with retraining to ensure the employee understands the correct procedure.
Which of the following best describes a Food Safety Management System (FSMS)?
Answer: A group of policies and procedures that actively controls risks throughout the flow of food
An FSMS is a set of interrelated policies, procedures, and practices designed to actively prevent foodborne illness by controlling hazards at every step in the flow of food.
A manager wants to verify that food temperatures are being monitored correctly throughout each shift. Which tool is most effective for this purpose?
Answer: A temperature log completed by employees at regular intervals
Temperature logs provide a written record that employees are checking and recording food temperatures at scheduled intervals, allowing managers to spot trends and identify gaps in monitoring.
Under which circumstance should a manager restrict (rather than exclude) a food handler from working with food?
Answer: The employee has a minor cut on their hand covered with a bandage and glove
A food handler with a bandaged wound covered by a single-use glove can be restricted to tasks that avoid bare-hand contact with ready-to-eat food. Exclusion is required for diagnosed reportable illnesses and symptoms like jaundice or diarrhea.
A manager receives a shipment of ground beef with an internal temperature of 50°F (10°C). What is the correct action?
Answer: Reject the shipment and document the refusal
Ground beef must be received at 41°F (5°C) or below. A delivery at 50°F indicates a cold-chain failure and must be rejected. The manager should document the rejection for supplier accountability.