Manager Exam 1 (3) 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 Manager Exam 1 (3) flashcards as text
What is 'first in, first out' (FIFO) in food storage?
Answer: Rotating stock so older products are used before newer ones to prevent spoilage
FIFO means placing older food items in front so they are used before newer items, reducing the risk of using spoiled product.
A food service worker has a small cut on their hand. What must they do before handling food?
Answer: Cover the cut with a bandage and wear a single-use glove over it
Cuts must be covered with a bandage and then a single-use glove to prevent contamination of food from blood or skin.
Which type of thermometer is best suited for measuring the internal temperature of thin food items like hamburger patties?
Answer: Thermocouple or thin-probe thermometer
A thermocouple or thin-probe thermometer can measure temperature quickly and accurately in thin food items.
What is the purpose of pest control in food service operations?
Answer: To prevent pests from contaminating food, surfaces, and equipment, and to comply with health regulations
Pest control prevents contamination of food and surfaces and is required by health codes to ensure food safety.
When must a food handler wash their hands in a food service setting?
Answer: Before handling food, after using the restroom, after touching raw meat, and after any activity that could contaminate hands
Handwashing is required at multiple critical points throughout a shift, not just when hands appear dirty.
What is the maximum amount of time ready-to-eat food can be safely stored in the refrigerator at 41°F (5°C) or below?
Answer: 7 days
Ready-to-eat food prepared on-site can be stored for a maximum of 7 days when held at 41°F (5°C) or below.