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Manager Exam 6 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 6 flashcards as text

  1. What is the temperature danger zone for food?

    Answer: 41°F–135°F (5°C–57°C)

    The temperature danger zone is 41°F–135°F (5°C–57°C). Pathogens multiply rapidly when food is held within this range.

  2. Which pathogen is most commonly associated with improperly cooled poultry dishes?

    Answer: Salmonella spp.

    Salmonella spp. is the pathogen most closely linked to poultry and eggs, especially when cooling is inadequate.

  3. A food manager discovers rodent droppings in the dry-storage area. What is the FIRST action to take?

    Answer: Contact a licensed pest control operator

    A licensed pest control operator (PCO) must be called to assess and treat the infestation professionally.

  4. What does HACCP stand for?

    Answer: Hazard Analysis and Critical Control Points

    HACCP stands for Hazard Analysis and Critical Control Points, a systematic approach to identifying and controlling food safety hazards.

  5. An employee has jaundice (yellowing of the skin and eyes). What should the manager do?

    Answer: Exclude the employee from the operation and notify the regulatory authority

    Jaundice is a symptom associated with Hepatitis A, which requires exclusion from the operation and notification of the regulatory authority.

  6. What is the correct method for thawing frozen fish to be used in a sushi preparation?

    Answer: Thaw under refrigeration at 41°F (5°C) or below

    Safe thawing methods include refrigerator thawing at 41°F or below, as a cold-water method, or under running potable water.