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
Which of the following is a 'Big 6' pathogen that requires EXCLUSION (not just restriction) of a food handler from the operation?
Answer: E. coli O157:H7 (Shiga toxin-producing)
Shiga toxin-producing E. coli (STEC), including O157:H7, is one of the Big 6 pathogens and requires full exclusion from food operations.
What internal cooking temperature is required for stuffed pasta with meat filling?
Answer: 165°F (74°C) for 15 seconds
Stuffed pasta, like stuffed poultry, must reach 165°F (74°C) for 15 seconds because stuffing can harbor pathogens from the meat.
A foodservice operation receives a delivery of ground beef. The internal temperature of the shipment is 50°F (10°C). What should the manager do?
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 does not meet the required temperature and should be rejected.
Which of the following cleaning and sanitizing steps must come BEFORE sanitizing a food-contact surface?
Answer: Clean the surface to remove dirt and grease
Surfaces must be cleaned (to remove organic material) before sanitizer is applied, as sanitizer is ineffective on soiled surfaces.
A manager is setting up a HACCP plan. At which step is the correct internal cooking temperature for chicken established?
Answer: Establishment of critical limits
Critical limits are the minimum and maximum values — such as a cooking temperature of 165°F — that must be met at each CCP.
What is the minimum sanitizer concentration for chlorine-based sanitizing solutions used in a three-compartment sink?
Answer: 50–99 ppm
Chlorine sanitizer for a three-compartment sink must be maintained at 50–99 ppm to be effective without being harmful.