Manager Exam 7 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 7 flashcards as text
Which of the following pests is the MOST difficult to control in food service operations?
Answer: Cockroaches
Cockroaches are among the most difficult pests to control because they hide in small crevices, reproduce rapidly, and are resistant to many pesticides.
What is the correct way to store raw ground beef in a walk-in refrigerator to prevent cross-contamination?
Answer: Below whole cuts of pork and above poultry
Ground beef must be stored below whole cuts of beef and pork but above poultry, based on required cooking temperatures.
Norovirus is MOST commonly transmitted through which route in a food service setting?
Answer: An infected food handler touching ready-to-eat food
Norovirus is most commonly spread in food service through infected food handlers who touch ready-to-eat food after not washing their hands properly.
A manager is checking the temperature of a large pot of chili being cooled in an ice bath. The chili has been in the ice bath for 2.5 hours and is at 65°F. Is this acceptable?
Answer: No, because it should have reached 70°F within 2 hours
The 2-stage cooling method requires food to drop from 135°F to 70°F within 2 hours. At 65°F after 2.5 hours, this requirement was not met in time.
Which type of thermometer is NOT recommended for measuring the internal temperature of thin foods like hamburger patties?
Answer: Bimetallic stemmed thermometer
Bimetallic stemmed thermometers have a sensing area starting 2 inches from the tip and may not read accurately in thin foods.
A sushi chef who serves high-risk populations must freeze fish to destroy parasites. What freezing requirement applies?
Answer: -4°F (-20°C) for 7 days or -31°F (-35°C) for 15 hours
To destroy parasites, fish must be frozen at -4°F (-20°C) for 7 days, or at -31°F (-35°C) or below for 15 hours.