Manager Exam 8 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 8 flashcards as text
What is the proper handwashing procedure duration for food handlers?
Answer: At least 20 seconds of vigorous scrubbing
ServSafe requires at least 20 seconds of vigorous scrubbing with soap and warm water to effectively remove pathogens from hands.
A food handler is preparing raw chicken breasts and needs to move on to slicing deli meats. What must happen between these tasks?
Answer: Wash hands and change single-use gloves; wash, rinse, and sanitize the cutting board
Moving from raw poultry to ready-to-eat deli meats requires a full handwash, fresh gloves, and a properly cleaned and sanitized cutting board.
A food operation uses a dishwashing machine for sanitizing. What temperature must the final rinse reach to sanitize dishes properly in a high-temperature machine?
Answer: 180°F (82°C)
High-temperature dishwashing machines must provide a final rinse temperature of at least 180°F (82°C) to sanitize tableware and equipment.
According to ServSafe, which food is considered a Time/Temperature Control for Safety (TCS) food?
Answer: Cooked rice
Cooked rice is a TCS food because it has sufficient moisture and nutrients to support bacterial growth in the danger zone.
When must a food manager re-inspect a supplier's facility?
Answer: After a supplier has failed a previous inspection
After a supplier fails an inspection, the food manager must conduct a follow-up inspection to verify the problem has been corrected.
Which pathogen is most associated with eating raw or undercooked shellfish, such as oysters?
Answer: Vibrio vulnificus
Vibrio vulnificus is a naturally occurring bacterium in warm coastal waters and is most commonly linked to raw or undercooked oysters and other shellfish.