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 purpose of a variance in food safety regulations?
Answer: Permission from the regulatory authority to use a method that differs from standard requirements
A variance is official permission from the regulatory authority to use a non-standard food handling process, such as curing or fermenting.
Which situation is MOST likely to cause a Clostridium botulinum outbreak?
Answer: Improperly canned low-acid vegetables stored at room temperature
Clostridium botulinum thrives in anaerobic (no-oxygen) environments at room temperature, such as improperly canned low-acid vegetables.
A manager trains staff on cleaning frequency. How often must surfaces that contact TCS foods be cleaned and sanitized?
Answer: Every 4 hours when in continuous use
Food-contact surfaces used for TCS foods must be cleaned and sanitized at least every 4 hours during continuous use.
Food handlers should NOT wear which of the following items while working with exposed food?
Answer: False fingernails or nail polish
False fingernails and nail polish can chip off and contaminate food, and they can also harbor pathogens under them — both are prohibited.
What does the regulatory authority (health inspector) look for when conducting a routine inspection?
Answer: Food safety practices across all areas including hygiene, temperature, facilities, and pest control
Regulatory authority inspections are comprehensive and cover all areas of food safety, including hygiene, temperatures, facilities, and pest management.
A food handler reports they have been diagnosed with Shigella spp. What action must the manager take?
Answer: Exclude the employee and notify the regulatory authority
Shigella spp. is one of the Big 6 pathogens requiring full exclusion from the operation and notification of the regulatory authority.