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Manager Practice Exam 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 Practice Exam flashcards as text

  1. Which of the following is the most common cause of physical contamination in a foodservice operation?

    Answer: Foreign objects from staff, customers, or equipment

    Physical contamination most commonly results from foreign objects introduced by staff (jewelry, hair, bandages), customers, or deteriorating equipment.

  2. A manager wants to reheat leftover chili for hot holding. What is the minimum temperature and time required for reheating TCS food that was previously cooked and cooled?

    Answer: 165°F (74°C) within 2 hours

    Previously cooked TCS food that is reheated for hot holding must reach 165°F (74°C) within 2 hours.

  3. According to ServSafe, what is the MOST important factor in preventing the spread of foodborne illness?

    Answer: Personal hygiene of food handlers

    Personal hygiene — especially handwashing — is identified as the most critical factor in preventing foodborne illness transmission.

  4. A food operation wants to display whole, uncut fruit and vegetables on a self-service salad bar. What food safety requirement applies?

    Answer: Customers must be provided with serving utensils and a sneeze guard must be in place

    Self-service salad bars must have sneeze guards (food shields) and serving utensils to protect food from customer contamination.

  5. During a power outage, a walk-in refrigerator temperature rises to 55°F over 4 hours. Which food items must be discarded?

    Answer: TCS foods that have been held above 41°F for more than 4 hours total

    TCS foods that have been held in the temperature danger zone above 41°F for more than 4 hours cumulative must be discarded.

  6. What is the primary purpose of a food safety management system?

    Answer: To prevent, eliminate, or reduce food safety hazards to acceptable levels

    The primary purpose of a food safety management system is to systematically prevent, eliminate, or reduce hazards to safe levels throughout the flow of food.