Management Flashcards
7 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 7 Management flashcards as text
A manager notices an employee with a sore throat and fever working the service line. What is the correct action?
Answer: Restrict the employee from working with food
Employees with a sore throat and fever must be restricted from working with or around food.
Who has the primary responsibility for food safety training in an establishment?
Answer: The person in charge (manager)
The person in charge is responsible for ensuring staff are trained in food safety.
An employee reports being diagnosed with Norovirus. The manager should:
Answer: Exclude the employee until cleared by a medical practitioner
Employees diagnosed with Norovirus must be excluded until medically cleared.
What document should a manager keep to verify supplier food safety practices?
Answer: Supplier inspection reports or certificates
Managers should obtain supplier inspection reports to confirm safe sourcing.
A manager must ensure handwashing sinks are:
Answer: Used only for handwashing
Handwashing sinks must be used exclusively for washing hands.
When should a manager conduct a food safety self-inspection?
Answer: Regularly on a scheduled basis
Routine self-inspections help maintain ongoing food safety compliance.
A manager finds the walk-in cooler at 50°F (10°C). The correct response is to:
Answer: Move food to a working unit and check product temperatures
Food should be moved to a functioning unit and checked for time in the temperature danger zone.