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Manager Exam 1 (3) 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 Manager Exam 1 (3) flashcards as text

  1. A manager is setting up a HACCP plan. What does HACCP stand for?

    Answer: Hazard Analysis and Critical Control Points

    HACCP stands for Hazard Analysis and Critical Control Points, a systematic approach to identifying and controlling food safety hazards.

  2. Which pest is most commonly associated with the spread of Salmonella in foodservice operations?

    Answer: Flies

    Flies are strongly associated with Salmonella transmission because they feed on contaminated matter and then land on food surfaces.

  3. What is the proper way to calibrate a bimetallic stemmed thermometer using the ice-point method?

    Answer: Place the thermometer in ice water and adjust to 32°F (0°C)

    The ice-point method involves submerging the thermometer in a mixture of ice and water and calibrating it to read 32°F (0°C).

  4. A food handler is preparing salads and sneezes into their gloved hand. What is the correct action?

    Answer: Remove gloves, wash hands, and put on a new pair of gloves

    Gloves must be removed, hands washed thoroughly, and new gloves put on after any contamination event such as sneezing.

  5. Which food item is considered a major food allergen under U.S. law?

    Answer: Tree nuts

    Tree nuts are one of the nine major food allergens recognized under U.S. law, along with milk, eggs, fish, shellfish, wheat, peanuts, soybeans, and sesame.

  6. What is the purpose of a Material Safety Data Sheet (MSDS) or Safety Data Sheet (SDS) in a foodservice operation?

    Answer: To provide information on the safe handling and hazards of chemicals

    An SDS provides detailed information about chemical hazards, safe handling procedures, and emergency response for chemicals used in the operation.

  7. Which practice should a manager implement to prevent the deliberate contamination of food (food defense)?

    Answer: Restrict access to food preparation and storage areas to authorized personnel only

    Restricting access to food preparation and storage areas to authorized personnel only is a key food defense strategy to prevent intentional contamination.