Manager Exam 7 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 7 flashcards as text
Which chemical sanitizer remains effective over the widest range of pH levels?
Answer: Quaternary ammonium compounds (quats)
Quaternary ammonium compounds are effective across a broader pH range than chlorine or iodine and are less corrosive.
A manager wants to cool a large pot of chili quickly. Which method is MOST effective?
Answer: Place the pot in an ice-water bath and stir frequently
An ice-water bath with frequent stirring rapidly removes heat from the food and is one of the most effective cooling methods.
Under the ServSafe two-stage cooling method, food must be cooled from 135°F to 70°F within how many hours?
Answer: 2 hours
The first stage of cooling requires food to drop from 135°F to 70°F within 2 hours to minimize pathogen growth.
Which of the following is an example of a biological hazard in food safety?
Answer: Norovirus on fresh lettuce
Norovirus is a biological hazard — a microorganism capable of causing illness when present in food.
An operation receives a shipment of shell eggs. At what temperature must they be received?
Answer: 45°F (7°C) or lower
Shell eggs must be received at an air temperature of 45°F (7°C) or lower per FDA Food Code.
A manager is setting up a HACCP plan. Which step involves identifying points where control can prevent, eliminate, or reduce a hazard?
Answer: Identifying Critical Control Points (CCPs)
Identifying Critical Control Points (CCPs) is the step where managers pinpoint the specific stages where controls must be applied to ensure food safety.
Which symptom would require a foodhandler to be EXCLUDED (not just restricted) from working with food?
Answer: Jaundice (yellowing of skin or eyes)
Jaundice is a sign of hepatitis A or other serious liver conditions and requires immediate exclusion from the operation.