Manager Practice Exam 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 Practice Exam flashcards as text
A manager finds that a batch of soup cooled from 135°F to 70°F in 3 hours. What corrective action is required?
Answer: Reheat the soup to 165°F and start the cooling process again
If food does not reach 70°F within 2 hours during cooling, it must be reheated to 165°F for 15 seconds and cooled again, or thrown out.
What is the correct concentration range for a chlorine sanitizing solution used on food-contact surfaces?
Answer: 50-99 ppm
Chlorine sanitizer is typically effective at 50 to 99 ppm with correct water temperature and contact time.
A manager receives a recall notice for a brand of romaine lettuce in inventory. After removing the product, what should be done with it?
Answer: Label it, store it away from other food, and follow the vendor's instructions
Recalled items must be identified, labeled to prevent use, stored separately, and handled according to the vendor's or regulatory authority's instructions.
Which situation is MOST likely to cause the growth of Clostridium botulinum in a food operation?
Answer: Storing garlic-and-oil mixtures unrefrigerated at room temperature
Clostridium botulinum thrives in low-oxygen environments such as untreated garlic-and-oil mixtures left without refrigeration.
A new employee asks why single-use gloves must be changed after handling raw meat even if they look clean. What is the manager's BEST explanation?
Answer: Pathogens can transfer from the gloves to ready-to-eat food even without visible soil
Gloves can carry invisible pathogens from raw food to other surfaces or foods, so they must be changed when switching tasks.
During a self-inspection, a manager finds a spray bottle of degreaser stored on a shelf above the prep table. What is the violation?
Answer: Chemicals must be stored away from and below food and food-contact surfaces
Chemicals must be stored in a designated area away from food, equipment, and utensils, and never above them where they could drip or spill.
A water main break has caused a loss of water service to the operation. What is the manager's MOST appropriate response?
Answer: Continue service using bottled water and boiled water for all needs, and notify the regulatory authority
An imminent health hazard like a water service interruption requires notifying the regulatory authority and either stopping service or operating under an approved emergency plan such as using bottled water.