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Manager 5 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 5 flashcards as text

  1. A food manager notices that a prep cook has returned to work after being ill with vomiting and diarrhea. When can this employee safely return to handling food?

    Answer: After being symptom-free for at least 24 hours

    Employees who have experienced vomiting or diarrhea must be symptom-free for at least 24 hours before returning to food handling duties to reduce the risk of spreading pathogens to food.

  2. Which temperature range is considered the 'temperature danger zone' for bacterial growth?

    Answer: 41°F to 135°F (5°C to 57°C)

    The temperature danger zone is 41°F to 135°F (5°C to 57°C), where bacteria can multiply rapidly. Food should spend as little time as possible in this range.

  3. A manager discovers that a shipment of ground beef arrived at 50°F (10°C). What is the correct action?

    Answer: Reject the shipment and return it to the supplier

    Ground beef must be received at 41°F (5°C) or below. A delivery temperature of 50°F indicates the product was held in the temperature danger zone and must be rejected to prevent foodborne illness.

  4. What is the minimum internal cooking temperature for poultry such as whole chickens or turkeys?

    Answer: 165°F (74°C) for 15 seconds

    Poultry must reach a minimum internal temperature of 165°F (74°C) for 15 seconds to destroy pathogens such as Salmonella that are commonly associated with poultry products.

  5. Which of the following is an example of cross-contamination?

    Answer: Storing raw chicken on a shelf below ready-to-eat salad greens

    Storing raw chicken above ready-to-eat items allows juices to drip onto the salad greens, transferring pathogens. Raw proteins must always be stored below ready-to-eat foods, arranged by minimum internal cooking temperature.

  6. A manager implementing a HACCP plan identifies the step in food preparation where a specific hazard can be prevented or eliminated. What is this step called?

    Answer: A critical control point

    A Critical Control Point (CCP) is a step in the food preparation process where a control measure can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level.