Manager Exam 7 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 Exam 7 flashcards as text
What is FAT TOM?
Answer: A list of the six conditions that allow pathogens to grow
FAT TOM stands for Food, Acidity, Temperature, Time, Oxygen, and Moisture — the six conditions that favor the growth of foodborne pathogens.
Which type of hazard is represented by a bone fragment found in a fish fillet?
Answer: Physical hazard
Bone fragments are physical hazards — foreign objects that can cause injury when consumed.
A food handler has a cut on their hand with a bandage. What additional step must they take before handling ready-to-eat food?
Answer: Cover the bandage with a single-use glove
A bandage must be covered with a single-use glove to prevent the bandage itself from becoming a physical or biological contaminant in food.
Ready-to-eat foods prepared in-house must be date-marked if they will be held for more than how many hours?
Answer: 48 hours
Ready-to-eat foods prepared in the operation must be date-marked if they will be held for more than 24 hours.
Which of the following describes cross-contamination?
Answer: Raw chicken juices dripping onto ready-to-eat lettuce in the refrigerator
Cross-contamination occurs when pathogens are transferred from one food to another, such as raw chicken juices dripping onto RTE lettuce.
What minimum internal temperature must shell eggs be cooked to when prepared for immediate service?
Answer: 145°F (63°C) for 15 seconds
Shell eggs cooked for immediate service must reach 145°F (63°C) for 15 seconds.