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ServSafe: Manager Practice Test Part 3
This deck covers key concepts and safety practices for food handling and preparation, based on the ServSafe Manager Practice Test Part 3.
Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve?
soft boiled eggs
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Key Terms
Term
Definition
Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve?
soft boiled eggs
what temperatures do infrared thermometers measure?
surface
what temperature must a high-temperature dishwasher's final sanitizing rinse be?
at least 180ºF
A food handler comes to work with diarrhea. What should the manager tell the food handler to do?
go home
What is a cross-connection?
Physical link between safe water and dirty water
A food handler is prepping a seafood dish on april 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?
April 8
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| Term | Definition |
|---|---|
Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve? | soft boiled eggs |
what temperatures do infrared thermometers measure? | surface |
what temperature must a high-temperature dishwasher's final sanitizing rinse be? | at least 180ºF |
A food handler comes to work with diarrhea. What should the manager tell the food handler to do? | go home |
What is a cross-connection? | Physical link between safe water and dirty water |
A food handler is prepping a seafood dish on april 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish? | April 8 |
What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale? | potential allergens |
What rule for serving condiments should be practiced? | serve condiments in original containers |
what temperature must cooked vegetables reach to be safely hot-held for service? | 135ºF |
Where should a food handler wash his or her hands after prepping food? | designated sink for handwashing |
A food handler has cooled a container of chili to 70ºF in 1 hour. How much time is left to cool the chili to 41ºF? | 5 hours |
What condition promotes the growth of bacteria? | Food held between 70ºF and 125ºF |
How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out? | 6 hours |
What should a server do when taking a food order from customers who have concerns about food allergies? | describe each item to customers who ask, including any 'secret' ingredients |
The temperature of clam chowder is checked during holding. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup? | corrective action |
what temperature should the water be for manual dishwashing? | must be at least 110ºF |
A local nursing home has a yearly barbecue for its residents. Which food item should not be served? | rare hamburgers |
When can a food handler diagnosed with jaundice return to work? | when approved by the regulatory authority |
When can raw, unpackaged meat be offered for self-service? | at mongolian barbeques |
Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out? | 3:00 p.m. |
What must staff members do when transferring chemicals to a new container? | label the container |
why are people who take certain medications at risk for foodborne illness? | their immune systems are compromised |
what is the minimum internal cooking temperature for chicken breast? | 165ºF for 15 seconds |
what should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness? | throw it out |
When transporting food off site, how should information such as a use by date and time be communicated to the off site staff? | labels on food |
What practice should be used to prevent seafood toxins from causing a foodborne illness? | purchasing food from approved, reputable suppliers |