ServSafe Food Safety and Managerial Control

A comprehensive set of practice flashcards covering Active Managerial Control, cooking temperatures, storage guidelines, and the Big Six pathogens as per ServSafe standards.

What action must a manager take if a food handler at a nursing home has a sore throat and a fever?

The manager must exclude the employee from the operation completely because they serve a highly susceptible population (HSP).

In an Active Managerial Control program, what is an example of a 'Corrective Action'?

Discarding a batch of soup that has been held below $135\,^\circ\text{F}$ ($57\,^\circ\text{C}$) for more than four hours.

How long can ready-to-eat, internal-prepped TCS food be stored in a refrigerator at $41\,^\circ\text{F}$ ($5\,^\circ\text{C}$) or lower?

A maximum of $7\,\text{days}$.

What is the minimum internal temperature and time requirement for cooking raw poultry?

$165\,^\circ\text{F}$ ($74\,^\circ\text{C}$) for $15\,\text{seconds}$.

What is an example of 'Management Oversight' within Active Managerial Control?

Physically checking temperature logs to verify that employees are recording cooler data accurately.

What clean plumbing feature is required to permanently separate a potable water system from an unapproved drain?

A physical air gap.

What is a specific example of an FDA Public Health Intervention?

Providing consumer advisories on menus for raw or undercooked items.

What is the required concentration range for a chlorine (bleach) sanitizing solution in a three-compartment sink?

$50$ to $99\,\text{ppm}$.

If a manager calls a technician to adjust a compressor after noticing a slow rise in temperatures over a month, which step of Active Managerial Control is being performed?

Re-evaluation.

What is the minimum height requirement for legs on tabletop equipment that cannot be easily moved?

At least $4\,\text{inches}$ ($10\,\text{centimeters}$).

What are the six steps of Active Managerial Control?

1. Identify Risks, 2. Monitor, 3. Corrective Action, 4. Management Oversight, 5. Training, and 6. Re-evaluation.

What is the difference between 'Monitoring' and 'Management Oversight'?

Monitoring is a daily frontline task like checking a cooler temperature; Management Oversight is verifying that the monitoring actually happened, such as a manager reviewing logs.

What is the temperature range of the Temperature Danger Zone (TDZ)?

$41\,^\circ\text{F}$ to $135\,^\circ\text{F}$ ($5\,^\circ\text{C}$ to $57\,^\circ\text{C}$).

Within what "super danger zone" temperature range do pathogens grow exceptionally fast?

$70\,^\circ\text{F}$ to $125\,^\circ\text{F}$ ($21\,^\circ\text{C}$ to $52\,^\circ\text{C}$).

Which 'Big Six' pathogens require immediate exclusion from the kitchen and notification to the regulatory authority?

1. Norovirus, 2. Hepatitis A, 3. Shigella spp., 4. Shiga toxin-producing E. coli (STEC), 5. Salmonella Typhi, and 6. Nontyphoidal Salmonella (NTS).

What is the minimum internal cooking temperature for ground meat (beef, pork, other meat)?

$155\,^\circ\text{F}$ ($68\,^\circ\text{C}$) for $17\,\text{seconds}$.

What is the minimum internal cooking temperature for steaks and chops (beef, pork, veal, lamb)?

$145\,^\circ\text{F}$ ($63\,^\circ\text{C}$) for $15\,\text{seconds}$.

What is the leg height requirement for floor-mounted equipment?

At least $6\,\text{inches}$ ($15\,\text{cm}$).

What is a cross-connection in plumbing?

A physical link between safe, potable water and dirty, unsafe water or drains.

What are the contact time and water temperature standards for chlorine sanitizer?

Immerse items for at least $7\,\text{seconds}$ in water that is $\geq 75\,^\circ\text{F}$ ($24\,^\circ\text{C}$) or $100\,^\circ\text{F}$ ($38\,^\circ\text{C}$) depending on pH.

What are the key symptoms and primary source of Norovirus?

Symptoms include vomiting, diarrhea, and nausea; the primary source is human feces and infected food handlers.

What is the hallmark symptom of Hepatitis A?

Jaundice (yellowing of skin/eyes).

What is the primary source of Salmonella Typhi (Typhoid fever)?

It lives only in humans and is carried in the bloodstream and intestinal tract of infected people.

Which pathogen is naturally carried by farm animals like poultry and cattle and linked to eggs and produce?

Nontyphoidal Salmonella (NTS).

Which pathogen is associated with raw ground beef and can cause severe bloody diarrhea and kidney failure?

Shiga toxin-producing E. coli (STEC).

Which bacterial pathogen is frequently transferred by flies that breed in feces?

Shigella spp.