Manager Duties
One responsibility of a manager where food temperatures are concerned?
What is making sure hot and cold food holding temperatures are regularly monitored.
The sanitizer concentration range for chlorine sanitizers:
When should ready to eat food be handled with bare hands
What is when food is being served to a high-risk population like children or the elderly?
The steam table broke down, the soup has been there for 3 hours so you do this:
Discard the soup, heat a new batch to 135 degrees and move to a working holding unit?
Recycling containers should be stored:
What is outside, next to the trash cans?
The manager checks procedures at every shift to identify problems, analyses temperature logs, to verify Principle 6 of what system works?
What is HACCP?
Immediately upon delivery
When should deliveries be inspected?
The amount of food you can prep in a short amount of time.
What is removing it from the cooler?
Heat sanitizing items must be submerged in water of 171 degrees F for:
What is 30 seconds
How a food handler can reduce or eliminate risks of contamination.
What is washing hands after using the restroom?
An employee is preparing food directly after cleaning the great trap, what corrective action should be taken?
What is dispose of any potentially contaminated food, instruct the employee on proper handwashing immediately.
Pasta salad should be discarded from the outdoor buffet in ___ hours?
What is 6?
A broken water main in the facility is____
What is an Imminent health hazard.
Temperature that cold TCS food should be received at or under:
What is 41 degrees F?
False eyelashes can be..
An acceptable covering for an infected cut on the hand:
What is a plastic Band-Aid under a single=use glove?
A restaurant wants to put seared tuna on the menu. To ensure a safe product she should:
Purchase from an approved/reputable supplier
Handwashing only
What can Hand sinks be used for?
Final sanitizing rinse of a high-temp dishwasher must be:
What is 180 degrees F
A piece of wood found in a customer's salad is:
What is a physical contaminant
Coats, purses and backpacks of employees should be stored in:
What is a room or closet away from food prep areas?
10-15 seconds
What is how long hands and arms should be scrubbed during handwashing
A running faucet below the rim of a sink is an example of:
What is Cross-connection?
Cooler and freezer thermometers should be accurate to this point
What is + or - 3 degrees F
Bacteria, Viruses, Parasites, Fungi
What are 4 types of pathogens that can contaminate food and cause foodborne-illness