Manager duties and Personal Hygiene
What must a manager do if an employee reports vomiting or diarrhea?
Exclude them from the operation.
What is the temperature danger zone?
41°F–135°F.
What is the top shelf in the refrigerator reserved for?
Ready-to-eat food.
At what temperature can shell eggs be received?
45°F.
What is the correct order for cleaning/sanitizing a surface?
Wash → Rinse → Sanitize → Air dry.
Which illness symptom must be reported to the regulatory authority?
Jaundice.
Poultry must be cooked to what minimum internal temperature?
165°F.
What item is a major allergen?
Wheat.
(or any of the Big 8/9)
Milk can be received at 45°F but must be cooled to 41°F within how many hours?
4 hours.
What tool is required to check sanitizer concentration?
Test strips.
Which task is a manager’s responsibility?
Training staff on food safety procedures.
Ground beef must be cooked to what minimum temperature?
155°F.
What causes allergen cross-contact in fryers?
Using shared oil for allergen and non-allergen foods.
How far off the floor must food be stored?
6 inches.
What is a sign of a pest infestation?
Gnaw marks, droppings, grease trails.
What must always be available at every handwashing sink?
Hot/cold water, soap, and hand-drying method.
How long do you have to cool food from 135°F → 70°F?
2 hours.
What should staff do if a customer asks about an ingredient they’re unsure of?
Check the label/recipe—never guess.
What type of canned goods must be rejected?
Swollen, severely dented, rusted.
What is a critical control point (CCP)?
A step where hazards can be prevented, eliminated, or reduced.
What is the FIRST step a manager should take when a foodborne illness complaint is made?
Interview the person making the complaint.
What temperature must TCS food reach when reheating for hot holding?
165°F.
What is the correct bottom-to-top storage order for raw animal products?
Top: RTE → Seafood → Whole beef/pork → Ground meat → Poultry (bottom)
Live shellfish can be received at what maximum air temperature?
45°F.
What must a restaurant do if an imminent health hazard (sewage backup, flood, etc.) occurs?
Close the operation immediately.