Questions and Answers
What type of hazard could occur by wearing jewelry while prepping food?
What is the greatest concern about having pests in the restaurant?
Spread disease
Bacterial growth can be minimized by properly controlling _____
time, temperature, oxygen, moisture
What is the term 'sanitizing' defined as?
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All of the following are acceptable methods for training food service personnel on management practices except:
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Why might John be reassigned from cooking to cleaning tables?
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What should hot water at the hand sink be at least?
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Which containers in the dry-storage room must be labeled?
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What is an approved method for storing in-use utensils?
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During an inspection, what must the health inspector see?
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What is the maximum time that food can be in the 135-70°F range during cooling?
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A prep cook must be sure to wash hands well _____
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When should pasteurized liquid, frozen, or dry egg products be substituted for raw shell eggs?
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Can opener cleaning involves which hazards?
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What can cutting boards with scratches be?
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What is the correct concentration for an iodine sanitizer?
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What is the minimal internal temperature for pork roast?
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What is an example of an approved sanitizer?
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What does cross connection refer to?
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What is the concentration for a chlorine sanitizer?
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What is the proper way to test the internal soup temperature?
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A dishwasher that uses hot water as a sanitizer must have a final rinse temperature of at least?
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The lighting required in the walk-in cooler and dry storage areas is ____ foot candles?
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Study Notes
Hazard Management
- Jewelry while prepping food can introduce physical and biological hazards.
Pest Control
- Pests in restaurants pose a significant risk as they can spread diseases.
Bacterial Growth Control
- Bacterial growth is minimized by managing time, temperature, oxygen, and moisture levels.
Sanitizing Definition
- Sanitizing involves reducing harmful microorganisms to safe levels.
Training Methods
- Open book exams are not an acceptable training method for food service personnel on management practices.
Employee Health
- A cook may be reassigned to cleaning tables if they experience persistent drainage from the nose, eyes, or mouth.
Hand Washing Standards
- Hot water at the hand sink should be maintained at a minimum temperature of 100°F.
Labeling Regulations
- In dry-store rooms, containers such as flour must be properly labeled.
Utensil Storage
- In-use utensils should be stored in food with the handles extending out to prevent contamination.
Knowledge Demonstration in Inspections
- During inspections, health inspectors require proof of knowledge, typically demonstrated by holding a certificate from an accredited examination company.
Food Cooling Guidelines
- Foods can remain in the temperature range of 135°F to 70°F for a maximum of two hours during cooling.
Hand Washing Protocols
- A prep cook must wash hands well before using the restroom, before leaving the restroom, and before re-entering the kitchen; all situations are necessary except leaving the restroom.
Egg Product Regulations
- Pasteurized liquid, frozen, or dry egg products should be used as substitutes for raw shell eggs, especially when not combined with dishes that will undergo further cooking.
Can Opener Cleanliness
- Can opener cleanliness relates to the management of physical, biological, and chemical hazards.
Cutting Board Maintenance
- Scratches on cutting boards may be resurfaced as needed to maintain hygiene.
Sanitizer Concentrations
- Iodine sanitizer concentration should be between 12.5 to 25 parts per million (ppm).
- Approved sanitizers, such as chlorine, should have a concentration of 50 ppm.
- Water used for sanitizing should be heated to above 171°F.
Cooking Temperature Guidelines
- The minimum internal temperature for cooking pork roast is 145°F.
Cross-Connection Risks
- A hose in a mop bucket represents a cross-connection risk, potentially resulting in water contamination.
Soup Temperature Testing
- The proper method to test the internal temperature of soup is through the use of an immersion probe.
Dishwasher Temperature Standards
- Dishwashers using hot water as a sanitizer must have a final rinse temperature of at least 180°F.
Lighting Requirements
- Walk-in coolers and dry storage areas require a minimum of 10 foot-candles of lighting for safety and efficiency.
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Description
Test your knowledge for the Food Manager Exam with these flashcards. Covering critical topics like food hazards, pest control, and sanitation, this quiz is a useful tool for preparing for food safety certifications. Get ready to ensure food safety in your establishment!
