Questions and Answers
A food worker at a bar was diagnosed with E.coli and has not shown symptoms for a couple of days. What must her manager do?
A large container of potato salad has been removed from cold holding at the correct temperature. How long can the food be safely held without temperature control, as long as it does not exceed 70 degrees F (21 degrees C)?
To prevent providing shelter for pests, how far above the floor should equipment be raised?
At a minimum, how far must tabletop equipment be raised if it is not sealed to the counter?
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Which symptoms is a food worker required to report to his/her manager?
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A food worker needs to measure the temperature of a casserole. Where must the thermometer be placed when measuring this cooking temperature?
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What is a sign of a cockroach infestation?
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Where can utensils be stored?
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Which confirmed food worker illness must a manager report to the regulatory authority?
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A food worker is preparing eggs that will be hot held for service. What is the minimum internal temperature the eggs must reach for at least 15 seconds?
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A food worker is monitoring a self-service station. What must she remind customers to do?
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What is a requirement for handwashing sinks?
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Which confirmed food worker infection must a manager report to the regulatory authority?
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An employee is cooking roast beef in the oven. What temperature must the roast beef reach for at least 4 minutes while cooking?
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What event would require a food worker to restock a pot of soup at a self-service station?
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What must be located in, or immediately adjacent to, a toilet room in a food establishment?
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An employee at a café tells his manager that he had diarrhea last night but is feeling better. How should the manager handle this situation?
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A food worker is about to partially cook a large batch of chicken stir-fry. What must he do immediately before cooling the food?
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Study Notes
Employee Health and Safety
- A food worker diagnosed with E. coli must be excluded until regulatory approval is obtained.
- Symptoms that must be reported to managers include infected wounds.
- Workers experiencing gastrointestinal symptoms such as diarrhea should be excluded until symptoms have resolved for 24 hours.
Food Safety Regulations
- Potato salad can be held without temperature control for a maximum of 6 hours if the temperature does not exceed 70°F (21°C).
- If tabletop equipment is not sealed to the counter, it must be raised a minimum of 4 inches.
Food Storage and Handling
- Equipment should be raised at least 6 inches above the floor to minimize pest harborage.
- Utensils must be stored in food preparation areas only, avoiding restrooms and mechanical areas.
Cooking Temperatures
- Cooked eggs meant for hot holding must reach a minimum internal temperature of 155°F (68°C) for 15 seconds.
- Roast beef must be cooked to at least 145°F (63°C) for a minimum of 4 minutes.
Monitoring Customer Safety
- At self-service stations, customers should be reminded to use clean dishes each time they select food.
- If a soup ladle falls into the pot, the soup must be restocked immediately.
Handwashing Requirements
- Handwashing sinks must be equipped with a sign reminding employees to wash their hands.
Infestations and Illness Reporting
- Signs of a cockroach infestation include strong oily smells.
- Managers are required to report confirmed cases of Shigella and Hepatitis A infections to the regulatory authority.
Cooking Procedures
- Food workers should check multiple areas of a casserole when measuring internal cooking temperatures.
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Description
Enhance your knowledge with this Food Manager Practice Test. This quiz covers essential scenarios and regulatory requirements for food safety managers, including handling foodborne illnesses and maintaining proper safety standards. Test your understanding of the responsibilities to ensure safe food practices.
