Manager Exam 1 (3) Flashcards

A food handler has been diagnosed with Hepatitis A. What action must the manager take?

Answer: Exclude the handler from the operation

Hepatitis A is a reportable illness that requires the food handler to be excluded from the food operation entirely.

What is the minimum internal cooking temperature for ground beef patties?

Answer: 155°F (68°C)

Ground beef must be cooked to a minimum internal temperature of 155°F (68°C) for 15 seconds to kill pathogens like E. coli O157:H7.

Which practice best prevents cross-contamination when storing raw meats in a walk-in cooler?

Answer: Store raw meats below ready-to-eat foods, organized by cooking temperature

Raw meats should be stored below ready-to-eat foods and organized by their required cooking temperatures, with the highest temperature items on the bottom.

A sanitizer test kit reads below the minimum concentration required. What should a manager do?

Answer: Discard the solution and prepare a fresh batch at the correct concentration

Sanitizer below minimum concentration is ineffective; the solution must be discarded and a new batch prepared at the correct concentration.

What is the correct procedure when a food handler cuts their finger while preparing food?

Answer: Remove the handler from food prep until the wound is covered with a bandage and single-use glove

The handler must stop working, clean and bandage the wound, and put on a single-use glove before returning to food preparation.

Which method of thawing food is NOT acceptable according to food safety guidelines?

Answer: Thawing on a counter at room temperature

Thawing food at room temperature allows the outer layers to enter the temperature danger zone while the interior remains frozen.

A manager notices a shipment of canned goods has several swollen cans. What should the manager do?

Answer: Reject the entire shipment and return it to the supplier

Swollen cans indicate possible Clostridium botulinum contamination and must be rejected and returned to the supplier.