managers exam

Question 1

Fruit/Vegetable cooking temp

Answer 1

135, also holding temp

Question 2

Solid Cuts Temp

Answer 2

145

Question 3

Ground Meat Temp

Answer 3

155

Question 4

Poultry

Answer 4

165, also reheated and stuffed food

Question 5

Eggs now/later

Answer 5

145,155

Question 6

FAT TOM

Answer 6

Factors which determine Time and Temperature Control for Safety
Food high in protein
Acidity
Time
Temperature
Oxygen
Moisture
4 hours in TDZ

Question 7

Two Stage Cooling

Answer 7

135 to 70 within two hours, 70 to 41 within four hours

Question 8

3S’s and 3I’s

Answer 8

Smaller (portions), Shallow (pans), Stir

Ice bath, Ice wand, Ice directly

Question 9

CROW

Answer 9

Processes for thawing

Cooking, Refrigeration (41 or lower), Oven (microwave, only if then cooked immediately), Water (70 or lower)

Question 10

Proper Personal Hygiene

Answer 10

1. Hair restraints
2. FDA approved anti bac is not enough
3. Nail polish and fake nails are not recommended
4. Wash hands between tasks and after touching any item that might be dirty
   (100 degree water, 20 seconds in total, 10-15 on hands and arms)

Question 11

How to wash hands

Answer 11

Scrape
Wash (110f)
Rinse (110f)
Sanitize
Air dry

Question 12

HESSN

Answer 12

Most common causes of foodborne illness
Hepatitis A (Jaundice)
E. Coli
Salmonella NTS (Nontyphoidal, non human)
Salmonella Typhi
Shigella (fecal)
Norovirus (#1 cause of FBI)

Question 13

Reportable symptoms and Key Actions

Answer 13

Vomiting, Diarrhea, Jaundice

Exclude, call Health Department, Medical Clearance, 24 hours

Question 14

Cleaning vs Sanitizing

Answer 14

Cleaning removes food particles from surfaces in contact with food (Washing + Rinsing = Cleaning)
Sanitizing reduces the number of pathogens on surfaces for future use

Question 15

Types of Cleaners, 3DA

Answer 15

Detergent - General purpose, dirt and grime
Delimer - Mineral deposits
Degreaser - Fats, Oils
Abrasive - Baked on

Question 16

3 chemical sanitizers (ICQ)

Answer 16

At 75 degrees
Iodine - 12.5 ppm (30 sec)
Chlorine - 50 ppm (7 sec)
Quats - 200 ppm (30 sec)

Question 17

Temperature to sanitize with hot water

Answer 17

171 degrees for 30 seconds

Question 18

Machine Dishwashers temp

Answer 18

High temp 180 - 195

Low temp at least 120 degrees

Question 19

High Risk Population Groups (IES)

Answer 19

Infants
Elderly
Systems

Question 20

8 Major Allergens

Answer 20

Soy
Peanuts
Tree Nuts
Eggs
Milk
Fish
Shellfish
Wheat

Question 21

Procedures that require a variance

Answer 21

Vacuum seal, Sous Vide/ROP
Fresh or unpastureized juices
Raw/undercooked shellfish
Serve live shellfish from a display tank