How should the temperature of a shipment of sour cream be taken when it arrives at an operation?
Remove the lid of a container and put the thermometer stem into the sour cream.
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A manager's responsibility to actively control risk factors for food borne illnesses is called
Active managerial control
A manger walks around the kitchen every hour to answer questions and to see if staff members are
following procedures. This is an example of which step in active managerial control?
Management oversight
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An imminent health hazard, such as a water supply interruption, requires immediate correction or
Closure of the operation.
To prevent the deliberate contamination of food, a manager should know whom to contact about
suspicious activity, monitor the security of food products, keep information related to food security
on file and know
Who is in the facility.
Why should a food handler with a sore throat and fever be excluded from the operation?
Customers served our primarily a high risk population.
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What is a basic characteristic of a virus?
, Requires a living host to grow.
A recall has been issued for a specific brand of orange juice. The store manager has matched the
information from the recall notice to the item, remove the item from inventory, and stored it in a
secure location. What should the manager do next?
Label the item to prevent it from accidentally being placed back in inventory.
We have an expert-written solution to this problem!
What is the minimal internal cooking temperature for seafood?
145°F
Food must be cold from 135°F to ____ within two hours.
70°F
Hot TCS food being hot held for service must be at what temperature.
135°F
Which method is a safe way to thaw food?
As part of the cooking process.
Which is an example chemical contaminant?
Tomato juice served in a pewter pitcher.
Which is an example biological contaminant?
Remove the lid of a container and put the thermometer stem into the sour cream.
We have an expert-written solution to this problem!
A manager's responsibility to actively control risk factors for food borne illnesses is called
Active managerial control
A manger walks around the kitchen every hour to answer questions and to see if staff members are
following procedures. This is an example of which step in active managerial control?
Management oversight
We have an expert-written solution to this problem!
An imminent health hazard, such as a water supply interruption, requires immediate correction or
Closure of the operation.
To prevent the deliberate contamination of food, a manager should know whom to contact about
suspicious activity, monitor the security of food products, keep information related to food security
on file and know
Who is in the facility.
Why should a food handler with a sore throat and fever be excluded from the operation?
Customers served our primarily a high risk population.
We have an expert-written solution to this problem!
What is a basic characteristic of a virus?
, Requires a living host to grow.
A recall has been issued for a specific brand of orange juice. The store manager has matched the
information from the recall notice to the item, remove the item from inventory, and stored it in a
secure location. What should the manager do next?
Label the item to prevent it from accidentally being placed back in inventory.
We have an expert-written solution to this problem!
What is the minimal internal cooking temperature for seafood?
145°F
Food must be cold from 135°F to ____ within two hours.
70°F
Hot TCS food being hot held for service must be at what temperature.
135°F
Which method is a safe way to thaw food?
As part of the cooking process.
Which is an example chemical contaminant?
Tomato juice served in a pewter pitcher.
Which is an example biological contaminant?
