Manager Exam 1 (2) Flashcards

A food handler with a sore throat and fever should be:

Answer: Restricted from working with exposed food

A sore throat with fever is a symptom that requires restricting the food handler from working with exposed food or food-contact surfaces.

Which method is acceptable for cooling a large pot of soup from 135°F to 70°F?

Answer: Divide it into smaller shallow containers

Dividing soup into smaller, shallow containers increases surface area and allows rapid cooling through the danger zone.

What is the minimum internal cooking temperature for ground beef?

Answer: 155°F (68°C)

Ground beef must reach an internal temperature of 155°F (68°C) for 17 seconds to destroy pathogens like E. coli O157:H7.

A FIFO inventory system means:

Answer: Oldest products are used first

FIFO (First In, First Out) ensures older inventory is used before newer stock, reducing spoilage and food safety risks.

Which surface requires sanitizing in addition to cleaning?

Answer: A food-contact cutting board

Food-contact surfaces like cutting boards must be both cleaned to remove dirt and sanitized to kill pathogens.

An operation receives a shipment of canned goods with swollen lids. The manager should:

Answer: Reject the shipment and return the cans

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

What is the correct sequence for handwashing?

Answer: Wet hands, apply soap, scrub 20 seconds, rinse, dry

Proper handwashing requires wetting hands first, applying soap, scrubbing for at least 20 seconds, rinsing, and drying with a single-use towel.