Manager Exam 8 Flashcards

What is the minimum internal cooking temperature for stuffed pork chops?

Answer: 165°F (74°C) for 15 seconds

Stuffed meats must reach 165°F (74°C) for 15 seconds because the stuffing raises the contamination risk.

A customer with a shellfish allergy orders a stir-fry. The cook uses the same wok used earlier for shrimp after rinsing it with water. What has occurred?

Answer: Cross-contact, which could cause an allergic reaction

Rinsing does not remove allergen proteins, so the wok must be cleaned, rinsed, and sanitized to prevent cross-contact.

How high must floor-mounted equipment be off the floor unless it is sealed to a masonry base?

Answer: At least 6 inches (15 cm)

Floor-mounted equipment must sit at least 6 inches off the floor to allow cleaning underneath.

A shipment of live oysters arrives. How long must the operation keep the shellstock identification tags after the last oyster is sold?

Answer: 90 days

Shellstock tags must be kept on file for 90 days from the date the last shellfish from the container was sold or served.

Which action requires a food handler to wash their hands BEFORE doing it, not just after?

Answer: Putting on single-use gloves for food prep

Hands must be washed before putting on gloves to start a food-handling task so clean gloves are not contaminated.

During a self-inspection, a manager finds a dented can with a bulging end in dry storage. What should be done with it?

Answer: Mark it for credit or discard and store it away from food in a designated area

Bulging or severely dented cans may contain Clostridium botulinum toxin and must be segregated for return or discarded, never opened or used.

What is the maximum time allowed for ready-to-eat TCS food held without temperature control if it started at 41°F, for cold holding using time as a public health control?

Answer: 6 hours, as long as it never exceeds 70°F

Cold TCS food held without temperature control may be kept up to 6 hours if it stays at or below 70°F and is discarded afterward.