Management Test #1 Flashcards

Which of the following is a Critical Control Point (CCP) in a typical food service operation?

Answer: Cooking poultry to the correct internal temperature

Cooking poultry to a safe internal temperature is a CCP where a control measure prevents or eliminates a food safety hazard.

What is the minimum internal temperature at which ground beef must be cooked to ensure food safety?

Answer: 155°F (68°C)

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

How should a food service manager document food safety monitoring activities?

Answer: In written logs that record time, temperature, corrective actions, and the employee responsible

Written logs with time, temperature readings, corrective actions, and employee names provide a verifiable record of food safety compliance.

What is the role of a 'Person in Charge' (PIC) during an inspection by a health department official?

Answer: To be present, knowledgeable about food safety practices, and able to demonstrate compliance

The PIC must be present and able to demonstrate knowledge of food safety practices and regulatory compliance during inspections.

What is the '2-hour/4-hour rule' in food safety temperature management?

Answer: Food in the temperature danger zone for less than 2 hours can be used or refrigerated; between 2-4 hours must be used immediately; over 4 hours must be discarded

The 2-hour/4-hour rule guides decisions about food that has spent time in the temperature danger zone.

What is the purpose of a food safety culture in a food service establishment?

Answer: To establish shared values and behaviors that prioritize food safety in every decision made by staff

A food safety culture builds shared commitment to food safety as a core value across all staff, not just as compliance.