Manager Exam 1 (3) Flashcards

What is the minimum temperature for hot holding cooked food?

Answer: 135°F (57°C)

Cooked food held hot must be maintained at 135°F (57°C) or above to prevent bacterial growth.

A delivery of fresh fish arrives at the restaurant. What should the food service manager check upon delivery?

Answer: The temperature (must be 41°F or below), smell, appearance, and that the gills are bright red

Fresh fish must be received at 41°F or below, with no off odors, bright red gills, and firm flesh.

What is the recommended sanitizer concentration for a chlorine (bleach) sanitizing solution in food service?

Answer: 50-100 parts per million (ppm)

A chlorine sanitizing solution for food-contact surfaces should be 50-100 ppm for effective pathogen reduction.

What does 'shelf life' mean in the context of food service?

Answer: The length of time a food product can be stored while remaining safe and of acceptable quality

Shelf life refers to how long a food product remains safe and maintains acceptable quality under specified storage conditions.

Which of the following is an example of a physical hazard in food?

Answer: A small bone fragment in a fish fillet

A bone fragment is a physical hazard — a foreign object that can cause injury if ingested.

What is the purpose of a corrective action in a HACCP plan?

Answer: To describe what must be done when monitoring indicates a critical limit has not been met

A corrective action describes the steps to take when a critical limit at a CCP is not met, to restore control and ensure food safety.