Manager Exam Actual Questions And Answers With Complete Solution

how do you use heat sanitizing {Ans: •soak items in hot water (atleast 171oF (77oC)) for atleast 30 seconds or run them through high-temp dishwasher}What is active managerial control? {Ans: manager's responsibility to actively control risk factors for foodborne illness which is proactive rather than reactive so anticipate risks and plan for them}When is it bad to eat, drink, smoke, or chew gum or tobacco? {Ans: •when prepping or serving food •when working in prep areas •when working in areas used to clean utensils and equipment}What does the first T in FAT TOM stand for? {Ans: Temperature (Bacteria grows rapidly in the temperature range of 41 degrees farenheit (5 degrees Celcius)- 135 degrees farenheit (57 degrees Celcius) and more rapidly between 70 degrees Farenheit (21 degrees Celcius) and 125 degrees Farenheit (52 degrees Celcius). Bacteria growth is limited when food is held above or below temperature danger zone.}How long can ready to eat foods be refrigerated? {Ans: It can be stored for only 7 days if it's held at 41oF (5oC) or lower with the count begining on the day the food was prepared or a commercial container was opened}how do you use chemical sanitizing