Manager Exam (318 Questions And Answers) Great Solutions

What does ventilation do? {Ans: •improves air inside •removes heat, steam, and smoke from cooking lines •eliminates fumes and odors •if not working, grease and condensation will build up on walls and ceiling (to prevent, clean and maintain according to manufacturer's recommendations and/or local regulatory requirements}What actions do food handlers need to avoid? {Ans: •scratching scalp •running fingers through hair •wiping or touching nose •rubbing ear •touching pimple or infected wound •wearing dirty uniform •coughing or sneezing into hand •spitting}Biological toxins prevention {Ans: •cannot be destroyed by cooking or freezing •purchase plants, mushrooms, and seafood from approved, reputable suppliers •control time and temperature when handling raw fish}Guidelines for reheating food {Ans: •food reheated for immediate service (reheat immediately served food to any temp but food must be cooked and cooled correctly) •food reheated for hot-holding (heat TCS food to internal temp of 165oF (74oC) for 15 sec (reaches within 2 hours from start to finish) •reheat commercially processed and packaged ready to eat food to internal temp of at least 135oF (57oC)}Situations where food must be thrown out {Ans: •handled by staff who have been restricted or excluded due to illness •contaminated by hands or