Question

1. which is a supervisory duty of a food safety manager?

a. approving time - off requests
b. ensuring employees wash their hands
c. ordering cleaning products
d. designing the menu
answer:

1. ready - to - eat foods must be handled with:

a. bare hands only
b. aprons
c. deli tissue, tongs, or gloves
d. clean towels
answer:

1. managers must ensure foods are received from:

a. the lowest - cost vendor
b. an approved source
c. any local farmer
d. home - based sellers
answer:

1. holding foods at improper temperatures is known as:

a. cross - contact
b. time - temperature abuse
c. backflow
d. hazard substitution

Explanation:

1. A food safety manager’s supervisory duty focuses on food safety compliance; ensuring handwashing prevents contamination.
2. Ready-to-eat foods require barrier tools to avoid direct hand contact and cross-contamination.
3. Receiving food from approved sources ensures compliance with safety standards and traceability.
4. Improper temperature holding violates time-temperature control for food safety, defined as this term.

Answer:

1. B. Ensuring employees wash their hands
2. C. Deli tissue, tongs, or gloves
3. B. An approved source
4. B. Time-temperature abuse