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FOOD MANAGER EXAM 2024| ACTUAL EXAM QUESTIONS AND CORRECT ANSWERS| GRADED A+ what should you do when taking a food order from customers who have concerns about food allergies - ANS Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? - ANS Must be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? - ANS Stored food away from the wall

FOOD MANAGER EXAM 2024/ REAL QUESTIONS WITH 100% CORRECT VERIFID ANSWERS/A+ GRADE

FOOD MANAGER EXAM 2024/ REAL QUESTIONS WITH 100% CORRECT VERIFID ANSWERS/A+ GRADE

FOOD MANAGER EXAM (ALL 100% CORRECT ANSWERS) QUESTIONS ANDANSWERS (TEXAS FOOD MANAGER EXAM LEARN2SERVE 360TRAINING) 2024/A+ GRADE

FOOD MANAGER EXAM (ALL 100% CORRECT ANSWERS) QUESTIONS ANDANSWERS (TEXAS FOOD MANAGER EXAM LEARN2SERVE 360TRAINING) 2024/A+ GRADE

A food worker at bar was diagnosed with E. coli and has not shown symptoms for a couple of days. What must her manager do? a. restrict until regulatory approval is obtained b. Exclude until regulatory approval is obtained c. allow the worker to resume her normal duties d. require her to wear single-use gloves at all times. - ANSWER-a. restrict until regulatory approval is obtained A large container of potato salad has been removed from cold holding at the correct temperature. How long can...

An outbreak of Salmonella is commonly associated with ______. - ANSWER-Undercooked poultry The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution, and put the towels back in the water. To their surprise, the inspector marked a violation. The violation was for _________. - ANSWER-Putting the soiled towels back ...

One way managers can show they know how to keep food safe is to: A. become certified in food safety B. monitor employees. - ANSWER-A. become certified in food safety What is the purpose of a FOOD SAFETY MANAGEMENT SYSTEM? A. to reduce/eliminate workplace incidents B. to prevent foodborne illness by controlling risks & hazards - ANSWER-B. to prevent foodborne illness by controlling risks & hazards 3 components of active managerial control? - ANSWER-identifying risks, corrective acti...

Define active managerial control. - ANSWER-a system to create and implement food safety procedures 3 Steps of Active Managerial Control - ANSWER-Create a policy Train Follow up True or False: Inspectors can help you find gaps in your active managerial control - ANSWER-True What should you do when a regulatory agencies conduct a health inspection you should? - ANSWER-Ask for identification accompany the inspector and take notes make changes at the time or soon afterward perform self...

Fish - ANSWER-Scombrotoxin is associated with 41- 135 - ANSWER-Which of the following ranges represents the correct Temperature Danger Zone? TRUE - ANSWER-Toxic metal poisoning can occur when acidic food such as tomatoes are cooked or stored in copper. FECES - ANSWER-Shigella is a bacteria found in the ___________ of people with shigellosis. a form of fish poisoning - ANSWER-Definition of Scombrotoxin Protect Food From Contamination - ANSWER-The main purpose of protective clothing...