Food Manager Exam (All 100%
Correct Answers) Get It Right!
An outbreak of Salmonella is commonly associated with ______. - Ans--
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 _________. - Ans--
Putting the soiled towels back in the new water
What are the rules for storing food cold? - Ans--All these.
What type of hazard could occur by wearing jewelry while prepping food? -
Ans--Physical and Biological
Which of the following would be the best method for cleaning and sanitizing
equipment that cannot placed in a dish machine or three compartment
sink? - Ans--Clean, rinse, and sanitize in place.
Which is the proper way to test the internal temperature of a pot of soup? -
Ans--An immersion probe into the soup
Single-use gloves should be worn: - Ans--Before you begin handling foods
PHF stands for ______. - Ans--Potentially hazardous food
Bacterial growth can be minimized by properly controlling ______. - Ans--
Time, Temperature, Oxygen, Moisture.
Which is an example of a cross-connection? - Ans--A hose in a mop bucket
A prep cook must be sure to wash hands well _________. - Ans--All of the
above
, Shellstock identification tags on shellfish must include the harvester's ID
number, the date and location of harvest, the type of shellfish and a
statement proclaiming that ______. - Ans--The tag must be kept for 90
days.
If hot water is not available in the ware-washing sink, food establishments
can still serve food using ______. - Ans--Single use utensils
The entire handwashing process should take _____ seconds. - Ans--20
Which of the following is an acceptable source of potable water? - Ans--
Private well water
An employee who is assigned to clean the frozen dessert dispenser at the
end of the night must use CIP systems. CIP is an acronym for _______. -
Ans--Clean in place
All of the following are effective ways to prevent cross contamination except
______. - Ans--Rinsing food contact surfaces in between tasks
Customer forks should be stored at a self-service buffet _______. - Ans--
With only the handles extending out of the container
When selecting small wares (plates, bowls, eating utensils) to use in the
kitchen, a manager must be sure the small wares are durable, easy to clean,
safe, and _____. - Ans--Resistant to chipping
HACCP is a/an ______. - Ans--Management system designed to prevent
foodborne illness
Cutting boards or cutting blocks that have scratches and cuts into the
surfaces ______. - Ans--May be resurfaced as needed
An outbreak of Salmonella is commonly associated with ______. - Ans--
Undercooked poultry
Correct Answers) Get It Right!
An outbreak of Salmonella is commonly associated with ______. - Ans--
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 _________. - Ans--
Putting the soiled towels back in the new water
What are the rules for storing food cold? - Ans--All these.
What type of hazard could occur by wearing jewelry while prepping food? -
Ans--Physical and Biological
Which of the following would be the best method for cleaning and sanitizing
equipment that cannot placed in a dish machine or three compartment
sink? - Ans--Clean, rinse, and sanitize in place.
Which is the proper way to test the internal temperature of a pot of soup? -
Ans--An immersion probe into the soup
Single-use gloves should be worn: - Ans--Before you begin handling foods
PHF stands for ______. - Ans--Potentially hazardous food
Bacterial growth can be minimized by properly controlling ______. - Ans--
Time, Temperature, Oxygen, Moisture.
Which is an example of a cross-connection? - Ans--A hose in a mop bucket
A prep cook must be sure to wash hands well _________. - Ans--All of the
above
, Shellstock identification tags on shellfish must include the harvester's ID
number, the date and location of harvest, the type of shellfish and a
statement proclaiming that ______. - Ans--The tag must be kept for 90
days.
If hot water is not available in the ware-washing sink, food establishments
can still serve food using ______. - Ans--Single use utensils
The entire handwashing process should take _____ seconds. - Ans--20
Which of the following is an acceptable source of potable water? - Ans--
Private well water
An employee who is assigned to clean the frozen dessert dispenser at the
end of the night must use CIP systems. CIP is an acronym for _______. -
Ans--Clean in place
All of the following are effective ways to prevent cross contamination except
______. - Ans--Rinsing food contact surfaces in between tasks
Customer forks should be stored at a self-service buffet _______. - Ans--
With only the handles extending out of the container
When selecting small wares (plates, bowls, eating utensils) to use in the
kitchen, a manager must be sure the small wares are durable, easy to clean,
safe, and _____. - Ans--Resistant to chipping
HACCP is a/an ______. - Ans--Management system designed to prevent
foodborne illness
Cutting boards or cutting blocks that have scratches and cuts into the
surfaces ______. - Ans--May be resurfaced as needed
An outbreak of Salmonella is commonly associated with ______. - Ans--
Undercooked poultry
