EXAM
Exam Solution
+x
food managemer 2026 A+ GRADE ASSURED COMPLETE
+x +x +x +x +x +x +x
SOLUTIONS AND VERIFIED ANSWERS (A578F) +x +x +x +x
QUESTION 1 +x
Term
ANSWER
Definition
QUESTION 2 +x
An outbreak of Salmonella is commonly associated with ______.
+x +x +x +x +x +x +x +x
ANSWER
Undercooked poultry +x
QUESTION 3 +x
The restaurant staff noticed the health inspector coming in the door and assumed corr
+x +x +x +x +x +x +x +x +x +x +x +x +x
ectly they would be inspected. One of the employees quickly took the towel buckets, du
+x +x +x +x +x +x +x +x +x +x +x +x +x +x
mped them in a sink with dirty dishes, made fresh sanitizing solution, and put the towe
+x +x +x +x +x +x +x +x +x +x +x +x +x +x +x
ls back in the water. To their surprise, the inspector marked a violation. The violation
+x +x +x +x +x +x +x +x +x +x +x +x +x +x +x
was for _________.
+x +x
ANSWER
Putting the soiled towels back in the new water
+x +x +x +x +x +x +x +x
QUESTION 4 +x
What are the rules for storing food cold?
+x +x +x +x +x +x +x
ANSWER
All these.
+x
, QUESTION 5 +x
What type of hazard could occur by wearing jewelry while prepping food?
+x +x +x +x +x +x +x +x +x +x +x
ANSWER
Physical and Biological
+x +x
QUESTION 6 +x
Which of the following would be the best method for cleaning and sanitizing equipment
+x +x +x +x +x +x +x +x +x +x +x +x +x
that cannot placed in a dish machine or three compartment sink?
+x +x +x +x +x +x +x +x +x +x +x
ANSWER
Clean, rinse, and sanitize in place.
+x +x +x +x +x
QUESTION 7 +x
Which is the proper way to test the internal temperature of a pot of soup?
+x +x +x +x +x +x +x +x +x +x +x +x +x +x
ANSWER
An immersion probe into the soup
+x +x +x +x +x
QUESTION 8 +x
Single-use gloves should be worn: +x +x +x +x
ANSWER
Before you begin handling foods
+x +x +x +x
QUESTION 9 +x
PHF stands for ______.
+x +x +x
ANSWER
Potentially hazardous food +x +x
QUESTION 10 +x
Bacterial growth can be minimized by properly controlling ______.
+x +x +x +x +x +x +x +x
ANSWER
Time, Temperature, Oxygen, Moisture.
+x +x +x
Exam Solution
+x
food managemer 2026 A+ GRADE ASSURED COMPLETE
+x +x +x +x +x +x +x
SOLUTIONS AND VERIFIED ANSWERS (A578F) +x +x +x +x
QUESTION 1 +x
Term
ANSWER
Definition
QUESTION 2 +x
An outbreak of Salmonella is commonly associated with ______.
+x +x +x +x +x +x +x +x
ANSWER
Undercooked poultry +x
QUESTION 3 +x
The restaurant staff noticed the health inspector coming in the door and assumed corr
+x +x +x +x +x +x +x +x +x +x +x +x +x
ectly they would be inspected. One of the employees quickly took the towel buckets, du
+x +x +x +x +x +x +x +x +x +x +x +x +x +x
mped them in a sink with dirty dishes, made fresh sanitizing solution, and put the towe
+x +x +x +x +x +x +x +x +x +x +x +x +x +x +x
ls back in the water. To their surprise, the inspector marked a violation. The violation
+x +x +x +x +x +x +x +x +x +x +x +x +x +x +x
was for _________.
+x +x
ANSWER
Putting the soiled towels back in the new water
+x +x +x +x +x +x +x +x
QUESTION 4 +x
What are the rules for storing food cold?
+x +x +x +x +x +x +x
ANSWER
All these.
+x
, QUESTION 5 +x
What type of hazard could occur by wearing jewelry while prepping food?
+x +x +x +x +x +x +x +x +x +x +x
ANSWER
Physical and Biological
+x +x
QUESTION 6 +x
Which of the following would be the best method for cleaning and sanitizing equipment
+x +x +x +x +x +x +x +x +x +x +x +x +x
that cannot placed in a dish machine or three compartment sink?
+x +x +x +x +x +x +x +x +x +x +x
ANSWER
Clean, rinse, and sanitize in place.
+x +x +x +x +x
QUESTION 7 +x
Which is the proper way to test the internal temperature of a pot of soup?
+x +x +x +x +x +x +x +x +x +x +x +x +x +x
ANSWER
An immersion probe into the soup
+x +x +x +x +x
QUESTION 8 +x
Single-use gloves should be worn: +x +x +x +x
ANSWER
Before you begin handling foods
+x +x +x +x
QUESTION 9 +x
PHF stands for ______.
+x +x +x
ANSWER
Potentially hazardous food +x +x
QUESTION 10 +x
Bacterial growth can be minimized by properly controlling ______.
+x +x +x +x +x +x +x +x
ANSWER
Time, Temperature, Oxygen, Moisture.
+x +x +x
