Food Manager Final Exam Questions and Answers Already Passed

Food Manager Final Exam Questions and Answers Already Passed What is the best way to prevent e-coli? cooking to safe temperatures What of the following is not part of the top food allergens? spinach You can use non-potable water for which of the following tasks? mopping floors Which of the following things is crucial for the effectiveness of a HACCP system? regular verification activities What is the most effective way to control Hep A? practicing good personal hygiene What is the best eradication method for a major pest infestation? chemical What will be missing from a HACCP plan developed totally by outside experts? employee support Which step is essential in the success of any HACCP? educate employees Many cases of foodborne illnesses are sometimes hard to diagnose. What is a common symptom of foodborne illness? stomach cramps What is the first HACCP step? identify the hazards chicken that looks undercooked is likely what food contamination danger? salmonella A trap caught a mouse in your kitchen. What should you do? check for biological contamination from blood and dispose of any possible contaminated food What is the most important part of a HACCP implementation? employee training The HACCP management system helps prevent problems before they occur. What kind of system is this? proactive What is the point of using a brightly colored bandage for a cut on your finger? it is easily found if it falls into food You can help prevent the spread of staphylococcus aureus by not touching which part of your body? mouth The FDA's primary role is? establish strong, risk-based food safety standards You have been told to put food in short term refrigeration storage. What is the best temperature? 34-40 degrees While you are preparing a salad, you get a small cut on your finger. What should you do? put on a watertight bandage over the cut and wear gloves. You handle a lot of seafood and mushrooms on the job. The toxins you may encounter pose a high risk of which kind of contamination? chemical How does pasteurization preserve foods? heating and cooling them down immediately Which of the following clues is a sign of foods contamination with spoilage bacteria? changes in color and smell Eliminating which survival need can drastically reduce pests in your establishment. food You should call the local regulatory authority when you run into which of the following problems? water service interrupted for two hours What is required in all restrooms in a food service establishment? hot running water