Food Safety Manager Exam |100% Correct Questions and Verified Answers| | Grade A (Latest 2024/ 2025 Update)

Food Safety Manager Exam |100% Correct Questions and Verified Answers| | Grade A (Latest 2024/ 2025 Update) Q: At 6am, Alvin removed deli meat, sliced cheese, apples, and pudding cups from the cooler to make box lunches for a high school class field trip. When he finished making the lunches, Alvin left them on a table for the teacher. The lunches were left on the bus that warm spring day while the students toured a museum. At 1pm, they returned to a very warm bus to get their lunches, which they ate in a picnic area. Is the food safe to serve? Answer: No. The lunches were left too long outside of temperature control. The temp of the food also probably rose higher than 70dF as the bus warmed in the sun. Q: Sally is a cook at the Springfield Retirement Community. As a special treat, she set up a picnic for some of the elderly residents. The picnic included a buffet of cold chicken, potato salad, coleslaw, rolls, and cupcakes. There was no equipment to keep the food cold. The food was served one hour after it was removed from the cooler. Is the food safe to serve? Answer: No. Food cannot be held without temperature control if it is primarily for high-risk populations, such as elderly people. Q: How can you prevent contamination when serving food? Answer: Contamination can be prevented when serving food by 1) Avoiding bare-hand contact with ready-to-eat foods 2) Using clean and sanitized utensils for each food items. If utensils are being used constantly, clean and sanitize every 4 hours 3) Store serving utensils in the food with the handle extended above the rim of the container or on a clean and sanitized food-contact surface 4) Taking caution when using guest-provided take-home containers. Q: What precautions should you take when using guest-provided take-home containers? Answer: Take-home containers can be used if they 1) Were designed to be reused 2) Provided to the guest by the operation 3) Are cleaned and sanitized properly Q: How can you prevent contamination by service staff? Answer: Train them to follow these guidelines: 1) Hold dishes by the bottom or edge 2) Hold glasses by the middle, bottom, or stem 3) Do NOT touch the food-contact areas of dishes or glassware 4) Carry glasses in a rack or a tray to avoid touching the food-contact surfaces 5) Do NOT stack glasses when carrying them 6) Hold flatware by the handle 7) Store flatware so that servers grasp handles, not food-contact surfaces 8) Avoid bare-hand contact with food that is ready-to-eat 9) Use ice scoops or tongs to get ice, NEVER the cup or bare-hands. Q: How do you prevent preset tableware contamination? Answer: Steps to prevent tableware from becoming contaminated include: 1) Wrapping or covering the items 2) Unused settings are removed when guests are seated and cleaned and sanitized after the guests have left Q: How do I re-serve food from one guest to another? Answer: You can't really. 1) Never re-serve food returned by one guest to another guest 2) Condiments must be in their original contianers (i.e. individual packets or portions) 3) Bread or rolls cannot be re-served 4) Garnishes cannot be reused 5) You may re-serve only unopened, prepackaged food in good condition like condiment packets and wrapped crackers. Q: How can you prevent contamination in self-serve areas? Answer: Contamination in self-serve areas can be prevented by 1) Protecting the food using sneeze cards, display cases, or packaging 2) Labels for handles and containers 3) Temperature control: hot food = 135dF or higher and cold = 41dF or lower 4) Do not let guests refill dirty plates or use dirty utensils at self-service areas 5) Stock food displays with the correct utensils for dispensing food 6) Never use ice for food/beverages as an ingredient. Q: When should Bulk Food be labelled? Answer: Bulk food in self-service areas must be labeled and in plain view of the guest and includes the processor label provided with the food. Bulk Unpackaged food (bakery products and unpackaged food portioned for customers) does not need to be labeled if: 1) The product makes no claim regarding health or nutrient content 2) There are no laws requiring labeling 3) The food is manufactured or prepared at another food operation or processing plant owned by the same person and is regulated 4) The food is manufactured or prepared on the premises. Q: How can you prevent contamination and time-temperature abuse when serving food off-site? Answer: Contamination at off-site service can be prevented by following these procedures: 1) Pack food in insulated food containers that are food-grade 2) Label foods with a use-by date and time, and reheating and service instructions 3) Clean the inside of delivery vehicles regularly 4) Check internal food temperature in containers and during delivery 5) Make sure the site has safe water for cooking, dishwashing, and handwashing and garbage contianers stored away from food-prep, storage, and serving areas 6) Store raw meat, poultry, seafood separate from ready-to-eat items Q: How can you prevent contamination and time-temperature abuse when serving food through a vending machine? Answer: Contamination through vending machines can be prevented by checking product shelf life daily (throw out after 7 days), keep food at the correct temperature for hot or cold food items, dispense TCS food in its original contianer, wash and wrap fresh fruit with edible peels before putting it in a machine