Excellent Food Management Practice Exam questions and answers 2024
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 the dirty dishes, made fresh sanitizing
solution , and put the towel back in the water. To their surprise, the inspector
marked a violation. The violation was for _______ - ANSWER putting the soiled
towels back in the new water
A kitchen manager was trying to train the staff and get all of the inventory under
control. Many items were not being tabled in storage. The manager thinks it is best
to start by labeling every single items out of its original container, even thought it
is not required to have the staff label_____ - ANSWER spaghetti noodles
what is the active ingredient in all FDA approved hand sanitizers? - ANSWER
Alcohol
During an inspection, the manager asked the inspector about can opener cleaning.
The health inspector said there could be ____hazards present. - ANSWER
physical, biological, or chemical
shell stock identification tags on shellfish must include the harvester's i.d. number
, the date and location of harvest, the type of shellfish and a statement proclaiming
that___ - ANSWER
John is normally a cook at a fast food establishment but is re-assigned to cleaning
tables. What a symptom(s) does John likely have to caused him to be re-assigned ?
- ANSWER persistent drainage from nose, eyes , mouth
The purpose of the Texas Establishment Food Rules is to safeguard the public
health and to __ - ANSWER Provide consumers safe, unadulterated, honestly
presented food.
,A new bar manager was asking the equipment Service technician how the glass
washer works. That technician explain the process and the chemicals and the
chemicals and handed the manager and handed the manager a vital of test strips ."
what are these for?" The technician said about the machine is sanitizing properly
when the iodine sanitizer turns the color of the paper because the concentration is
____ - ANSWER 12.5 - 25.00 ppm
in a cafe, there is one server left to handle the front of the house between the lunch
rush and dinner. One of the afternoon task is to wrap clean tableware set In napkins
to be kept at the hostess desk for the customers. The server has to developed a
routine to get this done while also taking a lunch break. The health inspector_____
- ANSWER was concerned because of the potential for the mouth to hand
contamination
Insect control devices must ______ and must be able to retain the electrocuted
insect inside the device. - ANSWER Be rated for safety by the USDA
What is the most accurate method for calibrating bimetallic thermometers ? -
ANSWER Put the thermometer stem or probe into the ice water. wait 30 seconds
or until the thermometer so it reads 32ºF (0ºC)
Approved sanitizers for food service includes chloride, iodine, quaternary
ammonia and ____ - ANSWER alcohol
Pasteurize liquid, frozen, or dry egg products Shall be substituted for raw Shell
eggs whenever _____ - ANSWER
Which of the following would be the best method for cleaning and sanitizing
equipment that cannot be placed in a dish machine or three compartment sink? -
ANSWER
, John is normally a cook at a fast food establishment but is re-assigned to cleaning
tables. What a symptom(s) does John likely have to caused him to be re-assigned ?
- ANSWER persistent drainage from nose, eyes , mouth
Rachel juiced 10 times the amount of bleach required for making a sanitizing
solution. This is considered a ___ - ANSWER Chemical hazard
Which of the following essence acceptable source of potable water? - ANSWER
chemical sanitizers are in a concentrated form and should be mixed only with
____. - ANSWER water
The proper sequence for cleaning food-contact surface in a three-compartment
sink is: - ANSWER
all of the following are effective ways to prevent cross contamination except____.
- ANSWER Rinsing food contact surfaces in between tasks
Non-absorbent materials are required in all areas of a food service facility
except____. - ANSWER dining room
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__ - ANSWER clean in
place
the greatest concern about having pests in the restaurant is that they will -
ANSWER spread disease
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 the dirty dishes, made fresh sanitizing
solution , and put the towel back in the water. To their surprise, the inspector
marked a violation. The violation was for _______ - ANSWER putting the soiled
towels back in the new water
A kitchen manager was trying to train the staff and get all of the inventory under
control. Many items were not being tabled in storage. The manager thinks it is best
to start by labeling every single items out of its original container, even thought it
is not required to have the staff label_____ - ANSWER spaghetti noodles
what is the active ingredient in all FDA approved hand sanitizers? - ANSWER
Alcohol
During an inspection, the manager asked the inspector about can opener cleaning.
The health inspector said there could be ____hazards present. - ANSWER
physical, biological, or chemical
shell stock identification tags on shellfish must include the harvester's i.d. number
, the date and location of harvest, the type of shellfish and a statement proclaiming
that___ - ANSWER
John is normally a cook at a fast food establishment but is re-assigned to cleaning
tables. What a symptom(s) does John likely have to caused him to be re-assigned ?
- ANSWER persistent drainage from nose, eyes , mouth
The purpose of the Texas Establishment Food Rules is to safeguard the public
health and to __ - ANSWER Provide consumers safe, unadulterated, honestly
presented food.
,A new bar manager was asking the equipment Service technician how the glass
washer works. That technician explain the process and the chemicals and the
chemicals and handed the manager and handed the manager a vital of test strips ."
what are these for?" The technician said about the machine is sanitizing properly
when the iodine sanitizer turns the color of the paper because the concentration is
____ - ANSWER 12.5 - 25.00 ppm
in a cafe, there is one server left to handle the front of the house between the lunch
rush and dinner. One of the afternoon task is to wrap clean tableware set In napkins
to be kept at the hostess desk for the customers. The server has to developed a
routine to get this done while also taking a lunch break. The health inspector_____
- ANSWER was concerned because of the potential for the mouth to hand
contamination
Insect control devices must ______ and must be able to retain the electrocuted
insect inside the device. - ANSWER Be rated for safety by the USDA
What is the most accurate method for calibrating bimetallic thermometers ? -
ANSWER Put the thermometer stem or probe into the ice water. wait 30 seconds
or until the thermometer so it reads 32ºF (0ºC)
Approved sanitizers for food service includes chloride, iodine, quaternary
ammonia and ____ - ANSWER alcohol
Pasteurize liquid, frozen, or dry egg products Shall be substituted for raw Shell
eggs whenever _____ - ANSWER
Which of the following would be the best method for cleaning and sanitizing
equipment that cannot be placed in a dish machine or three compartment sink? -
ANSWER
, John is normally a cook at a fast food establishment but is re-assigned to cleaning
tables. What a symptom(s) does John likely have to caused him to be re-assigned ?
- ANSWER persistent drainage from nose, eyes , mouth
Rachel juiced 10 times the amount of bleach required for making a sanitizing
solution. This is considered a ___ - ANSWER Chemical hazard
Which of the following essence acceptable source of potable water? - ANSWER
chemical sanitizers are in a concentrated form and should be mixed only with
____. - ANSWER water
The proper sequence for cleaning food-contact surface in a three-compartment
sink is: - ANSWER
all of the following are effective ways to prevent cross contamination except____.
- ANSWER Rinsing food contact surfaces in between tasks
Non-absorbent materials are required in all areas of a food service facility
except____. - ANSWER dining room
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__ - ANSWER clean in
place
the greatest concern about having pests in the restaurant is that they will -
ANSWER spread disease
