FOOD MANAGEMENT TEST FINAL EXAM
2024 ACTUAL EXAM COMPLETE
ACCURATE EXAM QUESTIONS WITH
DETAILED VERIFIED ANSWERS (100%
CORRECT ANSWERS) /ALREADY
GRADED A+
what is the required minimal internal temperature
for cooking fresh pork roast - ....ANSWER...145ºF
A quick-service restaurant received a violation on a
food establishment inspection because the customer
were able to contaminate the plastic eating utensils
at the condiment stand to prevent this from
happening . the restaurant could decide to -
....ANSWER...put wrapped utensils at the stand and
keep utensils behind the counter
single-use gloves should be worn: -
....ANSWER...before you begin Han doing foods
HACCP is a/an - ....ANSWER...management system
designed to prevent food borne illness
,According to the most health codes, what is the
minimum standard for parts per million
concentration (ppm) of a chlorine based chemical
when preparing a sanitizing solution for the three
compartment sink? - ....ANSWER...50
can a food handler taste food to adjust seasoning -
....ANSWER...yes, but the utensils must be used one
once.
what type of hazard could occur by wearing jewelry
while prepping food? - ....ANSWER...biological
hazard, physical hazard
All of the following steps are important in ensuring
sanitizer effectiveness except______ -
....ANSWER...rinsing the surface afterwards
employee must change gloves between which tasks
- ....ANSWER...handlign raw meat and dressing g the
buns
,which is the proper way to test the internal
temperature of a pot soup? - ....ANSWER...using an
infrared. thermometer.
which is an example of a cross-contamination? -
....ANSWER...A hose in a mop bucket
A dishwasher that uses hot water as a sanitizer
must have a final rinse temperature of at least _____
- ....ANSWER...180ºF
Factors affecting growth if the foodservice industry
(6) - ....ANSWER...The changing status of women,
increase numbers of single person households and
the potential for people living alone to eat out,
increase in asian and hispanic population has led to
decrease in the number of meals eaten awau from
home, more office jobs and contract foodservice in
office buildings, interest in health and well-being,
shortage of qualified foodservice personnel
Current trends in foodservice (5) -
....ANSWER...Sustainability, nutrition, simplicity and
, smaller portions $, locally produce wine and beer,
liquid nitrogen freezing/chilling
Challenges affecting the foodservice industry (5) -
....ANSWER...Economy/recession, competition,
building/maintaining sales volume, recruiting and
retaining employees, labor costs
Commercial (examples) - ....ANSWER...restaurants,
supermarkets, convenience stores, delis, snack
bars, and other commercial retail food
establishments
Noncommercial (examples) - ....ANSWER...business,
educational, governmental or institutional
organizations that operate their own foodservice
Military - ....ANSWER...no examples foodservice
military
Scope of Services - ....ANSWER...The number and
types of bussiness units offered through indivdual
foodservices
2024 ACTUAL EXAM COMPLETE
ACCURATE EXAM QUESTIONS WITH
DETAILED VERIFIED ANSWERS (100%
CORRECT ANSWERS) /ALREADY
GRADED A+
what is the required minimal internal temperature
for cooking fresh pork roast - ....ANSWER...145ºF
A quick-service restaurant received a violation on a
food establishment inspection because the customer
were able to contaminate the plastic eating utensils
at the condiment stand to prevent this from
happening . the restaurant could decide to -
....ANSWER...put wrapped utensils at the stand and
keep utensils behind the counter
single-use gloves should be worn: -
....ANSWER...before you begin Han doing foods
HACCP is a/an - ....ANSWER...management system
designed to prevent food borne illness
,According to the most health codes, what is the
minimum standard for parts per million
concentration (ppm) of a chlorine based chemical
when preparing a sanitizing solution for the three
compartment sink? - ....ANSWER...50
can a food handler taste food to adjust seasoning -
....ANSWER...yes, but the utensils must be used one
once.
what type of hazard could occur by wearing jewelry
while prepping food? - ....ANSWER...biological
hazard, physical hazard
All of the following steps are important in ensuring
sanitizer effectiveness except______ -
....ANSWER...rinsing the surface afterwards
employee must change gloves between which tasks
- ....ANSWER...handlign raw meat and dressing g the
buns
,which is the proper way to test the internal
temperature of a pot soup? - ....ANSWER...using an
infrared. thermometer.
which is an example of a cross-contamination? -
....ANSWER...A hose in a mop bucket
A dishwasher that uses hot water as a sanitizer
must have a final rinse temperature of at least _____
- ....ANSWER...180ºF
Factors affecting growth if the foodservice industry
(6) - ....ANSWER...The changing status of women,
increase numbers of single person households and
the potential for people living alone to eat out,
increase in asian and hispanic population has led to
decrease in the number of meals eaten awau from
home, more office jobs and contract foodservice in
office buildings, interest in health and well-being,
shortage of qualified foodservice personnel
Current trends in foodservice (5) -
....ANSWER...Sustainability, nutrition, simplicity and
, smaller portions $, locally produce wine and beer,
liquid nitrogen freezing/chilling
Challenges affecting the foodservice industry (5) -
....ANSWER...Economy/recession, competition,
building/maintaining sales volume, recruiting and
retaining employees, labor costs
Commercial (examples) - ....ANSWER...restaurants,
supermarkets, convenience stores, delis, snack
bars, and other commercial retail food
establishments
Noncommercial (examples) - ....ANSWER...business,
educational, governmental or institutional
organizations that operate their own foodservice
Military - ....ANSWER...no examples foodservice
military
Scope of Services - ....ANSWER...The number and
types of bussiness units offered through indivdual
foodservices
