Food Manager GRADE A+ Exam Q&A

These are microscopic organisms that are transmitted from humans--usually food workers They are difficult to control because they only require a host cell to replicate - ANSWER Viruses At the beginning of the day, it is necessary to clean and sanitize all food contact surfaces, utensils, and equipment before use - ANSWER FALSE One of your deliveries contains an unacceptable product; what should cause you to reject part or all of a delivery? - ANSWER All of these Which of the following will not prevent parasitic contamination? - ANSWER Purchasing vegetables from approved, reputable suppliers Mold grows best in what type of environment? - ANSWER Warm, High-Acid The best way to prevent viral contamination of food in your establishment is: - ANSWER Food handlers who are sick should not work with food It is an acceptable practice to reheat foods more than once, as long as they have been properly cooled in the meantime - ANSWER TRUE Chicken and other poultry must be cooked to a safe internal temperature of: - ANSWER 165 degrees Three of these metals can present a chemical hazard to customers. Which metal does not present a chemical hazard to customers? - ANSWER Aluminum The FDA is the agency responsible for all of the following except: - ANSWER Writing and updating the "food code" every five years in identifying potential hazards and critical control points for the food your establishment serves, the best place to start is to: - ANSWER review your menu items which of the following will not prevent parasitic contamination? - ANSWER purchasing vegetables from approved, reputable suppliers the purpose of gloves is to: - ANSWER prevent contamination of food from germs on hands What is the reason you would NOT reject a shipment of items? - ANSWER Potentially hazardous foods are received at 41 degrees In the HACCP process, the last step includes maintaining the plan and keeping records of all activities This is known as: - ANSWER Documentation To insure that food is being correctly held at the appropriate hot or cold temperatures, make sure to: - ANSWER Stir the food often According to the Storage Ladder Protocol, which of the following statements is true: - ANSWER Solid Tissue Meats should be stored above Ground Beef Which of the following foods is not considered Potentially Hazardous Food (TCS Food): - ANSWER Slices of Bread A casserole or meat that contains stuffing must be cooked to a safe internal temperature of: - ANSWER 165 degrees The first step in a HACCP plan is to establish clear procedures for correcting any non-conformity from the critical control points and their limits - ANSWER FALSE Which of the following foods is not at risk for toxins? - ANSWER Wheat According to the Storage Ladder Protocol, which of the following statements is true: - ANSWER Ground Beef should be stored above Chicken Foodborne hazards include all of the following except: - ANSWER Time Hazard Meats and eggs must be approved by which agency? - ANSWER US Department of Agriculture At what minimum temperature must hot foods be held to insure safety from bacterial growth? - ANSWER 135 degrees There are ____ principles in a HACCP managerial control system - ANSWER 7 Which of the following foods is not considered Potentially Hazardous Food (TCS Food): - ANSWER Apples