Food Manager Certification 360
CORRECT 100%
Keep Time - ANSWERThe amound of time an item is available for customer
purchase or consumption, should be no longer than 7 days if stored at 40 degrees F
or less
According to the Food Code, proper food labels do not have to contain: -
ANSWERThe name and address of the facility that distributes the item
Your latest shipment of chicken has some items with USDA stickers and some items
with USDA GRADE stamps. What is the difference in these items? - ANSWERThe
stickers mean the chicken passed the mandatory USDA inspection and wholesome.
The stamps on the chicken are because the producer paid to have the chicken
voluntarily graded for quality.
Employees trained to receive foods properly will complete all of the following steps
EXCEPT: - ANSWERLabel and date rejected items
Labels should include which of the following EXCEPT: - ANSWERPossible
contaminants
An effective way to choose reputable suppliers is to - ANSWERVisit their
warehouses. Ensuring it is visibly free from pests, vermin, high quality
A shipment of frozen fish arrives at your food establishment. You see that the
outside bottoms of the shipping cartons have too much ice and the fish fillets held
within the cartons have brown edges. These are signs of: - ANSWERThawing and
refreezing
The best place to store grains to reduce the risk of cross-contamination is: -
ANSWERNex to canned peaches
Which of the following is an indicator of temperature abuse? - ANSWERLarge ice
crystals on frozen food. When receiving foods, you must inspect the products before
accepting them. If you see large ice crystals that have formed in frozen foods, this is
a good indicator taht the food was not maintained at proper temperature. The food
should be rejected
Upon receiving your wholesale order, which of these food items should be given
priority in storage? - ANSWERFrozen items
When finfish are subject to temperature abuse, they can develp which of the
following? - ANSWERScrombrotoxin. Finsish like tuna are susceptible to the
formation of scrombrotoxin, a naturally occuring chemical hazard, when subjected to
temperature abuse
CORRECT 100%
Keep Time - ANSWERThe amound of time an item is available for customer
purchase or consumption, should be no longer than 7 days if stored at 40 degrees F
or less
According to the Food Code, proper food labels do not have to contain: -
ANSWERThe name and address of the facility that distributes the item
Your latest shipment of chicken has some items with USDA stickers and some items
with USDA GRADE stamps. What is the difference in these items? - ANSWERThe
stickers mean the chicken passed the mandatory USDA inspection and wholesome.
The stamps on the chicken are because the producer paid to have the chicken
voluntarily graded for quality.
Employees trained to receive foods properly will complete all of the following steps
EXCEPT: - ANSWERLabel and date rejected items
Labels should include which of the following EXCEPT: - ANSWERPossible
contaminants
An effective way to choose reputable suppliers is to - ANSWERVisit their
warehouses. Ensuring it is visibly free from pests, vermin, high quality
A shipment of frozen fish arrives at your food establishment. You see that the
outside bottoms of the shipping cartons have too much ice and the fish fillets held
within the cartons have brown edges. These are signs of: - ANSWERThawing and
refreezing
The best place to store grains to reduce the risk of cross-contamination is: -
ANSWERNex to canned peaches
Which of the following is an indicator of temperature abuse? - ANSWERLarge ice
crystals on frozen food. When receiving foods, you must inspect the products before
accepting them. If you see large ice crystals that have formed in frozen foods, this is
a good indicator taht the food was not maintained at proper temperature. The food
should be rejected
Upon receiving your wholesale order, which of these food items should be given
priority in storage? - ANSWERFrozen items
When finfish are subject to temperature abuse, they can develp which of the
following? - ANSWERScrombrotoxin. Finsish like tuna are susceptible to the
formation of scrombrotoxin, a naturally occuring chemical hazard, when subjected to
temperature abuse
