FOOD MANAGEMENT TEST WELL
RESEARCHED FINAL EXAM 2024
COMPLETE ACCURATE EXAM
QUESTIONS WITH 100% DETAILED
VERIFIED AND CORRECT ANSWERS
ACTUAL BRAND-NEW EXAM ALREADY
GRADED A+
School version of scope of services -
....ANSWER...retail-vending, a la carte, food court.
other- employee meals, catering. USDA Child
Nutrition Program- breakfast, lunch, after school
snacks, summer feeding.
College/University of scope of services -
....ANSWER...Resident halls- dining halls, room
service. Retail- kiosks, faculty executive dining, delis,
convenience stores.
Community-based Hospital of scope of services -
....ANSWER...patient services- tray service, room
service, nourishments. Employee- cafeteria, vending,
catering. Community- mobile meals, child care center,
adult center.
1
,Systems approach theory - ....ANSWER...A system is set
of interdependent parts that work together to achieve a
common goal. A foodservice organization is a system.
viewing the organization as a whole made up of
interdependent parts (subsytem, inputs, operations,
transformation, outputs, feedback open system)
the term 'sanitizing' is defined as -
....ANSWER...reduce harmful microorganisms to safe
levels
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
The purpose of the Texas Establishment Food Rules
is to safeguard the public health and to __ -
....ANSWER...Provide consumers safe, unadulterated,
honestly presented food.
2
,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
3
, 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
4
RESEARCHED FINAL EXAM 2024
COMPLETE ACCURATE EXAM
QUESTIONS WITH 100% DETAILED
VERIFIED AND CORRECT ANSWERS
ACTUAL BRAND-NEW EXAM ALREADY
GRADED A+
School version of scope of services -
....ANSWER...retail-vending, a la carte, food court.
other- employee meals, catering. USDA Child
Nutrition Program- breakfast, lunch, after school
snacks, summer feeding.
College/University of scope of services -
....ANSWER...Resident halls- dining halls, room
service. Retail- kiosks, faculty executive dining, delis,
convenience stores.
Community-based Hospital of scope of services -
....ANSWER...patient services- tray service, room
service, nourishments. Employee- cafeteria, vending,
catering. Community- mobile meals, child care center,
adult center.
1
,Systems approach theory - ....ANSWER...A system is set
of interdependent parts that work together to achieve a
common goal. A foodservice organization is a system.
viewing the organization as a whole made up of
interdependent parts (subsytem, inputs, operations,
transformation, outputs, feedback open system)
the term 'sanitizing' is defined as -
....ANSWER...reduce harmful microorganisms to safe
levels
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
The purpose of the Texas Establishment Food Rules
is to safeguard the public health and to __ -
....ANSWER...Provide consumers safe, unadulterated,
honestly presented food.
2
,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
3
, 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
4
