Food Manager Exam (all 100% correct answers)

Food Manager Exam (all 100% correct
answers)
An outbreak of Salmonella is commonly associated with ______. - answersUndercooked
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poultry
b




The restaurant staff noticed the health inspector coming in the door and assumed
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correctly they would be inspected. One of the employees quickly took the towel buckets,
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dumped them in a sink with dirty dishes, made fresh sanitizing solution, and put the towels
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back in the water. To their surprise, the inspector marked a violation. The violation was for
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_________. - answersPutting the soiled towels back in the new water
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What are the rules for storing food cold? - answersAll these.
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What type of hazard could occur by wearing jewelry while prepping food? -
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answersPhysical and Biological
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Which of the following would be the best method for cleaning and sanitizing equipment
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that cannot placed in a dish machine or three compartment sink? - answersClean, rinse,
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and sanitize in place.
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Which is the proper way to test the internal temperature of a pot of soup? - answersAn
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immersion probe into the soup
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Single-use gloves should be worn: - answersBefore you begin handling foods
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PHF stands for ______. - answersPotentially hazardous food
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Bacterial growth can be minimized by properly controlling ______. - answersTime,
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Temperature, Oxygen, Moisture.
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Which is an example of a cross-connection? - answersA hose in a mop bucket
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A prep cook must be sure to wash hands well _________. - answersAll of the above
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Shellstock identification tags on shellfish must include the harvester's ID number, the date
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and location of harvest, the type of shellfish and a statement proclaiming that ______. -
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answersThe tag must be kept for 90 days.
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If hot water is not available in the ware-washing sink, food establishments can still serve
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bfood using ______. - answersSingle use utensils
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The entire handwashing process should take _____ seconds. - answers20
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, Which of the following is an acceptable source of potable water? - answersPrivate well
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water
b




An employee who is assigned to clean the frozen dessert dispenser at the end of the night
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must use CIP systems. CIP is an acronym for _______. - answersClean in place
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All of the following are effective ways to prevent cross contamination except ______. -
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answersRinsing food contact surfaces in between tasks
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Customer forks should be stored at a self-service buffet _______. - answersWith only the
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handles extending out of the container
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When selecting small wares (plates, bowls, eating utensils) to use in the kitchen, a
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manager must be sure the small wares are durable, easy to clean, safe, and _____. -
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answersResistant to chipping
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HACCP is a/an ______. - answersManagement system designed to prevent foodborne
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illness
b




Cutting boards or cutting blocks that have scratches and cuts into the surfaces ______. -
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answersMay be resurfaced as needed
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An outbreak of Salmonella is commonly associated with ______. - answersUndercooked
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poultry
b




The four steps in the cleaning and sanitizing process include cleaning the surface, rinsing
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the surface, sanitizing the surface and then ________. - answersAllowing the surface to
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air dry
b b




Employees must change gloves between which tasks? - answersHandling raw meat and
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dressing the buns
b b b




According to the most health codes, what is the minimum standard for parts per million
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concentration (ppm) of a chlorine based chemical when preparing a sanitizing solution for
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the three compartment sink? - answers50
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A school lunch program offers seconds on fruits and vegetables. A child came back for
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more sliced peaches. Without thinking about it, the nutrition worker scooped a spoonful of
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peaches onto the child's used tray and touched the tray with the scoop.After putting the
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scoop back into the pan of peaches the worker realized what had happened. What should
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be done to immediately remedy this? - answersPull and discard the peaches and replace
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with a new pan.
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What is the active ingredient in all FDA approved hand sanitizers? - answersAlcohol
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