Food Manager Exam (all 100- correct answers) exam with correct answers

Food Manager Exam (all 100% correct ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\




answers) exam with correct answers ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\




An outbreak of Salmonella is commonly associated with ______.
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- correct answers✔✔Undercooked poultry
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The restaurant staff noticed the health inspector coming in the
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door and assumed correctly they would be inspected. One of
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the employees quickly took the towel buckets, dumped them in
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a sink with dirty dishes, made fresh sanitizing solution, and put
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the towels back in the water. To their surprise, the inspector
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marked a violation. The violation was for _________. - correct ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\




answers✔✔Putting the soiled towels back in the new water ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\




What are the rules for storing food cold? - correct ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\




answers✔✔All these. ||\\||\\




What type of hazard could occur by wearing jewelry while ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\




prepping food? - correct answers✔✔Physical and Biological ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\

,Which of the following would be the best method for cleaning
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and sanitizing equipment that cannot placed in a dish machine
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or three compartment sink? - correct answers✔✔Clean, 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
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pot of soup? - correct answers✔✔An immersion probe into the
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soup


Single-use gloves should be worn: - correct answers✔✔Before ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\




you begin handling foods
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PHF stands for ______. - correct answers✔✔Potentially
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hazardous food ||\\||\\




Bacterial growth can be minimized by properly controlling ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\




______. - correct answers✔✔Time, Temperature, Oxygen,||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\




Moisture.


Which is an example of a cross-connection? - correct
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answers✔✔A hose in a mop bucket ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\

, A prep cook must be sure to wash hands well _________. -
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correct answers✔✔All of the above ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\




Shellstock identification tags on shellfish must include the ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\




harvester's ID number, the date and location of harvest, the ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\




type of shellfish and a statement proclaiming that ______. -
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correct answers✔✔The tag must be kept for 90 days. ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\




If hot water is not available in the ware-washing sink, food
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establishments can still serve food using ______. - correct ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\




answers✔✔Single use utensils ||\\||\\ ||\\||\\




The entire handwashing process should take _____ seconds. -
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correct answers✔✔20 ||\\||\\




Which of the following is an acceptable source of potable ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\




water? - correct answers✔✔Private well water ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\




An employee who is assigned to clean the frozen dessert
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dispenser at the end of the night must use CIP systems. CIP is an ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\




acronym for _______. - correct answers✔✔Clean in place
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