FOOD MANAGER EXAM LATEST
The first 2 inches of the thermometer (tip) to the dimple is called what? -
ANSWERS-Sensing area
The first stage of the 2 Stage Cooling Process is to cool food from what
temperature to what temperature within how many hours? - ANSWERS-
135 degrees to 70 degrees F within 2 hours
The second stage of the 2 Stage Cooling Process is to cool food from
what temperature to what temperature within how many hours? -
ANSWERS-70 to 41 degrees with an additional 4 hours
What is the minimum internal temperature and time for reheating
foods/microwave foods? - ANSWERS-165 degrees for 15 seconds
What is the minimum internal temperature and time for beef roast, pork
roast, ham? - ANSWERS-145 degrees for 3 minutes
What is the minimum internal temperature and time for eggs? -
ANSWERS-145 degrees for 15 seconds
When receiving foods, cold foods should arrive at what temperature or
less? - ANSWERS-41 degrees or less
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1
, FOOD MANAGER EXAM LATEST
When receiving foods, frozen foods should arrive at what temperature or
less? - ANSWERS-0 degrees or less
When receiving foods, hot foods should arrive at what temperature or
higher? - ANSWERS-135 degrees or higher
Shell-stock ID tags must be saved for how many days? - ANSWERS-90
days
Since eggs are a PHF, they have to be received at what temperature? -
ANSWERS-45 degrees or less
Keep all frozen foods between what degrees? - ANSWERS-0 to -10
degrees F
Place dry foods in a storeroom between what temperatures? -
ANSWERS-50 and 70 degrees
What are 5 illnesses that are considered highly infectious? - ANSWERS-
HESSN
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2
, FOOD MANAGER EXAM LATEST
Hepatitis A
E.Coli
Salmonella
Shigella
Norwalk/Norovirus
Heat sanitizing involves placing cleaned equipment and utensils in hot
water at how many degrees for how long? - ANSWERS-171 degrees for
30 seconds
Chemical sanitizing involves placing equipment and utensils in an
approved chemical sanitizing solution for a minimum of how many
seconds at cool temperature? - ANSWERS-60 seconds
Sanitizers are best used in temperatures above how many degrees but not
above? - ANSWERS-above 75 degrees but not above 120 degrees
Approved chemical sanitizers are what chemicals? - ANSWERS-
Chlorine, Iodine, Quaternary Ammonium
Class A extinguishers are used for? - ANSWERS-Wood and paper fires
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3
The first 2 inches of the thermometer (tip) to the dimple is called what? -
ANSWERS-Sensing area
The first stage of the 2 Stage Cooling Process is to cool food from what
temperature to what temperature within how many hours? - ANSWERS-
135 degrees to 70 degrees F within 2 hours
The second stage of the 2 Stage Cooling Process is to cool food from
what temperature to what temperature within how many hours? -
ANSWERS-70 to 41 degrees with an additional 4 hours
What is the minimum internal temperature and time for reheating
foods/microwave foods? - ANSWERS-165 degrees for 15 seconds
What is the minimum internal temperature and time for beef roast, pork
roast, ham? - ANSWERS-145 degrees for 3 minutes
What is the minimum internal temperature and time for eggs? -
ANSWERS-145 degrees for 15 seconds
When receiving foods, cold foods should arrive at what temperature or
less? - ANSWERS-41 degrees or less
END OF
PAGE
1
, FOOD MANAGER EXAM LATEST
When receiving foods, frozen foods should arrive at what temperature or
less? - ANSWERS-0 degrees or less
When receiving foods, hot foods should arrive at what temperature or
higher? - ANSWERS-135 degrees or higher
Shell-stock ID tags must be saved for how many days? - ANSWERS-90
days
Since eggs are a PHF, they have to be received at what temperature? -
ANSWERS-45 degrees or less
Keep all frozen foods between what degrees? - ANSWERS-0 to -10
degrees F
Place dry foods in a storeroom between what temperatures? -
ANSWERS-50 and 70 degrees
What are 5 illnesses that are considered highly infectious? - ANSWERS-
HESSN
END OF
PAGE
2
, FOOD MANAGER EXAM LATEST
Hepatitis A
E.Coli
Salmonella
Shigella
Norwalk/Norovirus
Heat sanitizing involves placing cleaned equipment and utensils in hot
water at how many degrees for how long? - ANSWERS-171 degrees for
30 seconds
Chemical sanitizing involves placing equipment and utensils in an
approved chemical sanitizing solution for a minimum of how many
seconds at cool temperature? - ANSWERS-60 seconds
Sanitizers are best used in temperatures above how many degrees but not
above? - ANSWERS-above 75 degrees but not above 120 degrees
Approved chemical sanitizers are what chemicals? - ANSWERS-
Chlorine, Iodine, Quaternary Ammonium
Class A extinguishers are used for? - ANSWERS-Wood and paper fires
END OF
PAGE
3
