ASSISTANT MEAT MANAGER PUBLIC LATEST ACTUAL
EXAM WITH VERIFIED QUESTIONS & CORRECT
ANSWERS
Question 1.
Lock out/ tag out
ANSWER
Tags on equipment that has been taken out of service
Question 2.
PQFR meaning?
ANSWER
Premier quality food retailer
Question 3.
What is the 10 foot, 10 second rule?
ANSWER
When a customer is 10 feet away from you within those 10 seconds you are to greet the
customer.
Question 4.
How should your body be when lifting, pushing, pulling, or carrying an object?
ANSWER
Have wide stance, with feet at least twice your shoulder- width apart.
Question 5.
If you rework or rewrap a product before the end of its shelf life what are two things you need to do?
ANSWER
Date with the same original sell-by date If unable to rework entire product, wrap and label each
item with original sell-by date
,Question 6.
How long is market meat shelf life?
ANSWER
One day
Question 7.
How should thin meats be sliced?
ANSWER
On a slicer at 2-7. Never by hand
Question 8.
Dynamic selling
ANSWER
greet
discover
recommend
close
Question 9.
FATTOM stands for
ANSWER
Food, Acidity, Time, Temperature, Oxygen, Moisture
Question 10.
How thick should your London broil be cut?
ANSWER
1 1/2 - 2 inches
Question 11.
How old can you be to use a step ladder?
ANSWER
16 and older
, Question 12.
Bloom
ANSWER
Appearance of freshness
Question 13.
4 inch rule
ANSWER
Allowing proper air flow within cooler and items
Question 14.
What is fluff?
ANSWER
Loosely packed ground beef to allow oxygen to get inside the beef and keep its red color
Question 15.
How often do you need to clean your slicer?
ANSWER
After every use
Question 16.
FDA
ANSWER
Food and Drug Administration
EXAM WITH VERIFIED QUESTIONS & CORRECT
ANSWERS
Question 1.
Lock out/ tag out
ANSWER
Tags on equipment that has been taken out of service
Question 2.
PQFR meaning?
ANSWER
Premier quality food retailer
Question 3.
What is the 10 foot, 10 second rule?
ANSWER
When a customer is 10 feet away from you within those 10 seconds you are to greet the
customer.
Question 4.
How should your body be when lifting, pushing, pulling, or carrying an object?
ANSWER
Have wide stance, with feet at least twice your shoulder- width apart.
Question 5.
If you rework or rewrap a product before the end of its shelf life what are two things you need to do?
ANSWER
Date with the same original sell-by date If unable to rework entire product, wrap and label each
item with original sell-by date
,Question 6.
How long is market meat shelf life?
ANSWER
One day
Question 7.
How should thin meats be sliced?
ANSWER
On a slicer at 2-7. Never by hand
Question 8.
Dynamic selling
ANSWER
greet
discover
recommend
close
Question 9.
FATTOM stands for
ANSWER
Food, Acidity, Time, Temperature, Oxygen, Moisture
Question 10.
How thick should your London broil be cut?
ANSWER
1 1/2 - 2 inches
Question 11.
How old can you be to use a step ladder?
ANSWER
16 and older
, Question 12.
Bloom
ANSWER
Appearance of freshness
Question 13.
4 inch rule
ANSWER
Allowing proper air flow within cooler and items
Question 14.
What is fluff?
ANSWER
Loosely packed ground beef to allow oxygen to get inside the beef and keep its red color
Question 15.
How often do you need to clean your slicer?
ANSWER
After every use
Question 16.
FDA
ANSWER
Food and Drug Administration
