Food Safety Manager Test - Practice Questions & Answers Solved 100%

What is a thermocouple? a. a metal probed thermometer b. a type of single us impermeable glove c. a thermostat in a walk in cooler d. a backflow prevention device - Answer a. a metal probed thermometer it is a thermometer with a metal probe, the sensing area is the tip of the probe and the reading is given digitally commonly used to measure the temperature of thick and thin food What is the best approach to dealing with pests? a. deny pests food, water, and shelter b. deny pests access to the operation c. work with a licensed pest control operator (PCO) d. all of these - Answer d. all of these prevention is critical when dealing with pests bc once there in an infestation, it can be difficult to deal with How should a cloth used for wet wiping be stored? a. hang wet clothes in an area that prevents dripping onto contact surfaces b. store them dry and only mix with a sanitizing solution before each use c. never reuse wet wipe clothes without washing them first d. in a bucket of sanitizing solution - Answer d. in a bucket of sanitizing solution Which of the following is NOT considered a safe way to thaw frozen meat? a. cooking it while still frozen b. in a microwave c. in a walk in cooler d. under hot running water - Answer d. under hot running water it is not safe to thaw frozen meat with water above 70 degrees F, this is because the outside of the meat will enter the temperature danger zone while the inside will still be frozen what is the FIFO method? (first in, first out) a. washing hands before and after each task b. storing food items so that the oldest is used first c. marking packaged food items with a use-by date d. rotating food pans on a buffet line so that the food remains fresh - Answer b. storing food items so that the oldest is used first because all food becomes less safe over time, it makes sense to use the old food first What is an example of a physical contaminant? a. bones in chili b. mold on cheese c. chicken juices on a cutting board d. pathogens on unwashed hands - Answer a. bones in chili there are three types of containments that can enter food: physical, biological and chemical a physical contaminant refers to things such as glass, dirt, or bones for example that can contaminate food Why must ground meats be cooked to a higher temperature than whole cuts of meat? a. more pathogens reside on the outside of the meat and grinding redistributes the pathogens throughout the meat b. air pockets within the ground meat may prevent it from cooking evenly c. overcooking a whole cut of meat may result in a burnt texture on the surface of the meat d. the grinder used to process ground meats has a higher likelihood of harboring pathogens - Answer a. more pathogens reside on the outside of the meat and grinding redistributes the pathogens throughout the meat If a TCS food will be hot held for service, what is the minimum internal temperature that this food must maintain while being held? a. 135 F b. 145 F c. 41 F d. 165 F - Answer a. 135 F Which unused items may be reserved to another customer? a. you should never reuse unused food items b. prepackaged items such as soup crackers c. open condiments, such as a dish of salsa d. garnishes, such as a sprig of parsley - Answer b. prepacked items such as soup crackers only unopened prepackaged food in good condition (and a bottle of ketchup if it remains closed) can be reused Which of the following is an acceptable method for cooling hot TCS food before storage? a. in the freezer b. on the counter at room temp c. in an ice water bath d. in the walk in cooler - Answer c. in an ice water bath coolers and freezers are not designed to cool food quickly, all hot TCS food should be cooled before storage A food handler has a wound or a boil on their hand or wrist. What is an appropriate course of action? a. be restricted to duties that do not involve food contact b. wear an impermeable bandage and cover with a single use glove c. stay home until the wound or boil is completely healed d. wash hands thoroughly between each task - Answer b. wear an impermeable bandage and cover with a single use glove an employee may still work with food as long as they take the precaution to use a bandage and cover with a single use glove Which symptom must be reported to your regulatory authority when it afflicts a food handler? a. diarrhea b. jaundice c. a severe allergic reaction d. an infected food or boil - Answer b. jaundice jaundice is sometimes caused by hepatitis A, which is contagious and can be spread through food Which of the following symptoms is most commonly associated with foodborne illness? a. a rash or hives b. congestion c. dizziness or vertigo d. diarrhea - Answer d. diarrhea What or who is the most responsible for training new staff about safe food handling practices? a. the owner b. the general manager c. the certified food manager d. staff should already have this knowledge before being hired - Answer c. the certified food manager Raw ground beef and pork should be cooked to an internal temperature of 155 F for how many seconds before serving? a. 13 seconds b. 17 seconds c. 15 seconds d. less then one second - Answer b. 17 seconds What should you do if food shipments are not delivered at the correct temperatures? a. accept the delivery, but notify your supervisor b. bring the food items to the correct temperature within 2 hours c. reject the delivery d. file a complaint with your regulatory authority - Answer c. reject the delivery temperature control is critical for food safety and that begins before the food enters the establishment When is a foodborne illness considered an outbreak? a. when a person must be hospitalized due to foodborne illness b. when at least two people experience the same symptoms after eating the same food c. when more then one variety of pathogens is discovered in the same food product d. when a foodborne illness is linked to multiple food service establishments - Answer b. when at least two people experience the same symptoms after eating the same food Handwashing stations are required in which area? a. near chemical, dirty linen, and garbage storage areas b. in food prep, service, and dishwashing areas c. near areas designated for smoke breaks d. all of these - Answer b. in food prep, service, and dishwashing areas What is the proper sequence to effectively sanitize dishware, utensils, and equipment? a. scrape, wash, rinse, sanitize, air dry b. scrape, rinse, wash, sanitize, air dry c. scrape, sanitize, wash, rise, air dry d. scrape, wash, sanitize, rinse, air dry - Answer a. scrape, wash, rinse, sanitize, air dry Where should the scoop for the ice machine be stored in between uses? a. inside the ice machine b. on top of the ice machine c. it should not be stored between uses, Always bring the ice scoop to the dish room after each use d. in a protected and designated location - Answer d. in a protected and designated location