Food Manager Certification 360 Exam Questions and Correctly Solved Answers

A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of the shipping cartons have too much ice and the fish fillets held within the cartons have brown edges. These are signs of: - ANSWER-Thawing and refreezing The best place to store grains to reduce the risk of cross-contamination is: - ANSWER-Nex to canned peaches Which of the following is an indicator of temperature abuse? - ANSWER-Large ice crystals on frozen food. When receiving foods, you must inspect the products before accepting them. If you see large ice crystals that have formed in frozen foods, this is a good indicator taht the food was not maintained at proper temperature. The food should be rejected Upon receiving your wholesale order, which of these food items should be given priority in storage? - ANSWER-Frozen items When finfish are subject to temperature abuse, they can develp which of the following? - ANSWER-Scrombrotoxin. Finsish like tuna are susceptible to the formation of scrombrotoxin, a naturally occuring chemical hazard, when subjected to temperature abuse The temperature of the fresh hot water sanitizing rinse in a dishwasher must be between - ANSWER-180-194 degrees Farenheight Applying cumulative heat or chemicals to cleaned food contact areas to create a 99.999% reduction of pathogens of public health importance is known as ____ - ANSWER-Sanitizing Describes when and how different items and areas should be cleaned and who should do the cleaning is known as _____ - ANSWER-Master Cleaning schedule What factors influence the effectiveness of detergent? - ANSWER-Water temp, energy applied, length and frequency of treatment What is the minimum standard PPM concentration that you can use for a chloring based chemical sanitizing solution in a 3 compartment? - ANSWER-50 PPM