Food Management Exam Questions And
Correct Answers New Update
the term 'sanitizing' is defined as - Answers -reduce harmful microorganisms to safe
levels
in a cafe, there is one server left to handle the front of the house between the lunch rush
and dinner. One of the afternoon task is to wrap clean tableware set In napkins to be
kept at the hostess desk for the customers. The server has to developed a routine to get
this done while also taking a lunch break. The health inspector_____ - Answers -was
concerned because of the potential for the mouth to hand contamination
Insect control devices must ______ and must be able to retain the electrocuted insect
inside the device. - Answers -Be rated for safety by the USDA
The purpose of the Texas Establishment Food Rules is to safeguard the public health
and to __ - Answers -Provide consumers safe, unadulterated, honestly presented food.
A new bar manager was asking the equipment Service technician how the glass washer
works. That technician explain the process and the chemicals and the chemicals and
handed the manager and handed the manager a vital of test strips ." what are these
for?" The technician said about the machine is sanitizing properly when the iodine
sanitizer turns the color of the paper because the concentration is ____ - Answers -12.5
- 25.00 ppm
What is the most accurate method for calibrating bimetallic thermometers ? - Answers -
Put the thermometer stem or probe into the ice water. wait 30 seconds or until the
thermometer so it reads 32ºF (0ºC)
Approved sanitizers for food service includes chloride, iodine, quaternary ammonia and
____ - Answers -alcohol
Pasteurize liquid, frozen, or dry egg products Shall be substituted for raw Shell eggs
whenever _____ - Answers -
Which of the following would be the best method for cleaning and sanitizing equipment
that cannot be placed in a dish machine or three compartment sink? - Answers -
John is normally a cook at a fast food establishment but is re-assigned to cleaning
tables. What a symptom(s) does John likely have to caused him to be re-assigned ? -
Answers -persistent drainage from nose, eyes , mouth
Rachel juiced 10 times the amount of bleach required for making a sanitizing solution.
This is considered a ___ - Answers -Chemical hazard
, Which of the following essence acceptable source of potable water? - Answers -
chemical sanitizers are in a concentrated form and should be mixed only with ____. -
Answers -water
The proper sequence for cleaning food-contact surface in a three-compartment sink is: -
Answers -
all of the following are effective ways to prevent cross contamination except____. -
Answers -Rinsing food contact surfaces in between tasks
Non-absorbent materials are required in all areas of a food service facility except____. -
Answers -dining room
An employee who is assigned to clean the frozen dessert dispenser at the end of the
night must use CIP systems. CIP is an acronym for__ - Answers -clean in place
the greatest concern about having pests in the restaurant is that they will - Answers -
spread disease
raw animal foods such as beef, fish,lamb,pork,and poultry shall be separated during
storage ,preparation ,holding and display all times unless they are being_____ -
Answers -combined as ingredients
according to the Texas rules, it is acceptable at times for items like salt or pepper
packets to be saved and given to another customer if they were not contaminated.which
of the following must be discarded after a costumer had it? - Answers -A bowl of cocktail
sauce
The best way for a foo handler to have a beverage in their work area is to_____ -
Answers -keep a beverage in a cup with a lid and a straw
A prep cook must be sure to wash hands well_____ - Answers -All of the above
Cutting boards pr cutting blocks that have scratches and cuts into the surfaces ______ -
Answers -
When cooling foods, what is the maximum time that the food can be in the 135ºF to
70ºF range? - Answers -two hours
NFS Stands for _____. - Answers -National sanitation foundation
The restaurant staff noticed the health inspector coming in the door and assumed
correctly they would be inspected. One of the employees quickly took the towel.
buckets, dumped them in a sink with the dirty dishes, made fresh sanitizing solution ,
Correct Answers New Update
the term 'sanitizing' is defined as - Answers -reduce harmful microorganisms to safe
levels
in a cafe, there is one server left to handle the front of the house between the lunch rush
and dinner. One of the afternoon task is to wrap clean tableware set In napkins to be
kept at the hostess desk for the customers. The server has to developed a routine to get
this done while also taking a lunch break. The health inspector_____ - Answers -was
concerned because of the potential for the mouth to hand contamination
Insect control devices must ______ and must be able to retain the electrocuted insect
inside the device. - Answers -Be rated for safety by the USDA
The purpose of the Texas Establishment Food Rules is to safeguard the public health
and to __ - Answers -Provide consumers safe, unadulterated, honestly presented food.
A new bar manager was asking the equipment Service technician how the glass washer
works. That technician explain the process and the chemicals and the chemicals and
handed the manager and handed the manager a vital of test strips ." what are these
for?" The technician said about the machine is sanitizing properly when the iodine
sanitizer turns the color of the paper because the concentration is ____ - Answers -12.5
- 25.00 ppm
What is the most accurate method for calibrating bimetallic thermometers ? - Answers -
Put the thermometer stem or probe into the ice water. wait 30 seconds or until the
thermometer so it reads 32ºF (0ºC)
Approved sanitizers for food service includes chloride, iodine, quaternary ammonia and
____ - Answers -alcohol
Pasteurize liquid, frozen, or dry egg products Shall be substituted for raw Shell eggs
whenever _____ - Answers -
Which of the following would be the best method for cleaning and sanitizing equipment
that cannot be placed in a dish machine or three compartment sink? - Answers -
John is normally a cook at a fast food establishment but is re-assigned to cleaning
tables. What a symptom(s) does John likely have to caused him to be re-assigned ? -
Answers -persistent drainage from nose, eyes , mouth
Rachel juiced 10 times the amount of bleach required for making a sanitizing solution.
This is considered a ___ - Answers -Chemical hazard
, Which of the following essence acceptable source of potable water? - Answers -
chemical sanitizers are in a concentrated form and should be mixed only with ____. -
Answers -water
The proper sequence for cleaning food-contact surface in a three-compartment sink is: -
Answers -
all of the following are effective ways to prevent cross contamination except____. -
Answers -Rinsing food contact surfaces in between tasks
Non-absorbent materials are required in all areas of a food service facility except____. -
Answers -dining room
An employee who is assigned to clean the frozen dessert dispenser at the end of the
night must use CIP systems. CIP is an acronym for__ - Answers -clean in place
the greatest concern about having pests in the restaurant is that they will - Answers -
spread disease
raw animal foods such as beef, fish,lamb,pork,and poultry shall be separated during
storage ,preparation ,holding and display all times unless they are being_____ -
Answers -combined as ingredients
according to the Texas rules, it is acceptable at times for items like salt or pepper
packets to be saved and given to another customer if they were not contaminated.which
of the following must be discarded after a costumer had it? - Answers -A bowl of cocktail
sauce
The best way for a foo handler to have a beverage in their work area is to_____ -
Answers -keep a beverage in a cup with a lid and a straw
A prep cook must be sure to wash hands well_____ - Answers -All of the above
Cutting boards pr cutting blocks that have scratches and cuts into the surfaces ______ -
Answers -
When cooling foods, what is the maximum time that the food can be in the 135ºF to
70ºF range? - Answers -two hours
NFS Stands for _____. - Answers -National sanitation foundation
The restaurant staff noticed the health inspector coming in the door and assumed
correctly they would be inspected. One of the employees quickly took the towel.
buckets, dumped them in a sink with the dirty dishes, made fresh sanitizing solution ,
