FOOD MANAGEMENT EXAM
The term 'sanitizing' is defined as 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_____ 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. Be rated for safety by the usda
The purpose of the texas establishment food rules is to safeguard the public health and to __
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 ____ 12.5 - 25.00 ppm
What is the most accurate method for calibrating bimetallic thermometers ? 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 ____
alcohol
Pasteurize liquid, frozen, or dry egg products shall be substituted for raw shell eggs
whenever _____
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?
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 ? Persistent
drainage from nose, eyes , mouth
Rachel juiced 10 times the amount of bleach required for making a sanitizing solution. This is
considered a ___ chemical hazard
Which of the following essence acceptable source of potable water?
Chemical sanitizers are in a concentrated form and should be mixed only with ____.
Water
The proper sequence for cleaning food-contact surface in a three-compartment sink is:
, All of the following are effective ways to prevent cross contamination except____. Rinsing
food contact surfaces in between tasks
Non-absorbent materials are required in all areas of a food service facility except____.
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__ clean in place
The greatest concern about having pests in the restaurant is that they will 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_____ 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? A bowl of cocktail sauce
The best way for a foo handler to have a beverage in their work area is to_____ keep a
beverage in a cup with a lid and a straw
A prep cook must be sure to wash hands well_____ all of the above
Cutting boards pr cutting blocks that have scratches and cuts into the surfaces ______
When cooling foods, what is the maximum time that the food can be in the 135ºf to 70ºf range?
Two hours
Nfs stands for _____. 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 , and put the towel back
in the water. To their surprise, the inspector marked a violation. The violation was for _______
putting the soiled towels back in the new water
From top to bottom, how should the following items be store on a rack in the cooler?
A kitchen manager was trying to train the staff and get all of the inventory under control.
Many items were not being tabled in storage. The manager thinks it is best to start by
labeling every single items out of its original container, even thought it is not required to
have the staff label_____ spaghetti noodles
What is the active ingredient in all fda approved hand sanitizers? Alcohol
During an inspection, the manager asked the inspector about can opener cleaning. The health
inspector said there could be ____hazards present. Physical, biological, or chemical
Shell stock identification tags on shellfish must include the harvester's i.d. Number , the date
and location of harvest, the type of shellfish and a statement proclaiming that___
The term 'sanitizing' is defined as 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_____ 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. Be rated for safety by the usda
The purpose of the texas establishment food rules is to safeguard the public health and to __
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 ____ 12.5 - 25.00 ppm
What is the most accurate method for calibrating bimetallic thermometers ? 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 ____
alcohol
Pasteurize liquid, frozen, or dry egg products shall be substituted for raw shell eggs
whenever _____
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?
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 ? Persistent
drainage from nose, eyes , mouth
Rachel juiced 10 times the amount of bleach required for making a sanitizing solution. This is
considered a ___ chemical hazard
Which of the following essence acceptable source of potable water?
Chemical sanitizers are in a concentrated form and should be mixed only with ____.
Water
The proper sequence for cleaning food-contact surface in a three-compartment sink is:
, All of the following are effective ways to prevent cross contamination except____. Rinsing
food contact surfaces in between tasks
Non-absorbent materials are required in all areas of a food service facility except____.
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__ clean in place
The greatest concern about having pests in the restaurant is that they will 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_____ 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? A bowl of cocktail sauce
The best way for a foo handler to have a beverage in their work area is to_____ keep a
beverage in a cup with a lid and a straw
A prep cook must be sure to wash hands well_____ all of the above
Cutting boards pr cutting blocks that have scratches and cuts into the surfaces ______
When cooling foods, what is the maximum time that the food can be in the 135ºf to 70ºf range?
Two hours
Nfs stands for _____. 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 , and put the towel back
in the water. To their surprise, the inspector marked a violation. The violation was for _______
putting the soiled towels back in the new water
From top to bottom, how should the following items be store on a rack in the cooler?
A kitchen manager was trying to train the staff and get all of the inventory under control.
Many items were not being tabled in storage. The manager thinks it is best to start by
labeling every single items out of its original container, even thought it is not required to
have the staff label_____ spaghetti noodles
What is the active ingredient in all fda approved hand sanitizers? Alcohol
During an inspection, the manager asked the inspector about can opener cleaning. The health
inspector said there could be ____hazards present. Physical, biological, or chemical
Shell stock identification tags on shellfish must include the harvester's i.d. Number , the date
and location of harvest, the type of shellfish and a statement proclaiming that___
