food management exam study guide with complete solutions

food management exam study guide with complete solutions the term 'sanitizing' is defined as - ANSWER-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_____ - ANSWER-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. - ANSWER-Be rated for safety by the USDA Copyright ©EMILLYCHARLOTE 2025 ACADEMIC YEAR, ALL RIGHTS RESERVED. Page 2/13 The purpose of the Texas Establishment Food Rules is to safeguard the public health and to __ - ANSWER-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 ____ - ANSWER-12.5 - 25.00 ppm What is the most accurate method for calibrating bimetallic thermometers ? - ANSWER-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 ____ - ANSWER-alcohol Pasteurize liquid, frozen, or dry egg products Shall be substituted for raw Shell eggs whenever _____ - ANSWER- Copyright ©EMILLYCHARLOTE 2025 ACADEMIC YEAR, ALL RIGHTS RESERVED. Page 3/13 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? - ANSWER- 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 ? - ANSWER-persistent drainage from nose, eyes , mouth Rachel juiced 10 times the amount of bleach required for making a sanitizing solution. This is considered a ___ - ANSWER-Chemical hazard Which of the following essence acceptable source of potable water? - ANSWER- chemical sanitizers are in a concentrated form and should be mixed only with ____. - ANSWER-water The proper sequence for cleaning food-contact sur