Food Manager Exam (all 100% correct
answers)
An outbreak of Salmonella is commonly associated with ______. -
ANSWERUndercooked poultry
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 dirty dishes, made fresh sanitizing solution, and
put the towels back in the water. To their surprise, the inspector marked a violation.
The violation was for _________. - ANSWERPutting the soiled towels back in the
new water
What are the rules for storing food cold? - ANSWERAll these.
What type of hazard could occur by wearing jewelry while prepping food? -
ANSWERPhysical and Biological
Which of the following would be the best method for cleaning and sanitizing
equipment that cannot placed in a dish machine or three compartment sink? -
ANSWERClean, rinse, and sanitize in place.
Which is the proper way to test the internal temperature of a pot of soup? -
ANSWERAn immersion probe into the soup
Single-use gloves should be worn: - ANSWERBefore you begin handling foods
PHF stands for ______. - ANSWERPotentially hazardous food
Bacterial growth can be minimized by properly controlling ______. - ANSWERTime,
Temperature, Oxygen, Moisture.
Which is an example of a cross-connection? - ANSWERA hose in a mop bucket
A prep cook must be sure to wash hands well _________. - ANSWERAll of the
above
Shellstock identification tags on shellfish must include the harvester's ID number, the
date and location of harvest, the type of shellfish and a statement proclaiming that
______. - ANSWERThe tag must be kept for 90 days.
If hot water is not available in the ware-washing sink, food establishments can still
serve food using ______. - ANSWERSingle use utensils
The entire handwashing process should take _____ seconds. - ANSWER20
, Which of the following is an acceptable source of potable water? - ANSWERPrivate
well water
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 _______. - ANSWERClean in
place
All of the following are effective ways to prevent cross contamination except ______.
- ANSWERRinsing food contact surfaces in between tasks
Customer forks should be stored at a self-service buffet _______. - ANSWERWith
only the handles extending out of the container
When selecting small wares (plates, bowls, eating utensils) to use in the kitchen, a
manager must be sure the small wares are durable, easy to clean, safe, and _____.
- ANSWERResistant to chipping
HACCP is a/an ______. - ANSWERManagement system designed to prevent
foodborne illness
Cutting boards or cutting blocks that have scratches and cuts into the surfaces
______. - ANSWERMay be resurfaced as needed
An outbreak of Salmonella is commonly associated with ______. -
ANSWERUndercooked poultry
The four steps in the cleaning and sanitizing process include cleaning the surface,
rinsing the surface, sanitizing the surface and then ________. - ANSWERAllowing
the surface to air dry
Employees must change gloves between which tasks? - ANSWERHandling raw
meat and dressing the buns
According to the most health codes, what is the minimum standard for parts per
million concentration (ppm) of a chlorine based chemical when preparing a sanitizing
solution for the three compartment sink? - ANSWER50
A school lunch program offers seconds on fruits and vegetables. A child came back
for more sliced peaches. Without thinking about it, the nutrition worker scooped a
spoonful of peaches onto the child's used tray and touched the tray with the
scoop.After putting the scoop back into the pan of peaches the worker realized what
had happened. What should be done to immediately remedy this? - ANSWERPull
and discard the peaches and replace with a new pan.
What is the active ingredient in all FDA approved hand sanitizers? -
ANSWERAlcohol
The best way for a food handler to have a beverage in their work area is to
________. - ANSWERKeep a beverage in a cup with a lid and a straw.
answers)
An outbreak of Salmonella is commonly associated with ______. -
ANSWERUndercooked poultry
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 dirty dishes, made fresh sanitizing solution, and
put the towels back in the water. To their surprise, the inspector marked a violation.
The violation was for _________. - ANSWERPutting the soiled towels back in the
new water
What are the rules for storing food cold? - ANSWERAll these.
What type of hazard could occur by wearing jewelry while prepping food? -
ANSWERPhysical and Biological
Which of the following would be the best method for cleaning and sanitizing
equipment that cannot placed in a dish machine or three compartment sink? -
ANSWERClean, rinse, and sanitize in place.
Which is the proper way to test the internal temperature of a pot of soup? -
ANSWERAn immersion probe into the soup
Single-use gloves should be worn: - ANSWERBefore you begin handling foods
PHF stands for ______. - ANSWERPotentially hazardous food
Bacterial growth can be minimized by properly controlling ______. - ANSWERTime,
Temperature, Oxygen, Moisture.
Which is an example of a cross-connection? - ANSWERA hose in a mop bucket
A prep cook must be sure to wash hands well _________. - ANSWERAll of the
above
Shellstock identification tags on shellfish must include the harvester's ID number, the
date and location of harvest, the type of shellfish and a statement proclaiming that
______. - ANSWERThe tag must be kept for 90 days.
If hot water is not available in the ware-washing sink, food establishments can still
serve food using ______. - ANSWERSingle use utensils
The entire handwashing process should take _____ seconds. - ANSWER20
, Which of the following is an acceptable source of potable water? - ANSWERPrivate
well water
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 _______. - ANSWERClean in
place
All of the following are effective ways to prevent cross contamination except ______.
- ANSWERRinsing food contact surfaces in between tasks
Customer forks should be stored at a self-service buffet _______. - ANSWERWith
only the handles extending out of the container
When selecting small wares (plates, bowls, eating utensils) to use in the kitchen, a
manager must be sure the small wares are durable, easy to clean, safe, and _____.
- ANSWERResistant to chipping
HACCP is a/an ______. - ANSWERManagement system designed to prevent
foodborne illness
Cutting boards or cutting blocks that have scratches and cuts into the surfaces
______. - ANSWERMay be resurfaced as needed
An outbreak of Salmonella is commonly associated with ______. -
ANSWERUndercooked poultry
The four steps in the cleaning and sanitizing process include cleaning the surface,
rinsing the surface, sanitizing the surface and then ________. - ANSWERAllowing
the surface to air dry
Employees must change gloves between which tasks? - ANSWERHandling raw
meat and dressing the buns
According to the most health codes, what is the minimum standard for parts per
million concentration (ppm) of a chlorine based chemical when preparing a sanitizing
solution for the three compartment sink? - ANSWER50
A school lunch program offers seconds on fruits and vegetables. A child came back
for more sliced peaches. Without thinking about it, the nutrition worker scooped a
spoonful of peaches onto the child's used tray and touched the tray with the
scoop.After putting the scoop back into the pan of peaches the worker realized what
had happened. What should be done to immediately remedy this? - ANSWERPull
and discard the peaches and replace with a new pan.
What is the active ingredient in all FDA approved hand sanitizers? -
ANSWERAlcohol
The best way for a food handler to have a beverage in their work area is to
________. - ANSWERKeep a beverage in a cup with a lid and a straw.
