FOOD MANAGER EXAM QUESTIONS WITH CORRECT DETAILED ANSWERS || ALREADY GRADED A+ LATEST VERSION

FOOD MANAGER EXAM QUESTIONS WITH CORRECT DETAILED ANSWERS || ALREADY GRADED A+ LATEST VERSION 1. The term 'sanitizing' is defined as - ANSWER reduce harmful microorganisms to safe levels 2. 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 3. Insect control devices must ______ and must be able to retain the electrocuted insect inside the device. - ANSWER Be rated for safety by the USDA 4. The purpose of the Texas Establishment Food Rules is to safeguard the public health nd to __ - ANSWER Provide consumers safe, unadulterated, honestly presented food. 5. 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 6. 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) 7. Approved sanitizers for food service includes chloride, iodine, quaternary ammonia and ____ - ANSWER alcohol 8. Pasteurize liquid, frozen, or dry egg products Shall be substituted for raw Shell eggs whenever _____ - ANSWER 9. 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 10. 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 11. Rachel juiced 10 times the amount of bleach required for making a sanitizing solution. This is considered a ___ - ANSWER Chemical hazard 12. Which of the following essence acceptable source of potable water? - ANSWER 13. chemical sanitizers are in a concentrated form and should be mixed only with ____. - ANSWER water 14. The proper sequence for cleaning food-contact surface in a three-compartment sink is: - ANSWER 15. all of the following are effective ways to prevent cross contamination except____. - ANSWER Rinsing food contact surfaces in between tasks 16. Non-absorbent materials are required in all areas of a food service facility except____. - ANSWER dining room 17. 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__ - ANSWER clean in place 18. the greatest concern about having pests in the restaurant is that they will - ANSWER spread disease 19. 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_____ - ANSWER combined as ingredients 20. 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 of the following must be discarded after a costumer had it? - ANSWER A bowl of cocktail sauce 21. The best way for a foo handler to have a beverage in their work area is to_____ - ANSWER keep a beverage in a cup with a lid and a straw 22. A prep cook must be sure to wash hands well_____ - ANSWER All of the above 23. Cutting boards pr cutting blocks that have scratches and cuts into the surfaces ______ - ANSWER 24. When cooling foods, what is the maximum time that the food can be in the 135ºF to 70ºF range? - ANSWER two hours 25. NFS Stands for _____. - ANSWER National sanitation foundation 26. 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 _______ - ANSWER putting the soiled towels back in the new water 27. from top to bottom, how should the following items be store on a rack in the cooler? - ANSWER 28. 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_____ - ANSWER spaghetti noodles 29. what is the active ingredient in all FDA approved hand sanitizers? - ANSWER Alcohol 30. During an inspection, the manager asked the inspector about can opener cleaning. The health inspector said there could be ____hazards present. - ANSWER physical, biological, or chemical 31. 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___ - ANSWER 32. Bacterial growth can be minimized by properly controlling ______. - ANSWER Time, Temperature, oxygen, moisture 33. The best way to avoid seafood and mushroom toxins in food is to___ - ANSWER 34. If hot water is not available in the ware-washing g sink, food establishments can still serve food using _______ - ANSWER single use utensils 35. the best way to train food service employees on making a new sandwich is ________ - ANSWER Show/tell/do/review