Food Safety Manager exam with correct n n n n n
answers
n
What is a thermocouple?
n n n
a. a metal probed thermometer
n n n n n
b. a type of single us impermeable glove
n n n n n n n n
c. a thermostat in a walk in cooler
n n n n n n n n
d. a backflow prevention device - Correct Answer - a. a metal probed thermometer
n n n n n n n n n n n n n n n
it is a thermometer with a metal probe, the sensing area is the tip of the probe and the reading is
n n n n n n n n n n n n n n n n n n n n
ngiven digitally n n
commonly used to measure the temperature of thick and thin food
n n n n n n n n n n
What is the best approach to dealing with pests?
n n n n n n n n
a. deny pests food, water, and shelter
n n n n n n
b. deny pests access to the operation
n n n n n n n
c. work with a licensed pest control operator (PCO)
n n n n n n n n
d. all of these - Correct Answer - d. all of these
n n n n n n n n n n n n n
prevention is critical when dealing with pests bc once there in an infestation, it can be difficult to deal
n n n n n n n n n n n n n n n n n n
with
n
How should a cloth used for wet wiping be stored?
n n n n n n n n n
a. hang wet clothes in an area that prevents dripping onto contact surfaces
n n n n n n n n n n n n n
,b. store them dry and only mix with a sanitizing solution before each use
n n n n n n n n n n n n n n
c. never reuse wet wipe clothes without washing them first
n n n n n n n n n n
d. in a bucket of sanitizing solution - Correct Answer - d. in a bucket of sanitizing solution
n n n n n n n n n n n n n n n n n n
Which of the following is NOT considered a safe way to thaw frozen meat?
n n n n n n n n n n n n n
a. cooking it while still frozen
n n n n n
b. in a microwave
n n n n
c. in a walk in cooler
n n n n n
d. under hot running water - Correct Answer - d. under hot running water
n n n n n n n n n n n n n n n
it is not safe to thaw frozen meat with water above 70 degrees F, this is because the outside of the
n n n n n n n n n n n n n n n n n n n n
nmeat will enter the temperature danger zone while the inside will still be frozen
n n n n n n n n n n n n n
what is the FIFO method? (first in, first out)
n n n n n n n n
a. washing hands before and after each task
n n n n n n n
b. storing food items so that the oldest is used first
n n n n n n n n n n n
c. marking packaged food items with a use-by date
n n n n n n n n n
d. rotating food pans on a buffet line so that the food remains fresh - Correct Answer - b. storing food
n n n n n n n n n n n n n n n n n n n n n
items so that the oldest is used first
n n n n n n n n n
because all food becomes less safe over time, it makes sense to use the old food first
n n n n n n n n n n n n n n n n
What is an example of a physical contaminant?
n n n n n n n
a. bones in chili
n n n
b. mold on cheese
n n n n
c. chicken juices on a cutting board
n n n n n n n
, d. pathogens on unwashed hands - Correct Answer - a. bones in chili
n n n n n n n n n n n n n
there are three types of containments that can enter food: physical, biological and chemical
n n n n n n n n n n n n n n
a physical contaminant refers to things such as glass, dirt, or bones for example that can contaminate
n n n n n n n n n n n n n n n n
food
n
Why must ground meats be cooked to a higher temperature than whole cuts of meat?
n n n n n n n n n n n n n n n
a. more pathogens reside on the outside of the meat and grinding redistributes the pathogens
n n n n n n n n n n n n n n
throughout the meat
n n n n
b. air pockets within the ground meat may prevent it from cooking evenly
n n n n n n n n n n n n n
c. overcooking a whole cut of meat may result in a burnt texture on the surface of the meat
n n n n n n n n n n n n n n n n n n
d. the grinder used to process ground meats has a higher likelihood of harboring pathogens - Correct
n n n n n n n n n n n n n n n n n
Answer - a. more pathogens reside on the outside of the meat and grinding redistributes the
n n n n n n n n n n n n n n n n
pathogens throughout the meat
n n n n
If a TCS food will be hot held for service, what is the minimum internal temperature that this food
n n n n n n n n n n n n n n n n n n
nmust maintain while being held?
n n n n
a. 135 Fn n
b. 145 Fn n
c. 41 F n n
d. 165 F - Correct Answer - a. 135 F
n n n n n n n n n n
Which unused items may be reserved to another customer?
n n n n n n n n
a. you should never reuse unused food items
n n n n n n n n
b. prepackaged items such as soup crackers
n n n n n n n
c. open condiments, such as a dish of salsa
n n n n n n n n n
answers
n
What is a thermocouple?
n n n
a. a metal probed thermometer
n n n n n
b. a type of single us impermeable glove
n n n n n n n n
c. a thermostat in a walk in cooler
n n n n n n n n
d. a backflow prevention device - Correct Answer - a. a metal probed thermometer
n n n n n n n n n n n n n n n
it is a thermometer with a metal probe, the sensing area is the tip of the probe and the reading is
n n n n n n n n n n n n n n n n n n n n
ngiven digitally n n
commonly used to measure the temperature of thick and thin food
n n n n n n n n n n
What is the best approach to dealing with pests?
n n n n n n n n
a. deny pests food, water, and shelter
n n n n n n
b. deny pests access to the operation
n n n n n n n
c. work with a licensed pest control operator (PCO)
n n n n n n n n
d. all of these - Correct Answer - d. all of these
n n n n n n n n n n n n n
prevention is critical when dealing with pests bc once there in an infestation, it can be difficult to deal
n n n n n n n n n n n n n n n n n n
with
n
How should a cloth used for wet wiping be stored?
n n n n n n n n n
a. hang wet clothes in an area that prevents dripping onto contact surfaces
n n n n n n n n n n n n n
,b. store them dry and only mix with a sanitizing solution before each use
n n n n n n n n n n n n n n
c. never reuse wet wipe clothes without washing them first
n n n n n n n n n n
d. in a bucket of sanitizing solution - Correct Answer - d. in a bucket of sanitizing solution
n n n n n n n n n n n n n n n n n n
Which of the following is NOT considered a safe way to thaw frozen meat?
n n n n n n n n n n n n n
a. cooking it while still frozen
n n n n n
b. in a microwave
n n n n
c. in a walk in cooler
n n n n n
d. under hot running water - Correct Answer - d. under hot running water
n n n n n n n n n n n n n n n
it is not safe to thaw frozen meat with water above 70 degrees F, this is because the outside of the
n n n n n n n n n n n n n n n n n n n n
nmeat will enter the temperature danger zone while the inside will still be frozen
n n n n n n n n n n n n n
what is the FIFO method? (first in, first out)
n n n n n n n n
a. washing hands before and after each task
n n n n n n n
b. storing food items so that the oldest is used first
n n n n n n n n n n n
c. marking packaged food items with a use-by date
n n n n n n n n n
d. rotating food pans on a buffet line so that the food remains fresh - Correct Answer - b. storing food
n n n n n n n n n n n n n n n n n n n n n
items so that the oldest is used first
n n n n n n n n n
because all food becomes less safe over time, it makes sense to use the old food first
n n n n n n n n n n n n n n n n
What is an example of a physical contaminant?
n n n n n n n
a. bones in chili
n n n
b. mold on cheese
n n n n
c. chicken juices on a cutting board
n n n n n n n
, d. pathogens on unwashed hands - Correct Answer - a. bones in chili
n n n n n n n n n n n n n
there are three types of containments that can enter food: physical, biological and chemical
n n n n n n n n n n n n n n
a physical contaminant refers to things such as glass, dirt, or bones for example that can contaminate
n n n n n n n n n n n n n n n n
food
n
Why must ground meats be cooked to a higher temperature than whole cuts of meat?
n n n n n n n n n n n n n n n
a. more pathogens reside on the outside of the meat and grinding redistributes the pathogens
n n n n n n n n n n n n n n
throughout the meat
n n n n
b. air pockets within the ground meat may prevent it from cooking evenly
n n n n n n n n n n n n n
c. overcooking a whole cut of meat may result in a burnt texture on the surface of the meat
n n n n n n n n n n n n n n n n n n
d. the grinder used to process ground meats has a higher likelihood of harboring pathogens - Correct
n n n n n n n n n n n n n n n n n
Answer - a. more pathogens reside on the outside of the meat and grinding redistributes the
n n n n n n n n n n n n n n n n
pathogens throughout the meat
n n n n
If a TCS food will be hot held for service, what is the minimum internal temperature that this food
n n n n n n n n n n n n n n n n n n
nmust maintain while being held?
n n n n
a. 135 Fn n
b. 145 Fn n
c. 41 F n n
d. 165 F - Correct Answer - a. 135 F
n n n n n n n n n n
Which unused items may be reserved to another customer?
n n n n n n n n
a. you should never reuse unused food items
n n n n n n n n
b. prepackaged items such as soup crackers
n n n n n n n
c. open condiments, such as a dish of salsa
n n n n n n n n n
