Food Manager Exam (all 100- correct answers)

Food Manager Exam (all 100% correct qq qq qq qq qq




answers)
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An outbreak of Salmonella is commonly associated with ______. -
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ANS>>Undercooked poultry
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The restaurant staff noticed the health inspector coming in the door and assumed
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correctly they would be inspected. One of the employees quickly took the towel
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buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution, and
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put the towels back in the water. To their surprise, the inspector marked a violation.
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The violation was for _________. - ANS>>Putting the soiled towels back in the new
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water
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What are the rules for storing food cold? - ANS>>All these.
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What type of hazard could occur by wearing jewelry while prepping food? -
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ANS>>Physical and Biological
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Which of the following would be the best method for cleaning and sanitizing
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equipment that cannot placed in a dish machine or three compartment sink? -
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ANS>>Clean, rinse, and sanitize in place.
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Which is the proper way to test the internal temperature of a pot of soup? - ANS>>An
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immersion probe into the soup
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Single-use gloves should be worn: - ANS>>Before you begin handling foods
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PHF stands for ______. - ANS>>Potentially hazardous food
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Bacterial growth can be minimized by properly controlling ______. - ANS>>Time,
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Temperature, Oxygen, Moisture.
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Which is an example of a cross-connection? - ANS>>A hose in a mop bucket
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A prep cook must be sure to wash hands well _________. - ANS>>All of the above
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Shellstock identification tags on shellfish must include the harvester's ID number, the
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date and location of harvest, the type of shellfish and a statement proclaiming that
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______. - ANS>>The tag must be kept for 90 days.
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, If hot water is not available in the ware-washing sink, food establishments can still
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serve food using ______. - ANS>>Single use utensils
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The entire handwashing process should take _____ seconds. - ANS>>20
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Which of the following is an acceptable source of potable water? - ANS>>Private well
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water
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An employee who is assigned to clean the frozen dessert dispenser at the end of the
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night must use CIP systems. CIP is an acronym for _______. - ANS>>Clean in place
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All of the following are effective ways to prevent cross contamination except ______. -
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ANS>>Rinsing food contact surfaces in between tasks
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Customer forks should be stored at a self-service buffet _______. - ANS>>With only
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the handles extending out of the container
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When selecting small wares (plates, bowls, eating utensils) to use in the kitchen, a
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manager must be sure the small wares are durable, easy to clean, safe, and _____. -
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ANS>>Resistant to chipping
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HACCP is a/an ______. - ANS>>Management system designed to prevent foodborne
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illness
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Cutting boards or cutting blocks that have scratches and cuts into the surfaces
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______. - ANS>>May be resurfaced as needed
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An outbreak of Salmonella is commonly associated with ______. -
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ANS>>Undercooked poultry
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The four steps in the cleaning and sanitizing process include cleaning the surface,
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rinsing the surface, sanitizing the surface and then ________. - ANS>>Allowing the
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surface to air dry
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Employees must change gloves between which tasks? - ANS>>Handling raw meat
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and dressing the buns
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According to the most health codes, what is the minimum standard for parts per
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million concentration (ppm) of a chlorine based chemical when preparing a sanitizing
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solution for the three compartment sink? - ANS>>50
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A school lunch program offers seconds on fruits and vegetables. A child came back
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for more sliced peaches. Without thinking about it, the nutrition worker scooped a
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spoonful of peaches onto the child's used tray and touched the tray with the
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scoop.After putting the scoop back into the pan of peaches the worker realized what
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