Food Manager

How do Labor Costs vary per restaurant segment? - ANSWER -Labor costs can range depending on the type of restaurant segment. At a fast food place, its less specialized labor and faster customer transactions. Fast food 16%, casual operations 24%, upscale restaurants up to about 30% How many people determine an "outbreak?" - ANSWER -TWO people! FOH-Who is a part of this team - ANSWER -Front of House: servers, hosts, bartenders, bussers BOH- Who is a part of this team - ANSWER -Back ...

180 - In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea - A food handler must be excluded from the food establishment for which symptoms? 41 to 135 - What is the temperature range for the danger zone? spore - What is the form some bacteria take to keep from dying when they do not have enough food? state - Most regulations for food service operations are at what level?

1. What should you do when taking a food order from customers who have concerns about food allergies - CORRECT ANSWER- Describe each menu item to the customer who ask, including any "secret" ingredients 2. What temperature should the water be for manual dishwashing? - CORRECT ANSWER- Must be at least 110 F 3. A food handler just finished storing a dry food delivery, which step was done correctly? - CORRECT ANSWER- Stored food away from the wall 4. What should be done with food ...

1. What are the general guidelines for holding food for service? - CORRECT ANSWER- 1. Use food covers and sneeze guards to protect against contaminants and help maintain a food's internal temperature 2. Hold food at correct internal temperature 3. Use a thermometer to check a food's internal temperature. The equipment's thermometer does not measure internal temperature 4. Check food temperatures at least every four hours. If food is between 41dF and 135dF, throw it out. 2. What are ...

1. which action could lead to cross contamination? - ANSWER -touching more than one TCS food before washing your hands 2. the primary risk associated with transporting ice in containers originally used to store chemicals is that they - ANSWER -may still have residue after they have been cleaned 3. which procedure would help protect food from contamination by food handlers and customers? - ANSWER -installing sneeze guards above the salad bar 4. the third compartment in a three compartmen...

1. How long is a Suffolk County Food Service Permit valid for? - CORRECT ANSWER- 1 Year 2. Who does the Food Manager's certificate belong to? - CORRECT ANSWER- The individual completing the class 3. Where must the Food Manager's certificate be posted? - CORRECT ANSWER- Visible to your patrons 4. How long is the Suffolk County Limited Food Manager's Certificate valid for? - CORRECT ANSWER- 3 years 5. A restaurant can deny access to an inspector if the store is very busy a...

Symptoms of Food borne illness - ANSWER -cramping in the abdominal area, vomiting, nausea, diarrhea, fever, and dehydration. 2 foodborne illness - ANSWER -1. infection 2. contamination foodborne infection - ANSWER -produced by the ingestion of living, harmful organisms present in food. Such as bacteria, viruses, or parasites. Infection have a delayed onset 2 bacteria most associated with foodborne infection - ANSWER -salmonella and E. coli foodborne intoxication - ANSWER -an illnes...

1. Using food coloring to make ground beef appear fresher is a. Not allowed by the CDC. b. Not allowed by the regulatory authority. c. Allowed with a retail food license. d. Allowed if a HACCP plan is in place. - CORRECT ANSWER- b. Not allowed by the regulatory authority. 2. Freezing food keeps it safe because freezing a. Allows food to be stored for several years. b. Destroys chemical contaminants in food. c. Provides an easy way to transport raw food. d. Slows the growth of pathoge...

1 Which group of individuals has a higher risk of foodborne illness? A Teenagers B Elderly people C Women D Vegetarian - CORRECT ANSWER- B Elderly people 2 Parasites are commonly associated with A seafood. B eggs. C potatoes. D ready-to-eat food. - CORRECT ANSWER- A seafood. 3 Ciguatera toxin is commonly found in A amberjack. B pollock. C tuna. D cod. - CORRECT ANSWER- A amberjack. 4 Which is a TCS food? A Saltines B Bananas C Baked potato D Coffee - CORRECT ANSWER- ...