TOPNOTCH EXAM GUIDES

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- ...

12. Shellstock identification tags on shellfish - ANS -Must be kept for 90 days. 13. Alternative for hot water in ware-washing sink - ANS -Single-use utensils. 14. Duration of entire handwashing process - ANS -20 seconds. 15. Acceptable source of potable water - ANS -Private well water. 16. CIP system for cleaning frozen dessert dispenser - ANS -Clean in place.

A. It makes cleaning and sanitizing easier - ANSWER -Which of the following occurs with the use of adequate lighting in a food establishment? A. It encourages pests to enter B. It is more difficult to identify hazards C. It makes cleaning and sanitizing easier D. It makes cleaning and sanitizing more complicated B. 6 Inches - ANSWER -What is the proper minimum clearance between the floor and floor-mounted equipment? A. 4 inches B. 6 inches C. 8 inches D. 12 inches C. 165 F - ANSWER...

1. A food handler's duties regarding food safety include all of the following practices EXCEPT: - ANSWER -Periodically test food for illness causing microorganisms 2. What is the most direct cause of customer loyalty? - ANSWER -High food safety standards 3. What is the best way to prevent poor food safety? - ANSWER -Employee training 4. Which one of the following duties is management's responsibility to ensure food safety? - ANSWER -Preventing infected employees from contaminating...

FIN 4213 INTERNATIONAL (EXAM 3) QUESTIONS AND ANSWERS WITH COMPLETE SOLUTION

Hot foods can be reheated if Less than 2 hours at incorrect temperature and not contaminated. Reheat to 165°F minimum. Highly Susceptible Population Young Children, The Elderly, Weakened Immune Systems Partial cooking during preparation Do not cook food longer than 60 minutes during initial cooking. Cool food immediately. Freeze or refrigerate after cooling 41°F or lower. Heat food to at least 165°F for 15 seconds before selling or serving. Cool the food if not served immediatel...

FOOD MANAGER EXAM (ALL 100% CORRECT ANSWERS) QUESTIONS AND ANSWERS (TEXAS FOOD MANAGER EXAM LEARN2SERVE 360TRAINING) 2025 GRADED TO SCORE A+

1. How long is a Suffolk County Food Service Permit valid for? - ANSWER -1 year 2. Who does the Food Manager's certificate belong to? - ANSWER -the individual completing the class 3. Where must the Food Manager's certificate be posted? - ANSWER -visible to your patrons 4. 4). How long is the Suffolk County Limited Food Manager's Certificate valid for? - ANSWER -3 years 5. True or False: A restaurant can deny access to an inspector if the store is very busy and the owner is n...

What is a thermocouple? a. a metal probed thermometer b. a type of single us impermeable glove c. a thermostat in a walk in cooler d. a backflow prevention device - ANSWER -a. a metal probed thermometer it is a thermometer with a metal probe, the sensing area is the tip of the probe and the reading is given digitally commonly used to measure the temperature of thick and thin food What is the best approach to dealing with pests? a. deny pests food, water, and shelter b. deny p...

All fruits and vegetables must be washed with _________. *sanitizing solution *portable water vinegar - ANSWER -portable water A food manager must ensure written instructions are available for which of the following? * maintaining temperature logs * vomit or diarrhea clean up * the number of times the restroom are used during peak hours - ANSWER -maintaining temperature logs Hamburgers patties should be cooked to what temperature? *145f * 155f * 164f - ANSWER - Which of the fo...

1. How often should temps be taken? - ANSWER -Every 2-4 hrs 2. What is a critical (red) violation? - ANSWER -Proven to cause food borne illness and immediate correction required 3. What is a sanitation (blue) violation? - ANSWER -Cleanliness, infestation,plumbing. Needs time to fix, warrants a follow up visit. 4. What is bacteria? - ANSWER -Bacteria are one-celled living organisms so small that they can be seen only with a microscope. -small, reproduce quickly,can create spore coatings ...

180 - ANSWER -In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea - ANSWER -A food handler must be excluded from the food establishment for which symptoms? 41 to 135 - ANSWER -What is the temperature range for the danger zone?