Food Manager Exam Questions And Answers (Texas Food Manager Exam Learn2Serve 360training) 2024

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