Food ManagerBUNDLED Exams 2023 with 100% correct answers

An outbreak of Salmonella is commonly associated with ______. 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, ...

No, homemade foods may not be sold or used in a public food service establishment Can homemade salad dressing be sold in public food service establishment? Food is delivered within an acceptable temperature range During a delivery of frozen products the manager on duty should check the? ...

The Person In Charge (PIC) is responsible for all of the following except a) training all staff in food safety b) complying with all state and local regulations c) correctly answer questions regarding food safety d) complying with staff's vacation requests d) complying with staff's vacation...

4 high risk groups pregnant/lactating women infants and children elderly people with impaired immune systems Foodborne infection caused by eating food that contains living, disease causing microorganisms Foodborne intoxication food containing toxins produced by bacteria and from ...

what should you do when taking a food order from customers who have concerns about food allergies Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? Must be at least 110 F A food handler j...

Active Managerial Control It is a system to create and implement food safety procedures Active Managerial Control is a 3-step process (Name each) 1. Create Policy 2. Train 3. Follow up Describe 'create policy' from the active managerial process Create policy means: -Identify fo...

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 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...

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? s...

Abrasive a cleaning agent that contains scouring agents Aerobic Bacteria bacteria that require oxygen to grow air gap an unobstructed open vertical space separating two plumbing fixtures which prevent contamination from the lower fixture to the higher one. May be used to protect a p...

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 duri...

One way managers can show they know how to keep food safe is to: A. become certified in food safety B. monitor employees. A. become certified in food safety What is the purpose of a FOOD SAFETY MANAGEMENT SYSTEM? A. to reduce/eliminate workplace incidents B. to prevent foodborne illn...

Thawing food can be part of the cooking process if cooked to the requirements of the FDA food code Foodborne Pathogens easily transmitted through food Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum Salmonella - Cause Can be found on any food item exposed ...

A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused by which virus? Hepatitus A Under ideal conditions bacteria can multiply every? 20 minutes What is the range of temperature for the danger zone? 41 - 135 Degrees Which bacteria is associat...