FOOD MANAGER EXAM FINAL EXAM
QUESTIONS WITH CORRECT DETAILED
ANSWERS || ALREADY GRADED
A+<RECENT VERSION>
Cut-Leafy Greens, cut melon and cut tomatoes - ANSWER Food Now
considered TCS food includes
4 Hours - ANSWER TCS food cannot remain in the Temperature Danger
Zone f0r more then how many hours?
Botulism - ANSWER Illness usually associated with low acid or home
canned foods
Temperature Control for Safety - ANSWER What does TCS stand for
41 degree to 135 degree - ANSWER Disease causing bacteria grow best
between what temperatures?
E. Coli (Escherichia) - ANSWER Found in raw and under cooked ground
beef, contaminated fresh produce and food products made with raw or
unpasteurized milk or apple cider
, Listeriosis - ANSWER Associated with raw or unpasteurized milk, cheese,
other dairy products, hot dogs and deli meats. Grows best in reduced oxygen
environment and can be harmful especially to pregnant women. Can cause
miscarriage or stillbirth.
Shigellosis - ANSWER Bacteria transmitted in prepared salads (like potato,
chicken, macaroni, tuna, shrimp) raw vegetables (lettuce, sprouts), milk and
other dairy products. Source is human fecal contamination, water polluted by
feces and insects that spread bacteria such as flies.
Parasites - ANSWER Organism that grow, feed and are sheltered on or in
another organism
Anisakiasis - ANSWER Illness associated with raw undercooked or
improperly frozen seafood.
Giardia - ANSWER Caused by consuming water from a contaminated water
source
Clean, Separate, Cook and Chill - ANSWER Food Safety can be maintained
by following what four basic steps?
Poor personal Hygiene - ANSWER Research has shown that a major cause
of foodborne illness is
41 degrees or lower - ANSWER The correct temperature of raw meat when
received should be?
,After Carefully inspecting and verifying that it is in good condition -
ANSWER Produce deliveries should be accepted when?
Whole and intact, in its original container provided that there are no stains -
ANSWER Packaged foods must be received
Thawing foods must be stored on bottom shelves of refrigerated storage
because they can leak - ANSWER Where should thawing foods be stored?
165 degrees - ANSWER What must food cooked in a microwave be cooked
to?
Every 2 hours - ANSWER Temperature of hot-held foods should be checked
how often?
Should not be touched on the food contact surface - ANSWER When
serving customers, glasses, plates, and utensils
7 inches beyond the food - ANSWER Sneeze guards installed on a self-
service display must be installed 14 inches above the food counter and must
extend at least how far?
Running and draining water - ANSWER Ice cream scoops must be stored in
a dipper well with what?
microorganisms - ANSWER What does sanitizing reduce?
, Hands - ANSWER When cleaning and sanitizing fixed equipment, it is
important to maintain clean what?
A designated handwashing sink - ANSWER When washing hands use only
what?
backflow - ANSWER The air gap on a sink drain should be at least twice the
diameter of the outlet to prevent what?
food-grade - ANSWER Equipment must be made of non-absorbent, non-
toxic, durable material otherwise known as what?
Monitoring - ANSWER The step 4 in a HACCP plan is what?
A critical control point - ANSWER The last step in the flow of food that can
prevent, control or eliminate hazards is what?
Not been met - ANSWER A critical action is taken when a critical limit has
what?
NASA - ANSWER HAACP was developed by who?
Hazard Analysis Critical Control Points - ANSWER What does HAACP
stand for?
Calibration - ANSWER The technique used to test and correct the accuracy
of thermometers used for taking food temperature readings
QUESTIONS WITH CORRECT DETAILED
ANSWERS || ALREADY GRADED
A+<RECENT VERSION>
Cut-Leafy Greens, cut melon and cut tomatoes - ANSWER Food Now
considered TCS food includes
4 Hours - ANSWER TCS food cannot remain in the Temperature Danger
Zone f0r more then how many hours?
Botulism - ANSWER Illness usually associated with low acid or home
canned foods
Temperature Control for Safety - ANSWER What does TCS stand for
41 degree to 135 degree - ANSWER Disease causing bacteria grow best
between what temperatures?
E. Coli (Escherichia) - ANSWER Found in raw and under cooked ground
beef, contaminated fresh produce and food products made with raw or
unpasteurized milk or apple cider
, Listeriosis - ANSWER Associated with raw or unpasteurized milk, cheese,
other dairy products, hot dogs and deli meats. Grows best in reduced oxygen
environment and can be harmful especially to pregnant women. Can cause
miscarriage or stillbirth.
Shigellosis - ANSWER Bacteria transmitted in prepared salads (like potato,
chicken, macaroni, tuna, shrimp) raw vegetables (lettuce, sprouts), milk and
other dairy products. Source is human fecal contamination, water polluted by
feces and insects that spread bacteria such as flies.
Parasites - ANSWER Organism that grow, feed and are sheltered on or in
another organism
Anisakiasis - ANSWER Illness associated with raw undercooked or
improperly frozen seafood.
Giardia - ANSWER Caused by consuming water from a contaminated water
source
Clean, Separate, Cook and Chill - ANSWER Food Safety can be maintained
by following what four basic steps?
Poor personal Hygiene - ANSWER Research has shown that a major cause
of foodborne illness is
41 degrees or lower - ANSWER The correct temperature of raw meat when
received should be?
,After Carefully inspecting and verifying that it is in good condition -
ANSWER Produce deliveries should be accepted when?
Whole and intact, in its original container provided that there are no stains -
ANSWER Packaged foods must be received
Thawing foods must be stored on bottom shelves of refrigerated storage
because they can leak - ANSWER Where should thawing foods be stored?
165 degrees - ANSWER What must food cooked in a microwave be cooked
to?
Every 2 hours - ANSWER Temperature of hot-held foods should be checked
how often?
Should not be touched on the food contact surface - ANSWER When
serving customers, glasses, plates, and utensils
7 inches beyond the food - ANSWER Sneeze guards installed on a self-
service display must be installed 14 inches above the food counter and must
extend at least how far?
Running and draining water - ANSWER Ice cream scoops must be stored in
a dipper well with what?
microorganisms - ANSWER What does sanitizing reduce?
, Hands - ANSWER When cleaning and sanitizing fixed equipment, it is
important to maintain clean what?
A designated handwashing sink - ANSWER When washing hands use only
what?
backflow - ANSWER The air gap on a sink drain should be at least twice the
diameter of the outlet to prevent what?
food-grade - ANSWER Equipment must be made of non-absorbent, non-
toxic, durable material otherwise known as what?
Monitoring - ANSWER The step 4 in a HACCP plan is what?
A critical control point - ANSWER The last step in the flow of food that can
prevent, control or eliminate hazards is what?
Not been met - ANSWER A critical action is taken when a critical limit has
what?
NASA - ANSWER HAACP was developed by who?
Hazard Analysis Critical Control Points - ANSWER What does HAACP
stand for?
Calibration - ANSWER The technique used to test and correct the accuracy
of thermometers used for taking food temperature readings
