Food manager certification questions and answers rated A+

Food manager certification questions and answers rated A+ Listeriosis is An infection Foodborne infections occur when people eat: (choose the BEST answer)? Live, pathogenic microorganisms What is the best method for calibrating a bi-metallic stemmed thermometer? Place the stem in an ice-water slush, then turn nut so that the dial reads 33 degrees F The minimum concentration of iodine sanitizer at room temperature is: 12.5 ppm Raw meats and poultry should be stored: On the bottom refrigerator shelf to avoid cross contamination What is a cross-connection? A way through which contaminants from drains, sewers or waste pipes can enter a potable water supply From a sanitation perspective, which are considered the most dangerous to a foodservice establishment? Mice Which would be most dangerous? Ground beef stored above ready-to-eat foods in the refrigerator Hand sanitizers: Only work on clean hands What is a sign that a shipment of fish is of UNACCEPTABLE quality? The eyes are sunken and cloudy What is the minimum cooking temperature for ground turkey? 165 degrees F The BEST reason to air dry dishes and utensils is: To give the sanitizer time to break down biofilms HACCP stands for Hazard Analysis Critical Control Point If a customer spills hot food on the floor, the first thing to do is: Have a co-worker stand by the spill to warn people Which of the following is a virus? Hepatitis A Most potentially hazardous foods have a pH level between: 4.6 - 10 17. Staphylococcus aureus is most often transmitted by: A food handler with an uncovered sore on his hand Which of the following foods is potentially hazardous? C. Fresh, raw seed sprouts Which of the following is NOT an approved thawing method? C. In a covered sanitary pan at 75 degrees F Bacterial spores: . May survive correct minimum cooking and freezing temperatures