Food Safety Manager Questions and Answers Graded A+

Food Safety Manager Questions and Answers Graded A+ A food establishment that packages ROP (reduced oxygen packaged) food should: A.Not be without a good vacuum-packer B.Be packagedaccording to USDA standards C.Create a HACCP D.Have HESSN C All vehicles and trucks delivering food products should be checked to ensure that :A.Food was not exposed to contamination during shipping B.Shipper was local C.Vehicle has up-to-date safety features D.Truck was loaded promptly A All canned goods must be checked thoroughly for damage when received and:A.When discarded B.At the end of the shift C.Just before food preparation D.After the expiration date has passed C Cooking food to the required internal cooking temperature: A. Reduces the number of pathogens to make food safe for serving B. Reduces number of calories in the food C. Allows for time and temperature abuse D. Destroys all pathogens completely A Which of the following is the proper procedure for washing your hands? A. Run warm water, wet hands and apply soap, vigorously scrub hands and arms B. Run warm water, wet hands and apply soap, vigorously scrub hands and arms, rinse hands, dry hands C. Run cold water, moisten hands and apply soap, vigorously scrub hands and arms, rinse hands, dry hands D. Run cold water, moisten hands and apply soap, vigorously scrub hands and arms, apply sanitizer, dry hands. B The agency that regulates food safety at your establishment is: A. CDC B. Local regulatory authority C. FDA D. HACCP B What is the most acceptable practice when serving ready-to-eat food? A. Using bare hands B. Tongs C. Leather gloves D. Sharp knife B What type of container should be used to store leftover tomato sauce? A. any tray or bucket available B. uncovered container C. covered food-grade material container D. copper container C What is the biggest problem with mixing raw foods together with cooked foods? A. product texture and taste B. uneven temperature C. cross-connection D. cross-contamination D Which of the following is the BEST way to prevent food contamination? A. Covering your mouth when you sneeze B. Frequent and effective hand-washing C. Smoking only in designated areas D. Showering regularly B Where can food service employees smoke? A. In the food storage and food prep area B. In areas where utensils are stored C. In linen storage areas D. In designated areas D All of the following practices can help prevent time-temperature abuse EXCEPT: A. Storing milk at 41°F (5°C) B. Holding chicken noodle soup at 120°F (49°C) C. Reheating chili to 165°F (74°C) for 15 sec. within 2 hours D. Holding the ingredients for tuna salad at 39°F B Food handlers should be excluded from working with or around food if they are experiencing which of the following symptoms? A. Soreness, itching, fatigue B. Fever, vomiting, diarrhea C. Headache, irritability, thirst D. Muscle