Food Manager Exam Study Guide With Complete Solution

One way managers can show they know how to keep food safe is to: A. become certified in food safety B. monitor employees. - Answer 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 illness by controlling risks & hazards - Answer B. to prevent foodborne illness by controlling risks & hazards 3 components of active managerial control? - Answer identifying risks, corrective action, and training/management oversight A manager periodically assesses her active managerial control program to see if it's working. This is an example of which step in active managerial control? - Answer re-evaluation An imminent health hazard, such as a water supply interruption, requires immediate correction or - Answer closure of the operation a sewage backup has caused an imminent health hazard resulting in closure of an operation. what must the manager do prior to re-opening? - Answer Notify the local regulatory authority To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know - Answer who is in the facility After which activity must food handlers wash their hands? A. Clearing tables B. Putting on gloves C. Serving customers D. Applying hand sanitizer - Answer A. Clearing tables When washing hands, what is the minimum time you should scrub with soap? - Answer 10 seconds What is the only jewelry that may be worn on the hands or arms while handling food? - Answer Plain band ring What should food handlers do before using the restroom? - Answer Take off their aprons What must a food handler do after touching an infected wound on their finger? - Answer wash their hands What is a basic characteristic of a virus? - Answer Requires a living host to grow Where should personal items, like a coat, be stored in the operation? - Answer in a designated area, away from food A food handler will be wearing single-use gloves to assemble boxed lunches. When must the food handler's hands be washed? - Answer Before putting on the gloves Large ice crystals in a case of frozen food are evidence that the product may have been - Answer thawed and refrozen what practice should be used to prevent seafood toxins from causing a foodborne illness? - Answer Purchasing food from approved, reputable suppliers what info must be included on the label of food packaged on-site for retail sale? - Answer list of ingredients & sub-ingredients Labels on containers of ready-to-eat TCS food that was prepped on-site must include the - Answer common name of the food what should be done to ready-to-eat TCS food that will be prepped on-site & held for longer than 24 hours? - Answer Date mark it A manager has received a recall notice for a product that she has in stock. What should she do with the product? - Answer Store the recalled item separately from other food. what must be done with a food item that has passed its expiration date? - Answer Throw the food out How long can ready-to-eat TCS food be stored in a cooler? - Answer 7 days When delivering food for off-site service, how must raw meat & ready-to-eat salads be stored? - Answer store raw meat separate from salads Hot TCS foods should be received at what temperature? - Answer 135 F or higher Which method is a safe way to thaw food? - Answer As part of the cooking process when holding hot TCS food for off-site service, at what temperature must it be held? - Answer 135F (57C) or above Food being cooled must pass quickly through which temperature range to reduce pathogen growth? - Answer 125°F to 70°F (52°C to 21°C)