Food Safety Manager Exam:Package Deal:Texas food manager Exam:ServSafe Manager Exam:Servsafe
Food Protection Manager Exam Review:KTH Food Handler Manager Review:Food Safety Manager
Test:Premier Food Safety Food Manager Certification
how many people must have the same symptoms, after eating the same food, for a food borne illness to
be considered a food borne illness outbreak? - ANSWER:two or more
indicate which of the following foods listed below would be considered a TCS food:
a) powdered donut
b) pizza with diced tomatoes and green pepper
c) boneless buffalo wings
d) baked potatoes
e) soy ice cream
f) scrambled eggs
g) roasted red pepper hummus
h) orange juice
i) shrimp fried rice
j) whole wheat bread
k) poached salmon
l) refried beans
m) vanilla milk shake - ANSWER:b, c, d, e, f, g, i, k, l, m
name two ready-to-eat foods - ANSWER:pre-made salad & snack tray
high risk populations include what three categories of customers? - ANSWER:- preschool aged children:
they have not had enough time to develop their immune systems
- elderly people: with age, their immune system has weakened
- people with compromised immune systems: these individuals have weakened immune systems due to
their health and/or medications they are taking
a food handler wearing gloves places a raw chicken breast on the grill then places lettuce and tomato on
a bun. this is an example of which food safety risk factor? - ANSWER:cross-contamination
hot leftover chili left to cool on the prep counter and ambient temperature is an example of which food
safety risk factor? - ANSWER:time temperature abuse
, a food handler prepping a coleslaw salad while wearing gloves, stops to scratch at a scabbed wound on
their arm, then returns to making the salad without changing their gloves. this is an example of which
food safety risk factor? - ANSWER:poor personal hygiene
after prepping raw chicken on a cutting board, a food handler wipes the cutting board with a towel to
clean the equipment and then uses the same cutting board to slice tomatoes for a salad. this is an
example of which food safety risk factor? - ANSWER:improper cleaning and sanitizing
two guests became ill after eating at a restaurant. they each ate different food items and suffered
different symptoms. would the incident be considered a foodborne illness outbreak? - ANSWER:no,
because they ate different foods and had different symptoms
what are the three potential hazards (contaminants) to ensuring food safety? - ANSWER:biological,
chemical, physical
the five most common risk factors that can cause food borne illness include practicing poor personal
hygiene, using contaminated equipment, failing to cook food properly, failing to hold food correctly,
and... - ANSWER:purchasing food from unsafe sources
which of the following is a food safety reasonability of a manager? - ANSWER:ensuring that delivery
drivers are following food safety praxes while in the operation
when. calibrating a thermometer using the ice-point method, what temperature do you use as the
calibration point? - ANSWER:32F
how can the risk of cross-contamination be reduce when prepping different types of food on the same
prep table? - ANSWER:prep raw and ready-to-eat food at different times
what is the temperature range of the temperature danger zone? - ANSWER:41F-135F
place a thermometer into the _______ part of the food to get an accurate reading - ANSWER:thickest
wait _______ seconds after inserting a bimetallic thermometer before recording the temperature of the
food - ANSWER:10-15
to make sure your thermometers are accurate ____ them regularly - ANSWER:calibrate
which thermocouple probe would be used to check the temperature of a pot of chili? -
ANSWER:immersion
an operation has decides to purchase cut lettuce for salads rather than cutting the lettuce themselves.
what is the benefit of doing this? - ANSWER:to prevent cross-contamination
which temperature measuring device is designed for measuring surface temperatures? -
ANSWER:Infrared thermometer
food is being temperature abused when it is... - ANSWER:held at the wrong temperature
thermometers that measure the temperature of food must be accurate to... - ANSWER:+/- 2F
which is an example of corrective action for time-temperature abuse? - ANSWER:a stockpot of soup has
been left on a prep table overnight, so a food handler throws it away
Food Protection Manager Exam Review:KTH Food Handler Manager Review:Food Safety Manager
Test:Premier Food Safety Food Manager Certification
how many people must have the same symptoms, after eating the same food, for a food borne illness to
be considered a food borne illness outbreak? - ANSWER:two or more
indicate which of the following foods listed below would be considered a TCS food:
a) powdered donut
b) pizza with diced tomatoes and green pepper
c) boneless buffalo wings
d) baked potatoes
e) soy ice cream
f) scrambled eggs
g) roasted red pepper hummus
h) orange juice
i) shrimp fried rice
j) whole wheat bread
k) poached salmon
l) refried beans
m) vanilla milk shake - ANSWER:b, c, d, e, f, g, i, k, l, m
name two ready-to-eat foods - ANSWER:pre-made salad & snack tray
high risk populations include what three categories of customers? - ANSWER:- preschool aged children:
they have not had enough time to develop their immune systems
- elderly people: with age, their immune system has weakened
- people with compromised immune systems: these individuals have weakened immune systems due to
their health and/or medications they are taking
a food handler wearing gloves places a raw chicken breast on the grill then places lettuce and tomato on
a bun. this is an example of which food safety risk factor? - ANSWER:cross-contamination
hot leftover chili left to cool on the prep counter and ambient temperature is an example of which food
safety risk factor? - ANSWER:time temperature abuse
, a food handler prepping a coleslaw salad while wearing gloves, stops to scratch at a scabbed wound on
their arm, then returns to making the salad without changing their gloves. this is an example of which
food safety risk factor? - ANSWER:poor personal hygiene
after prepping raw chicken on a cutting board, a food handler wipes the cutting board with a towel to
clean the equipment and then uses the same cutting board to slice tomatoes for a salad. this is an
example of which food safety risk factor? - ANSWER:improper cleaning and sanitizing
two guests became ill after eating at a restaurant. they each ate different food items and suffered
different symptoms. would the incident be considered a foodborne illness outbreak? - ANSWER:no,
because they ate different foods and had different symptoms
what are the three potential hazards (contaminants) to ensuring food safety? - ANSWER:biological,
chemical, physical
the five most common risk factors that can cause food borne illness include practicing poor personal
hygiene, using contaminated equipment, failing to cook food properly, failing to hold food correctly,
and... - ANSWER:purchasing food from unsafe sources
which of the following is a food safety reasonability of a manager? - ANSWER:ensuring that delivery
drivers are following food safety praxes while in the operation
when. calibrating a thermometer using the ice-point method, what temperature do you use as the
calibration point? - ANSWER:32F
how can the risk of cross-contamination be reduce when prepping different types of food on the same
prep table? - ANSWER:prep raw and ready-to-eat food at different times
what is the temperature range of the temperature danger zone? - ANSWER:41F-135F
place a thermometer into the _______ part of the food to get an accurate reading - ANSWER:thickest
wait _______ seconds after inserting a bimetallic thermometer before recording the temperature of the
food - ANSWER:10-15
to make sure your thermometers are accurate ____ them regularly - ANSWER:calibrate
which thermocouple probe would be used to check the temperature of a pot of chili? -
ANSWER:immersion
an operation has decides to purchase cut lettuce for salads rather than cutting the lettuce themselves.
what is the benefit of doing this? - ANSWER:to prevent cross-contamination
which temperature measuring device is designed for measuring surface temperatures? -
ANSWER:Infrared thermometer
food is being temperature abused when it is... - ANSWER:held at the wrong temperature
thermometers that measure the temperature of food must be accurate to... - ANSWER:+/- 2F
which is an example of corrective action for time-temperature abuse? - ANSWER:a stockpot of soup has
been left on a prep table overnight, so a food handler throws it away
