Food

Food Safety Manager Test - Practice Questions and verified Answers What is a thermocouple? commonly used to measure the temperature of thick and thin food How should a cloth used for wet wiping be stored? Which of the following is NOT considered a safe way to thaw frozen meat? what is the FIFO method? (first in, first out) What is an example of a physical contaminant? Why must ground meats be cooked to a higher temperature than whole cuts of meat? t If a TCS food will...

Food Safety 100

Professional food manager certification training. Quiz questions out of book with all Answers correct What food would be considered a potentially hazardous food? What food would be considered a non-potentially hazardous food? Approximately how many deaths are attributed to a foodborne illness each year? Why do young children have a higher risk of contracting a foodborne illness? What three things must a person prove when using a food establishment for causing a foodborne illnesses? ...

Food Manager Practice Exam Test with complete solutions Can homemade salad dressing be sold in public food service establishment? During a delivery of frozen products the manager on duty should check the? When should canned and vacuum-sealed products be thoroughly inspected? What is FIFO What is not a TCS food? What minimum internal temperature should poultry, reheated meats and stuffed meats be cooked to? How should food NOT be dethawed? Which utensil should be used to dispe...

NC Foods 2 - Safe Plates Module 4 & 6

Certified Professional Food Manager Exam with all Answers correct!! 4 high risk groups Foodborne infection Foodborne intoxication 4 main sources of contamination biological contaminants physical contaminants ciguatera poisoning scombroid poisoning metals that can contaminate when in contact with highly acidic food the 6 bacteria cause the greatest risk to food E. coli ground beef final internal cooking temperature salmonella

Food Safety Assessment questions and correct detailed answers

Food and Nutrition I 2.05 & 2.06

Food and Nutrition I 2.05 & 2.06

Foods 2.01-2.06