Food Manager Practice Exam Questions and Answers Already Graded A

Food Manager Practice Exam Questions and Answers Already Graded A Can homemade salad dressing be sold in public food service establishment? No, homemade foods may not be sold or used in a public food service establishment During a delivery of frozen products the manager on duty should check the? Food is delivered within an acceptable temperature range When should canned and vacuum-sealed products be thoroughly inspected? Upon receipt and before use What is FIFO Using stock rotation so products are used in the order in which they are received What is not a TCS food? Salt What minimum internal temperature should poultry, reheated meats and stuffed meats be cooked to? 165 degrees How should food NOT be dethawed? At room temperature Which utensil should be used to dispense ice A metal scoop Hot food must be held at a minimum internal temperature of what? 135 Degrees Which of the following materials are unacceptable for storing acidic food? Galvanized Metal What can happen if raw foods come into contact with cooked ready to eat food? A Cross-Contamination may occur Which of the following is the best way to prevent cross contamination? Frequent and effective handwashing Which of the following procedures is acceptable in a public food service establishment? Holding all potentially hazardous foods at 41 degrees or below Employees are prohibited from smoking and eating while at work because? Eating or smoking might contaminate their hands What food is primarily associated with the bacteria Salmonella? Raw Chicken What is a acceptable practice when dealing with a food service worker who has HIV or AIDS Allow the employee to work, UNLESS they have another communicable disease What should you do if an employee has a minor cut? Wash the wound, use a water resistant bandage and cover the bandage with a single use glove or finger cot Which of the following is an acceptable area for employee handwashing? Only in designated handwashing areas Which of the following is an acceptable method for hand drying? Single use disposable paper towels What is the source of Staphylococcus? Human ears, skin, nose and throat of an otherwise healthy person What has a higher risk of causing cross contamination Placing raw meat on the top shelf in storage What is an acceptable hair restraint for employees? Hairnet What is the proper liquid to use when washing vegetables prior to peeling, cutting or cooking? Potable Water Which is best for checking food temperatures? A metal stem thermometer inserted into the food Prior to cleaning heavy equipment employees should? Disconnect the power At what temperature will hot water effectively kill microorganisms by itself? 171 Degrees or hotter At what concentration should chlorine sanitizer be used 50 to 99 PPM (Parts Per Million) When should food contact surfaces be cleaned and sanitized? Before beginning a task and after each use How should glasses be stored? Bottom Up Which of the following is not acceptable above food contact surfaces? Sewer Pipes Where should wiping cloths be stored after cleaning up a spill? In sanitizing solultion What temperature must ground beef be cooked to in order to destroy dangerous pathogens? 155 Degrees for 15 seconds All of the following are common food allergens except? Watermelon What food is commonly associated with Scombroid poisoning? Fish A ineffective way to prevent pests is Keep leftover Marinara sauce on the counter overnight for the morning shift to use How should doors on dumpsters appear? Closed and sealed tightly How should used sanitizing liquid be discarded? As sewage Acceptable jewelry in the food preparation area? A metal band free of stones Who is allowed to spray pesticides A licensed pest control operator What is the fourth step of proper cleaning and sanitizing procedures for a 3 compartment sink? Sanitize Where should waste-water/ Mop water be discarded? Waste-water or mop water must be discarded in a designated mopsink to prevent contamination Food Service Employees must be trained in Food Allergen Awareness Priority Items are now designated to be Critical Items Childrens Menu items are required by the 2009 Food Code to be Fully Cooked to recommended temperatures for 15 seconds Food Now considered TCS food includes Cut-Leafy Greens, cut melon and cut tomatoes TCS food cannot remain in the Temperature Danger Zone f0r more then how many hours? 4 Hours Illness usually associated with low acid or home canned foods Botulism What does TCS stand for Temperature Control for Safety Disease causing bacteria grow best between what temperatures? 41 degree to 135 degree Found in raw and under cooked ground beef, contaminated fresh produce and food products made with raw or unpasteurized milk or apple cider E. Coli (Escherichia) Associated with raw or unpasteurized milk, cheese, other dairy products, hot dogs and deli meats. Grows best in reduced oxygen environment and can be harmful especially to pregnant women. Can cause miscarriage or stillbirth. Listeriosis Bacteria transmitted in prepared salads (like potato, chicken, macaroni, tuna, shrimp) raw vegetables (lettuce, sprouts), milk and other dairy products. Source is human fecal contamination, water polluted by feces and insects that spread bacteria such as flies. Shigellosis Organism that grow, feed and are sheltered on or in another organism Parasites Illness associated with raw undercooked or improperly frozen seafood. Anisakiasis Caused by consuming water from a contaminated water source Giardia Food Safety can be maintained by following what four basic steps? Clean, Separate, Cook and Chill Research has shown that a major cause of foodborne illness is Poor personal Hygiene The correct temperature of raw meat when received should be? 41 degrees or lower Produce deliveries should be accepted when? After Carefully inspecting and verifying that it is in good condition Packaged foods must be received Whole and intact, in its original container provided that there are no stains Where should thawing foods be stored? Thawing foods must be stored on bottom shelves of refrigerated storage because they can leak What must food cooked in a microwave be cooked to? 165 degrees Temperature of hot-held foods should be checked how often? Every 2 hours When serving customers, glasses, plates, and utensils Should not be touched on the food contact surface Sneeze guards installed on a self-service display must be installed 14 inches above the food counter and must extend at least how far? 7 inches beyond the food Ice cream scoops must be stored in a dipper well with what? Running and draining water What does sanitizing reduce? microorganisms When cleaning and sanitizing fixed equipment, it is important to maintain clean what? Hands When washing hands use only what? A designated handwashing sink The air gap on a sink drain should be at least twice the diameter of the outlet to prevent what? backflow Equipment must be made of non-absorbent, non-toxic, durable material otherwise known as what? food-grade The step 4 in a HACCP plan is what? Monitoring The last step in the flow of food that can prevent, control or eliminate hazards is what? A critical control point A critical action is taken when a critical limit has what? Not been met HAACP was developed by who? NASA What does HAACP stand for? Hazard Analysis Critical Control Points The technique used to test and correct the accuracy of thermometers used for taking food temperature readings Calibration