Food Manager Certification Questions and Answers Graded A+

Food Manager Certification Questions and Answers Graded A+ Foodborne infections occur when people eat: (choose the BEST answer)? a) Poisons produced by microorganisms b) Live, pathogenic microorganisms c) Strong chemicals d) Food with a pH of 8.5 b) Live, pathogenic microorganisms Listeriosis is: a) A virus b) A parasite c) An infection d) An intoxication c) an infection What is the best method for calibrating a bi-metallic stemmed thermometer? a) Adjust the calibration nut so that the dial reads 0 degrees F b) A good thermometer is calibrated by the manufacturer and never needs to be re-calibrated c) Place the stem in an ice-water slush, then turn nut so that the dial reads 33 degrees F d) Run it under very hot water, then read the dial to be sure it has moved c) Place the stem in an ice-water slush, then turn nut so that the dial reads 33 degrees F The minimum concentration of iodine sanitizer at room temperature is: a) 150 ppm b) 50 ppm c) 12.5 ppm d) 100 ppm c) 12.5 ppm Raw meats and poultry should be stored: a) On the bottom refrigerator shelf to avoid cross contamination b) In plastic wrap so that they don't touch other foods c) At a temperature of 45 degrees or lower to preserve freshness d) Within 3 hours of receiving, to minimize contamination a) on the bottom refrigerator shelf to avoid cross contamination What is a cross-connection? a) When water pressure drops, causing a problem b) Hot and cold water pipes that have been mislabeled c) A way through which contaminants from drains, sewers or waste pipes can enter a potable water supply d) An air gap that is 3 times the diameter of the faucet c) A way through which contaminants from drains, sewers or waste pipes can enter a potable water supply From a sanitation perspective, which are considered the most dangerous to a foodservice establishment? a) Bees b) Mice c) Fruit flies d) Ants b) mice Which would be most dangerous? a) Ground beef stored above ready-to-eat foods in the refrigerator b) A hair in a cup of soup c) An ant in boiling hot soup d) A baked potato that has mold on it a) ground beer stored above ready-to-eat foods in the refrigerator Hand sanitizers: a) Can be used as a replacement for hand washing b) Only work on clean hands c) Can also be used to clean dishware d) Neutralize all food contaminants under the fingernails b) only work on clean hands 10. What is a sign that a shipment of fish is of UNACCEPTABLE quality? a) The fish is packed in crushed, self-draining ice b) The eyes are sunken and cloudy c) No fishy odor is detected d) Fingerprint does not stay visible on the flesh b) the eyes are sunken and cloudy What is the minimum cooking temperature for ground turkey? a) 130 degrees F b) 145 degrees F c) 155 degrees F d) 165 degrees F d) 165 degrees F The BEST reason to air dry dishes and utensils is: a) To avoid contaminating them with unsanitary towels b) To give the sanitizer time to break down biofilms c) To keep employees from touching them d) The air acts as an additional sanitizer b) to give the sanitizer time to break down biofilms HACCP stands for: a) Hazardous Actions Critical Concepts Plan b) Hazard Analysis Critical Control Point c) Hazard Actions Cautious Controls Point d) Hazard Analysis Control Center Plan b) hazard analysis critical control point If a customer spills hot food on the floor, the first thing to do is: a) Bring the customer a replacement meal b) Clean it up c) Get signs to place around the area to prevent accidents d) Have a co-worker stand by the spill to warn people d) have a co-worker stand by the spill to warn people Which of the following is a virus? a) Salmonella b) Listeria monocytogenes c) Hepatitis A d) Ciguatera c. hepatitis A Most potentially hazardous foods have a pH level between: a) 3.1 - 7 b) 4.6 - 10 c) 1. - 3.5 d) 10.2 - 14 b) 4.6-10 Staphylococcus aureus is most often transmitted by: a) Time/temperature abused crisp bacon b) Undercooked rice c)Unwashed bundles of grapes d)A food handler with an uncovered sore on his hand d) a food handler with an uncovered sore on his hand Which of the following foods is potentially hazardous? a) Refrigerated catsup b) Commercial mayonnaise c) Fresh, raw seed sprouts d) A washed apple c) fresh, raw seed sprouts Which of the following is NOT an approved thawing method? a) Under cold, running water at 70 degrees F b) In a refrigerator at 38 degrees F c) In a covered sanitary pan at 75 degrees F d) In a microwave, then placed immediately on a stove c) in a covered sanitary pan at 75 degrees F Bacterial spores: a) May survive correct minimum cooking and freezing temperatures b) Are always destroyed by cooking and freezing c) Are completely removed by thorough washing of vegetables d) Are of no concern to food service managers a) may survive correct minimum cooking and freezing temperature