Food Manager's Certification Exam Solved 100%

When transporting tuna salad to an event, the tuna salad must be transported at a temperature of a) 41°F or below b) 50°F to 70°F c) 0°F d) 50°F or below - Answer A A pH level below 4.6 will a) encourage bacteria to grow rapidly in the food b) inhibit the growth of bacteria in the food c) have no effect on bacteria in the food d) allow viruses to grow in the food - Answer B The chef is cooling a stew. It has taken the chef 30 minutes to reduce the temperature to 70°F. How much more time does the chef have to cool the stew to 41°F? a) 5 ½ hours b) 4 hours c) 6 hours d) 3 ½ hours - Answer A When storing raw poultry in the cooler, it should be stored a) On the shelf next to the lettuce b) On a shelf above the pasta salad c) On a shelf below everything else d) Raised a minimum of 2" off the floor - Answer C Meat and poultry must be all of the following except a) FDA approved b) stored below salad in the cooler c) received at 41°F or below d) free of any signs of spoilage - Answer A Ciguatoxin can be prevented by a) purchasing fish from approved sources b) purchasing fish from private fisherman c) refrigerating fish for two weeks d) eating only fish high up in the food chain - Answer A Shellfish identification tags should be kept on file for a minimum of a) 30 days b) 60 days c) 90 days d) 120 days - Answer C The bacteria Listeria is unusual because it can a) grow at refrigerated temperatures b) grow in the Danger Zone c) grow at 135°F or higher d) grow in the freezer - Answer A In order to maintain safety with chemicals in the facility, all of the following should be considered except a) proper storage of the chemicals b) proper labeling of the chemicals c) maintaining Material Safety Data Sheets (MSDS) in case of emergency d) proper ordering procedures for chemicals - Answer D Which food is not a TCS Food? a) Bean sprouts b) Cut melon c) Beef jerky d) Chocolate custard - Answer C An example of a Critical Control Point is a) cook the chicken to a specific temperature b) clean the floors at night c) receive deliveries when you are not busy d) serve customers quickly - Answer A Ground beef is required to be cooked to a minimum temperature of a) 135°F b) 145°F c) 155°F d) 165°F - Answer C A virus typically spread through the fecal oral route is a) Vibrio b) Anisakis c) Salmonella d) Hepatitis A - Answer D Items may be polished with a clean dry cloth a) after they air dry b) never c) after they are sanitized d) after they are washed - Answer A In regards to FATTOM, the critical control points for a retail food service establishment are a) Food and Acid b) Oxygen and Moisture c) Food and Moisture d) Time and Temperature - Answer D In order to ensure food safety, deliveries should be scheduled a) during off peak hours b) anytime facility is open c) on weekends d) only when a PIC is present - Answer A Mop water may be disposed of in a) three-compartment sink b) ladies restroom c) the utility sink d) men's urinal - Answer C TCS Food must be labeled with the Consume By Date, which is ____ days, including date of prep. a) 4 b) 2 c) 10 d) 7 - Answer D The freezer should be set at a minimum of a) 0°F b) 32°F c) 10°F d) -10°F - Answer A A Person In Charge is using time only as a measure for food safety. When using this method, TCS Food must be discarded after a maximum of ____ hours. a) 2 b) 4 c) 8 d) 3 - Answer B All of the following are approved methods of thawing except a) in the microwave with no interruption in process b) in the stove as part of the cooking process c) in the refrigerator at 41°F or below d) in the sink under running water at 100°F or below - Answer D Trichinosis can be prevented by all of the following except a) freezing the pork supply b) thoroughly cooking pork c) purchasing pork from approved sources d) refrigerating pork for 30 days - Answer D When cooking food in a microwave, the food must be cooked to a minimum of a) 175°F b) 165°F c) 155°F d) 145°F - Answer B According to the 2009 FDA Food Code, the Danger Zone is a) 41°F to 135°F b) 50°F to 70°F c) 70°F to 140°F d) 0°F to 212°F - Answer A The Person In Charge trains their staff to monitor the buffet for food safety. Which of the following is a violation the staff should be looking for? a) All food is kept covered and clean b) The serving utensil is stored in the food with the handle exposed c) A customer is reusing their plate for a second trip to the buffet d) The buffet is brightly lit - Answer C Which of the following is a violation when cooking food? a) Cooking rare roast beef to 130°F for 112 minutes b) Cooking hamburgers to 140°F with no disclosure on the menu c) Cooking hamburgers to 140°F with a disclosure on the menu d) Cooking pork to 145°F for 15 seconds - Answer B Checking the walk-in cooler, the Person In Charge sees food stored the following ways. Which one do they correct immediately? a) Raw foods are stored above ready-to-eat foods. b) Loosely covered cooked food is cooling on the top shelf. c) Ice is being used to cool sauce in a shallow pan. d) Foods are being stored in plastic containers with lids after cooled. - Answer A An employee must be excluded from work if they have or have been exposed to a) Anisakis b) Hepatitis A c) Staphylococcus Aureus d) Listeria - Answer B When training staff in proper hand washing, all of the following should be included except a) including any exposed area on the arm up to the elbow b) hand sanitizer is not required c) the whole process should take a minimum of 20 seconds d) using a cloth towel to dry hands after proper washing - Answer D