Study guides, Class notes & Summaries

Perishable foods should not be left at room temperature for more than Correct Answer: Four hours A package of opened hot dogs should only be used for no more than which amount of days? Correct Answer: 1 week If a kitchen worker comes into work with dirty fingernails, unkempt hair, and smells of body odor, the correct action is: Correct Answer: Send the employee home Potentially hazardous foods must be cooled from 135°F to 70°F in two hours and from 70°F to 41°F in how many hours?...

Food Manager Certification Exam Questions and Answers - Latest Updated | Verified. The first step in cooling a deep pan of rice is to.... A. let the pan sit on the counter for an hour to cool. B. cover the rice tightly with foil. C. place the pan of rice in the walk-in freezer. D. put the rice into shallow pans. - D. put the rice into shallow pans. A cook working for the local nursing home, wants to serve grilled salmon with Hollandaise sauce to the residents. What type of eggs must they ...

True or False: Critical violations must be corrected within 2 weeks - ANSWER-False Who does the Food Manager's certificate belong to? - ANSWER-The individual completing the class Where must the food manager's certificate be posted - ANSWER-visible to your patrons What is the purpose of the food manager's course - ANSWER-to help the operator improve sanitary practices All of the following are objectives or goals of the food manager's course except for: - ANSWER-learning how to ord...

Average number of food borne illnesses per year - ANSWER-76 million people (1/4 people in the us) Symptoms of foodborne illness - ANSWER-cramping in the abdominal area vomiting nausea diarrhea fever dehydration Listeria and Botulism - ANSWER-have a greater health effect on pregnant women 2 types of food borne illness - ANSWER-Foodborne infection and foodborne intoxication Foodborne Infection - ANSWER-an illness caused by a bacteria, virus, or parasite that has contaminated a foo...

Symptoms of Food borne illness - ANSWER-cramping in the abdominal area, vomiting, nausea, diarrhea, fever, and dehydration. 2 foodborne illness - ANSWER-1. infection 2. contamination foodborne infection - ANSWER-produced by the ingestion of living, harmful organisms present in food. Such as bacteria, viruses, or parasites. Infection have a delayed onset 2 bacteria most associated with foodborne infection - ANSWER-salmonella and E. coli foodborne intoxication - ANSWER-an illness pro...

The Person In Charge (PIC) is responsible for all of the following except a) training all staff in food safety b) complying with all state and local regulations c) correctly answer questions regarding food safety d) complying with staff's vacation requests ☑: d) complying with staff's vacation requests In order to continue working, what should a Food Employee with a minor cut on their hand do? a) Not allowed to work with a minor cut b) Must be checked by a doctor first c) Nothing n...

According to Centers for Disease Control and Prevention (CDC), each year how many people become sick due to foodborne illnesses? ☑: Over 76 million people According to Centers for Disease Control and Prevention (CDC), each year how many people are hospitalized due to foodborne illnesses? ☑: Over 325,000 people According to Centers for Disease Control and Prevention (CDC), each year how many people die due to foodborne illnesses? ☑: Over 5,000 people What are the two types of foodb...

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 ☑: 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 ☑: B The chef is cooling a stew. It has taken the chef 30 minutes to reduce the temperature to 70°F. How much more t...

Symptoms of Food borne illness ☑: cramping in the abdominal area, vomiting, nausea, diarrhea, fever, and dehydration. 2 foodborne illness ☑: 1. infection 2. contamination foodborne infection ☑: produced by the ingestion of living, harmful organisms present in food. Such as bacteria, viruses, or parasites. Infection have a delayed onset 2 bacteria most associated with foodborne infection ☑: salmonella and E. coli foodborne intoxication ☑: an illness produced by ingestion of ba...

rinse? ☑: 180 A food handler must be excluded from the food establishment for which symptoms? ☑: Jaundice, vomiting and/or diarrhea What is the temperature range for the danger zone? ☑: 41 to 135 What is the form some bacteria take to keep from dying when they do not have enough food? ☑: spore Most regulations for food service operations are at what level? ☑: state At what internal temperature should raw meat, poultry, and seafood be stored? ☑: 41 or lower EXCELLENCE 2 What...

What type of person is at high risk for food born illnesses? ☑: Young children, elderly, people with weak immune systems Active Managerial Control focuses on the top five foodborne illness risk factors: ☑: Purchasing food from an unsafe source, Failing to cook food correctly, Poor personal hygiene, Working with contaminated equipment, Holding food at incorrect temperatures What are the three food contaminants? ☑: Biological, Physical, Chemical What does FATTOM stand for? ☑: Food, ...