Food Manager Exam (all 100% correct answers) Questions with Complete Correct Answers

Critical Violations must be corrected within two weeks Correct Answer: false Who does the food managers certificate belong to? Correct Answer: the one who completed the test Where must the food managers certificate be posted? Correct Answer: visible to all patrons What is the purpose of the Fo...

Abrasive Correct Answer: a cleaning agent that contains scouring agents Aerobic Bacteria Correct Answer: bacteria that require oxygen to grow air gap Correct Answer: an unobstructed open vertical space separating two plumbing fixtures which prevent contamination from the lower fixture to the ...

Symptoms of Food borne illness Correct Answer: cramping in the abdominal area, vomiting, nausea, diarrhea, fever, and dehydration. 2 foodborne illness Correct Answer: 1. infection 2. contamination foodborne infection Correct Answer: produced by the ingestion of living, harmful organisms pre...

Can homemade salad dressing be sold in public food service establishment? Correct Answer: 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? Correct Answer: Food is delivered within an acce...

Average number of food borne illnesses per year Correct Answer: 76 million people (1/4 people in the us) Symptoms of foodborne illness Correct Answer: cramping in the abdominal area vomiting nausea diarrhea fever dehydration Listeria and Botulism Correct Answer: have a greater health effec...

According to Centers for Disease Control and Prevention (CDC), each year how many people become sick due to foodborne illnesses? Correct Answer: Over 76 million people According to Centers for Disease Control and Prevention (CDC), each year how many people are hospitalized due to foodborne ill...

Abrasive Correct Answer: a cleaning agent that contains scouring agents Aerobic Bacteria Correct Answer: bacteria that require oxygen to grow air gap Correct Answer: an unobstructed open vertical space separating two plumbing fixtures which prevent contamination from the lower fixture to the ...

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 Correct 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 ...

Thawing food can be part of the cooking process if Correct Answer: cooked to the requirements of the FDA food code Foodborne Pathogens easily transmitted through food Correct Answer: Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum Salmonella - Cause Correct Answer: ...

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...

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, vi...

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)...

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? ☑:...

Thawing food can be part of the cooking process if ☑: cooked to the requirements of the FDA food code Foodborne Pathogens easily transmitted through food ☑: Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum Salmonella - Cause ☑: Can be found on any food item exposed ...