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Food Safety Manager Test - Practice Questions And Answers.
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Food Safety Manager Test - PracticeQuestions And Answers
What is a thermocouple? n n n
a. a metal probed thermometer
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b. a type of single us impermeable glove
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c. a thermostat in a walk in cooler
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d. a backflow prevention device - answer-a. a metal probed thermometer
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it is a thermometer with a metal probe, the sensing area is the tip of the probe and the
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nreading is given digitally n n n n
commonly used to measure the temperature of thick and thin food
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What is the best approach to dealing with pests?
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a. deny pests food, water, and shelter
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b. deny pests access to the operation
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c. work with a licensed pest control operator (PCO)
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d. all of these - answer-d. all of these
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prevention is critical when dealing with pests bc once there in an infestation, it can be
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difficult to deal with
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How should a cloth used for wet wiping be stored?
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a. hang wet clothes in an area that prevents dripping onto contact surfaces
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b. store them dry and only mix with a sanitizing solution before each use
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c. never reuse wet wipe clothes without washing them first
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d. in a bucket of sanitizing solution - answer-d. in a bucket of sanitizing solution
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Which of the following is NOT considered a safe way to thaw frozen meat?
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a. cooking it while still frozen
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b. in a microwave
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c. in a walk in cooler
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d. under hot running water - answer-d. under hot running water
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it is not safe to thaw frozen meat with water above 70 degrees F, this is because the
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noutside of the meat will enter the temperature danger zone while the inside will still be
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nfrozen
, what is the FIFO method? (first in, first out)
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a. washing hands before and after each task
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b. storing food items so that the oldest is used first
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c. marking packaged food items with a use-by date
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d. rotating food pans on a buffet line so that the food remains fresh - answer-b. storing
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food items so that the oldest is used first
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because all food becomes less safe over time, it makes sense to use the old food first
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What is an example of a physical contaminant?
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a. bones in chili
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b. mold on cheese
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c. chicken juices on a cutting board
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d. pathogens on unwashed hands - answer-a. bones in chili
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there are three types of containments that can enter food: physical, biological and
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nchemical n
a physical contaminant refers to things such as glass, dirt, or bones for example that
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can contaminate food
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Why must ground meats be cooked to a higher temperature than whole cuts of meat?
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a. more pathogens reside on the outside of the meat and grinding redistributes the
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pathogens throughout the meat
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b. air pockets within the ground meat may prevent it from cooking evenly
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c. overcooking a whole cut of meat may result in a burnt texture on the surface of the
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meat
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d. the grinder used to process ground meats has a higher likelihood of harboring
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pathogens - answer-a. more pathogens reside on the outside of the meat and grinding
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redistributes the pathogens throughout the meat
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If a TCS food will be hot held for service, what is the minimum internal temperature that
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nthis food must maintain while being held?
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a. 135 Fn n
b. 145 Fn n
c. 41 F n n
d. 165 F - answer-a. 135 F
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Which unused items may be reserved to another customer?
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a. you should never reuse unused food items
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b. prepackaged items such as soup crackers
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c. open condiments, such as a dish of salsa
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d. garnishes, such as a sprig of parsley - answer-b. prepacked items such as soup
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crackers
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