FOOD MANAGER CERTIFICATION AND CERTIFIED PROFESSIONAL FOOD SAFETY

NEHA CERTIFIED PROFESSIONAL FOOD MANAGER 1. A bacterial spore is: a. Bacterial dung b. A resistant resting phase which can sometimes resist high heat c. There is no such thing as a bacterial spore. They are different genus. d. All of the above - correct answer B 2. Which are the three basi...

AAA Food manager certification test questions and answers A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused by which virus? Hepatitus A Under ideal conditions bacteria can multiply every? 20 minutes What is the range of temperature for the danger zone? 4...

Food Manager Exam (all 100% correct answers) An outbreak of Salmonella is commonly associated with ______. - correct answer Undercooked poultry The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took ...

Food Manager Exam (all 100% correct answers) An outbreak of Salmonella is commonly associated with ______. - correct answer Undercooked poultry The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took ...

Food Manager Exam questions and answers 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 peo...

Manager's Food Handler's License- Learn2Serve A food handler's duties regarding food safety include all of the following practices EXCEPT: - answer Periodically test food for illness causing microorganisms What is the most direct cause of customer loyalty? - answer High food safety standard...

Food Manager Certification test with 100% correct answers 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 ing...

Certified Professional Food Safety (CP-FS) Exam with complete solutions Four phases of bacterial presence in food - correct answer 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase - correct answer Most essential phase of bacterial presence in food due to the fastest in...

CP-FS Study Guide B - Assessing Food Safety 2023 Assemble inspection equipment - correct answer * Essential equipment - Thermocouple - Alcohol swabs for sanitizing probe thermometers - Chemical test kits - Maximum registering thermometer - Flashlight - Head cover, such as hair net or baseba...

Alcohol and Food Safety exam with 100% correct answers What is alcohol? - correct answer a. Alcoholic beverages contain ethanol. b. Ethanol is made through fermentation of yeast and natural sugars in grains and fruits. i. Yeast breaks sugar into carbon dioxide and ethanol. ii. Grapes provide ...

Hawaii State Department of Health - Food Safety Certification questions and answers 3 - Compartment Sink: Water Temperature - correct answer 110 F 3 - Compartment Sink: Sanitation: Concentrations - correct answer Chlorine: 50-200 ppm Quaternary ammonium: 200 ppm Iodine: 12.5-25 ppm Why do...

Food Safety PA exam questions with answers verified How long must a manager selling raw, ready-to-eat fish that he obtained from the supplier, maintain a record of the written agreement from the supplier stating how the fish were raised and fed - correct answer 90 says from sale of fish What i...