Food ManagerExam Pack 2024 GRADED A !!

Which unused items may be re-served to another customer? - ANSWER-Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? - ANSWER-Under hot running water. How should a cloth used for wet-wiping be stored? - ANSWER-In a bucket of sanitizing solution. ...

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

The purpose of food safety management system is to - ANSWER-prevent foodborne illness by controlling risks and hazards A manager's responsibility to actively control risk factors for foodborne illnesses is called - ANSWER-Active managerial control A manager asks a chef to continue cooking chi...

Keep Time - ANSWER-The amound of time an item is available for customer purchase or consumption, should be no longer than 7 days if stored at 40 degrees F or less According to the Food Code, proper food labels do not have to contain: - ANSWER-The name and address of the facility that distributes ...

Which step is essential in the success of any HACCP? - ANSWER-educate and train employees Prerequisite programs provide the _______ and _______ conditions required to produce safe food. - ANSWER-Environmental, operating The major elements of the FSMA can be divided into _______ key areas. - AN...

180 - ANSWER-In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea - ANSWER-A food handler must be excluded from the food establishment for which symptoms? 41 to 135 - ANSWER-What is the temperature range for the dange...

Which of the following is a term for an occurrence of two or more cases of the same symptoms after consumption of the same food? - ANSWER-foodborne disease outbreak Which two are benefits of good food safety standards? - ANSWER--reduced costs from food waste -reduced costs from fines Which o...

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 Manage...

foodborne infection - ANSWER-delayed onset- up to 72 hours; salmonella and E.Coli are examples foodborne intoxication - ANSWER-from ingesting toxins or excrements in food, or chemical, or from food left in TDZ, RAPID onset, Staphylococcus Aureus and Clostridium Botulinum are examples 3 areas o...

When responding to a foodborne-illness outbreak, what should you do first? - ANSWER-immediately segregate the suspected product What is the best way of controlling flies in a food preparation area? - ANSWER-electric bug zapper A server has been assigned to clearing tables at a catered event, a...

examples of business benefits from effective food safety - ANSWER-compliance with food safety laws food code - ANSWER-set of recommendations and guidelines that provide a model for state and local legislation food establishments must demonstrate - ANSWER-that they took reasonable care activ...

How long is a Suffolk County Food Service Permit valid for? - ANSWER-1 year 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-Somewhere visible to your patrons How long is the Suffo...

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 - ANSWER-B 2. Which are the three basic types of contamination? a. Physical, personal, at...

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 standards What is the best way to prevent poor food safe...

To prevent deliberate contamination of food, a manager should know who is in his facility, monitor the security of products, keep information related to food security on file, and know ___ - ANSWER-who to contact about suspicious activities Which type of thermometer can read temperature without t...

Bacterial Growth Factors MATT - ANSWER-Moisture Acidity Time Temp Bacterial growth factor - Moisture - ANSWER-Above 0.85 Bacterial growth factor - Acidity - ANSWER-Between 4.6 - 7.0 Bacterial growth factor - Time - ANSWER-After 2hrs, growth doubles every 20min Bacterial growth factor - T...

How long is a Suffolk County Food Service Permit valid for? - ANSWER-1 year 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 4). How long is the Suffolk Cou...

4 high risk groups - ANSWER-pregnant/lactating women infants and children elderly people with impaired immune systems Foodborne infection - ANSWER-caused by eating food that contains living, disease causing microorganisms Foodborne intoxication - ANSWER-food containing toxins produced by ba...

What must the person in charge of a nursing home do when A food handler has a sore throat and fever? A. Make the food handler wear a medical face mask. B. Allow the food handler to wash dishes. C. Send the food handler home. - ANSWER-C. Send the food handler home Food handlers must wash their...

Critical Violations must be corrected within two weeks - ANSWER-false Who does the food managers certificate belong to? - ANSWER-the one who completed the test Where must the food managers certificate be posted? - ANSWER-visible to all patrons What is the purpose of the Food Managers Course...

foodborne illness (fbi) - ANSWER-a disease transmitted to people by food foodborne illness outbreak - ANSWER-when 2 or more people have the same symptoms after eating the same food TCS food - ANSWER-food that needs time and temperature control for safety ready to eat food - ANSWER-food that...

It takes ______ people for an illness to be considered a part of an outbreak - ANSWER-2 The three forms of contamination are biological, chemical and ____ - ANSWER-Physical The five common risk factors responsible for food borne illness outbreaks in the U.S. are: Purchasing food from unsafe __...

Using food coloring to make ground beef appear fresher is a. Not allowed by the CDC. b. Not allowed by the regulatory authority. c. Allowed with a retail food license. d. Allowed if a HACCP plan is in place. - ANSWER-b. Not allowed by the regulatory authority. Freezing food keeps it safe beca...

Is free of contaminants - ANSWER-Safe food is food that: Failure to implement good food safety policies. - ANSWER-A foodborne disease outbreak can be caused by: FDA - ANSWER-Government organization that is responsible for writing food service guidelines: Eating contaminated food. - ANSWER-A...

Three food hazards - ANSWER-Physical, chemical, biological Major food allergens - ANSWER-milk, eggs, peanuts, tree nuts, fish, shellfish, soy, wheat Three types of food worker illness - ANSWER-Symptomatic, asymptomatic, exposed Reportable symptoms - ANSWER-vomiting or diarrhea, jaundice, so...

Critical violations must be corrected within 2 weeks (t/f) - 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 patrons What is the purpose of the Food Manage...

Which group of individuals has a higher risk of foodborne illness? a. teenagers b. elderly people c. women d. vegetarians - ANSWER-b. elderly people Parasites are commonly associated with a. seafood b. eggs c. potatoes d. ready-to-eat food - ANSWER-a. seafood Ciguatera toxin is commo...

Foodborne illness - ANSWER-Illness carried or transmitted to people by food. Foodborne-illness outbreak - ANSWER-An incident in which two or more people experience the same illness symptoms after eating the same food. An investigation is conducted by the state and local regulatory authorities, an...

Which agency enforces food safety in a restaurant or foodservice operation? - ANSWER-State or local regulatory authority Three components of active managerial control include - ANSWER-identifying risks, corrective action, and training. A broken water main has caused the water in an operation t...

What is a foodborne illness outbreak? - ANSWER-When two or more people report the same illness from eating the same food Which of the following is RTE Food?(uncooked rice, raw deboned chicken, sea salt, or unwashed green beans) - ANSWER-Sea salt Why are preschool-age children at a higher risk ...

Our manager receives the shipment of fruit for the new breakfast menu. When should this fruit be washed? Choose from the following options: 1. Immediately after signing for the delivery. 2. Immediately prior to squeezing or preparing. 3. At least once per day. 4. None of the above. - ANSWER-Imme...

1.1 What is a foodborne-illness outbreak? A. When two or more food handlers contaminate multiple food items B. When an operation serves contaminated food to two or more people C. When two or more people report the same illness from eating the same food D. When the CDC receives information on t...