FOOD MANAGER EXA M (ALL 100% CORRECT ANSWERS) 170 QUESTIONS AND ANSWERS (TEXAS FOOD MANAGER EXAM LEARN) 1. What is the most direct cause of customer loyalty?: High food safety standards 2. Which agency publishes the food code?: FDA 3. Good idea: Keep up with daily pest control tasks & Return dented canned food to the vendor 4. Bad Idea: use tomatoes with a weird smell & Clean work spaces once a day & Quickly rinse vegetables from the farmers market 5. Local health codes establish requirements for all the subjects except:: price controls 6. One of the most important reasons for using only relia ble water sources is to reduce: the number of parasites, such as cyclospora cayetanensis, that can infest foods. 7. which one of the following food contaminations would be suspected if the end of a can of tomatoes had begun to swell ?: Botulism 8. All of the foll owing bacteria can cause foodborne illness except?: Acidophilus milk 9. Which of the following situations would most likely promote bacterial contamination?: slicing roast beef and then slicing brisket with the same knife 10. What is the easiest way to recognize foods contaminated with spoilage bacteria?: Changes in color and smell 11. The viral infection hepatitis a can be most effectively controlled if:: All food personnel practice personal hygiene such as through handwashing 12. Which bacteria cause the greatest harm i n the food industry?: Pathogenic 13. Which one of the following food contaminations is usually associated with undercooked chicken?: Salmonella 14. An organism that lives in or another organism often with harmful side effects but without benefits are: Virus 15. Which one of the following food contaminations is best prevented by cooking to safe temperatures?: Spoilage 16. Salmonella: Any food item that is exposed to animal waste may contain it. Symptoms may include fever and abdominal cramps. 17. hepatitis A: A liver diseas e that is caused by the virus and can be prevented with proper sanitation and good personal hygiene. 18. Escherichia (E.) Coli: The primary symptoms of this bacterium is diarrhea and it can be prevented by cooking at safe temperatures. 19. Norovirus: The virus is also known as 'Stomach Flu' and the main symptoms include nausea, vomiting, and stomach. 20. Shigella: This bacterium has also been known to be spread by flies that have lit upon contaminated materials. 21. Reheated items must be heated for a minimum of 15 seconds to at least:: 165 F 22. The best temperature for short term refrigeration storage is: 34 to 40 F 23. All of the following are time/ temperature control for safety foods except: - : Cooked vegetables and pasta 24. "Chilling" is mostly commonly practiced by: Commercial food distributors 25. It is important that food servers are trained to know food ingredients because:: they will need to help customers who have food allergies. 26. IN degrees fahrenheit what is the temperature range of the danger zone?: 41 to 135 27. Bacterial contamination can spread quickly because if the conditions are right bacteria can multiply in: 10 to 20 seconds 28. The preservation technique that attempts to remove moisture is:: Dehydration 29. Food preservation does all of the following except:: Promo tes the growth of microorganisms 30. which preservation technique involves heating food to mid temperatures and then cooling them down immediatley: pasteurization 31. the internal food temperature for safe food should be: 130 F and 190 F 32. good refrigeration tempera tures may be anywhere from: 34 F to 40 F 33. what is the Food and Drug Administration or FDA: This is the most important federal agency regarding food safety 34. Perhaps the most common vehicle of contamination in the food industry is: hands, and so should be washed often 35. Which of the following contaminants is a physical contaminant: Hair 36. The contamination that results from the spread of bacteria from meat to vegetables is called: Cross
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