State Food Safety Manager Illinois Exam Questions and Answers
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State Food Safety Manager Illinois
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State Food Safety Manager Illinois
State Food Safety Manager Illinois Exam Questions and Answers
An employee has called a pan of mashed potatoes from 135°F to 68°F in two hours. How much time does she have left to cool the mashed potatoes to 41°F? - Answer-Four hours
According to the FDA, what is one of the eight major food ...
State Food Safety Manager Illinois
Exam Questions and Answers
An employee has called a pan of mashed potatoes from 135°F to 68°F in two hours.
How much time does she have left to cool the mashed potatoes to 41°F? - Answer-Four
hours
According to the FDA, what is one of the eight major food allergens groups? - Answer-
Soy milk
What is an example of a critical limit in an HACCP plan? - Answer-Cook pork chops to
an internal temperature of 145°F
After which task with the manager asking employees to wash their hands? - Answer-
Sanitizing the countertops
What is the minimum temperature requirement for hot holding macaroni and cheese for
a buffet? - Answer-135°F
What should a manager do to prevent deliberate contamination of food by employees? -
Answer-Ask employees to report anything suspicious
If the regulatory authority sees food safety violations during an inspection, what should
they do first? - Answer-Point it out and correct it
What must the food worker do if they have fingernail polish or fake nails? - Answer-
Wear gloves when working with food
What is the minimum temperature requirement for hot holding tomato basil soup at a
salad bar? - Answer-135°F
What should a manager do to prevent deliberate contamination of food by customers? -
Answer-Do not allow customers and non-public areas of the facility
How long was the manager maintain time and temperature freezing records after the
service or sale of raw, ready to eat fish? - Answer-90 days
What kind of animal may be brought into an area of the food establishment where
customers are generally allowed? - Answer-Service animals
, What is the maximum temperature allowed while cold holding a container of salsa? -
Answer-41°F
A manager is picking out a new set of frying pans for the kitchen. What material should
he not select? - Answer-Galvanized steel
Over 20 customers who bought sliced ham at the deli have reported having severe
nausea and vomiting. What must the manager do immediately? - Answer-Close the deli
and notify the regulatory authority
An employee pulls out his cell phone while slicing fruit. According to the FDA food code,
what must the manager ask him to do? - Answer-Discard any contaminated fruit and
wash his hands
What is the maximum temperature allowed while cold holding boiled eggs at a salad
bar? - Answer-41°F
It's placed inside a cabinet, we're made packaged single use items be stored? -
Answer-Locker rooms
A restaurant manager has received a complaint from unrelated customers who have
ordered dinners containing chicken. How should the manager respond? - Answer-Close
the restaurant and notify the regulatory authority
An employee is chewing gum when she arrives to her shift. Under what circumstance
made the manager allow her to chew gum? - Answer-If she only choose the gum in the
break room
Which food is classified as a time/temperature control for safety food? - Answer-Garlic
oil dip
How often should most thermometers, except for bimetallic, be calibrated? - Answer-As
often as needed according to the manufacturer's instructions
The manager is preparing to train some new employees. Which topic should she
include, according to the FDA food code? - Answer-Food allergy awareness
An employee comes to work with an infected cut on her arm. What should a manager
require her to do before working? - Answer-Cover the cut with a waterproof bandage
Which characteristic could qualify for food as Time/temperature control for safety food?
- Answer-Neutral pH level
A food worker is learning how to clean and sanitize dishes in a three compartment sink.
What is the third step of the five step process? - Answer-Rinse the dishes with clear,
clean water
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