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Texas food manager Questions and Answers $15.49   Add to cart

Exam (elaborations)

Texas food manager Questions and Answers

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  • Course
  • Food Manager
  • Institution
  • Food Manager

Exam of 12 pages for the course Food Manager at Food Manager (Texas food manager)

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  • September 12, 2024
  • 12
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • Food Manager
  • Food Manager
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Dreamer252
Texas food manager

What is the most direct cause of customer loyalty? - answerHigh food safety standards

Which agency publishes the food code? - answerFDA

Good idea - answerKeep up with daily pest control tasks & Return dented canned food
to the vendor

Bad Idea - answeruse tomatoes with a weird smell & Clean work spaces once a day &
Quickly rinse vegetables from the farmers market

Local health codes establish requirements for all the subjects except: - answerprice
controls

One of the most important reasons for using only reliable water sources is to reduce -
answerthe number of parasites, such as cyclospora cayetanensis, that can infest foods.

which one of the following food contaminations would be suspected if the end of a can
of tomatoes had begun to swell? - answerBotulism

All of the following bacteria can cause foodborne illness except? - answerAcidophilus
milk

Which of the following situations would most likely promote bacterial contamination? -
answerslicing roast beef and then slicing brisket with the same knife

What is the easiest way to recognize foods contaminated with spoilage bacteria? -
answerChanges in color and smell

The viral infection hepatitis a can be most effectively controlled if: - answerAll food
personnel practice personal hygiene such as through handwashing

Which bacteria cause the greatest harm in the food industry? - answerPathogenic

Which one of the following food contaminations is usually associated with undercooked
chicken? - answerSalmonella

An organism that lives in or another organism often with harmful side effects but without
benefits are - answerVirus

, Which one of the following food contaminations is best prevented by cooking to safe
temperatures? - answerSpoilage

Salmonella - answerAny food item that is exposed to animal waste may contain it.
Symptoms may include fever and abdominal cramps.

hepatitis A - answerA liver disease that is caused by the virus and can be prevented
with proper sanitation and good personal hygiene.

Escherichia (E.) Coli - answerThe primary symptoms of this bacterium is diarrhea and it
can be prevented by cooking at safe temperatures.

Norovirus - answerThe virus is also known as 'Stomach Flu' and the main symptoms
include nausea, vomiting, and stomach.

Shigella - answerThis bacterium has also been known to be spread by flies that have lit
upon contaminated materials.

Reheated items must be heated for a minimum of 15 seconds to at least: - answer165 F

The best temperature for short term refrigeration storage is - answer34 to 40 F

All of the following are time/ temperature control for safety foods except: -
answerCooked vegetables and pasta

"Chilling" is mostly commonly practiced by - answerCommercial food distributors

It is important that food servers are trained to know food ingredients because: -
answerthey will need to help customers who have food allergies.

IN degrees fahrenheit what is the temperature range of the danger zone? - answer41 to
135

Bacterial contamination can spread quickly because if the conditions are right bacteria
can multiply in - answer10 to 20 seconds

The preservation technique that attempts to remove moisture is: - answerDehydration

Food preservation does all of the following except: - answerPromotes the growth of
microorganisms

which preservation technique involves heating food to mid temperatures and then
cooling them down immediatley - answerpasteurization

the internal food temperature for safe food should be - answer130 F and 190 F

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