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Food Manager Certification Exam with Complete Solutions
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Food Manager Certification Exam with Complete Solutions
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Food Manager Certification Exam with CompleteSolutions
Potentially Hazardous Food (time/temperature control for safety food (TCS)) Correct Ans-
foods that will support the growth of microorganisms or have previously been involved in
foodborne disease outbreaks. Between 4.6 and 9 pH
Quaternary Ammonium Compound Correct Ans-a chemical sanitizing product that is
noncorrosive, nonirritating to skin, and is effective at more temperatures and pH ranges.
Ready-To-Eat Foods Correct Ans-foods that require no further preparation (washing or
cooking) prior to consumption
Refusing Correct Ans-any form of waste material including trash, garbage, and recyclable
materials
Sanitizing Correct Ans-the process of reducing the number of live microorganisms on a
surfaces to levels which are considered safe
Scombroid Poisoning Correct Ans-a type of foodborne intoxication that occurs when a
person eats a type of scombroid fish that has not been kept at proper temperatures.
Spore Correct Ans-the inactive or dormant state of some types of bacteria in which it is
protected from harsh environmental conditions but cannot reproduce
,Stationary Phase Correct Ans-when the rate that bacteria reproduce is the same as the rate
at which bacteria die
Sulfites Correct Ans-preservatives used to keep freshness and are commonly used in meat
and meet products
Surfactant Correct Ans-chemical agent in detergents that help to penetrate soil on a surface
and loosen it
Temperature Danger Zone Correct Ans-41F to 140F (5 to 60C) where bacteria grow well
Toxin-Mediated Foodborne Infection Correct Ans-an illness caused by eating food containing
live pathogenetic organisms that reproduce within the intestines and produce a toxin. (E coli
0157: H7, Clostridium perfringens, shiga-toxin producing e coli)
United States Department of Agriculture (USDA) Correct Ans-an agency of the U.S.
government that is responsible for the inspection and grading of meats, poultry, dairy products,
eggs, fruits and vegetables.
Validation Correct Ans-activities designed to make sure that the HACCP system will work to
address all of the known hazards
, Vegetative Bacterial Cell Correct Ans-an active cell which is able to take in nourishment,
reproduce and produce waste
Verification Correct Ans-activities designed to make sure the organization is using the HACCP
place
Vermin Correct Ans-noxious or objectionable insects or animals that pose a human health
risk, damage, or contaminate food or properly, or create annoyance. Common examples include
flies, cockroaches, rats and mice.
Virus Correct Ans-the smallest form of microorganisms
Warranty of Sale Correct Ans-implied guarantee that product sold is safe
Water Activity (Aw) Correct Ans-the amount of moisture available in a product
Water Hardness Correct Ans-the amount of dissolved minerals present in water.
Yeast Correct Ans-a type of fungi that spoils food by changing sugars to alcohol.
Beef Correct Ans-receiving temp 41F or below, bright red and elastic to touch. Light fresh
odor
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