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STUDY Premier Food Safety Food Manager Certification Study Guide Questions and Answers
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STUDY Premier Food Safety Food Manager Certification Study Guide Questions and Answers
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STUDY Premier Food Safety Food ManagerCertification Study Guide Questions and
Answers
What food service workers must wear Correct Ans-clean apron over clothing, hair nets, short
clean nails, no nail polish or fake nails, no watches, no sleeveless shirts
5 highly infectious illlnesses Correct Ans-HESSN: Hep A, E Coli, Salmonella, Shiigella,
Norwalk- employee has to go home if has these
handwashing Correct Ans-water temp at least 100 degrees, soap on hands and scrub to
elbows, wash at least 20 sec, disposable paper towels or hot air machine Use paper towel to
shut off water and open handle of door. Hand sanitizer can be used IN ADDITION to hand
washing.
2 ways to sanitize Correct Ans-1) heat- eqpt/utensils 171 degrees for 30 min
2) chemical- place in sanitier for 50+ seconds at cool temps- sanitizers are best used btwn 75
and 120
Clean contact surfaces every Correct Ans-4 hours
Master Cleaning Schedule Correct Ans-walls, floors, ceilings, utensils, eqpt log
,Wiping cloths Correct Ans-keep in sanitizing xolutoin and air dry
Approve chemical sanitizers Correct Ans-chlorine 50 ppm
iodine 12.5 ppm
quaternary ammonium(Quats) 200 ppm
To make sanitizer: Correct Ans-on gal water and one ounce bleach- use pH strips to test
3 compartment dish-washing sink Correct Ans-1: 110 degrees for washing
2: rinse
3: 70- 75 degrees with sanitizer
Prepping for manual dishwashing: SWRSA Correct Ans-scrape wash rinse sanitize air dry
Machine dishwashers Correct Ans-must display required temp for wash, rinse, sanitize
prepping for dishwashing machine Correct Ans-scrape and rinse only with HOT water
temps for high-temp dishwasher Correct Ans-was btwn 140 and 160; sanitize at 180- 194
low temp dishwasher Correct Ans-wash around 120 degrees, uses chemicals to sanitize
, Eqpt and Utensils Correct Ans-Stamped with NSF, sanitize every 4 hours
handling tableware Correct Ans-hold glasses by bottom, don't touch top of plate, sanitize
every 4 hours
storing dishes Correct Ans-glasses upside down, utensils with HANDLES UP
Utensils at Buffet Correct Ans-must be INSIDE the food they serve- ONE utensil per food
Food Protection System HACCP Correct Ans-Hazard Analysis, Critical Control Pts,
7 Principals in HACCP System Correct Ans-1) analyze hazard at each flow of food
2) ID critical control points with action verb... cooking, cooling, etc
3) Establish critical limits for each CCP
4) Monitor CCP
5) Corrective actoin, if needed
6) Verify that HACCP is working
7) create record-keeping system
Water Supply Correct Ans-must be hot and cold
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