Food manager exam 2 - Study guides, Class notes & Summaries

SERVSAFE FOOD MANAGER EXAM ACTUAL EXAM 2024 | ALL QUESTIONS AND CORRECT ANSWERS (ALREADY GRADED A+) | LATEST VERSION

FDA FOOD CODE COURSE NEHA CERTIFIED PROFESSIONAL FOOD MANAGER EXAM 2025

One of the major food allergens is A. Nitrates B. Tomatoes C. Soybeans D. Corn Oil - ANSWER C. Soybeans Macaroni and cheese must be cooked to what temperature for 15 seconds? A. 145°F (63°C) B. 155°F (68°C) C. 165°F (74°C) D. 175°F (79°C) - ANSWER C. 165°F (74°C) Which is most likely to be contaminated with the virus that causes Hepatitis A? A. Cooked long grain rice B. Garlic mashed potatoes C. Rare cooked hamburger D. Raw oysters on the half shell - ANSWER D. Raw oyster...

Food Manager Certification Exam Questions and Answers - Latest Updated | Verified. The first step in cooling a deep pan of rice is to.... A. let the pan sit on the counter for an hour to cool. B. cover the rice tightly with foil. C. place the pan of rice in the walk-in freezer. D. put the rice into shallow pans. - D. put the rice into shallow pans. A cook working for the local nursing home, wants to serve grilled salmon with Hollandaise sauce to the residents. What type of eggs must they ...

Food Safety Manager, Texas Food Manager, Food Manager Exam, Food Manager Practice Exam 2024 180 - CORRECT ANSWER-In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea - CORRECT ANSWER-A food handler must be excluded from the food establishment for which symptoms? 41 to 135 - CORRECT ANSWER-What is the temperature range for the danger zone? spore - CORRECT ANSWER-What is the form some bacteria take to keep fro...

ServSafe Food Manager Exam 2024 Actual Questions with Verified Answers, 100% Guarantee Pass

B - correct answer 1. A bacterial spore is: a. Bacterial dung b. A resistant resting phase which can sometimes resist high heat c. There is no such thing as a bacterial spore. They are different genus. d. All of the above C - correct answer 2. Which are the three basic types of contamination? a. Physical, personal, atmospheric b. Chemical, personal, biological c. Physical, chemical, biological d. Chemical, atmospheric, personal C - correct answer 3. The acronym for the 6 m...

FOOD MANAGER EXAM 2024| ACTUAL EXAM QUESTIONS AND CORRECT ANSWERS| GRADED A+ what should you do when taking a food order from customers who have concerns about food allergies - ANS Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? - ANS Must be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? - ANS Stored food away from the wall

Food Safety Manager Flash Cards, ServSafe Manager Exam(80 Questions), Texas food manager, Food Manager Exam, Food Manager Practice Exam180 - correct answer In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea - correct answer A food handler must be excluded from the food establishment for which symptoms? 41 to 135 - correct answer What is the temperature range for the danger zone? spore - correct answer What is...

According to Centers for Disease Control and Prevention (CDC), each year how many people become sick due to foodborne illnesses? - correct answer Over 76 million people According to Centers for Disease Control and Prevention (CDC), each year how many people are hospitalized due to foodborne illnesses? - correct answer Over 325,000 people According to Centers for Disease Control and Prevention (CDC), each year how many people die due to foodborne illnesses? - correct answer Over 5,000...