Food manager stuvia - Study guides, Class notes & Summaries

Our manager receives the shipment of fruit for the new breakfast menu. When should this fruit be washed? Choose from the following options: 1. Immediately after signing for the delivery. 2. Immediately prior to squeezing or preparing. 3. At least once per day. 4. None of the above. - ANSWER-Immediately prior to squeezing or preparing. When storing chemicals used in a food service establishment, which of the following below is true? Choose from the following options: 1. Chemicals that are...

Average number of food borne illnesses per year - ANSWER-76 million people (1/4 people in the us) Symptoms of foodborne illness - ANSWER-cramping in the abdominal area vomiting nausea diarrhea fever dehydration Listeria and Botulism - ANSWER-have a greater health effect on pregnant women 2 types of food borne illness - ANSWER-Foodborne infection and foodborne intoxication Foodborne Infection - ANSWER-an illness caused by a bacteria, virus, or parasite that has contaminated a foo...

foodborne infection - ANSWER-delayed onset- up to 72 hours; salmonella and E.Coli are examples foodborne intoxication - ANSWER-from ingesting toxins or excrements in food, or chemical, or from food left in TDZ, RAPID onset, Staphylococcus Aureus and Clostridium Botulinum are examples 3 areas of food safety and sanitation - ANSWER-Time and Temperature (T&T), Heat and Cold, Washing of hands and ware-washing PIES (high risk populations) - ANSWER-pregnant/nursing, infants/children, elderly,...

Critical violations must be corrected within 2 weeks. - ANSWER-false Who does the Food Manager's certificate belong to? - ANSWER-the individual completing the class Where must the Food Manager's certificate be posted? - ANSWER-visible to your patrons What is the purpose of the Food Manager's course? - ANSWER-to help the operator improve sanitary practices All of the following are objectives or goals of the food manager's course except for: - ANSWER-Learning how to order and stock...

An outbreak of Salmonella is commonly associated with ______. - ANSWER-Undercooked poultry The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution, and put the towels back in the water. To their surprise, the inspector marked a violation. The violation was for _________. - ANSWER-Putting the soiled towels back ...

When responding to a foodborne-illness outbreak, what should you do first? - ANSWER-immediately segregate the suspected product What is the best way of controlling flies in a food preparation area? - ANSWER-electric bug zapper A server has been assigned to clearing tables at a catered event, and you notice she has a runny nose. You are under-staffed that day. What should you do? - ANSWER-restrict her to non-food contact activities Which of these considered the most important document in...

Food and Drug Administration -ANSWER-FDA Environmental Protection Agency -ANSWER-EPA US Dept of Agriculture -ANSWER-USDA National Marine Fisheries Service -ANSWER-NMFS Centers for Disease Control & Prevention -ANSWER-CDC Occupational Safety and Health Administration -ANSWER-OSHA 0 F -ANSWER-Freezer Minimum Temp +/- 2 F -ANSWER-Thermometer Accuracy 32 F in Crushed Ice & Water 212 F in Boiling water -ANSWER-Thermometer Calibration 0 F - 220 F -ANSWER-Thermometer Range ...

Symptoms of Food borne illness - ANSWER-cramping in the abdominal area, vomiting, nausea, diarrhea, fever, and dehydration. 2 foodborne illness - ANSWER-1. infection 2. contamination foodborne infection - ANSWER-produced by the ingestion of living, harmful organisms present in food. Such as bacteria, viruses, or parasites. Infection have a delayed onset 2 bacteria most associated with foodborne infection - ANSWER-salmonella and E. coli foodborne intoxication - ANSWER-an illness pro...

180 - Answer In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea - Answer A food handler must be excluded from the food establishment for which symptoms? 41 to 135 - Answer What is the temperature range for the danger zone? spore - Answer What is the form some bacteria take to keep from dying when they do not have enough food? state - Answer Most regulations for food service operations are at what level? ...

Which food must be cooked to a minimum internal temperature of 155 degrees F. (68 C) for 15 seconds? A. Pork roast B. Fish fillets C. Ground beef patties D. Stuffed peppers - ANSWER-C. Ground beef patties 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. - ANSWER-D. put the rice into shallow pans. A ...