Food manager stuvia - Study guides, Class notes & Summaries

What is a thermocouple? a. a metal probed thermometer b. a type of single us impermeable glove c. a thermostat in a walk in cooler d. a backflow prevention device - ANSWER-a. a metal probed thermometer it is a thermometer with a metal probe, the sensing area is the tip of the probe and the reading is given digitally commonly used to measure the temperature of thick and thin food What is the best approach to dealing with pests? a. deny pests food, water, and shelter b. deny pe...

Which agency publishes the food code? - ANSWER-FDA Good idea - ANSWER-Keep up with daily pest control tasks & Return dented canned food to the vendor Bad Idea - ANSWER-use 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: - ANSWER-price controls One of the most important reasons for using only reliable water sources is to reduce - ANSWER-the number of par...

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 bac

Food Protection Manager Certification Examination Questions and Answers 100% AccurateFood Protection Manager Certification Examination Questions and Answers 100% AccurateFood Protection Manager Certification Examination Questions and Answers 100% AccurateFood Protection Manager Certification Examination Questions and Answers 100% Accurate 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...

TCS - ANSWER-time/temperature control food TCS foods - ANSWER-meat, dairy, shellfish,fish, poultry, melon, cooked rice, beans, and vegetables, oil with garlic mixture, raw sprouts, sliced melons, cut tomatoes and leafy greens, baked potatoes PHF - ANSWER-Potential hazards to food safety potential hazards to food safety - ANSWER-biological, chemical, physical biological hazards to food safety - ANSWER-bacteria, virus, fungi(yes, mold), parasites chemical hazards to food safety - AN...

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 step is essential in the success of any HACCP? - ANSWER-educate and train employees Prerequisite programs provide the _______ and _______ conditions required to produce safe food. - ANSWER-Environmental, operating The major elements of the FSMA can be divided into _______ key areas. - ANSWER-5 You should call the local regulatory authority when you run into which of the following problems? - ANSWER-Water service interrupted for more than two hours You can help prevent the sprea...

LAST KHAN EVER EXAM STUDY GUIDE SOLUTIONS A city had an unemployment rate of 7%7%7, percent. The mayor pledged to lower this figure and supported programs to decrease unemployment - ANSWER-H0:p=7% Ha:p<7% A newspaper report claims that 30%30%30, percent of all tea-drinkers prefer green tea to black tea. Leo is the office manager at a company with thousands of employees. - ANSWER-...equal to 30%30%30, percent. A quality control engineer is testing the battery life of a new smartphone. ...

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 of the following types of food carries the highest risk of causing a foodborne illness? - ANSWER-Milk and dairy products When two or more people display the same symptoms of illness after eating the same food, it is considered to be a(n): - ANSWER-outbreak. Language differences can create a conflict in maintaining food safety, as can differences in an employee's: - ANSWER-culture. Why does staff turnover challenge the ability to follow food safety rules? - ANSWER-More time has to...