Food manager exam stuvia Study guides, Class notes & Summaries

Food Safety Manager Exam Questions and Answers (Graded A) Food Safety Manager Exam Questions and Answers (Graded A) Food Safety Manager Exam Questions and Answers (Graded A) The Person In Charge (PIC) is responsible for all of the following except a) training all staff in food safety b) complying with all state and local regulations c) correctly answer questions regarding food safety d) complying with staff's vacation requests - ANSWER-d) complying with staff's vacation r...

The Person In Charge (PIC) is responsible for all of the following except a) training all staff in food safety b) complying with all state and local regulations c) correctly answer questions regarding food safety d) complying with staff's vacation requests - ANSWER-d) complying with staff's vacation requests In order to continue working, what should a Food Employee with a minor cut on their hand do? a) Not allowed to work with a minor cut b) Must be checked by a doctor first c) N...

True or False: 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 ord...

examples of business benefits from effective food safety - ANSWER-compliance with food safety laws food code - ANSWER-set of recommendations and guidelines that provide a model for state and local legislation food establishments must demonstrate - ANSWER-that they took reasonable care active management control - ANSWER-responsibility for developing and implementing food safety management systems to prevent, eliminate, or reduce the occurrence of food born illness risk factors three t...

To prevent deliberate contamination of food, a manager should know who is in his facility, monitor the security of products, keep information related to food security on file, and know ___ - ANSWER-who to contact about suspicious activities Which type of thermometer can read temperature without the item's surface? - ANSWER-infrared The 5 common mistakes that can lead to food borne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equip...

Person In Charge (PIC) is responsible for all of the following except a) training all staff in food safety b) complying with all state and local regulations c) correctly answer questions regarding food safety d) complying with staff's vacation requests - ANSWER-d) complying with staff's vacation requests In order to continue working, what should a Food Employee with a minor cut on their hand do? a) Not allowed to work with a minor cut b) Must be checked by a doctor first c) Nothi...

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? ...

Using food coloring to make ground beef appear fresher is a. Not allowed by the CDC. b. Not allowed by the regulatory authority. c. Allowed with a retail food license. d. Allowed if a HACCP plan is in place. - ANSWER-b. Not allowed by the regulatory authority. Freezing food keeps it safe because freezing a. Allows food to be stored for several years. b. Destroys chemical contaminants in food. c. Provides an easy way to transport raw food. d. Slows the growth of pathogens in food. - AN...

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...

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...