Food handler and Manager Certification package with verified solutions.

How long must a manager selling raw, ready-to-eat fish that he obtained from the supplier, maintain a record of the written agreement from the supplier stating how the fish were raised and fed - Answer ️️-90 says from sale of fish What is the minimum water temperature required at a hand-washi...

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 - Answer️️- d) complying with st...

What are the three main causes of foodborne illness? - Answer ️️-Biological, chemical, and physical What are the four key reasons why food becomes unsafe? - Answer ️️-Staff (e.g., poor personal hygiene), cross-contamination, time and temperature abuse, and improper cleaning and sanitizati...

No, homemade foods may not be sold or used in a public food service establishment - Answer ️️-Can homemade salad dressing be sold in public food service establishment? Food is delivered within an acceptable temperature range - Answer ️️-During a delivery of frozen products the manager on ...

According to Centers for Disease Control and Prevention (CDC), each year how many people become sick due to foodborne illnesses? - Answer ️️-Over 76 million people According to Centers for Disease Control and Prevention (CDC), each year how many people are hospitalized due to foodborne illnes...

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...

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

What is the reason you would NOT reject a shipment of items? - Answer ️️-Potentially hazardous foods are received at 41 degrees In the HACCP process, the last step includes maintaining the plan and keeping records of all activities This is known as: - Answer ️️-Documentation

Potentially Hazardous foods - Answer ️️-any food that supports the rapid growth of microorganisms Three thermometers used for measuring food temperature - Answer ️️-Bi-metallic stem (0-220), thermocouple, thermistor(digital) Raw Shell Eggs Temperature - Answer ️️-45 F

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...

Who is at risk? Which food handler;s name if there is a risk that the food handler could spread pathogens. - Answer ️️--jamie, a prep cook, had a habit of rubbing his chin. even though people teae him about this, he doesn't even notice when he touches it. -lee, a sous chef, didn't have tim...

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 an...

A manager receives a shipment of fruit for the new breakfast menu. When should this fruit be washed? - Answer ️️-Immediately prior to squeezing or preparing When storing chemicals used in a foodservice establishment, which of the statements below is true? a. Chemicals that are not in their o...

A manager is training a new food worker on proper manual ware washing What must the manager include in this training? - Answer ️️-A. To sanitize utensils before washing them B. To keep the wash solution at a cold temperature 'C. To measure the concentration if the sanitizing solution' ...