1 Exam (elaborations) Texas Food Handler Exam Questions With All Correct Answers 2024. 2 Exam (elaborations) Food Manager Post Exam Questions Fully Solved 100% 2024. 3 Exam (elaborations) Food Safety Manager Final Exam And Updated Correct Answers 2024. 4 Exam (elaborations) Certified Professiona...
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What must the person in charge of a nursing home do when A food handler has a sore throat and fever? A. Make the food handler wear a medical face mask. B. Allow the food handler to wash dishes. C. Send the food handler home. - Answer C. Send the food handler home Food handlers must wash the...
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Add to cartWhat must the person in charge of a nursing home do when A food handler has a sore throat and fever? A. Make the food handler wear a medical face mask. B. Allow the food handler to wash dishes. C. Send the food handler home. - Answer C. Send the food handler home Food handlers must wash the...
The transfer of microorganisms from one food or surface to another. - Answer What is cross contamination? An illness transmitted to people through food that has been contaminated. - Answer What is Foodborne Illness (FBI)? Managers are responsible for instructing their employees about bas...
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Add to cartThe transfer of microorganisms from one food or surface to another. - Answer What is cross contamination? An illness transmitted to people through food that has been contaminated. - Answer What is Foodborne Illness (FBI)? Managers are responsible for instructing their employees about bas...
C. It makes cleaning and sanitizing easier - Answer Which of the following occurs with the use of adequate lighting in a food establishment? A. It encourages pests to enter B. It is more difficult to identify hazards C. It makes cleaning and sanitizing easier D. It makes cleaning and sanitizi...
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Add to cartC. It makes cleaning and sanitizing easier - Answer Which of the following occurs with the use of adequate lighting in a food establishment? A. It encourages pests to enter B. It is more difficult to identify hazards C. It makes cleaning and sanitizing easier D. It makes cleaning and sanitizi...
John is normally a cook at a food establishment but is re-assigned to cleaning tables. What symptom(s) does John likely have to cause him to be re-assigned? - Answer Persistent drainage from the nose, eyes, mouth An outbreak of Salmonella is commonly associated with - Answer Undercooked pou...
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Add to cartJohn is normally a cook at a food establishment but is re-assigned to cleaning tables. What symptom(s) does John likely have to cause him to be re-assigned? - Answer Persistent drainage from the nose, eyes, mouth An outbreak of Salmonella is commonly associated with - Answer Undercooked pou...
What is the most direct cause of customer loyalty? - Answer High food safety standards 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 weir...
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Add to cartWhat is the most direct cause of customer loyalty? - Answer High food safety standards 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 weir...
A food handler's duties regarding food safety include all of the following practices EXCEPT: -Answer Periodically test food for illness causing microorganisms A food handler's duties regarding food safety include all of the following practices EXCEPT: -Answer Periodically test food for ...
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Add to cartA food handler's duties regarding food safety include all of the following practices EXCEPT: -Answer Periodically test food for illness causing microorganisms A food handler's duties regarding food safety include all of the following practices EXCEPT: -Answer Periodically test food for ...
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...
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Add to cartWhat 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 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...
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Add to cartThe 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...
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 pregna...
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Add to cartAverage 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 pregna...
All fruits and vegetables must be washed with _________. *sanitizing solution *portable water vinegar -Answer portable water A food manager must ensure written instructions are available for which of the following? * maintaining temperature logs * vomit or diarrhea clean up * the number...
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Add to cartAll fruits and vegetables must be washed with _________. *sanitizing solution *portable water vinegar -Answer portable water A food manager must ensure written instructions are available for which of the following? * maintaining temperature logs * vomit or diarrhea clean up * the number...
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 illnesses...
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Add to cartAccording 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 illnesses...
If a Foodhandler has been vomiting or has diarrhea, they should? -Answer Call in sick and don't return until the symptoms are gone for at leased 24 hours. After washing, rinsing and drying hands, it is recommended that a Foodhandler -Answer turn off the faucet with a paper towel. Which is...
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Add to cartIf a Foodhandler has been vomiting or has diarrhea, they should? -Answer Call in sick and don't return until the symptoms are gone for at leased 24 hours. After washing, rinsing and drying hands, it is recommended that a Foodhandler -Answer turn off the faucet with a paper towel. Which is...
Thawing food can be part of the cooking process if - Answer cooked to the requirements of the FDA food code Foodborne Pathogens easily transmitted through food - Answer Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum Salmonella - Cause - Answer Can be found on ...
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Add to cartThawing food can be part of the cooking process if - Answer cooked to the requirements of the FDA food code Foodborne Pathogens easily transmitted through food - Answer Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum Salmonella - Cause - Answer Can be found on ...
When conducting inspections of Food establishments, the food program specialists generally focus on specific areas - Answer 1. Food safety practices 2. Time and temperature control 3. HACCP 4. Prevention against contamination 5. Personal hygiene Disease causing microorganism with no odor/taste ...
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Add to cartWhen conducting inspections of Food establishments, the food program specialists generally focus on specific areas - Answer 1. Food safety practices 2. Time and temperature control 3. HACCP 4. Prevention against contamination 5. Personal hygiene Disease causing microorganism with no odor/taste ...
4 high risk groups - Answer pregnant/lactating women infants and children elderly people with impaired immune systems Foodborne infection - Answer caused by eating food that contains living, disease causing microorganisms Foodborne intoxication - Answer food containing toxins produ...
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Add to cart4 high risk groups - Answer pregnant/lactating women infants and children elderly people with impaired immune systems Foodborne infection - Answer caused by eating food that contains living, disease causing microorganisms Foodborne intoxication - Answer food containing toxins produ...
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 ...
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Add to cart180 - 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 ...
Active Managerial Control -Answer It is a system to create and implement food safety procedures Active Managerial Control is a 3-step process (Name each) -Answer 1. Create Policy 2. Train 3. Follow up Describe 'create policy' from the active managerial process -Answer Create pol...
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Add to cartActive Managerial Control -Answer It is a system to create and implement food safety procedures Active Managerial Control is a 3-step process (Name each) -Answer 1. Create Policy 2. Train 3. Follow up Describe 'create policy' from the active managerial process -Answer Create pol...
What is the definition of a foodborne disease outbreak? Select one: a. Foreign objects such as glass or bits of packaging, accidentally mixed into food. b. Mass destruction of food crops by swarms of insects or other organisms. c. Incident in which two or more people experience the same illness ...
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Add to cartWhat is the definition of a foodborne disease outbreak? Select one: a. Foreign objects such as glass or bits of packaging, accidentally mixed into food. b. Mass destruction of food crops by swarms of insects or other organisms. c. Incident in which two or more people experience the same illness ...
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