Food Manager Exam Bundle With Accurate Solutions

Define active managerial control. - ANSWER-a system to create and implement food safety procedures 3 Steps of Active Managerial Control - ANSWER-Create a policy Train Follow up True or False: Inspectors can help you find gaps in your active managerial control - ANSWER-True What should you...

1. A bacterial spore is: a. Bacterial dung b. A resistant resting phase which can sometimes resist high heat c. There is no such thing as a bacterial spore. They are different genus. d. All of the above - ANSWER-B 2. Which are the three basic types of contamination? a. Physical, personal, at...

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. - AN...

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 co...

The purpose of food safety management system is to - ANSWER-prevent foodborne illness by controlling risks and hazards A manager's responsibility to actively control risk factors for foodborne illnesses is called - ANSWER-Active managerial control A manager asks a chef to continue cooking chi...

which of the following items is a food that has been associated with the Salmonella Typhi pathogen? - ANSWER-Beverages Which is not a proper step in the ice-point method of calibrating a bi-metallic stemmed thermometer? - ANSWER-remove the probe from the ice water. Which of the following is no...

The purpose of a food safety management system is to - ANSWER-Prevent foodbourne illness by controlling risks and hazards A manager's responsibility to actively control risk factors for foodborne illnesses is called - ANSWER-active managerial control A manager asks a chef to continue cooking ...

What is a food borne-illness outbreak? - ANSWER-When two or more people report the same illness from eating the same food Which is a ready-to-eat food? - ANSWER-Sea salt Why are preschool-age children at a higher risk for foodborne illnesses? - ANSWER-They have not built up strong immune syste...

What event would require a food worker to restock a pot of soup at a self-service station? - ANSWER-The handle of the soup fell in What must a manager do after locating food in his establishment that has been recalled - ANSWER-Store it in a separate area A food worker cleans his hands using a ...

At a temporary event where food is served, the organizer and each individual food vendor must obtain a permit. - ANSWER-True Event organizer applications must be submitted 14 days prior to an event. - ANSWER-False Individual food vendor permit applications must be submitted 21 days prior to an...

The purpose of a safety management system is to? - ANSWER-prevent foodborne illness by controlling risks and hazards A managers responsibility to actively control risk factors for foodborne illnesses is called? - ANSWER-Active managerial control A manager asks a chef to continue cooking chicke...

FDA - ANSWER-This is the most important federal agency regarding food safety USDA, CDC, NMFS, OSHA - ANSWER-Name an agency other than the FDA that is also involved in food safety HACCP - ANSWER-The FDA recommends, and some local food administrations require, establishments to implement this sy...

One way managers can show they know how to keep food safe is to: A. become certified in food safety B. monitor employees. - ANSWER-A. become certified in food safety What is the purpose of a FOOD SAFETY MANAGEMENT SYSTEM? A. to reduce/eliminate workplace incidents B. to prevent foodborne ...

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 dish...

According to the FDA which is a major food allergen? - ANSWER-Crab legs An employee has just received a large case of peanuts and needs to store it. Where should he store the case of peanuts? - ANSWER-In a food preparation room A manager is ordering new cookware for her establishment. Which ma...

What is Active Managerial Control? - ANSWER-A system used to create food safety procedures & implement them Ensures food safety principles are followed What is the 1st step of Active Managerial Control? - ANSWER-Standard Operating Procedures/SOPs/Policy, a set of procedures that tells staff ho...

A food worker at bar was diagnosed with E. coli and has not shown symptoms for a couple of days. What must her manager do? a. restrict until regulatory approval is obtained b. Exclude until regulatory approval is obtained c. allow the worker to resume her normal duties d. require her to wear sin...

1.1 What is a foodborne-illness outbreak? A. When two or more food handlers contaminate multiple food items B. When an operation serves contaminated food to two or more people C. When two or more people report the same illness from eating the same food D. When the CDC receives information on t...

Time/Temperature Controlled for Safety Foods (TCS Foods) - ANSWER-Milk and Milk Products, Meat (Beef, Pork, and Lamb), Shell Eggs, Poultry, Fish, Shellfish, Crustaceans, Cooked Potatoes, Cooked Rice, Cooked Pasta, Cooked Beans, Cooked Vegetables, Soy Products, Sprouts, Seed Sprouts, Sliced Melons, C...

A food handler's duties regarding food safety include all of the following practices EXCEPT: - ANSWER-Periodically test food for illness causing microorganisms What is the most direct cause of customer loyalty? - ANSWER-High food safety standards What is the best way to prevent poor food safe...

When are utensils not required be wrapped? - ANSWER-If they are removed when guests are seated or clean/sanitized after guests leave When are utensils not required be wrapped? - ANSWER-If they are removed when guests are seated or clean/sanitized after guests leave FATTOM - ANSWER-Food, Acid...

Foodborne illness - ANSWER-Illness carried or transmitted to people by food. Foodborne-illness outbreak - ANSWER-An incident in which two or more people experience the same illness symptoms after eating the same food. An investigation is conducted by the state and local regulatory authorities, an...

What food would be considered a potentially hazardous food? - ANSWER-Cooked rice What food would be considered a non-potentially hazardous food? - ANSWER-Banna Approximately how many deaths are attributed to a foodborne illness each year? - ANSWER-5,000 Why do young children have a higher r...

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 pot...

Which three types of info are in an operating procedure: - ANSWER-Safety precautions | what cleaning agents to use | how equipment is cleaned What two illnesses are spread by rats: - ANSWER-Lyme Disease | Salmonellosis What two statements are true of PCOs: - ANSWER-They know the most effective...

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 ...

What should policies communicate? -ANSWER-Standard Operating Procedures and expectations for employees Which of the following is an effective follow up to a hand washing training? -ANSWER-Observing how and when food workers wash their hands What is likely to result from implementing a HACCP pl...

HACCP stands for - ANSWER-Hazard Analysis Critical Control Point FDA provides the guide for - ANSWER-Food borne illness prevention Inspection reports - ANSWER-Must be kept on file 4 symptoms of food borne illness - ANSWER-Diarrhea, vomiting, sore throat with fever, jaundice On-site time ...

Is free of contaminants - ANSWER-Safe food is food that: Failure to implement good food safety policies. - ANSWER-A foodborne disease outbreak can be caused by: FDA - ANSWER-Government organization that is responsible for writing food service guidelines: Eating contaminated food. - ANSWER-A...

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 weird smell & Cl...

What is a foodborne illness outbreak? - ANSWER-When two or more people report the same illness from eating the same food Which of the following is RTE Food?(uncooked rice, raw deboned chicken, sea salt, or unwashed green beans) - ANSWER-Sea salt Why are preschool-age children at a higher risk ...

Critical violations must be corrected within 2 weeks (t/f) - 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 patrons What is the purpose of the Food Manage...

Which agency enforces food safety in a restaurant or foodservice operation? -ANSWER-state or local regulatory authority Three components of active managerial control include -ANSWER-identifying risks, corrective action, and training A pest-control program is an example of a(n) -ANSWER-food saf...

Name an agency other than the Food and Drug Administration or FDA that is also involved in food safety. - ANSWER-USDA, CDC, NMFS, OSHA This is the most important federal agency regarding food safety. - ANSWER-FDA The FDA recommends, and some local food Administration require, establishments to...

One of the major food allergens is A. Nitrates B. Tomatoes C. Soybeans D. Corn Oil - ANSWER-C. Soybeans Macaroni and cheese must be cooked to what temperature for 15 seconds? A. 145°F (63°C) B. 155°F (68°C) C. 165°F (74°C) D. 175°F (79°C) - ANSWER-C. 165°F (74°C) Which is mos...

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 th...

Three food hazards - ANSWER-Physical, chemical, biological Major food allergens - ANSWER-milk, eggs, peanuts, tree nuts, fish, shellfish, soy, wheat Three types of food worker illness - ANSWER-Symptomatic, asymptomatic, exposed Reportable symptoms - ANSWER-vomiting or diarrhea, jaundice, so...

Perishable foods should not be left at room temperature for more than - ANSWER-Four hours A package of opened hot dogs should only be used for no more than which amount of days? - ANSWER-1 week If a kitchen worker comes into work with dirty fingernails, unkempt hair, and smells of body odor, t...

What groups of people are most vulnerable to foodborne diseases? - ANSWER-Senior citizens Pregnant women Preschool age children People who suffer from weakened immune systems What are 4 types of contamination? - ANSWER-Biological Chemical Physical Cross contamination What are some differ...

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 beca...

(T/F) The Suffolk County Department of Health Services does not make appointments - ANSWER-True TCS Foods are held from ___ to ___ - ANSWER-TCS Foods are held under 41° or over 140° and are anything that needs attentiveness How many hours in danger zone until bacteria multiplies? - ANSWER-2 ...

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 creat...

Which agency enforces food safety in a restaurant or foodservice operation? - ANSWER-State or local regulatory authority Three components of active managerial control include - ANSWER-identifying risks, corrective action, and training. A broken water main has caused the water in an operation t...

What is a food borne illness outbreak? - ANSWER-Two or more persons experience a similar illness resulting from the ingestion of common food. What is a food borne illness? - ANSWER-A disease or illness carried or transmitted to people from food What is the difference between a food borne infec...

Critical Violations must be corrected within two weeks - ANSWERfalse Who does the food managers certificate belong to? - ANSWERthe one who completed the test Where must the food managers certificate be posted? - ANSWERvisible to all patrons What is the purpose of the Food Managers Course? -...

A foodborne illness is a disease transmitted to people through food. An illness is considered an outbreak when: - ANSWER-1. Two or more people have the same symptoms after eating the same food. 2. An investigation is conducted by state and local regulatory authorities. 3. The outbreak is confirmed...

Egg Cooking Temperature - ANSWER-145*F Ground Meat Cooking Temperature - ANSWER-155*F Beef, Veal, Lamb Cooking Temperature - ANSWER-145* Pork Cooking Temperature - ANSWER-145* Fish Cooking Temperature - ANSWER-145* Whole beef or pork roasts cooking temperature - ANSWER-145* Poultry...

HACCP - ANSWER-Hazard Analysis Critical Control Point When creating a HACCP plan, what is the purpose of the Hazard Analysis? - ANSWER- What is an example of a monitoring system for a HACCP plan? - ANSWER- What is the purpose of a regulatory authority inspection? - ANSWER- A manager want...

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 t...

How can food handlers best minimize the risk of food contamination? - ANSWER-Washing hands after using the restroom According to the storage ladder protocol which of the following statements is true: - ANSWER-Fish and seafood should be stored above ground beef A running faucet that extends bel...

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 dange...

How long is a Suffolk County Food Service Permit valid for? - ANSWER1 year Who does the Food Manager's certificate belong to? - ANSWERThe individual completing the class Where must the Food Manager's certificate be posted? - ANSWERSomewhere visible to your patrons How long is the Suffolk ...

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 sanitizing ...

Which group of individuals has a higher risk of foodborne illness? a. teenagers b. elderly people c. women d. vegetarians - ANSWER-b. elderly people Parasites are commonly associated with a. seafood b. eggs c. potatoes d. ready-to-eat food - ANSWER-a. seafood Ciguatera toxin is commo...

One of the major food allergens is A. Nitrates B. Tomatoes C. Soybeans D. Corn Oil - ANSWER-soybeans Macaroni and cheese must be cooked to what temperature for 15 seconds? A. 145°F (63°C) B. 155°F (68°C) C. 165°F (74°C) D. 175°F (79°C) - ANSWER-165 Which is most likely to be co...

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, a...

Which food item has been associated with Salmonella Typhi? - ANSWER-Beverages What symptom requires a food handler to be excluded from the operation? - ANSWER-Jaundice Which is an example of physical contamination? A. Sneezing on food. B. Touching dirty food-contact surfaces C. Bones in ...

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 o...

Bacterial Growth Factors MATT - ANSWER-Moisture Acidity Time Temp Bacterial growth factor - Moisture - ANSWER-Above 0.85 Bacterial growth factor - Acidity - ANSWER-Between 4.6 - 7.0 Bacterial growth factor - Time - ANSWER-After 2hrs, growth doubles every 20min Bacterial growth factor - T...

foodborne illness (fbi) - ANSWERa disease transmitted to people by food foodborne illness outbreak - ANSWERwhen 2 or more people have the same symptoms after eating the same food TCS food - ANSWERfood that needs time and temperature control for safety ready to eat food - ANSWERfood that can...

A food handler's duties regarding food safety include all of the following practices EXCEPT: - ANSWERPeriodically test food for illness causing microorganisms What is the most direct cause of customer loyalty? - ANSWERHigh food safety standards What is the best way to prevent poor food safety...

what should you do when taking a food order from customers who have concerns about food allergies - ANSWER-Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? - ANSWER-Must be at least 110 F A food h...

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 activ...

-which type of contamination arises from viruses, bacteria, etc.? - ANSWER-biological -what type of contamination occurs when a foreign substance/object enters food? - ANSWER-physical biological contamination is most commonly introduced into food through: - ANSWER-incoming raw materials, pests...

Which of the following items should be rejected? A. Fresh produce packed in boxes B. Fish packed in ice C. Food in torn packaging D. Whole shelled eggs - ANSWER-C How many people must have the same symptoms to be called a foodborne illness outbreak A. 1 B. 2 C. 6 D. 6 - ANSWER-B In t...

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 Manage...

How long is a Suffolk County Food Service Permit valid for? - ANSWER-1 year 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 4). How long is the Suffolk Cou...

Keep Time - ANSWER-The amound of time an item is available for customer purchase or consumption, should be no longer than 7 days if stored at 40 degrees F or less According to the Food Code, proper food labels do not have to contain: - ANSWER-The name and address of the facility that distributes ...

What type of person is at high risk for food born illnesses? - ANSWERS-Young children, elderly, people with weak immune systems Active Managerial Control focuses on the top five foodborne illness risk factors: - ANSWERS-Purchasing food from an unsafe source, Failing to cook food correctly, Poor p...

How long is the food managers certificate valid for? - ANSWER-3 years How long is the permit to operate valid for? - ANSWER-1 year when do critical violations need to be corrected? - ANSWER-Immediately Who does the food managers certificate belong to? - ANSWER-the individual completing the ...

Which of the following is a term for an occurrence of two or more cases of the same symptoms after consumption of the same food? - ANSWER-foodborne disease outbreak Which two are benefits of good food safety standards? - ANSWER--reduced costs from food waste -reduced costs from fines Which o...