Food Manager Exam Bundle Questions and Answers 100%SOLVED!!

Table of Contents - ANSWER -Before You Begin Food Safety Introduction Be Clean, Be Healthy Keep it Cold, Keep it Hot Don't Cross Contaminate Wash, Rinse, & Sanitize Cook It & Chill It General Food Safety Equipment Selection & Maintenance Terminology Before You Begin Study Guide: About ...

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 produced by...

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

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 policy...

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...

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. - ...

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-Somewhere visible to your patrons How long is the Suffo...

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 bec...

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...

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...

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 sa...

A. diagnosis of norovirus. B. diagnosis of typhoid fever but provides a medical note. C. visibly covered wound. D. case of jaundice for more than 7 days. -ANSWER - C. visibly covered wound. Reusable containers provided by an operation for take-home food must be A. provided and maintained by...

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...

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

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 t...

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 ...

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 ...

A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour. How much time is left to cool the chili to 41°F (5 °C)? - ANSWER -5 Hours How should an item that has been recalled by its manufacturer be stored in an operation? - ANSWER -Separately from food that will be served Wh...

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. - ANSWE...

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...