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Certified Professional Food Manager Study Guide With Complete Solutions!
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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 comm...

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  • May 21, 2024
  • 13
  • 2023/2024
  • Exam (elaborations)
  • Questions & answers

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  • certified professional food manager study guide wi
  • certified professional food manager study stuvia
  • which group of individuals has a higher risk of fo

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Certified Professional Food Manager
Study Guide With Complete Solutions!

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 commonly found in

a. amberjack

b. pollock

c. tuna

d. cod - ANSWER-Amberjack



Which is a TCS food?

a. saltines

b. bananas

c. baked potato

d. coffee - ANSWER-c. baked potato



What type of toxin is ciguatera toxin? - ANSWER-biological

, what should food operators do to prevent the spread of hepatitis A - ANSWER-exclude
staff with jaundice from the operation



To wash hands correctly, a food handler must first

A apply soap.

B wet hands and arms.

C scrub hands and arms vigorously.

D use a single-use paper towel to dry hands. - ANSWER-b. wet hands and arms



what should foodservice operators do to prevent customer illness from shigella spp.? -
ANSWER-control flies inside and outside the operation



what must a food handler with a hand wound do to safely work with food? - ANSWER-
bandage the wound with an impermeable cover and wear a single use glove



What item is considered acceptable work attire for a food handler? - ANSWER-plain-
band ring



What task requires food handlers to wash their hands before and after doing it? -
ANSWER-Handling raw meat, poultry, or seafood



Which action requires a food handler to change gloves? - ANSWER-gloves that have
been torn



How should the temperature of a shipment of cottage cheese be taken when it arrives at
an operation? - ANSWER-Place the thermometer stem into an opened container



When should a shipment of fresh chicken be rejected? - ANSWER-The receiving
temperature is 50 degrees F (10C)



Where should ground fish be stored in a cooler?

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