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LEARN2SERVE FOOD MANAGER 2024 NEWEST EXAM 150 QUESTIONS WITH DETAILED VERIFIED ANSWERS (100% CORRECT) /ALREADY GRADED A+

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LEARN2SERVE FOOD MANAGER 2024 NEWEST EXAM 150 QUESTIONS WITH DETAILED VERIFIED ANSWERS (100% CORRECT) /ALREADY GRADED A+

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  • May 27, 2024
  • 34
  • 2023/2024
  • Exam (elaborations)
  • Questions & answers

Subjects

  • learn2serve food manager
  • learn2serve food manager 2024 newest exam
  • food manager 2024 newest exam 150 ques
  • learn2serve food manager 2024

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  • LEARN2SERVE FOOD MANAGER
  • LEARN2SERVE FOOD MANAGER

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LEARN2SERVE FOOD MANAGER 2024 NEWEST EXAM 150
QUESTIONS WITH DETAILED VERIFIED ANSWERS (100%
CORRECT) /ALREADY GRADED A+

Question 1: Foodborne Illness

What is the most common cause of foodborne illness?

A) Contaminated water
B) Bacteria
C) Viruses
D) Chemicals




Question 2: Temperature Control

At what temperature range should refrigerated food be kept to
prevent bacterial growth?

A) 50°F - 70°F
B) 32°F - 40°F
C) 41°F - 60°F
D) 60°F - 75°F




Question 3: Cross-Contamination

Which of the following practices helps prevent cross-contamination?

,A) Storing raw meat above ready-to-eat food
B) Using the same cutting board for meat and vegetables
C) Using separate cutting boards for raw meat and vegetables
D) Wiping hands on a cloth towel after handling raw meat




Question 4: Hand Hygiene

How long should you scrub your hands with soap and water to ensure
proper hygiene?

A) 5 seconds
B) 10 seconds
C) 20 seconds
D) 30 seconds




Question 5: Food Storage

Which of the following foods should be stored on the top shelf of a
refrigerator?

A) Ready-to-eat foods
B) Raw poultry
C) Raw seafood
D) Raw ground beef

,Question 6: Cleaning and Sanitizing

What is the correct concentration for a chlorine sanitizer solution?

A) 25-50 ppm
B) 50-75 ppm
C) 50-100 ppm
D) 100-200 ppm




Question 7: Time and Temperature Control

What is the maximum time perishable food can be left out at room
temperature?

A) 1 hour
B) 2 hours
C) 4 hours
D) 6 hours




Question 8: Food Allergens

Which of the following is NOT a common food allergen?

A) Peanuts
B) Shellfish
C) Eggs
D) Rice

, Question 9: Personal Hygiene

Which item is not appropriate to wear during food preparation?

A) Hairnet
B) Clean apron
C) Jewelry
D) Disposable gloves




Question 10: Pest Control

What is the best practice to prevent pests in a food establishment?

A) Leaving doors and windows open for ventilation
B) Keeping food covered and stored properly
C) Storing food on the floor
D) Using over-the-counter pest control sprays

Question 11: Foodborne Pathogens

Which foodborne pathogen is commonly associated with undercooked
poultry?

A) Norovirus
B) Salmonella
C) E. coli
D) Listeria

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