Food Manager Certification 360 Exam Question and Answer 100% Accurate

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 the item Labels should include which of the following EXCEPT: - ANSWER-Possible contaminants An effective way to choose reputable suppliers is to - ANSWER-Visit their warehouses. Ensuring it is visibly free from pests, vermin, high quality Your latest shipment of chicken has some items with USDA stickers and some items with USDA GRADE stamps. What is the difference in these items? - ANSWER-The stickers mean the chicken passed the mandatory USDA inspection and wholesome. The stamps on the chicken are because the producer paid to have the chicken voluntarily graded for quality. Employees trained to receive foods properly will complete all of the following steps EXCEPT: - ANSWER-Label and date rejected items A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of the shipping cartons have too much ice and the fish fillets held within the cartons have brown edges. These are signs of: - ANSWER-Thawing and refreezing The best place to store grains to reduce the risk of cross-contamination is: - ANSWER-Nex to canned peaches Which of the following is an indicator of temperature abuse? - ANSWER-Large ice crystals on frozen food. When receiving foods, you must inspect the products before accepting them. If you see large ice crystals that have formed in frozen foods, this is a good indicator taht the food was not maintained at proper temperature. The food should be rejected Upon receiving your wholesale order, which of these food items should be given priority in storage? - ANSWER-Frozen items When finfish are subject t