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Starbucks Food Safety Manager Training Exam Questions and Answers 2024 100% Verified.
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Starbucks Food Safety Manager Training Exam Questions and Answers 2024 100% Verified.
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Starbucks Food Safety Manager TrainingRaw ground beef is being packaged to sell to customers at a grocery store.
What must be included on the label?
c. Instructions for handling the meat safely
Which food is classified as a time/temperature control for safety food (TCS/PHF)?
b. Uncooked rice
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What is required on an outdoor waste receptacle?
c. Tight fitting lid
An earthquake disrupts a food establishment's power and water supply.
What must the manager do first?
d. Close the facility and notify the regulatory authority
Which practice could cause cross-contact with one of the eight major food allergens?
d. Cutting lettuce and chicken on the same surface
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An employee pulls out his cell phone while slicing fruit.
According to the FDA Food Code, what must the manager ask him to do?
c. Discard any contaminated fruit and wash his hands
A pan of macaroni and cheese has been removed from hot holding at the correct temperature.
When should the food be discarded?
a. Two hours after removal from hot holding
A food worker stops to tie his shoe during a busy period at a restaurant.
, What is he required to do?
d. Wash hands with soap and water
A worker needs to cool a large roast.
What should she do before placing it in the refrigerator?
c. Cut it into smaller pieced
What would be the proper shelf order fro a food worker to place raw fish, pastries, and a raw
turkey in the refrigerator, from top to bottom?
b. Pastries, raw fish, raw turkey
What is a restaurant manager's responsibility when notified about a food recall?
b. Isolate the recalled food item
Which action should be taken to prevent intentional food contamination of incoming products?
a. Inspecting incoming products for signs of tampering
Which confirmed food worker pathogen infection must a manager report to the regulatory
authority?
a. Vibrio vulnificus
What is the minimum internal temperature requirement for hot holding a pan of cooked
mushrooms?
a. 135 F (57 C)
An employee at a cafe tells his manager that he had diarrhea last night but is feeling better.
How should the manager handle this situation?
d. Exclude until symptoms have been gone 24 hours
Which process reduces pathogens on a food-contact surface to a safe level?
d. Sanitizing
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