Food Safety Manager Test - Practice Questions Graded A+
15 views 0 purchase
Course
Food Safety Manager Tst - Practice
Institution
Food Safety Manager Tst - Practice
Food Safety Manager Test - Practice Questions Graded A+
A thermocouple is:
️A metal-probed thermometer.
It features a metal probe, with the sensing area located at the tip, and displays readings digitally. This
type of thermometer is commonly used for measuring the temperature of both ...
Food Safety Manager Test - Practice Questions Graded A+
A thermocouple is:
✔️A metal-probed thermometer.
It features a metal probe, with the sensing area located at the tip, and displays readings digitally. This
type of thermometer is commonly used for measuring the temperature of both thick and thin foods.
The best strategy for dealing with pests is:
✔️Denying pests food, water, and shelter; denying access to the operation; and working with a licensed
pest control operator (PCO).
Prevention is crucial because once an infestation occurs, it becomes significantly more challenging to
manage.
Cloths used for wet wiping should be stored:
✔️In a bucket of sanitizing solution.
This helps maintain sanitation and prevents contamination.
Which of the following methods is NOT safe for thawing frozen meat?
✔️Under hot running water.
Thawing meat with water above 70°F is unsafe, as it allows the outer portions to enter the danger zone
while the inside remains frozen.
The FIFO method (First In, First Out) refers to:
✔️Storing food items so that the oldest ones are used first.
, Using older food first helps ensure safety, as food can become less safe over time.
An example of a physical contaminant is:
✔️Bones in chili.
Physical contaminants can include items like glass, dirt, or bones, which can inadvertently contaminate
food.
Ground meats must be cooked to a higher temperature than whole cuts of meat because:
✔️More pathogens reside on the outer surfaces of meat, and grinding disperses these pathogens
throughout the product.
This increases the risk of contamination.
For TCS (Time/Temperature Control for Safety) foods that will be hot-held for service, the minimum
internal temperature they must maintain is:
✔️135°F.
This temperature helps ensure food safety during service.
Which unused items may be reserved for another customer?
✔️Prepackaged items such as soup crackers.
Only unopened prepackaged foods in good condition, or sealed condiments, may be safely reused.
An acceptable method for cooling hot TCS food before storage is:
✔️In an ice water bath.
Using an ice water bath helps cool food quickly, as refrigerators and freezers are not designed for rapid
cooling.
The benefits of buying summaries with Stuvia:
Guaranteed quality through customer reviews
Stuvia customers have reviewed more than 700,000 summaries. This how you know that you are buying the best documents.
Quick and easy check-out
You can quickly pay through credit card or Stuvia-credit for the summaries. There is no membership needed.
Focus on what matters
Your fellow students write the study notes themselves, which is why the documents are always reliable and up-to-date. This ensures you quickly get to the core!
Frequently asked questions
What do I get when I buy this document?
You get a PDF, available immediately after your purchase. The purchased document is accessible anytime, anywhere and indefinitely through your profile.
Satisfaction guarantee: how does it work?
Our satisfaction guarantee ensures that you always find a study document that suits you well. You fill out a form, and our customer service team takes care of the rest.
Who am I buying these notes from?
Stuvia is a marketplace, so you are not buying this document from us, but from seller CertifiedGrades. Stuvia facilitates payment to the seller.
Will I be stuck with a subscription?
No, you only buy these notes for $10.49. You're not tied to anything after your purchase.
