Food Management Exam with Correct Answers
When cooling foods, what is the maximum time that the food can be in the 135ºF to 70ºF range? - Answer-two hours
NFS Stands for _____. - Answer-National sanitation foundation
The restaurant staff noticed the health inspector coming in the door and...
Food Management Exam with Correct
Answers
When cooling foods, what is the maximum time that the food can be in the 135ºF to
70ºF range? - Answer-two hours
NFS Stands for _____. - Answer-National sanitation foundation
The restaurant staff noticed the health inspector coming in the door and assumed
correctly they would be inspected. One of the employees quickly took the towel.
buckets, dumped them in a sink with the dirty dishes, made fresh sanitizing solution ,
and put the towel back in the water. To their surprise, the inspector marked a violation.
The violation was for _______ - Answer-putting the soiled towels back in the new water
from top to bottom, how should the following items be store on a rack in the cooler? -
Answer-
A kitchen manager was trying to train the staff and get all of the inventory under control.
Many items were not being tabled in storage. The manager thinks it is best to start by
labeling every single items out of its original container, even thought it is not required to
have the staff label_____ - Answer-spaghetti noodles
what is the active ingredient in all FDA approved hand sanitizers? - Answer-Alcohol
During an inspection, the manager asked the inspector about can opener cleaning. The
health inspector said there could be ____hazards present. - Answer-physical, biological,
or chemical
shell stock identification tags on shellfish must include the harvester's i.d. number , the
date and location of harvest, the type of shellfish and a statement proclaiming that___ -
Answer-
Bacterial growth can be minimized by properly controlling ______. - Answer-Time,
Temperature, oxygen, moisture
The best way to avoid seafood and mushroom toxins in food is to___ - Answer-
If hot water is not available in the ware-washing g sink, food establishments can still
serve food using _______ - Answer-single use utensils
the best way to train food service employees on making a new sandwich is ________ -
Answer-Show/tell/do/review
, A trained chef, who also worked at a zoo, decided to combine his kitchen with nature
and opened a restaurant where customers could watch animals in cages and aquariums
from their table. Part of his day is spent caring for some of the creatures. According g to
the code, which creatures is he allowed to care for or handle while at the restaurant? -
Answer-fish in the aquarium
which is an approved method for storing in-use utensils? - Answer-
When selecting small wares (plates, bowls, eating utensils) to use in the kitchen, a
manager must be sure the small wares are durable, easy to clean, safe, and ______ -
Answer-
you are working in an establishment that has only one reach-in Refrigerator. what is the
proper way to store the items from the highest to lowest shelf? - Answer-lettuce, sliced
turkey, raw hamburger patties
the term 'sanitizing' is defined as - Answer-reduce harmful microorganisms to safe
levels
in a cafe, there is one server left to handle the front of the house between the lunch rush
and dinner. One of the afternoon task is to wrap clean tableware set In napkins to be
kept at the hostess desk for the customers. The server has to developed a routine to get
this done while also taking a lunch break. The health inspector_____ - Answer-was
concerned because of the potential for the mouth to hand contamination
Insect control devices must ______ and must be able to retain the electrocuted insect
inside the device. - Answer-Be rated for safety by the USDA
The purpose of the Texas Establishment Food Rules is to safeguard the public health
and to __ - Answer-Provide consumers safe, unadulterated, honestly presented food.
A new bar manager was asking the equipment Service technician how the glass washer
works. That technician explain the process and the chemicals and the chemicals and
handed the manager and handed the manager a vital of test strips ." what are these
for?" The technician said about the machine is sanitizing properly when the iodine
sanitizer turns the color of the paper because the concentration is ____ - Answer-12.5 -
25.00 ppm
What is the most accurate method for calibrating bimetallic thermometers ? - Answer-
Put the thermometer stem or probe into the ice water. wait 30 seconds or until the
thermometer so it reads 32ºF (0ºC)
Approved sanitizers for food service includes chloride, iodine, quaternary ammonia and
____ - Answer-alcohol
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