Food Manager Training Exam Questions Marking Scheme New Update
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Course
Food Manager
Institution
Food Manager
Food Manager Training Exam Questions Marking Scheme New Update
Food must be stored x inches off the ground - Answers -6
What clothes should food employees wear - Answers -Light colored clothing without buckles or buttons
What temperature must raw eggs be stored at - Answers -45 degrees or ...
Food Manager Training Exam Questions
Marking Scheme New Update
Food must be stored x inches off the ground - Answers -6
What clothes should food employees wear - Answers -Light colored clothing without
buckles or buttons
What temperature must raw eggs be stored at - Answers -45 degrees or less
Raw food must be stored ___________ ready to eat food - Answers -Below
Using the FIFO system how must food be stored - Answers -Foods with the longest
shelf life are stored below foods with the shortest shelf life
Between what temperature should dry foods be stored - Answers -50-70 degrees
What are the only two methods of sanitation - Answers -Heat or chemicals
What is hot water sanitization - Answers -171 degrees for 30 seconds
Sanitization with steam - Answers -200 degrees for 5 seconds (dishwasher)
Sanitization chemicals must be certified by - Answers -FDA and OSHA
Washed and sanitized dishes must be allowed to fully ___________ and must not be
_________ rinsed after washing - Answers -Air dry; rinsed
What are the three approved chemicals for sanitization - Answers -1. Chlorine
2.Iodine
3. Quaternary Ammonia (Quarts)
What is the danger zone for growing bacteria - Answers -41-135 degrees
What is dehydration/overheating used for - Answers -Reducing pathogenic biological
contaminants
Vegetables regularly covered in soil are stored ______ other vegetables - Answers -
Below
5 conditions where bacteria grows the fastest - Answers -1) Food high in protein, moist
at room temperature
2) Time
3) Temperature in danger zone
, 4) Oxygen
5) Moisture
The preservation technique that attempts to remove moisture is - Answers -Dehydration
Before you prepare a new raw animal food on a cutting board, you must - Answers -
Clean, rinse and sanitize
High standards for food safety will improve the quality of food served. It will also
improve tips, bring repeat customers and ___________ - Answers -Reduce the chance
for lawsuits
It is a good idea to learn about a food supplier's warehouse practices. The best way to
gather the information is to - Answers -Visit and inspect the warehouse
Why is jewelry inappropriate to wear in the kitchen? - Answers -It can harbor bacteria
and it can catch equipment
Can homemade salad dressing be sold in public food service establishment? - Answers
-No, homemade foods may not be sold or used
During a delivery of frozen products the manager on duty should check the? - Answers -
Food is delivered within an acceptable temperature range
When should canned and vacuum-sealed products be thoroughly inspected - Answers -
Upon receipt and before use
What is FIFO - Answers -First in, first out. Stock rotation so products are used in the
order in which they are received
What is not a TCS food - Answers -Salt
What minimum internal temperature should poultry, reheated meats, and stuffed meats
be cooked to? - Answers -165 degrees
How should food NOT be thawed? - Answers -At room temperature
Which utensil should be used to dispense ice - Answers -A metal scoop
Hot food must be held at a minimum internal temperature of - Answers -135 degrees
Which material is unacceptable for storing acidic food - Answers -Galvanized metal
One of the best way to prevent cross contamination - Answers -Frequent and effective
hand washing
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