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FOOD MANAGER CERTIFICATION 360 QUESTIONS & ANSWERS $9.49   Add to cart

Exam (elaborations)

FOOD MANAGER CERTIFICATION 360 QUESTIONS & ANSWERS

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  • Food Manager
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  • Food Manager

FOOD MANAGER CERTIFICATION 360 QUESTIONS & ANSWERS

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  • November 4, 2024
  • 2
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • Food Manager
  • Food Manager
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Professorkaylee
FOOD MANAGER CERTIFICATION 360
QUESTIONS & ANSWERS 2024 - 2025
Keep Time ANS - 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: ANS - The name and address of
the facility that distributes the item



Labels should include which of the following EXCEPT: ANS - Possible contaminants



An effective way to choose reputable suppliers is to ANS - 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? ANS - 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: ANS -
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: ANS - Thawing and refreezing



The best place to store grains to reduce the risk of cross-contamination is: ANS - Nex to canned
peaches



Which of the following is an indicator of temperature abuse? ANS - 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

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