Food Safety Manager Test - Practice Questions Questions and Correct Answers the Latest Update
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Course
Food Handler
Institution
Food Handler
What is a thermocouple?
a. a metal probed thermometer
b. a type of single us impermeable glove
c. a thermostat in a walk in cooler
d. a backflow prevention device
a. a metal probed thermometer
it is a thermometer with a metal probe, the sensing area is the tip of the probe and
the r...
Food Safety Manager Test - Practice
Questions Questions and Correct
Answers the Latest Update
What is a thermocouple?
a. a metal probed thermometer
b. a type of single us impermeable glove
c. a thermostat in a walk in cooler
d. a backflow prevention device
✓ a. a metal probed thermometer
✓
✓ it is a thermometer with a metal probe, the sensing area is the tip of the probe and
the reading is given digitally
✓
✓ commonly used to measure the temperature of thick and thin food
What is the best approach to dealing with pests?
a. deny pests food, water, and shelter
b. deny pests access to the operation
c. work with a licensed pest control operator (PCO)
✓ d. all of these
✓
✓ prevention is critical when dealing with pests bc once there in an infestation, it can
be difficult to deal with
How should a cloth used for wet wiping be stored?
a. hang wet clothes in an area that prevents dripping onto contact surfaces
b. store them dry and only mix with a sanitizing solution before each use
c. never reuse wet wipe clothes without washing them first
d. in a bucket of sanitizing solution
✓ d. in a bucket of sanitizing solution
Which of the following is NOT considered a safe way to thaw frozen meat?
a. cooking it while still frozen
b. in a microwave
c. in a walk in cooler
d. under hot running water
✓ d. under hot running water
✓
✓ it is not safe to thaw frozen meat with water above 70 degrees F, this is because the
outside of the meat will enter the temperature danger zone while the inside will still
be frozen
b. storing food items so that the oldest is used first
c. marking packaged food items with a use-by date
d. rotating food pans on a buffet line so that the food remains fresh
✓ b. storing food items so that the oldest is used first
✓
✓ because all food becomes less safe over time, it makes sense to use the old food first
What is an example of a physical contaminant?
a. bones in chili
b. mold on cheese
c. chicken juices on a cutting board
d. pathogens on unwashed hands
✓ a. bones in chili
✓
✓ there are three types of containments that can enter food: physical, biological and
chemical
✓
✓ a physical contaminant refers to things such as glass, dirt, or bones for example that
can contaminate food
Why must ground meats be cooked to a higher temperature than whole cuts of
meat?
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