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Food Manager Certification Exam with Complete Solutions
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Food Manager Certification Exam with Complete Solutions
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Food Manager Certification Exam withComplete Solutions
Cleaning and Sanitizing Correct Ans-Heat sanitizing involves placing cleaned equipment and
utensils in hot water at 171°F for 30 seconds.
Chemical sanitizing involves placing equipment and utensils in an approved chemical sanitizing
solution for a minimum period of time (30 seconds for iodine and quats, and 7 seconds for
chlorine).
used in 75°F-120°F
Approved Chemical Sanitizers (PPM = parts per million) Correct Ans-o Chlorine - 50 ppm
(most commonly used sanitizing agent)
o Iodine - 12.5 ppm
o Quaternary Ammonium (Quats) - 200 ppm
Three-Compartment Dish-Washing Sink Correct Ans-Use hot water at 110°F for washing (1st
compartment)
rinsing (2nd compartment)
,warm water (ideally 75°F) for the third/last sink for sanitizing with chemicals.
SWRSA Correct Ans-Scrape
Wash
Rinse
Sanitize
Air Dry
Active managerial control Correct Ans-refers to the practice of actively identifying and
controlling food safety hazards before they occur
Six Steps
1) Identify
2) Monitor
3) Corrective Action
4) Management Oversight
5) Training
6)Re-evaluation
HACCP (Hazard Analysis Critical Control Point) Correct Ans-method of active managerial
control commonly used by many establishments.
, Seven Steps
1) Conduct Hazard Analysis
2) Determine Critical Control Points
3) Establish Critical Limits
4) Procedures to Monitor
5) Identify corrective actions
6) Verify system is working
7) Maintain records
Cross Connection Correct Ans-The mixing of clean (potable) and dirty (non-potable) water in
any way
Backflow Correct Ans-flow of unsafe water into the supply of
potable water
Hoses should not be attached to a faucet unless a vacuum breaker is installed
air gap Correct Ans-best way to prevent back siphonage
a space of air or separation between a supply of potable water and any possible source of
contamination
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