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Food Manager Certification Exam Questions & Answers
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Food Manager Certification Exam Questions & Answers
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Food Manager Certification Exam Questions& Answers
hygiene Correct Ans-the number 1 cause of food contamination is poor personal hygiene.
HESSN Correct Ans-5 illnesses that are considered highly infectious which stands for HESSN:
hepatitis A, E. coli, salmonella, shigella, norwalk or norovirus. some symptoms of hessn illnesses
are nausea,cramps, diarrhea, vomiting, and jaundice
handwashing Correct Ans-a hand washing sink shall not be used for any purpose other than
for the washing of hands
2 ways to sanitize in food establishments Correct Ans-placing cleaned equipment and
utensils in hot water for 30 seconds and chemical sanitizing involves placing equipment and
utensil in an approved chemical sanitizing solution for a minimum of 60 seconds at cool
temperatures. sanitizers are best used in temperatures above 75 but not above 120 degrees.
approved chemical sanitizers Correct Ans-1. chlorine 50 ppm. 2. iodine 12.5 3. quaternary
ammonium 200 ppm
3 compartment dish washing sink Correct Ans-first compartment use hot water at 110
degrees for washing, the second compartment used for rinsing and the third sink for sanitizing
with chemical with warm water
,SWRA Correct Ans-scrape, wash, rinse, and air dry
HACCP Correct Ans-hazard analysis critical control point. is a system designed to be used to
maximize food safety by identifying, controlling, and evaluating food safety hazards.
step 1 hazard analysis Correct Ans-improper cooling procedures, holding prepared foods too
long, poor personal hygiene, and failure to rapidly reheat food before serving and improper hot
holding
step 2 critical control points Correct Ans-is an operation at any point by which a preventive,
or control measure can be applied that would eliminate, prevent, or minimize a hazard
equipment and utensil Correct Ans-they must have NSF, national science foundation, or UL,
underwriters laboratories, label
7 major principles involved in operating a HACCP. Correct Ans-Analyze, identify, establish,
monitor, take correction action,
back siphonage Correct Ans-occurs when pressure in the potable water supply drops below
that of a non potable, used, or contaminated water source. An air gap is the best way to prevent
back siphonage. the air gap bust be at least twice the diameter of the water supply
freezer minimum temperature Correct Ans-0
, thermometer accuracy Correct Ans-plus or minus 2
thermometer calibration Correct Ans-32 degrees crushed ice and water. 212 in boiling water
thermometer range Correct Ans-0-220
temperature danger zone Correct Ans-41-135
refrigerator storage Correct Ans-41 or below
thawing with running water Correct Ans-70 or below, water must not be hot
sanitizing with chemicals Correct Ans-75 but not above 120 soak for at least 1 minute
hand washing water Correct Ans-100, 120 in california
washing and rinsing in 3 compartment sink Correct Ans-at least 110
low temp ware washing machine Correct Ans-at least 120
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