Food Manager Exam Elaborations Full Pack Solutions

Which symptom must be reported to your regulatory authority when it afflicts a food handler? - ANSWER-Jaundice. What is a thermocouple? - ANSWER-A metal probed thermometer. What is an acceptable method for cooling hot TCS food before storage? - ANSWER-In an ice water bath. Why must ground m...

Thawing food can be part of the cooking process if - ANSWER-cooked to the requirements of the FDA food code Foodborne Pathogens easily transmitted through food - ANSWER-Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum Salmonella - Cause - ANSWER-Can be found on any fo...

1.1 What is a foodborne-illness outbreak? A. When two or more food handlers contaminate multiple food items B. When an operation serves contaminated food to two or more people C. When two or more people report the same illness from eating the same food D. When the CDC receives information on t...

Our manager receives the shipment of fruit for the new breakfast menu. When should this fruit be washed? Choose from the following options: 1. Immediately after signing for the delivery. 2. Immediately prior to squeezing or preparing. 3. At least once per day. 4. None of the above. - ANSWER-Imme...

What is TCS food? - ANSWER-food requiring time and temperature control for safety A food handler left a pan of roasted turkey breasts to cool at room temperature overnight. In addition to throwing away the turkey, what is an appropriate corrective action? - ANSWER-Make sure the food handler under...

In the event of an imminent health hazard, such as a water supply interruption, the operation must - ANSWER-notify the regulatory authority. What is the best way to protect food from deliberate tampering? - ANSWER-Make it as difficult as possible for someone to tamper with it. To prevent the d...

Foodborne illness - ANSWER-Illness carried or transmitted to people by food. Foodborne-illness outbreak - ANSWER-An incident in which two or more people experience the same illness symptoms after eating the same food. An investigation is conducted by the state and local regulatory authorities, an...

The purpose of food safety management system is to - ANSWER-prevent foodborne illness by controlling risks and hazards A manager's responsibility to actively control risk factors for foodborne illnesses is called - ANSWER-Active managerial control A manager asks a chef to continue cooking chi...

What HACCP principle is being practiced when food handlers rewash melons that have surface dirt? - ANSWER-corrective action What does HACCP stand for? - ANSWER-Hazard Analysis Critical Control Point What is the final step in cleaning and sanitizing a prep table? - ANSWER-allowing the surface t...

Psychrophilic (cold-loving) bacteria can grow on foods held under proper refrigeration (t/f) - ANSWER-true Food containing disease causing bacteria will always have an off odor. (t/f) - ANSWER-false Which bacteria is the #1 cause of reported foodborne illness? - ANSWER-salmonella E. coli O1...

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: - ANSWER-Thawing and refreezing The best place to store grains to reduce the ...

Handwashing steps - ANSWER-Wet hands with warm running water, apply soap, scrub for 15 seconds, rinse under water, dry hands When hands must be washed - ANSWER-After going to the bathroom, before and after preparing food, after eating or drinking or smoking, after taking out trash, after taking a...

You have been told to put food in short-term refrigeration storage. What is the best temperature? - ANSWER-34-40F Where would you put grains in order to limit cross-contamination? - ANSWER-next to canned pears The chef hands Amy a plate of sautéed chicken that looks undercooked. Which food co...

180 - ANSWER-In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea - ANSWER-A food handler must be excluded from the food establishment for which symptoms? 41 to 135 - ANSWER-What is the temperature range for the dange...

Which is accurate about bacteria? - ANSWER--The majority of bacteria are harmless -Food poisoning bacteria are the most significant biological contaminant What is true about spores produced by bacteria? - ANSWER-Spores are very difficult to kill The acronym FAT TOM helps us to remember the va...

Psychrophilic (cold loving) bacteria can grow on foods held under proper refrigeration. - ANSWER-true Food containing disease causing bacteria will always have an off odor. - ANSWER-false Which bacteria is the #1 cause if reported foodborne illness? - ANSWER-Salmonella E. coli O157:H7 can b...

leftover baked and wrapped potatoes - ANSWER-must be refrigerated to avoid botulism MAP - ANSWER-Modified Atmosphere Packaging are precooked and O2 is taken out Listeria - ANSWER-lunchmeat, soil water, animal feed, intestines Grows well even under 41 degrees Up to 70% of refrigerators have lis...

To set the standards that need to be achieved. - ANSWER-What is the first step of the food safety management system? Upon hire. After a food safety violation. On a regular basis. - ANSWER-Employee training should be done? Outlines the management's responsibilities and is also used to commu...

what type of food can nuts often be a hiddent ingredient? - ANSWER-indian curry paste sauce pastry all of the above what is the food safety danger when mixing raw foods with cooked foods? - ANSWER-cross-contamination which action should a food handler take immediately after cutting raw mea...

a. Latex. b. Tomatoes. c. Soybeans. d. Corn oil. - ANSWER-c. Soybeans. Floor coving is used to a. Reduce sharp corners on hard to clean floors. b. Eliminate the risk of slips and fails. c. Increase the resiliency of ard surface flooring. d. Improve noise reduction capabilities. - ANSWER-a....

iodine based sanitizers - ANSWER-work rapidly iodine based sanitizers may - ANSWER-stain silver and copper quats-based sanitizers - ANSWER-do not work well in hard water and are not effective against some bacteria quats- base sanitizers are - ANSWER-non corrosive and odor free what three...

How long is a Suffolk County Food Service Permit valid for? - ANSWER-1 year Who does the Food Manager's certificate belong to? - ANSWER-The individual completing the class Where must the Food Manager's certificate be posted? - ANSWER-Somewhere visible to your patrons How long is the Suffo...

Yellowing of the skin and eyes is a symptom known as ____ - ANSWER-Jaundice Bacteria require these 6 conditions to grow: F____ A_____ T_______ T______ O______ M_______ - ANSWER-Food Activity Temperature Time Oxygen Moisture Source of bacteria: Salmonella Typhi- __________, Non typhoidal Salmon...

foodborne illness (fbi) - ANSWER-a disease transmitted to people by food foodborne illness outbreak - ANSWER-when 2 or more people have the same symptoms after eating the same food TCS food - ANSWER-food that needs time and temperature control for safety ready to eat food - ANSWER-food that...

27. An acute illness refers to a small, but persistent condition such as halitosis. a. True b. False - ANSWER-B 28. Which of the following would be included in a good food safety management system? a. Company policies b. Company procedures c. Company practices d. All of the above - ANSWER-D...

To limit bacterial growth and toxin production, foods should be kept hot or kept cold. - ANSWER-True Psychrophilic (cold loving) bacteria can grow on foods held under proper refrigeration. - ANSWER-True Food containing disease causing bacteria will always have an off odor. - ANSWER-False Wh...

Parasites are commonly associated with - ANSWER-seafood What item is considered acceptable work attire for a food handler? - ANSWER-plain-band ring What should foodservice operators do to prevent customer illness from Shigella? - ANSWER-control flies inside and outside the operation Food th...

Developing specific titles and associated duties can help A. Determined required equipment B. Identify training needs C. Reduce labor cost - ANSWER-B. Identify training needs For which activity or single Dash use gloves most appropriate A. Placing a steak on the grill B. Kneading dough. C....

Contamination of food items by other living organisms is known as - ANSWER-biological Because they are living organisms, which one of the following methods would be both effective and safe to help reduce pathogenic contaminants in food? - ANSWER-heat Perhaps the most common vehicle of contamin...

This bacteria may be spread through cross-contamination from either animals or humans - ANSWER-Salmonella What bacteria is normally found in the nose and throat and on hair and skin? - ANSWER-Staphylocuccus This bacteria may be found in our pets, raw milk, most raw poultry and non-chlorinated ...

True or False: After about 2 hours in the "Danger Zone" bacteria will begin to multiply. - ANSWER-True True or False: When using TPHC, TCS foods can stay unrefrigerated for up to 4 hours. - ANSWER-True True or False: Intoxication occurs when food containing bacteria are ingested and the bact...

4 high risk groups - ANSWER-pregnant/lactating women infants and children elderly people with impaired immune systems Foodborne infection - ANSWER-caused by eating food that contains living, disease causing microorganisms Foodborne intoxication - ANSWER-food containing toxins produced by ba...