An outbreak of Salmonella is commonly associated with ______.
Undercooked poultry
The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes,...
Food Manager Exam (all 100% correct answers)
An outbreak of Salmonella is commonly associated with ______. - correct answer Undercooked poultry
The restaurant staff noticed the health inspector coming in the door and assumed correctly they
would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution, and put the towels back in the water. To their surprise, the inspector marked a violation. The violation was for _________. - correct answer Putting the soiled towels back in the new water
What are the rules for storing food cold? - correct answer All these.
What type of hazard could occur by wearing jewelry while prepping food? - correct answer Physical and Biological
Which of the following would be the best method for cleaning and sanitizing equipment that cannot placed in a dish machine or three compartment sink? - correct answer Clean, rinse, and sanitize in place.
Which is the proper way to test the internal temperature of a pot of soup? - correct answer An immersion probe into the soup
Single-use gloves should be worn: - correct answer Before you begin handling foods
PHF stands for ______. - correct answer Potentially hazardous food
Bacterial growth can be minimized by properly controlling ______. - correct answer Time, Temperature, Oxygen, Moisture. Which is an example of a cross-connection? - correct answer A hose in a mop bucket
A prep cook must be sure to wash hands well _________. - correct answer All of the above
Shellstock identification tags on shellfish must include the harvester's ID number, the date and location of harvest, the type of shellfish and a statement proclaiming that ______. - correct answer The tag must be kept for 90 days.
If hot water is not available in the ware-washing sink, food establishments can still serve food using ______. - correct answer Single use utensils
The entire handwashing process should take _____ seconds. - correct answer 20
Which of the following is an acceptable source of potable water? - correct answer Private well water
An employee who is assigned to clean the frozen dessert dispenser at the end of the night must use CIP systems. CIP is an acronym for _______. - correct answer Clean in place
All of the following are effective ways to prevent cross contamination except ______. - correct answer Rinsing food contact surfaces in between tasks
Customer forks should be stored at a self-service buffet _______. - correct answer With only the
handles extending out of the container
When selecting small wares (plates, bowls, eating utensils) to use in the kitchen, a manager must be sure the small wares are durable, easy to clean, safe, and _____. - correct answer Resistant to chipping
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