Food Safety Manager Test - Practice Questions Graded A+
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Module
Food Safety Manager Tst - Practice
Institution
Food Safety Manager Tst - Practice
Food Safety Manager Test - Practice Questions Graded A+
A thermocouple is:
️A metal-probed thermometer.
It features a metal probe, with the sensing area located at the tip, and displays readings digitally. This
type of thermometer is commonly used for measuring the temperature of both ...
Food Safety Manager Test - Practice Questions Graded A+
A thermocouple is:
✔️A metal-probed thermometer.
It features a metal probe, with the sensing area located at the tip, and displays readings digitally. This
type of thermometer is commonly used for measuring the temperature of both thick and thin foods.
The best strategy for dealing with pests is:
✔️Denying pests food, water, and shelter; denying access to the operation; and working with a licensed
pest control operator (PCO).
Prevention is crucial because once an infestation occurs, it becomes significantly more challenging to
manage.
Cloths used for wet wiping should be stored:
✔️In a bucket of sanitizing solution.
This helps maintain sanitation and prevents contamination.
Which of the following methods is NOT safe for thawing frozen meat?
✔️Under hot running water.
Thawing meat with water above 70°F is unsafe, as it allows the outer portions to enter the danger zone
while the inside remains frozen.
The FIFO method (First In, First Out) refers to:
✔️Storing food items so that the oldest ones are used first.
, Using older food first helps ensure safety, as food can become less safe over time.
An example of a physical contaminant is:
✔️Bones in chili.
Physical contaminants can include items like glass, dirt, or bones, which can inadvertently contaminate
food.
Ground meats must be cooked to a higher temperature than whole cuts of meat because:
✔️More pathogens reside on the outer surfaces of meat, and grinding disperses these pathogens
throughout the product.
This increases the risk of contamination.
For TCS (Time/Temperature Control for Safety) foods that will be hot-held for service, the minimum
internal temperature they must maintain is:
✔️135°F.
This temperature helps ensure food safety during service.
Which unused items may be reserved for another customer?
✔️Prepackaged items such as soup crackers.
Only unopened prepackaged foods in good condition, or sealed condiments, may be safely reused.
An acceptable method for cooling hot TCS food before storage is:
✔️In an ice water bath.
Using an ice water bath helps cool food quickly, as refrigerators and freezers are not designed for rapid
cooling.
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