Food Protection Manager Certification Exam || With Questions & All Correct Solutions (Rated A+)
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Module
Food managers certification
Institution
Food Managers Certification
Food Protection Manager Certification Exam || With Questions & All Correct Solutions (Rated A+)
Food Protection Manager Certification Exam || With Questions & All Correct Solutions (Rated A+)
The manager assigns a cook to monitor and record temperatures on the steam table in order to
A. keep...
, Food Protection Manager Certification
Exam || With Questions & All Correct
Solutions (Rated A+)
The manager assigns a cook to monitor and record temperatures on the steam table
in order to
A. keep the food from drying out.
B. prevent cross-contamination.
C. avoid time-temperature abuse.
D. ensure food quality. - ANSWER - C. avoid time-temperature abuse.
In a self-service area, utensils should be provided for each item to prevent
customers from
A. taking more than one serving at a time.
B. asking a server to dispense food.
C. sampling the food.
D. using their bare hands to dispense food. - ANSWER - D. using their bare hands to
dispense food.
Food displayed on a salad bar
A. must be protected by food guards.
B. should be placed on ice.
C. should be maintained at 45 degrees F (7 C)
D. must include nutritional information. - ANSWER - A. must be protected by food
guards.
The purpose of sneeze guards in self-service areas is to
A. maintain food temperature.
B. retain food surface moisture.
C. protect food from customer contamination.
D. keep insects out of food. - ANSWER - C. protect food from customer
contamination.
A consumer advisory is required when serving
A. cooked-to-order hamburgers.
B. stuffed shrimp.
C. lamb chops.
D. reheated beef stew. - ANSWER - B. stuffed shrimp.
Food has been honestly presented if it
A. has been farmed locally in organic soil
, B. has been grown without the use of pesticides.
C. contains only the freshest ingredients.
D. does not contain color additives. - ANSWER - D. does not contain color additives.
An example of a corrective action is
A. reusing utensils for each new task.
B. serving food on a buffet that is below 165 degrees F (74 C)
C. using the same equipment for raw food and ready-to-eat food.
D. Reheating food on a buffet that is below 135 degrees F (57 C) - ANSWER - D.
Reheating food on a buffet that is below 135 degrees F (57 C)
When using a single tank dishwasher, the utensil surface temperature must reach at
least
A. 160 degrees F (71 C)
B. 170 degrees F (77 C)
C. 180 degrees F (82 C)
D. 190 degrees F (88 C) - ANSWER - C. 180 degrees F (82 C)
If chemicals are transferred to secondary containers, the secondary containers must
be labeled with the chemical's
A. expiration date.
B. common name.
C. usage instructions.
D. SDS information. - ANSWER - B. common name.
Using hard water when preparing a sanitizing solution will cause the sanitizer to be
A. dangerous.
B. more effective.
C. less effective.
D. useless. - ANSWER - C. less effective.
Which food must be cooked to a minimum internal temperature of 155 degrees F.
(68 C) for 15 seconds?
A. Pork roast
B. Fish fillets
C. Ground beef patties
D. Stuffed peppers - ANSWER - C. Ground beef patties
The first step in cooling a deep pan of rice is to....
A. let the pan sit on the counter for an hour to cool.
B. cover the rice tightly with foil.
C. place the pan of rice in the walk-in freezer.
D. put the rice into shallow pans. - ANSWER - D. put the rice into shallow pans.
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