food management exam (all 100% correct
answers) Questions And Answers
the term 'sanitizing' is defined as - Correct answerreduce harmful microorganisms to
safe levels
in a cafe, there is one server left to handle the front of the house between the lunch rush
and dinner. One of the afternoon task is to wrap clean tableware set In napkins to be
kept at the hostess desk for the customers. The server has to developed a routine to get
this done while also taking a lunch break. The health inspector_____ - Correct
answerwas concerned because of the potential for the mouth to hand contamination
Insect control devices must ______ and must be able to retain the electrocuted insect
inside the device. - Correct answerBe rated for safety by the USDA
The purpose of the Texas Establishment Food Rules is to safeguard the public health
and to __ - Correct answerProvide consumers safe, unadulterated, honestly
presented food.
A new bar manager was asking the equipment Service technician how the glass washer
works. That technician explain the process and the chemicals and the chemicals and
handed the manager and handed the manager a vital of test strips ." what are these
for?" The technician said about the machine is sanitizing properly when the iodine
sanitizer turns the color of the paper because the concentration is ____ - Correct
answer12.5 - 25.00 ppm
What is the most accurate method for calibrating bimetallic thermometers ? - Correct
answerPut the thermometer stem or probe into the ice water. wait 30 seconds or until
the thermometer so it reads 32ºF (0ºC)
Approved sanitizers for food service includes chloride, iodine, quaternary ammonia and
____ - Correct answeralcohol
Pasteurize liquid, frozen, or dry egg products Shall be substituted for raw Shell eggs
whenever _____ - Correct answer
, Which of the following would be the best method for cleaning and sanitizing equipment
that cannot be placed in a dish machine or three compartment sink? - Correct
answer
John is normally a cook at a fast food establishment but is re-assigned to cleaning
tables. What a symptom(s) does John likely have to caused him to be re-assigned ? -
Correct answerpersistent drainage from nose, eyes , mouth
Rachel juiced 10 times the amount of bleach required for making a sanitizing solution.
This is considered a ___ - Correct answerChemical hazard
Which of the following essence acceptable source of potable water? - Correct
answer
chemical sanitizers are in a concentrated form and should be mixed only with ____. -
Correct answerwater
The proper sequence for cleaning food-contact surface in a three-compartment sink is: -
Correct answer
all of the following are effective ways to prevent cross contamination except____. -
Correct answerRinsing food contact surfaces in between tasks
Non-absorbent materials are required in all areas of a food service facility except____. -
Correct answerdining room
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 answerclean in
place
the greatest concern about having pests in the restaurant is that they will - Correct
answerspread disease
raw animal foods such as beef, fish,lamb,pork,and poultry shall be separated during
storage ,preparation ,holding and display all times unless they are being_____ -
Correct answercombined as ingredients
according to the Texas rules, it is acceptable at times for items like salt or pepper
packets to be saved and given to another customer if they were not contaminated.which
of the following must be discarded after a costumer had it? - Correct answerA bowl
of cocktail sauce
The best way for a foo handler to have a beverage in their work area is to_____ -
Correct answerkeep a beverage in a cup with a lid and a straw
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