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Food handler and Manager Certification package with verified solutions.
Food handler and Manager Certification package with verified solutions.
[Show more]Food handler and Manager Certification package with verified solutions.
[Show more]All of the following are components of an Integrated Pest Management program EXCEPT: 
a. Denying pest access to the establishment 
b. Denying pests food, water, and a hiding or nesting place 
c. Notifying the EPA that pesticides are being used in a food handling operation 
d. Working with a licensed...
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Add to cartAll of the following are components of an Integrated Pest Management program EXCEPT: 
a. Denying pest access to the establishment 
b. Denying pests food, water, and a hiding or nesting place 
c. Notifying the EPA that pesticides are being used in a food handling operation 
d. Working with a licensed...
How long must a manager selling raw, ready-to-eat fish that he obtained from the supplier, maintain a record of the written agreement from the supplier stating how the fish were raised and fed - Answer ️️-90 says from sale of fish 
 
What is the minimum water temperature required at a hand-washi...
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Add to cartHow long must a manager selling raw, ready-to-eat fish that he obtained from the supplier, maintain a record of the written agreement from the supplier stating how the fish were raised and fed - Answer ️️-90 says from sale of fish 
 
What is the minimum water temperature required at a hand-washi...
The Person In Charge (PIC) is responsible for all of the following except 
a) training all staff in food safety 
b) complying with all state and local regulations 
c) correctly answer questions regarding food safety 
d) complying with staff's vacation requests 
- Answer️️- d) complying with st...
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Add to cartThe Person In Charge (PIC) is responsible for all of the following except 
a) training all staff in food safety 
b) complying with all state and local regulations 
c) correctly answer questions regarding food safety 
d) complying with staff's vacation requests 
- Answer️️- d) complying with st...
What are the three main causes of foodborne illness? - Answer ️️-Biological, chemical, and physical 
 
What are the four key reasons why food becomes unsafe? - Answer ️️-Staff (e.g., poor personal hygiene), cross-contamination, time and temperature abuse, and improper cleaning and sanitizati...
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Add to cartWhat are the three main causes of foodborne illness? - Answer ️️-Biological, chemical, and physical 
 
What are the four key reasons why food becomes unsafe? - Answer ️️-Staff (e.g., poor personal hygiene), cross-contamination, time and temperature abuse, and improper cleaning and sanitizati...
No, homemade foods may not be sold or used in a public food service establishment - Answer ️️-Can homemade salad dressing be sold in public food service establishment? 
 
Food is delivered within an acceptable temperature range - Answer ️️-During a delivery of frozen products the manager on ...
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Add to cartNo, homemade foods may not be sold or used in a public food service establishment - Answer ️️-Can homemade salad dressing be sold in public food service establishment? 
 
Food is delivered within an acceptable temperature range - Answer ️️-During a delivery of frozen products the manager on ...
According to Centers for Disease Control and Prevention (CDC), each year how many people become sick due to foodborne illnesses? - Answer ️️-Over 76 million people 
 
According to Centers for Disease Control and Prevention (CDC), each year how many people are hospitalized due to foodborne illnes...
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Add to cartAccording to Centers for Disease Control and Prevention (CDC), each year how many people become sick due to foodborne illnesses? - Answer ️️-Over 76 million people 
 
According to Centers for Disease Control and Prevention (CDC), each year how many people are hospitalized due to foodborne illnes...
TCS - Answer ️️-time/temperature control food 
 
TCS foods - Answer ️️-meat, dairy, shellfish ,fish, poultry, melon, cooked rice, beans, and vegetables, oil with garlic mixture, raw sprouts, sliced melons, cut tomatoes and leafy greens, baked potatoes 
 
PHF - Answer ️️-Potential hazards...
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Add to cartTCS - Answer ️️-time/temperature control food 
 
TCS foods - Answer ️️-meat, dairy, shellfish ,fish, poultry, melon, cooked rice, beans, and vegetables, oil with garlic mixture, raw sprouts, sliced melons, cut tomatoes and leafy greens, baked potatoes 
 
PHF - Answer ️️-Potential hazards...
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
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Add to cartWhich 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
What is the reason you would NOT reject a shipment of items? - Answer ️️-Potentially hazardous foods are received at 41 degrees 
 
In the HACCP process, the last step includes maintaining the plan and keeping records of all activities This is known as: - Answer ️️-Documentation
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Add to cartWhat is the reason you would NOT reject a shipment of items? - Answer ️️-Potentially hazardous foods are received at 41 degrees 
 
In the HACCP process, the last step includes maintaining the plan and keeping records of all activities This is known as: - Answer ️️-Documentation
Potentially Hazardous foods - Answer ️️-any food that supports the rapid growth of microorganisms 
 
Three thermometers used for measuring food temperature - Answer ️️-Bi-metallic stem (0-220), thermocouple, thermistor(digital) 
 
Raw Shell Eggs Temperature - Answer ️️-45 F
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Add to cartPotentially Hazardous foods - Answer ️️-any food that supports the rapid growth of microorganisms 
 
Three thermometers used for measuring food temperature - Answer ️️-Bi-metallic stem (0-220), thermocouple, thermistor(digital) 
 
Raw Shell Eggs Temperature - Answer ️️-45 F
Average number of food borne illnesses per year - Answer ️️-76 million people (1/4 people in the us) 
 
Symptoms of foodborne illness - Answer ️️-cramping in the abdominal area 
vomiting 
nausea 
diarrhea 
fever 
dehydration 
Listeria and Botulism - Answer ️️-have a greater health effect...
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Add to cartAverage number of food borne illnesses per year - Answer ️️-76 million people (1/4 people in the us) 
 
Symptoms of foodborne illness - Answer ️️-cramping in the abdominal area 
vomiting 
nausea 
diarrhea 
fever 
dehydration 
Listeria and Botulism - Answer ️️-have a greater health effect...
Who is at risk? 
Which food handler;s name if there is a risk that the food handler could spread pathogens. - 
Answer ️️--jamie, a prep cook, had a habit of rubbing his chin. even though people teae him about this, he doesn't even notice when he touches it. 
-lee, a sous chef, didn't have tim...
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Add to cartWho is at risk? 
Which food handler;s name if there is a risk that the food handler could spread pathogens. - 
Answer ️️--jamie, a prep cook, had a habit of rubbing his chin. even though people teae him about this, he doesn't even notice when he touches it. 
-lee, a sous chef, didn't have tim...
What is a thermocouple? 
a. a metal probed thermometer 
b. a type of single us impermeable glove 
c. a thermostat in a walk in cooler 
d. a backflow prevention device - Answer ️️-a. a metal probed thermometer 
it is a thermometer with a metal probe, the sensing area is the tip of the probe an...
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Add to cartWhat is a thermocouple? 
a. a metal probed thermometer 
b. a type of single us impermeable glove 
c. a thermostat in a walk in cooler 
d. a backflow prevention device - Answer ️️-a. a metal probed thermometer 
it is a thermometer with a metal probe, the sensing area is the tip of the probe an...
A manager receives a shipment of fruit for the new breakfast menu. When should this fruit be washed? - Answer ️️-Immediately prior to squeezing or preparing 
 
When storing chemicals used in a foodservice establishment, which of the statements below is true? 
a. Chemicals that are not in their o...
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Add to cartA manager receives a shipment of fruit for the new breakfast menu. When should this fruit be washed? - Answer ️️-Immediately prior to squeezing or preparing 
 
When storing chemicals used in a foodservice establishment, which of the statements below is true? 
a. Chemicals that are not in their o...
A manager is training a new food worker on proper manual ware washing 
 
What must the manager include in this training? - Answer ️️-A. To sanitize utensils before washing them 
B. To keep the wash solution at a cold temperature 
'C. To measure the concentration if the sanitizing solution' 
...
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Add to cartA manager is training a new food worker on proper manual ware washing 
 
What must the manager include in this training? - Answer ️️-A. To sanitize utensils before washing them 
B. To keep the wash solution at a cold temperature 
'C. To measure the concentration if the sanitizing solution' 
...
What must the person in charge of a nursing home do when A food handler has a sore throat and fever? 
A. Make the food handler wear a medical face mask. 
B. Allow the food handler to wash dishes. 
C. Send the food handler home. - Answer ️️-C. Send the food handler home 
 
Food handlers must was...
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Add to cartWhat must the person in charge of a nursing home do when A food handler has a sore throat and fever? 
A. Make the food handler wear a medical face mask. 
B. Allow the food handler to wash dishes. 
C. Send the food handler home. - Answer ️️-C. Send the food handler home 
 
Food handlers must was...
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