Food Manager Exam, Certification, Practice Exam, Certification Exam, Test Practice, Practice Test, Study Guide, Food Safety, ServSafe Manager, Food Safety, Learn2Serve, Food Safety, Food Managers Test, Food Manager, Certification Exam, Certified Professional, Manager Exam, Prometric Food Manager, ...
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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 illnesses? - ...
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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 illnesses? - ...
Symptoms of Food borne illness - Answer cramping in the abdominal area, vomiting, nausea, diarrhea, fever, and dehydration. 2 foodborne illness - Answer 1. infection 2. contamination foodborne infection - Answer produced by the ingestion of living, harmful organisms present in food. Such as ...
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Add to cartSymptoms of Food borne illness - Answer cramping in the abdominal area, vomiting, nausea, diarrhea, fever, and dehydration. 2 foodborne illness - Answer 1. infection 2. contamination foodborne infection - Answer produced by the ingestion of living, harmful organisms present in food. Such as ...
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 - Answer d) complying with staff's ...
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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 - Answer d) complying with staff's ...
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 duty should ch...
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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 duty should ch...
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 on pregnant women ...
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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 on pregnant women ...
180 - Answer In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea - Answer A food handler must be excluded from the food establishment for which symptoms? 41 to 135 - Answer What is the temperature range for the dange...
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Add to cart180 - Answer In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea - Answer A food handler must be excluded from the food establishment for which symptoms? 41 to 135 - Answer What is the temperature range for the dange...
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 and th...
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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 and th...
A food worker at bar was diagnosed with E. coli and has not shown symptoms for a couple of days. What must her manager do? a. restrict until regulatory approval is obtained b. Exclude until regulatory approval is obtained c. allow the worker to resume her normal duties d. require her to wear sin...
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Add to cartA food worker at bar was diagnosed with E. coli and has not shown symptoms for a couple of days. What must her manager do? a. restrict until regulatory approval is obtained b. Exclude until regulatory approval is obtained c. allow the worker to resume her normal duties d. require her to wear sin...
One way managers can show they know how to keep food safe is to: A. become certified in food safety B. monitor employees. - Answer A. become certified in food safety What is the purpose of a FOOD SAFETY MANAGEMENT SYSTEM? A. to reduce/eliminate workplace incidents B. to prevent foodborne ...
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Add to cartOne way managers can show they know how to keep food safe is to: A. become certified in food safety B. monitor employees. - Answer A. become certified in food safety What is the purpose of a FOOD SAFETY MANAGEMENT SYSTEM? A. to reduce/eliminate workplace incidents B. to prevent foodborne ...
Hot foods can be reheated if - Answer Less than 2 hours at incorrect temperature and not contaminated. Reheat to 165°F minimum. Highly Susceptible Population - Answer Young Children, The Elderly, Weakened Immune Systems Partial cooking during preparation - Answer Do not cook food longer than...
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Add to cartHot foods can be reheated if - Answer Less than 2 hours at incorrect temperature and not contaminated. Reheat to 165°F minimum. Highly Susceptible Population - Answer Young Children, The Elderly, Weakened Immune Systems Partial cooking during preparation - Answer Do not cook food longer than...
what should you do when taking a food order from customers who have concerns about food allergies - Answer Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? - Answer Must be at least 110 F A food h...
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Add to cartwhat should you do when taking a food order from customers who have concerns about food allergies - Answer Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? - Answer Must be at least 110 F A food h...
True or False: Critical violations must be corrected within 2 weeks - Answer False Who does the Food Manager's certificate belong to? - Answer The individual completing the class Where must the food manager's certificate be posted - Answer visible to your patrons What is the purpose of th...
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Add to cartTrue or False: Critical violations must be corrected within 2 weeks - Answer False Who does the Food Manager's certificate belong to? - Answer The individual completing the class Where must the food manager's certificate be posted - Answer visible to your patrons What is the purpose of th...
Thawing food can be part of the cooking process if - Answer cooked to the requirements of the FDA food code Foodborne Pathogens easily transmitted through food - Answer Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum Salmonella - Cause - Answer Can be found on any fo...
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Add to cartThawing food can be part of the cooking process if - Answer cooked to the requirements of the FDA food code Foodborne Pathogens easily transmitted through food - Answer Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum Salmonella - Cause - Answer Can be found on any fo...
Critical Violations - Answer must be corrected immediately who does the FMC belong to ? - Answer The individual completing the class Where must the certificate be posted ? - Answer Visible to your patrons What is the purpose of the Food Manager's course? - Answer To help the operator impro...
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Add to cartCritical Violations - Answer must be corrected immediately who does the FMC belong to ? - Answer The individual completing the class Where must the certificate be posted ? - Answer Visible to your patrons What is the purpose of the Food Manager's course? - Answer To help the operator impro...
When transporting tuna salad to an event, the tuna salad must be transported at a temperature of a) 41°F or below b) 50°F to 70°F c) 0°F d) 50°F or below - Answer A A pH level below 4.6 will a) encourage bacteria to grow rapidly in the food b) inhibit the growth of bacteria in the food...
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Add to cartWhen transporting tuna salad to an event, the tuna salad must be transported at a temperature of a) 41°F or below b) 50°F to 70°F c) 0°F d) 50°F or below - Answer A A pH level below 4.6 will a) encourage bacteria to grow rapidly in the food b) inhibit the growth of bacteria in the food...
4 high risk groups - Answer pregnant/lactating women infants and children elderly people with impaired immune systems Foodborne infection - Answer caused by eating food that contains living, disease causing microorganisms Foodborne intoxication - Answer food containing toxins produced by ba...
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Add to cart4 high risk groups - Answer pregnant/lactating women infants and children elderly people with impaired immune systems Foodborne infection - Answer caused by eating food that contains living, disease causing microorganisms Foodborne intoxication - Answer food containing toxins produced by ba...
Active Managerial Control - Answer It is a system to create and implement food safety procedures Active Managerial Control is a 3-step process (Name each) - Answer 1. Create Policy 2. Train 3. Follow up Describe 'create policy' from the active managerial process - Answer Create policy me...
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Add to cartActive Managerial Control - Answer It is a system to create and implement food safety procedures Active Managerial Control is a 3-step process (Name each) - Answer 1. Create Policy 2. Train 3. Follow up Describe 'create policy' from the active managerial process - Answer Create policy me...
Chapter 1 - Answer Introduction to Food Safety Safe Food - Answer food that is free of contaminants Adulterated Food - Answer food that is generally impure, unsafe, or unwholesome Misbranding - Answer false or misleading information on a label Food Additives - Answer preservatives, food ...
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Add to cartChapter 1 - Answer Introduction to Food Safety Safe Food - Answer food that is free of contaminants Adulterated Food - Answer food that is generally impure, unsafe, or unwholesome Misbranding - Answer false or misleading information on a label Food Additives - Answer preservatives, food ...
Which unused items may be re-served to another customer? - Answer Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? - Answer Under hot running water. How should a cloth used for wet-wiping be stored? - Answer In a bucket of sanitizing solution. ...
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Add to cartWhich unused items may be re-served to another customer? - Answer Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? - Answer Under hot running water. How should a cloth used for wet-wiping be stored? - Answer In a bucket of sanitizing solution. ...
To prevent deliberate contamination of food, a manager should know who is in his facility, monitor the security of products, keep information related to food security on file, and know ___ - Answer who to contact about suspicious activities Which type of thermometer can read temperature without t...
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Add to cartTo prevent deliberate contamination of food, a manager should know who is in his facility, monitor the security of products, keep information related to food security on file, and know ___ - Answer who to contact about suspicious activities Which type of thermometer can read temperature without t...
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How long is a Suffolk County Food Service Permit valid for? - Answer 1 year Who does the Food Manager's certificate belong to? - Answer the individual completing the class Where must the Food Manager's certificate be posted? - Answer visible to your patrons 4). How long is the Suffolk Cou...
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Add to cartHow long is a Suffolk County Food Service Permit valid for? - Answer 1 year Who does the Food Manager's certificate belong to? - Answer the individual completing the class Where must the Food Manager's certificate be posted? - Answer visible to your patrons 4). How long is the Suffolk Cou...
180 - Answer In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea - Answer A food handler must be excluded from the food establishment for which symptoms? 41 to 135 - Answer What is the temperature range for the dange...
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Add to cart180 - Answer In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea - Answer A food handler must be excluded from the food establishment for which symptoms? 41 to 135 - Answer What is the temperature range for the dange...
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