combined Food Safety Manager Test - Practice Questions and Answers

Symptoms of Food borne illness - cramping in the abdominal area, vomiting, nausea, diarrhea, fever, and dehydration. 2 foodborne illness - 1. infection 2. contamination foodborne infection - produced by the ingestion of living, harmful organisms present in food. Such as bacteria, viruses, or...

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 - d) complying with staff's vacatio...

No, homemade foods may not be sold or used in a public food service establishment - Can homemade salad dressing be sold in public food service establishment? Food is delivered within an acceptable temperature range - During a delivery of frozen products the manager on duty should check the? Up...

Average number of food borne illnesses per year - 76 million people (1/4 people in the us) Symptoms of foodborne illness - cramping in the abdominal area vomiting nausea diarrhea fever dehydration Listeria and Botulism - have a greater health effect on pregnant women 2 types of food bo...

180 - In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea - A food handler must be excluded from the food establishment for which symptoms? 41 to 135 - What is the temperature range for the danger zone? spore - Wh...

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 - a. a metal probed thermometer it is a thermometer with a metal probe, the sensing area is the tip of the probe and the readi...

A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused by which virus? Hepatitis A Under ideal conditions bacteria can multiply every? 20 minutes What is the range of temperature for the danger zone? 41 - 135 Degrees Which bacteria is associated with contaminat...

what should you do when taking a food order from customers who have concerns about food allergies - Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? - Must be at least 110 F A food handler just fi...

Thawing food can be part of the cooking process if - cooked to the requirements of the FDA food code Foodborne Pathogens easily transmitted through food - Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum Salmonella - Cause - Can be found on any food item exposed to an...

Critical Violations - must be corrected immediately who does the FMC belong to ? - The individual completing the class Where must the certificate be posted ? - Visible to your patrons What is the purpose of the Food Manager's course? - To help the operator improve sanitary practices All...