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Food Manager Exam Elaborations Full Pack Solutions
Food Manager Exam Elaborations Full Pack Solutions
[Show more]Food Manager Exam Elaborations Full Pack Solutions
[Show more]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 ...
An outbreak of Salmonella is commonly associated with ______. - ANSWER-Undercooked poultry 
 
The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dish...
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Add to cartAn outbreak of Salmonella is commonly associated with ______. - ANSWER-Undercooked poultry 
 
The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dish...
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 ...
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 ...
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...
Is food borne illness life threatening? - ANSWER-Yes 
 
What groups of people are considered high risk? - ANSWER-Immunocompromised, Elderly, Preschoolers, and Pregnant Woman 
 
What types of foods do pathogenic Bacteria grow and multiply in? - ANSWER-Potentionally Hazardous Food (PHF'S), which have...
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Add to cartIs food borne illness life threatening? - ANSWER-Yes 
 
What groups of people are considered high risk? - ANSWER-Immunocompromised, Elderly, Preschoolers, and Pregnant Woman 
 
What types of foods do pathogenic Bacteria grow and multiply in? - ANSWER-Potentionally Hazardous Food (PHF'S), which have...
How long must Shellstock ID tags be kept? - ANSWER-90 days from the date they were served 
 
What should a food handler do when a glove tears in the middle of a task? - ANSWER-Discard gloves, wash hands, and put on a new pair of gloves 
 
How should cans that are swollen and almost busting at the se...
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Add to cartHow long must Shellstock ID tags be kept? - ANSWER-90 days from the date they were served 
 
What should a food handler do when a glove tears in the middle of a task? - ANSWER-Discard gloves, wash hands, and put on a new pair of gloves 
 
How should cans that are swollen and almost busting at the se...
Fish - ANSWER-Scombrotoxin is associated with 
 
41- 135 - ANSWER-Which of the following ranges represents the correct Temperature Danger Zone? 
 
TRUE - ANSWER-Toxic metal poisoning can occur when acidic food such as tomatoes are cooked or stored in copper. 
 
FECES - ANSWER-Shigella is a bacteria ...
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Add to cartFish - ANSWER-Scombrotoxin is associated with 
 
41- 135 - ANSWER-Which of the following ranges represents the correct Temperature Danger Zone? 
 
TRUE - ANSWER-Toxic metal poisoning can occur when acidic food such as tomatoes are cooked or stored in copper. 
 
FECES - ANSWER-Shigella is a bacteria ...
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...
fter preliminary tasks what will the HACCP team need to work on the initial plan? - ANSWER-follow the HACCP principles 
 
which of the following is not included in the corrective action principle? 
-record the corrective actions that have been taken 
-create a sampling protocol 
-determine and corre...
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Add to cartfter preliminary tasks what will the HACCP team need to work on the initial plan? - ANSWER-follow the HACCP principles 
 
which of the following is not included in the corrective action principle? 
-record the corrective actions that have been taken 
-create a sampling protocol 
-determine and corre...
What type of person is at high risk for food born illnesses? - ANSWER-Young children, elderly, people with weak immune systems 
 
Active Managerial Control focuses on the top five foodborne illness risk factors: - ANSWER-Purchasing food from an unsafe source, Failing to cook food correctly, Poor per...
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Add to cartWhat type of person is at high risk for food born illnesses? - ANSWER-Young children, elderly, people with weak immune systems 
 
Active Managerial Control focuses on the top five foodborne illness risk factors: - ANSWER-Purchasing food from an unsafe source, Failing to cook food correctly, Poor per...
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...
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 co...
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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 
 
The first step in cooling a deep pan of rice is to.... 
 
A. let the pan sit on the co...
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...
Which symptom must be reported to your regulatory authority when it afflicts a food handler? - ANSWER-Jaundice. 
 
What is a thermocouple? - ANSWER-A metal probed thermometer. 
 
What is an acceptable method for cooling hot TCS food before storage? - ANSWER-In an ice water bath. 
 
Why must ground m...
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Add to cartWhich symptom must be reported to your regulatory authority when it afflicts a food handler? - ANSWER-Jaundice. 
 
What is a thermocouple? - ANSWER-A metal probed thermometer. 
 
What is an acceptable method for cooling hot TCS food before storage? - ANSWER-In an ice water bath. 
 
Why must ground m...
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...
1.1 What is a foodborne-illness outbreak? 
 
A. When two or more food handlers contaminate multiple food items 
B. When an operation serves contaminated food to two or more people 
C. When two or more people report the same illness from eating the same food 
D. When the CDC receives information on t...
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Add to cart1.1 What is a foodborne-illness outbreak? 
 
A. When two or more food handlers contaminate multiple food items 
B. When an operation serves contaminated food to two or more people 
C. When two or more people report the same illness from eating the same food 
D. When the CDC receives information on t...
Our manager receives the shipment of fruit for the new breakfast menu. When should this fruit be washed? Choose from the following options: 
1. Immediately after signing for the delivery. 
2. Immediately prior to squeezing or preparing. 
3. At least once per day. 
4. None of the above. - ANSWER-Imme...
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Add to cartOur manager receives the shipment of fruit for the new breakfast menu. When should this fruit be washed? Choose from the following options: 
1. Immediately after signing for the delivery. 
2. Immediately prior to squeezing or preparing. 
3. At least once per day. 
4. None of the above. - ANSWER-Imme...
What is TCS food? - ANSWER-food requiring time and temperature control for safety 
 
A food handler left a pan of roasted turkey breasts to cool at room temperature overnight. In addition to throwing away the turkey, what is an appropriate corrective action? - ANSWER-Make sure the food handler under...
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Add to cartWhat is TCS food? - ANSWER-food requiring time and temperature control for safety 
 
A food handler left a pan of roasted turkey breasts to cool at room temperature overnight. In addition to throwing away the turkey, what is an appropriate corrective action? - ANSWER-Make sure the food handler under...
In the event of an imminent health hazard, such as a water supply interruption, the operation must - ANSWER-notify the regulatory authority. 
 
What is the best way to protect food from deliberate tampering? - ANSWER-Make it as difficult as possible for someone to tamper with it. 
 
To prevent the d...
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Add to cartIn the event of an imminent health hazard, such as a water supply interruption, the operation must - ANSWER-notify the regulatory authority. 
 
What is the best way to protect food from deliberate tampering? - ANSWER-Make it as difficult as possible for someone to tamper with it. 
 
To prevent the d...
Foodborne illness - ANSWER-Illness carried or transmitted to people by food. 
 
Foodborne-illness outbreak - ANSWER-An incident in which two or more people experience the same illness symptoms after eating the same food. An investigation is conducted by the state and local regulatory authorities, an...
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Add to cartFoodborne illness - ANSWER-Illness carried or transmitted to people by food. 
 
Foodborne-illness outbreak - ANSWER-An incident in which two or more people experience the same illness symptoms after eating the same food. An investigation is conducted by the state and local regulatory authorities, an...
The purpose of food safety management system is to - ANSWER-prevent foodborne illness by controlling risks and hazards 
 
A manager's responsibility to actively control risk factors for foodborne illnesses is called - ANSWER-Active managerial control 
 
A manager asks a chef to continue cooking chi...
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Add to cartThe purpose of food safety management system is to - ANSWER-prevent foodborne illness by controlling risks and hazards 
 
A manager's responsibility to actively control risk factors for foodborne illnesses is called - ANSWER-Active managerial control 
 
A manager asks a chef to continue cooking chi...
What HACCP principle is being practiced when food handlers rewash melons that have surface dirt? - ANSWER-corrective action 
 
What does HACCP stand for? - ANSWER-Hazard Analysis Critical Control Point 
 
What is the final step in cleaning and sanitizing a prep table? - ANSWER-allowing the surface t...
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Add to cartWhat HACCP principle is being practiced when food handlers rewash melons that have surface dirt? - ANSWER-corrective action 
 
What does HACCP stand for? - ANSWER-Hazard Analysis Critical Control Point 
 
What is the final step in cleaning and sanitizing a prep table? - ANSWER-allowing the surface t...
Psychrophilic (cold-loving) bacteria can grow on foods held under proper refrigeration (t/f) - ANSWER-true 
 
Food containing disease causing bacteria will always have an off odor. (t/f) - ANSWER-false 
 
Which bacteria is the #1 cause of reported foodborne illness? - ANSWER-salmonella 
 
E. coli O1...
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Add to cartPsychrophilic (cold-loving) bacteria can grow on foods held under proper refrigeration (t/f) - ANSWER-true 
 
Food containing disease causing bacteria will always have an off odor. (t/f) - ANSWER-false 
 
Which bacteria is the #1 cause of reported foodborne illness? - ANSWER-salmonella 
 
E. coli O1...
A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of the shipping cartons have too much ice and the fish fillets held within the cartons have brown edges. These are signs of: - ANSWER-Thawing and refreezing 
 
The best place to store grains to reduce the ...
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Add to cartA shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of the shipping cartons have too much ice and the fish fillets held within the cartons have brown edges. These are signs of: - ANSWER-Thawing and refreezing 
 
The best place to store grains to reduce the ...
Handwashing steps - ANSWER-Wet hands with warm running water, apply soap, scrub for 15 seconds, rinse under water, dry hands 
 
When hands must be washed - ANSWER-After going to the bathroom, before and after preparing food, after eating or drinking or smoking, after taking out trash, after taking a...
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Add to cartHandwashing steps - ANSWER-Wet hands with warm running water, apply soap, scrub for 15 seconds, rinse under water, dry hands 
 
When hands must be washed - ANSWER-After going to the bathroom, before and after preparing food, after eating or drinking or smoking, after taking out trash, after taking a...
1x sold
You have been told to put food in short-term refrigeration storage. What is the best temperature? - ANSWER-34-40F 
 
Where would you put grains in order to limit cross-contamination? - ANSWER-next to canned pears 
 
The chef hands Amy a plate of sautéed chicken that looks undercooked. Which food co...
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Add to cartYou have been told to put food in short-term refrigeration storage. What is the best temperature? - ANSWER-34-40F 
 
Where would you put grains in order to limit cross-contamination? - ANSWER-next to canned pears 
 
The chef hands Amy a plate of sautéed chicken that looks undercooked. Which food co...
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...
Which is accurate about bacteria? - ANSWER--The majority of bacteria are harmless 
-Food poisoning bacteria are the most significant biological contaminant 
 
What is true about spores produced by bacteria? - ANSWER-Spores are very difficult to kill 
 
The acronym FAT TOM helps us to remember the va...
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Add to cartWhich is accurate about bacteria? - ANSWER--The majority of bacteria are harmless 
-Food poisoning bacteria are the most significant biological contaminant 
 
What is true about spores produced by bacteria? - ANSWER-Spores are very difficult to kill 
 
The acronym FAT TOM helps us to remember the va...
Psychrophilic (cold loving) bacteria can grow on foods held under proper refrigeration. - ANSWER-true 
 
Food containing disease causing bacteria will always have an off odor. - ANSWER-false 
 
Which bacteria is the #1 cause if reported foodborne illness? - ANSWER-Salmonella 
 
E. coli O157:H7 can b...
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Add to cartPsychrophilic (cold loving) bacteria can grow on foods held under proper refrigeration. - ANSWER-true 
 
Food containing disease causing bacteria will always have an off odor. - ANSWER-false 
 
Which bacteria is the #1 cause if reported foodborne illness? - ANSWER-Salmonella 
 
E. coli O157:H7 can b...
leftover baked and wrapped potatoes - ANSWER-must be refrigerated to avoid botulism 
 
MAP - ANSWER-Modified Atmosphere Packaging are precooked and O2 is taken out 
 
Listeria - ANSWER-lunchmeat, soil water, animal feed, intestines Grows well even under 41 degrees Up to 70% of refrigerators have lis...
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Add to cartleftover baked and wrapped potatoes - ANSWER-must be refrigerated to avoid botulism 
 
MAP - ANSWER-Modified Atmosphere Packaging are precooked and O2 is taken out 
 
Listeria - ANSWER-lunchmeat, soil water, animal feed, intestines Grows well even under 41 degrees Up to 70% of refrigerators have lis...
To set the standards that need to be achieved. - ANSWER-What is the first step of the food safety management system? 
 
Upon hire. 
After a food safety violation. 
On a regular basis. - ANSWER-Employee training should be done? 
 
Outlines the management's responsibilities and is also used to commu...
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Add to cartTo set the standards that need to be achieved. - ANSWER-What is the first step of the food safety management system? 
 
Upon hire. 
After a food safety violation. 
On a regular basis. - ANSWER-Employee training should be done? 
 
Outlines the management's responsibilities and is also used to commu...
what type of food can nuts often be a hiddent ingredient? - ANSWER-indian curry paste 
sauce 
pastry 
all of the above 
 
what is the food safety danger when mixing raw foods with cooked foods? - ANSWER-cross-contamination 
 
which action should a food handler take immediately after cutting raw mea...
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Add to cartwhat type of food can nuts often be a hiddent ingredient? - ANSWER-indian curry paste 
sauce 
pastry 
all of the above 
 
what is the food safety danger when mixing raw foods with cooked foods? - ANSWER-cross-contamination 
 
which action should a food handler take immediately after cutting raw mea...
a. Latex. 
b. Tomatoes. 
c. Soybeans. 
d. Corn oil. - ANSWER-c. Soybeans. 
 
Floor coving is used to 
a. Reduce sharp corners on hard to clean floors. 
b. Eliminate the risk of slips and fails. 
c. Increase the resiliency of ard surface flooring. 
d. Improve noise reduction capabilities. - ANSWER-a....
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Add to carta. Latex. 
b. Tomatoes. 
c. Soybeans. 
d. Corn oil. - ANSWER-c. Soybeans. 
 
Floor coving is used to 
a. Reduce sharp corners on hard to clean floors. 
b. Eliminate the risk of slips and fails. 
c. Increase the resiliency of ard surface flooring. 
d. Improve noise reduction capabilities. - ANSWER-a....
iodine based sanitizers - ANSWER-work rapidly 
 
iodine based sanitizers may - ANSWER-stain silver and copper 
 
quats-based sanitizers - ANSWER-do not work well in hard water and are not effective against some bacteria 
 
quats- base sanitizers are - ANSWER-non corrosive and odor free 
 
what three...
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Add to cartiodine based sanitizers - ANSWER-work rapidly 
 
iodine based sanitizers may - ANSWER-stain silver and copper 
 
quats-based sanitizers - ANSWER-do not work well in hard water and are not effective against some bacteria 
 
quats- base sanitizers are - ANSWER-non corrosive and odor free 
 
what three...
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-Somewhere visible to your patrons 
 
How long is the Suffo...
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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-Somewhere visible to your patrons 
 
How long is the Suffo...
Yellowing of the skin and eyes is a symptom known as ____ - ANSWER-Jaundice 
 
Bacteria require these 6 conditions to grow: F____ A_____ T_______ T______ O______ M_______ - ANSWER-Food Activity Temperature Time Oxygen Moisture 
 
Source of bacteria: Salmonella Typhi- __________, Non typhoidal Salmon...
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Add to cartYellowing of the skin and eyes is a symptom known as ____ - ANSWER-Jaundice 
 
Bacteria require these 6 conditions to grow: F____ A_____ T_______ T______ O______ M_______ - ANSWER-Food Activity Temperature Time Oxygen Moisture 
 
Source of bacteria: Salmonella Typhi- __________, Non typhoidal Salmon...
foodborne illness (fbi) - ANSWER-a disease transmitted to people by food 
 
foodborne illness outbreak - ANSWER-when 2 or more people have the same symptoms after eating the same food 
 
TCS food - ANSWER-food that needs time and temperature control for safety 
 
ready to eat food - ANSWER-food that...
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Add to cartfoodborne illness (fbi) - ANSWER-a disease transmitted to people by food 
 
foodborne illness outbreak - ANSWER-when 2 or more people have the same symptoms after eating the same food 
 
TCS food - ANSWER-food that needs time and temperature control for safety 
 
ready to eat food - ANSWER-food that...
27. An acute illness refers to a small, but persistent condition such as halitosis. 
a. True 
b. False - ANSWER-B 
 
28. Which of the following would be included in a good food safety management system? 
a. Company policies 
b. Company procedures 
c. Company practices 
d. All of the above - ANSWER-D...
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Add to cart27. An acute illness refers to a small, but persistent condition such as halitosis. 
a. True 
b. False - ANSWER-B 
 
28. Which of the following would be included in a good food safety management system? 
a. Company policies 
b. Company procedures 
c. Company practices 
d. All of the above - ANSWER-D...
To limit bacterial growth and toxin production, foods should be kept hot or kept cold. - ANSWER-True 
 
Psychrophilic (cold loving) bacteria can grow on foods held under proper refrigeration. - ANSWER-True 
 
Food containing disease causing bacteria will always have an off odor. - ANSWER-False 
 
Wh...
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Add to cartTo limit bacterial growth and toxin production, foods should be kept hot or kept cold. - ANSWER-True 
 
Psychrophilic (cold loving) bacteria can grow on foods held under proper refrigeration. - ANSWER-True 
 
Food containing disease causing bacteria will always have an off odor. - ANSWER-False 
 
Wh...
Parasites are commonly associated with - ANSWER-seafood 
 
What item is considered acceptable work attire for a food handler? - ANSWER-plain-band ring 
 
What should foodservice operators do to prevent customer illness from Shigella? - ANSWER-control flies inside and outside the operation 
 
Food th...
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Add to cartParasites are commonly associated with - ANSWER-seafood 
 
What item is considered acceptable work attire for a food handler? - ANSWER-plain-band ring 
 
What should foodservice operators do to prevent customer illness from Shigella? - ANSWER-control flies inside and outside the operation 
 
Food th...
Developing specific titles and associated duties can help 
A. Determined required equipment 
B. Identify training needs 
C. Reduce labor cost - ANSWER-B. Identify training needs 
 
For which activity or single Dash use gloves most appropriate 
A. Placing a steak on the grill 
B. Kneading dough. 
C....
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Add to cartDeveloping specific titles and associated duties can help 
A. Determined required equipment 
B. Identify training needs 
C. Reduce labor cost - ANSWER-B. Identify training needs 
 
For which activity or single Dash use gloves most appropriate 
A. Placing a steak on the grill 
B. Kneading dough. 
C....
Contamination of food items by other living organisms is known as - ANSWER-biological 
 
Because they are living organisms, which one of the following methods would be both effective and safe to help reduce pathogenic contaminants in food? - ANSWER-heat 
 
Perhaps the most common vehicle of contamin...
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Add to cartContamination of food items by other living organisms is known as - ANSWER-biological 
 
Because they are living organisms, which one of the following methods would be both effective and safe to help reduce pathogenic contaminants in food? - ANSWER-heat 
 
Perhaps the most common vehicle of contamin...
This bacteria may be spread through cross-contamination from either animals or humans - ANSWER-Salmonella 
 
What bacteria is normally found in the nose and throat and on hair and skin? - ANSWER-Staphylocuccus 
 
This bacteria may be found in our pets, raw milk, most raw poultry and non-chlorinated ...
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Add to cartThis bacteria may be spread through cross-contamination from either animals or humans - ANSWER-Salmonella 
 
What bacteria is normally found in the nose and throat and on hair and skin? - ANSWER-Staphylocuccus 
 
This bacteria may be found in our pets, raw milk, most raw poultry and non-chlorinated ...
True or False: After about 2 hours in the "Danger Zone" bacteria will begin to multiply. - ANSWER-True 
 
True or False: When using TPHC, TCS foods can stay unrefrigerated for up to 4 hours. - ANSWER-True 
 
True or False: Intoxication occurs when food containing bacteria are ingested and the bact...
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Add to cartTrue or False: After about 2 hours in the "Danger Zone" bacteria will begin to multiply. - ANSWER-True 
 
True or False: When using TPHC, TCS foods can stay unrefrigerated for up to 4 hours. - ANSWER-True 
 
True or False: Intoxication occurs when food containing bacteria are ingested and the bact...
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...
Preview 2 out of 5 pages
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...
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