Food Safety Manager Bundled Exams Questions and Answers 100% Pass Guaranteed, Approved

3Katelyn Whitman, All Rights Reserved © 2025 C. 135°F - C. 135°F The "T "in the ALERT food defense awareness program deals with A. Tasks B. Threats C. Temperature - B. Threats Molluscan Shellfish that are recreationally caught should A. Be a immediately frozen for safety B. Be used ...

Food Safety Manager Test - Practice Questions with Correct Answers 100% Pass 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 ...

Food Safety Manager Exam Questions and Answers 100% Pass why must a manager sign the inspection document after the inspector has completed the inspection? a. to confirm that the inspection has taken place b. to confirm that the manager will immediately comply with the inspectors recommendation...

Food Safety Manager Exam Questions and Answers 100% Pass Cook to 165°F - turkey, chicken, duck, and goose (Ground), stuffing, leftovers, and casseroles Cook to 160°F - egg dishes, beef, veal, and lamb (Ground), pork Cook to 145°F - fish, beef, veal, lamb, steaks, and roasts Handwashing sink...

Texas Food Managers Certification Exam Questions and Answers 100% Pass C. It makes cleaning and sanitizing easier - Which of the following occurs with the use of adequate lighting in a food establishment? A. It encourages pests to enter B. It is more difficult to identify hazards C. It makes ...

Food Manager Certification Exam Questions and Answers 100% Pass 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 ...

Food Manager Certification Exam Questions and Answers 100% Pass Abrasive - a cleaning agent that contains scouring agents Aerobic Bacteria - bacteria that require oxygen to grow air gap - an unobstructed open vertical space separating two plumbing fixtures which prevent contamination from the l...

Food Manager Certification Exam Questions and Answers 100% Pass 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, ha...

Food protection manager Exam Questions and Answers 100% Pass which of the following items is a food that has been associated with the Salmonella Typhi pathogen? - Beverages Which is not a proper step in the ice-point method of calibrating a bi-metallic stemmed thermometer? - remove the probe fr...

Food Protection Manager Exam Questions and Answers 100% Pass A foodborne outbreak is when you have at least (Blank) people showing similar symptoms from eating the same thing at the same location? - 2 Which of the following is an example of a high risk population? A. Young People B. The Elderl...

Texas Food safety Managers Test Questions and Answers 100% Pass 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. - C. ...

Food Manager Practice Exam Questions and Answers 100% Pass 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...

Food Safety Manager Exam Questions and Answers 100% Pass Exclude a food worker from the operation who has been diagnosed with - Hepatitis A Virus, Norovirus, or Jaundice. (The food worker must report diagnosis) Exclude worker with illnesses caused by - Salmonella Typhi, Shigella spp. or Engter...

Food Safety Manager Exam Questions and Answers 100% Pass 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...