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Food Safety Manager Test - Practice Questions 2023/2024 already graded A+ $9.99   Add to cart

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Food Safety Manager Test - Practice Questions 2023/2024 already graded A+

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  • Learn2Serve Food Handler Training Course
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  • Learn2Serve Food Handler Training Course

Food Safety Manager Test - Practice Questions 2023/2024 already graded A+

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  • December 16, 2023
  • 11
  • 2023/2024
  • Exam (elaborations)
  • Questions & answers
  • it is not sa
  • Learn2Serve Food Handler Training Course
  • Learn2Serve Food Handler Training Course
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Ashley96
Food Safety Manager Test - Practice
Questions

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 - ANSa. a metal probed thermometer

it is a thermometer with a metal probe, the sensing area is the tip of the probe and the reading is
given digitally

commonly used to measure the temperature of thick and thin food

What is the best approach to dealing with pests?
a. deny pests food, water, and shelter
b. deny pests access to the operation
c. work with a licensed pest control operator (PCO)
d. all of these - ANSd. all of these

prevention is critical when dealing with pests bc once there in an infestation, it can be difficult to
deal with

How should a cloth used for wet wiping be stored?
a. hang wet clothes in an area that prevents dripping onto contact surfaces
b. store them dry and only mix with a sanitizing solution before each use
c. never reuse wet wipe clothes without washing them first
d. in a bucket of sanitizing solution - ANSd. in a bucket of sanitizing solution

Which of the following is NOT considered a safe way to thaw frozen meat?
a. cooking it while still frozen
b. in a microwave
c. in a walk in cooler
d. under hot running water - ANSd. under hot running water

it is not safe to thaw frozen meat with water above 70 degrees F, this is because the outside of
the meat will enter the temperature danger zone while the inside will still be frozen

what is the FIFO method? (first in, first out)
a. washing hands before and after each task
b. storing food items so that the oldest is used first

, c. marking packaged food items with a use-by date
d. rotating food pans on a buffet line so that the food remains fresh - ANSb. storing food items
so that the oldest is used first

because all food becomes less safe over time, it makes sense to use the old food first

What is an example of a physical contaminant?
a. bones in chili
b. mold on cheese
c. chicken juices on a cutting board
d. pathogens on unwashed hands - ANSa. bones in chili

there are three types of containments that can enter food: physical, biological and chemical

a physical contaminant refers to things such as glass, dirt, or bones for example that can
contaminate food

Why must ground meats be cooked to a higher temperature than whole cuts of meat?
a. more pathogens reside on the outside of the meat and grinding redistributes the pathogens
throughout the meat
b. air pockets within the ground meat may prevent it from cooking evenly
c. overcooking a whole cut of meat may result in a burnt texture on the surface of the meat
d. the grinder used to process ground meats has a higher likelihood of harboring pathogens -
ANSa. more pathogens reside on the outside of the meat and grinding redistributes the
pathogens throughout the meat

If a TCS food will be hot held for service, what is the minimum internal temperature that this food
must maintain while being held?
a. 135 F
b. 145 F
c. 41 F
d. 165 F - ANSa. 135 F

Which unused items may be reserved to another customer?
a. you should never reuse unused food items
b. prepackaged items such as soup crackers
c. open condiments, such as a dish of salsa
d. garnishes, such as a sprig of parsley - ANSb. prepacked items such as soup crackers

only unopened prepackaged food in good condition (and a bottle of ketchup if it remains closed)
can be reused

Which of the following is an acceptable method for cooling hot TCS food before storage?
a. in the freezer

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