Food Manager Certification Exam Questions and Answers 100% Pass

Food Manager Certification Exam Questions and Answers 100% Pass Abrasive - Correct Answer ️️ -a cleaning agent that contains scouring agents Aerobic Bacteria - Correct Answer ️️ -bacteria that require oxygen to grow air gap - Correct Answer ️️ -an unobstructed open vertical space separating two plumbing fixtures which prevent contamination from the lower fixture to the higher one. May be used to protect a potable water outlet (faucet) from water in the sink bowl or to protect the drain line from a food preparation sink from possible sewage back-ups. Alkaline - Correct Answer ️️ -a substance with a pH above 7.0 American with Disabilities Act (ADA) - Correct Answer ️️ -a federal law that prevents discrimination against individuals with disabilities Anaerobic Bacteria - Correct Answer ️️ -bacteria that cannot grow in the presence of oxygen backflow - Correct Answer ️️ -the flow of non-potable water or contamination into a potable water supply caused by back-pressure or backsiphonage. Biological Hazard - Correct Answer ️️ -any living organism or waste of living organisms that may contaminate food. Calibration - Correct Answer ️️ -the act of adjusting a thermometer so that it accurately measures temperatures. Carrier - Correct Answer ️️ -someone who has a pathogenic microorganism in his system or on his person but does not sure signs of the disease. May transmit the pathogen to others and cause disease without necessarily becoming ill himself. Chemical Hazard - Correct Answer ️️ -chemical substances that can contaminate food. Chemical Sanitizing - Correct Answer ️️ -reducing the number of live microorganisms on a surface to safe levels by using chemicals to kill the microorganisms Chlorine - Correct Answer ️️ -the mores commonly used and least expensive chemical sanitizer used in food establishments Ciguatera Toxin - Correct Answer ️️ -a naturally occurring toxin that accumulates in the tissue of certain kinds of predatory reef fish Cleaning - Correct Answer ️️ -the process of removing visible soil from a surface Clean-in-place Equipment - Correct Answer ️️ -equipment that is cleaned and sanitized by passing solutions of detergent, rinse water, sanitizer through the internal components of the equipment. Conditional Employee - Correct Answer ️️ -a potential food employee to whom a job offer is made, conditional on responses to subsequent medical questions or examinations designed to identify potential food employees who may be suffering from a disease that can be transmitted through food and done in compliance with Title 1 of the American with Disabilities Act of 1990. Contamination - Correct Answer ️️ -the presence of harmful substances or organisms in food. Corrective Action - Correct Answer ️️ -action taken when a critical limit is violated in order to protect food safety. Covering - Correct Answer ️️ -a curved, sealed surface that covers the juncture between a flood and the wall. Aids in cleaning and helps prevent insect harborage. Critical Control Points - Correct Answer ️️ -a point during the cooking or precessing of food where steps are taken to reduce or eliminate a food safety hazard. Critical Limit - Correct Answer ️️ -a measurement or observation that separates what is acceptable from what is not acceptable. Cross Connection - Correct Answer ️️ -a physical connection between a potable water system and a source of contamination Cross Contamination - Correct Answer ️️ -when a food item is exposed to a contaminant from another source. Decline Phase - Correct Answer ️️ -when bacteria die off faster than they multiply Degreaser - Correct Answer ️️ -strong detergent that contains a grease-dissolving agent Detergent - Correct Answer ️️ -cleaning agent that contains surfactants to help remove soil from surfaces when used with water. Enterohermorrhagic Escherichia coli - Correct Answer ️️ -E. Coli which cause hermorrhagic olitis, meaning bleeding enterically or bleeding from the intestine. The term is typically used in association with E. coli that have the capacity to produce Shiga toxins and to cause attaching and effacing lesions in the intestine. A subset of STEC, whose members produce additional virulence factors. FAT TOM - Correct Answer ️️ -acronym for the six factors that affect bacterial growth (food, acidity, time, temperature, oxygen, moisture) FDA Food Establishment Plan Review Guide - Correct Answer ️️ -a manual developed by the U.S. Food and Drug Administration and the Conference for Food Protection that provides general guidelines and recommendations for the materials, layout, design, and construction used to build a food establishment. FIFO - Correct Answer ️️ -an acronym for first in, first out, describing proper stock procedure of using older products first. Flow of Food - Correct Answer ️️ -the path that food takes through a food establishment from receiving, to storage, preparation, cooking,