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eFood Managers Practice Test Exam Questions With Correct Answers
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eFood Managers Practice Test Exam Questions With Correct Answers How can food handlers best minimize the risk of food contamination? - answerWashing hands after using the restroom According to the storage ladder protocol which of the following statements is true: - answerFish and seafood shoul...

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  • August 17, 2024
  • 5
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

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  • efood managers practice test exam questions with c

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  • Food safety manager
  • Food safety manager

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BRIGHTSTARS EXAM STUDY SOLUTIONS 8/15/2024 2:05 PM



eFood Managers Practice Test Exam
Questions With Correct Answers


How can food handlers best minimize the risk of food contamination? - answer✔✔Washing
hands after using the restroom
According to the storage ladder protocol which of the following statements is true: -
answer✔✔Fish and seafood should be stored above ground beef

A running faucet that extends below the rim of a sink is an example of: - answer✔✔Cross-
Connection
Which of these symptoms would still allow a food handler to work provided it's not with food? -
answer✔✔Soar throat with fever

When can a food handler experiencing jaundice return back to work? - answer✔✔When
approved by the regulatory authority
At noon fresh fish is taken out of the cooler and placed on the food prep table without any time-
temperature control. At what time is that fish be discarded? - answer✔✔Discard at 4 pm
It is important to be cautious when serving highly susceptible populations because: -
answer✔✔Customers in this category are at a higher risk for contracting a foodborne illness
What fish toxin can be found in Barracuda, Red Snapper, Sea Bass, Mullet and Grouper? -
answer✔✔Ciguatera Toxins

Which of the following is a critical violation during a health inspection? - answer✔✔There is
Evidnece of a Pest Promblem
Your establishment decided to have the AM shift cooks partially prepare the poultry to be served
later on in the day. Which of the following is the correct procedure of partial cooking? -
answer✔✔Initial cooking time should not exceed 60 minutes
In multi-use refrigeration units, raw poultry should be stored _______ gound beef. -
answer✔✔Below ground beef
To properly heat sanitize plates and utensils submerge them in hot water at 171 degrees and
above for how long? - answer✔✔30 seconds

, BRIGHTSTARS EXAM STUDY SOLUTIONS 8/15/2024 2:05 PM
Which of the following biological contaminants can multiply quickly when the correct
conditions are present? - answer✔✔Bacteria

Who is responsible for food safety in a food establishment? - answer✔✔Person in charge

Which of these systems would still allow food handlers to work with food? - answer✔✔A glove
worn over and infected wound covered with a bandage

When receiving foods, ready to eat food should be received at _____? - answer✔✔41 degrees
and be held for 7 days max

What is the safest location to store chemicals? - answer✔✔In a closed-off area away from food

To prevent cross- contamination, keep raw, TCS foods and ______ separate. - answer✔✔Ready-
to-eat food

It is acceptable to treat a pest problem with all of the following EXCEPT: - answer✔✔Applying
pesticides

A person in charge must be______ at all times during operation. - answer✔✔On- premises
In the HACCP process, use which of the following to verify if your system is working correctly:
- answer✔✔All of these
Hot food can be held without temperature control under certain circumstances. Which of the
following is NOT a requirement for using Time as a public Health control when holding hot
food? - answer✔✔Be discarded after six hours

Integrated pest management is best described as? - answer✔✔A diverse and safe method of pest
control and monitoring that focuses on long term prevention.

Food contact surfaces and tableware share which requirement? - answer✔✔Food must be non-
porous and without chips or cracks
The final sanitizing rinse of a high-temperature dishwasher must operate at what temperature? -
answer✔✔180 degrees fahrenheit

What type of containment is mold? - answer✔✔Fungus
It is very important for food handlers to learn to monitor food temps when hot and cold holding.
If the food handler checks the temperature every 4 hours, they must discard it if_____? -
answer✔✔The temperature is 135F or lower or 41F or higher

When using the running water method for thawing, make sure that: - answer✔✔The water is
constantly flowing and is kept at 70 degrees below

Which of these is not a biological containment? - answer✔✔Pesticides

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