All fruits and vegetables must be washed with _________.
*sanitizing solution
*portable water
vinegar - ANSWER portable water
AnswerA food manager must ensure written instructions are available for which of the following?
* maintaining temperature logs
* vomit or diarrhea clean up
* the nu...
Food Manager Exam Questions &
Answers
All fruits and vegetables must be washed with _________.
*sanitizing solution
*portable water
vinegar - ANSWER portable water
AnswerA food manager must ensure written instructions are available for which of the
following?
* maintaining temperature logs
* vomit or diarrhea clean up
* the number of times the restroom are used during peak hours - ANSWER maintaining
temperature logs
AnswerHamburgers patties should be cooked to what temperature?
*145f
* 155f
* 164f - ANSWER
AnswerWhich of the following is an example of potential cross contamination?
* placing pumpkin pie below marinated raw chicken in the refrigerator
* placing pumpkin pie above marinated raw chicken in the refrigerator
* placing raw beef above raw marinated chicken in the refrigerator - ANSWER placing
pumpkin pie below marinated raw chicken in the refrigerator
AnswerWhen monitoring the daily operations of the restaurant, which of the following is
the LIKELY cause of contamination? - ANSWER only washing cutting boards between
raw meats
AnswerTo help prevent flying insects from entering the kitchen, you should - ANSWER
Clean up any leftover food on tables and floors
AnswerTo take internal temperature of a steak, you should use a - ANSWER Immersion
probe
AnswerWhat type of metal can cause toxic metal poisoning? - ANSWER Aluminum
AnswerWhich food shows the correct minimum required cooking temperature? -
ANSWER Eggs cooked for immediate service to 145*F for 15 seconds
AnswerFood workers who have symptoms of a foodborne Ilness should - ANSWER Tell
the manager, go home, and contact the manage on when to return
, AnswerWhich of the following is proper reheating procedures? - ANSWER Hot buffet
foods should be reheated to 165°F within 2 hours or less
AnswerHow should raw meats left out at room temperature for 5 hours be handled? -
ANSWER Must be thrown away
AnswerDuring a health inspection, a food manager may be required to do all of the
following EXCEPT - ANSWER Demonstrate adequete knowledge in food safety
AnswerWhich of these items need to be regularly cleaned and sanitized? - ANSWER
Cutting boards
AnswerWhat is a likely cause of a foodborne Ilness? - ANSWER Failing to wear gloves
after washing handS
AnswerWhat type of contamination causes food to become unsafe to eat because of
viruses? - ANSWER Cross contamination
AnswerWhere should raw fish be stored in the refrigerator? - ANSWER On the shelf
above ground beer
AnswerWhich statement is CORRECT regarding food allergies? - ANSWER Each food
allergen can cause different reactions in different people
AnswerWhat practice would be safe for storing pesticides? - ANSWER They should be
properly labeled and stored separately from cleaning supplies
AnswerWhich of the following temperatures is in the Danger Zone for food
contamination? - ANSWER 50f
AnswerWhat is the MINIMUM temperature for cooking chicken breasts? - ANSWER
165f
AnswerFood managers must inform all employees a foodborne outbreak is defined as -
ANSWER 12 or more persons get sick eating the same food at the same location
AnswerWhere are food workers allowed to smoke a cigarette? - ANSWER in
designated areas
AnswerOne of the responsibilities of a food safety manager is to - ANSWER monitor
employee's health and exclude employees where necessary
AnswerHow many days can a prepared Ready to Eat Food such as tuna salad be
stored before you need to discard it? - ANSWER 3 days
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