Food Safety Test Questions With 100% Correct Answers
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Course
Food Safety Management
Institution
Food Safety Management
What is the purpose of proper washing, rinsing, and sanitizing? - -To reduce harmful microorganisms
to contact surfaces
-To provide safe products and a clean shopping experience to our customers and members
-To stop cross contamination
-To avoid making people sick
What should a manager focus o...
A backflow prevention device prevents cross contamination in the water supply. - ✔✔True
, A chicken casserole has been cooled to 41 degrees. Now, it's time to reheat for hot holding. You want to
heat in the microwave, what are the requirements? - ✔✔-Food is covered, rotated, or stirred during
heating
-Food heated to an internal temperature of, at, or 165 degrees
-The food is allowed to stand covered for two minutes after reheating
A cut of sliced watermelon is an example of PHF. - ✔✔True
A ham has been cooled to 41 degrees. Now you need to reheat it for hot holding. What is the minimum
temperature for reheating? - ✔✔All food must be reheated to a minimum of 165 degrees for 15 seconds
A large amount of chicken cooked to the internal temperature of 165 degrees. What is the best method
for cooling? - ✔✔Divide it between several shallow containers and place in the refridgerator
All ready to eat food, excluding milk crates and pressured beverage containers must be stored no less
than 6 inches above floor. - ✔✔True
An air gap is an example of back flow prevention. - ✔✔True
An air gap must be at least twice the diameter of the water supply inlet but no less than 1 inch. -
✔✔True
At correct temperatures and humidity, fresh air prevents what? - ✔✔Condensation
Bacteria flourish in temperatures 41 degrees to 135 degrees. - ✔✔True
Bacteria grow best in PHF foods such as deli turkey meat and cheeses. - ✔✔True
Bacteria grow best in warm, dry food. - ✔✔False
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