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Food Manager Review Questions and Answers 2024/2025( A+ GRADED 100% VERIFIED).
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Food Manager Review Questions and Answers 2024/2025( A+ GRADED 100% VERIFIED).
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Food Manager ReviewRinsing food contact surfaces in between tasks - ANS All of the following are effective ways to
prevent cross contamination except__________.
Handling raw meat and dressing the buns - ANS Employees must change gloves between
which tasks?
With only the handles extending out of the container - ANS Customer forks should be stored at
self-service buffet _________.
Pull and discard the peaches and replace with a new pan - ANS A school lunch program offers
seconds on fruits and vegetables. A child came back for more sliced peaches. Without thinking
about it, the nutrition worked scooped a spoonful of peaches onto the child's used tray and
touched the tray with the scoop. After putting the scoop back into the pan of peaches the worker
realized what happened. What should be done to Immediately remedy this?
Uncooked poultry - ANS An outbreak of Salmonella is commonly associated with_________.
Chemical hazard - ANS Racheal used 10 times the amount of bleach required for making a
sanitizing solution. This is considered a ________.
allowing surface to air-dry - ANS The four steps in cleaning and sanitizing process include
cleaning the surface, rinsing the surface, sanitizing the surface, and then _________.
Milk - ANS All of the following foods can be stored in water/or ice , except _________.
Physical and biological hazard - ANS What type of hazard could occur by wearing jewelry while
prepping food?
50 - ANS According to most health codes, what is the minimum standard for parts per million
concentration (ppm) of a chlorine based chemical when preparing a sanitizing solution for the
three compartment sink?
Not be installed over food prep areas - ANS insect control devices must ________ and must be
able to retain the electrocuted insect inside the device:
drinking water - ANS An establishment must use potable water for all food-related tasks. Which
of the following is an example of potable water?
, Time-temperature abuse - ANS What term refers to allowing foods to remain for too long a time
at a temperature that allows the growth of germs?
The tag must be kept for 90 days. - ANS Shellstock identification tags on shellfish must include
the harvester's i.d. number, the date and location of harvest, the type of shellfish and a
statement proclaiming that ________.
Potentially hazardous food - ANS PHF stands for_______.
Single use utensils - ANS hot water is not available in the ware-washing sink, food
establishments can still serve food using ________.
Fish in the aquarium - ANS A trained chef, who also worked at a zoo, decided to combine his
kitchen with nature and opened a restaurant where customers could watch animals in cages
and aquariums from their table.
Part of his day is spent caring for some of the creatures. According to the code, which creatures
is he allowed to care for or handle while at the restaurant?
Shiny skin and red gills at 41*F or lower - ANS to ensure it is on highest quality and free from
contamination. Ireshlish should only be received it has_______.
Rinsing the surface afterwards - ANS All of the following steps are important in ensuring
sanitizer effectiveness except ________.
Clean in place - ANS An employee who is assigned to clean the frozen dessert dispenser at the
end of the night must use CIP systems. CIP is an acronym for ________.
145°F - ANS What is the required minimum internal temperature for cooking fresh pork roast?
Persistent drainage from the nose, eyes, or mouth - ANS John is normally a cook at a fast food
establishment but is re-assigned to cleaning tables. What symptom(s) does John likely have to
cause him to be re-assigned?
An immersion probe into the soup - ANS Which is the proper way to test the internal
temperature of a pot of soup?
Spaghetti noodles - ANS A kitchen manager was trying to train the staff and get all of the
inventory under control. Many items were not being labeled in storage. The manager thinks it is
best to start by labeling every single item out of its original container, even though it is not
required to have the staff label ______.
Air dry - ANS Clean dishes must ________before they are stored.
A hose in a mop bucket - ANS Which is an example of a cross-connection?
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