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FOOD HANDLER MANAGER TEST PRACTICE QUESTIONS AND ANSWERS
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FOOD HANDLER MANAGER TESTPRACTICE QUESTIONS AND
ANSWERS
What is a thermocouple?
1. A metal probe thermometer 2. A single-use impermeable glove
c. A thermostat in a walk-in cooler.
d. a backflow prevention device—ANSWER a. a metal probe thermometer.
It is a thermometer with a metal probe; the sensing area is the tip of the probe,
and the reading is provided digitally.
Frequently used to determine the temperature of thick and thin meals
What is the best way to deal with pests?
a. Deny pests food, water, and shelter. b. Limit pest access to the operation. c.
Hire a licensed pest control operator (PCO). d. All of the above.
Prevention is crucial when dealing with pests, as once there is an infestation, it
can be tough to deal with.
How should a cloth for moist wiping be stored?
To minimize leaking on surfaces, hang wet garments in a dry location. Store
wet wipes dry and combine with a sanitizing solution before each use. Never
reuse wet wipes without first rinsing them. Finally, store them in a bucket of
sanitizer. - Answer: d. in a bucket of sanitizing solution.
Which of the following is not regarded a safe method for thawing frozen meat?
a. Cook it while still frozen b. Microwave it c. Place it in a walk-in cooler d.
Immerse it in hot running water (answer: d).
It is not safe to thaw frozen meat with water above 70 degrees Fahrenheit,
because the outside of the meat will enter the temperature danger zone while the
inside will remain frozen.
, What is the FIFO method? (first in/first out)
a. Wash hands before and after each task. b. Store food items so that the oldest
is utilized first. c. Label packaged food with a use-by date.
d. rotating food pans on a buffet line to keep the food fresh - ANSWER b.
storing food items so that the oldest one is used first
All food becomes less safe over time, thus it makes sense to use the old food
first.
What is one example of a physical contaminant?
Examples include bones in chili, mold on cheese, chicken liquid on a cutting
board, and viruses on unwashed hands. - ANSWER: Bones in chili.
There are three forms of containments that can enter food: chemical, biological,
and physical.
A physical contamination, such as glass, dirt, or bones, can contaminate food.
Why do ground meats require a greater cooking temperature than entire chunks
of meat?
a. More pathogens are found on the outside of the meat, and grinding
redistributes them throughout the flesh.
b. Air pockets in ground meat can cause uneven cooking. c. Overcooking can
cause burnt texture on the top. d. The grinder used to handle ground meats may
contain pathogens. a. More pathogens are found on the outside of the meat, and
grinding redistributes them throughout the flesh.
If a TCS food is to be hot held for serve, what is the minimum internal
temperature it must maintain?
1. 135 F 2. 145 F 3. 41 F 4. 165 F - ANSWER a. 135 F
Which unused products may be reserved for another customer?
a. Avoid reusing old food items. b. Use prepared foods like soup crackers.
c. open condiments, such as a bowl of salsa
D. garnishes, such as a sprig of parsley - ANSWER b. prepackaged products,
such as soup crackers
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