Food manager stuvia - Study guides, Class notes & Summaries

foodborne infection - ANSWER-delayed onset- up to 72 hours; salmonella and E.Coli are examples foodborne intoxication - ANSWER-from ingesting toxins or excrements in food, or chemical, or from food left in TDZ, RAPID onset, Staphylococcus Aureus and Clostridium Botulinum are examples 3 areas of food safety and sanitation - ANSWER-Time and Temperature (T&T), Heat and Cold, Washing of hands and ware-washing PIES (high risk populations) - ANSWER-pregnant/nursing, infants/children, elderly,...

Our manager receives the shipment of fruit for the new breakfast menu. When should this fruit be washed? Choose from the following options: 1. Immediately after signing for the delivery. 2. Immediately prior to squeezing or preparing. 3. At least once per day. 4. None of the above. - ANSWER-Immediately prior to squeezing or preparing. When storing chemicals used in a food service establishment, which of the following below is true? Choose from the following options: 1. Chemicals that are...

When responding to a foodborne-illness outbreak, what should you do first? - ANSWER-immediately segregate the suspected product What is the best way of controlling flies in a food preparation area? - ANSWER-electric bug zapper A server has been assigned to clearing tables at a catered event, and you notice she has a runny nose. You are under-staffed that day. What should you do? - ANSWER-restrict her to non-food contact activities Which of these considered the most important document in...

Critical violations must be corrected within 2 weeks. - ANSWER-false Who does the Food Manager's certificate belong to? - ANSWER-the individual completing the class Where must the Food Manager's certificate be posted? - ANSWER-visible to your patrons What is the purpose of the Food Manager's course? - ANSWER-to help the operator improve sanitary practices All of the following are objectives or goals of the food manager's course except for: - ANSWER-Learning how to order and stock...

Symptoms of Food borne illness - ANSWER-cramping in the abdominal area, vomiting, nausea, diarrhea, fever, and dehydration. 2 foodborne illness - ANSWER-1. infection 2. contamination foodborne infection - ANSWER-produced by the ingestion of living, harmful organisms present in food. Such as bacteria, viruses, or parasites. Infection have a delayed onset 2 bacteria most associated with foodborne infection - ANSWER-salmonella and E. coli foodborne intoxication - ANSWER-an illness pro...

Average number of food borne illnesses per year - ANSWER-76 million people (1/4 people in the us);Symptoms of foodborne illness - ANSWER-cramping in the abdominal area vomiting nausea diarrhea fever dehydration;Listeria and Botulism - ANSWER-have a greater health effect on pregnant women;2 types of food borne illness - ANSWER-Foodborne infection and foodborne intoxication;Foodborne Infection - ANSWER-an illness caused by a bac

Which agency publishes the food code? - ANSWER-FDA Good idea - ANSWER-Keep up with daily pest control tasks & Return dented canned food to the vendor Bad Idea - ANSWER-use tomatoes with a weird smell & Clean work spaces once a day & Quickly rinse vegetables from the farmers market Local health codes establish requirements for all the subjects except: - ANSWER-price controls One of the most important reasons for using only reliable water sources is to reduce - ANSWER-the number of par...

What is a thermocouple? a. a metal probed thermometer b. a type of single us impermeable glove c. a thermostat in a walk in cooler d. a backflow prevention device - ANSWER-a. a metal probed thermometer it is a thermometer with a metal probe, the sensing area is the tip of the probe and the reading is given digitally commonly used to measure the temperature of thick and thin food What is the best approach to dealing with pests? a. deny pests food, water, and shelter b. deny pe...

TCS - ANSWER-time/temperature control food TCS foods - ANSWER-meat, dairy, shellfish,fish, poultry, melon, cooked rice, beans, and vegetables, oil with garlic mixture, raw sprouts, sliced melons, cut tomatoes and leafy greens, baked potatoes PHF - ANSWER-Potential hazards to food safety potential hazards to food safety - ANSWER-biological, chemical, physical biological hazards to food safety - ANSWER-bacteria, virus, fungi(yes, mold), parasites chemical hazards to food safety - AN...

An outbreak of Salmonella is commonly associated with ______. - ANSWER-Undercooked poultry The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution, and put the towels back in the water. To their surprise, the inspector marked a violation. The violation was for _________. - ANSWER-Putting the soiled towels back ...