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Food Safety Exam Questions and Answer
Food Safety Exam Questions and Answer
[Show more]Food Safety Exam Questions and Answer
[Show more]FOOD SAFETY MANAGER EXAM | 
QUESTIONS & ANSWERS (VERIFIED) | 
LATEST UPDATE | GRADED A+ & 
PASSEDFOOD SAFETY MANAGER EXAM | 
QUESTIONS & ANSWERS (VERIFIED) | 
LATEST UPDATE | GRADED A+ & 
PASSEDFOOD SAFETY MANAGER EXAM | 
QUESTIONS & ANSWERS (VERIFIED) | 
LATEST UPDATE | GRADED A+ & 
PASSED
Preview 2 out of 12 pages
Add to cartFOOD SAFETY MANAGER EXAM | 
QUESTIONS & ANSWERS (VERIFIED) | 
LATEST UPDATE | GRADED A+ & 
PASSEDFOOD SAFETY MANAGER EXAM | 
QUESTIONS & ANSWERS (VERIFIED) | 
LATEST UPDATE | GRADED A+ & 
PASSEDFOOD SAFETY MANAGER EXAM | 
QUESTIONS & ANSWERS (VERIFIED) | 
LATEST UPDATE | GRADED A+ & 
PASSED
FOOD SAFETY MANAGER EXAM | 
QUESTIONS & 100% CORRECT ANSWERS 
(VERIFIED) | LATEST UPDATE | GRADEA+ 
The Person In Charge (PIC) is responsible for all of the following except 
a) training all staff in food safety 
b) complying with all state and local regulations 
c) correctly answer questions reg...
Preview 4 out of 54 pages
Add to cartFOOD SAFETY MANAGER EXAM | 
QUESTIONS & 100% CORRECT ANSWERS 
(VERIFIED) | LATEST UPDATE | GRADEA+ 
The Person In Charge (PIC) is responsible for all of the following except 
a) training all staff in food safety 
b) complying with all state and local regulations 
c) correctly answer questions reg...
FOOD SAFETY MANAGER EXAM | 
QUESTIONS & 100% CORRECT ANSWERS 
(VERIFIED) | LATEST UPDATE | GRADEA+ 
The Person In Charge (PIC) is responsible for all of the following except 
a) training all staff in food safety 
b) complying with all state and local regulations 
c) correctly answer questions reg...
Preview 4 out of 54 pages
Add to cartFOOD SAFETY MANAGER EXAM | 
QUESTIONS & 100% CORRECT ANSWERS 
(VERIFIED) | LATEST UPDATE | GRADEA+ 
The Person In Charge (PIC) is responsible for all of the following except 
a) training all staff in food safety 
b) complying with all state and local regulations 
c) correctly answer questions reg...
What type of person is at high risk for food born illnesses? 
Correct Answer: Young children, elderly, people with weak immune systems 
Active Managerial Control focuses on the top five foodborne illness risk factors: 
Correct Answer: Purchasing food from an unsafe source, Failing to cook food 
cor...
Preview 1 out of 4 pages
Add to cartWhat type of person is at high risk for food born illnesses? 
Correct Answer: Young children, elderly, people with weak immune systems 
Active Managerial Control focuses on the top five foodborne illness risk factors: 
Correct Answer: Purchasing food from an unsafe source, Failing to cook food 
cor...
In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final 
rinse? 
Correct Answer: 180 
A food handler must be excluded from the food establishment for which symptoms? 
Correct Answer: Jaundice, vomiting and/or diarrhea 
What is the temperature range for the danger zon...
Preview 2 out of 14 pages
Add to cartIn a heat-sanitizing dishwashing machine, what is the minimum temperature for the final 
rinse? 
Correct Answer: 180 
A food handler must be excluded from the food establishment for which symptoms? 
Correct Answer: Jaundice, vomiting and/or diarrhea 
What is the temperature range for the danger zon...
A foodborne illness is a disease transmitted to people through food. An illness is 
considered an outbreak when: 
Correct Answer: 1. Two or more people have the same symptoms after eating the 
same food. 
2. An investigation is conducted by state and local regulatory authorities. 
3. The outbreak ...
Preview 3 out of 16 pages
Add to cartA foodborne illness is a disease transmitted to people through food. An illness is 
considered an outbreak when: 
Correct Answer: 1. Two or more people have the same symptoms after eating the 
same food. 
2. An investigation is conducted by state and local regulatory authorities. 
3. The outbreak ...
The Person In Charge (PIC) is responsible for all of the following except 
a) training all staff in food safety 
b) complying with all state and local regulations 
c) correctly answer questions regarding food safety 
d) complying with staff's vacation requests 
Correct Answer: d) complying with sta...
Preview 4 out of 54 pages
Add to cartThe Person In Charge (PIC) is responsible for all of the following except 
a) training all staff in food safety 
b) complying with all state and local regulations 
c) correctly answer questions regarding food safety 
d) complying with staff's vacation requests 
Correct Answer: d) complying with sta...
What are the general guidelines for holding food for service? 
Correct Answer: 1. Use food covers and sneeze guards to protect against 
contaminants and help maintain a food's internal temperature 2. Hold food at correct 
internal temperature 3. Use a thermometer to check a food's internal tempe...
Preview 4 out of 45 pages
Add to cartWhat are the general guidelines for holding food for service? 
Correct Answer: 1. Use food covers and sneeze guards to protect against 
contaminants and help maintain a food's internal temperature 2. Hold food at correct 
internal temperature 3. Use a thermometer to check a food's internal tempe...
What type of person is at high risk for food born illnesses? ☑: Young children, elderly, people with weak immune systems 
Active Managerial Control focuses on the top five foodborne illness risk factors: ☑: Purchasing food from an unsafe source, Failing to cook food correctly, Poor 
personal hy...
Preview 1 out of 3 pages
Add to cartWhat type of person is at high risk for food born illnesses? ☑: Young children, elderly, people with weak immune systems 
Active Managerial Control focuses on the top five foodborne illness risk factors: ☑: Purchasing food from an unsafe source, Failing to cook food correctly, Poor 
personal hy...
rinse? ☑: 180 
A food handler must be excluded from the food establishment for which symptoms? ☑: Jaundice, vomiting and/or diarrhea 
What is the temperature range for the danger zone? ☑: 41 to 135 
What is the form some bacteria take to keep from dying when they do not have enough 
food? ☑...
Preview 2 out of 14 pages
Add to cartrinse? ☑: 180 
A food handler must be excluded from the food establishment for which symptoms? ☑: Jaundice, vomiting and/or diarrhea 
What is the temperature range for the danger zone? ☑: 41 to 135 
What is the form some bacteria take to keep from dying when they do not have enough 
food? ☑...
The Person In Charge (PIC) is responsible for all of the following except 
a) training all staff in food safety 
b) complying with all state and local regulations 
c) correctly answer questions regarding food safety 
d) complying with staff's vacation requests ☑: d) complying with staff's vacati...
Preview 4 out of 54 pages
Add to cartThe Person In Charge (PIC) is responsible for all of the following except 
a) training all staff in food safety 
b) complying with all state and local regulations 
c) correctly answer questions regarding food safety 
d) complying with staff's vacation requests ☑: d) complying with staff's vacati...
Exclude a food worker from the operation who has been diagnosed with 
Correct Ans: Hepatitis A Virus, Norovirus, or Jaundice. 
(The food worker must report diagnosis) 
Exclude worker with illnesses caused by 
Correct Ans: Salmonella Typhi, Shigella spp. or Engterohemorrhagic and shiga toxinproducin...
Preview 2 out of 12 pages
Add to cartExclude a food worker from the operation who has been diagnosed with 
Correct Ans: Hepatitis A Virus, Norovirus, or Jaundice. 
(The food worker must report diagnosis) 
Exclude worker with illnesses caused by 
Correct Ans: Salmonella Typhi, Shigella spp. or Engterohemorrhagic and shiga toxinproducin...
Who is at a high risk for foodborne illness? 
:: young children under 5 
older people 
immunocompromised-people with certain diseases or taking some drugs 
Challenges to food safety 
:: time and money 
language and culture 
literacy and education 
pathogens 
unapproved suppliers 
high-risk customers...
Preview 3 out of 20 pages
Add to cartWho is at a high risk for foodborne illness? 
:: young children under 5 
older people 
immunocompromised-people with certain diseases or taking some drugs 
Challenges to food safety 
:: time and money 
language and culture 
literacy and education 
pathogens 
unapproved suppliers 
high-risk customers...
In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final 
rinse? 
Ans: 180 
A food handler must be excluded from the food establishment for which symptoms? 
Ans: Jaundice, vomiting and/or diarrhea 
What is the temperature range for the danger zone? 
Ans: 41 to 135 
Wh...
Preview 2 out of 15 pages
Add to cartIn a heat-sanitizing dishwashing machine, what is the minimum temperature for the final 
rinse? 
Ans: 180 
A food handler must be excluded from the food establishment for which symptoms? 
Ans: Jaundice, vomiting and/or diarrhea 
What is the temperature range for the danger zone? 
Ans: 41 to 135 
Wh...
What types of organisms generally cause foodborne illnesses? 
Ans- -Microbes (minute organisms too small to observe without a microscope, 
including bacteria, viruses, etc.) generally cause foodborne illnesses 
What are the most common foodborne illnesses? What are their causes? 
Ans- -Campylobacte...
Preview 2 out of 8 pages
Add to cartWhat types of organisms generally cause foodborne illnesses? 
Ans- -Microbes (minute organisms too small to observe without a microscope, 
including bacteria, viruses, etc.) generally cause foodborne illnesses 
What are the most common foodborne illnesses? What are their causes? 
Ans- -Campylobacte...
They tend to be overlooked by loyal employees who know the food is good 
Ans- Pest infestations must be controlled for all of the following reasons 
except: 
Place pest baits and bait stations outdoors 
Ans- To prevent chemical contamination from rodenticides, always 
Schedule regular, routine visi...
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Add to cartThey tend to be overlooked by loyal employees who know the food is good 
Ans- Pest infestations must be controlled for all of the following reasons 
except: 
Place pest baits and bait stations outdoors 
Ans- To prevent chemical contamination from rodenticides, always 
Schedule regular, routine visi...
a label on food foods prepared and packaged onsite for retail sales must list 
which info? 
Ans- list of ingredients 
the first step in cooling a deep pan of rice is to 
Ans- put the rice into shallow pans 
which is most likely to be contaminated with the virus that causes hepatitis A? 
Ans- ready ...
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Add to carta label on food foods prepared and packaged onsite for retail sales must list 
which info? 
Ans- list of ingredients 
the first step in cooling a deep pan of rice is to 
Ans- put the rice into shallow pans 
which is most likely to be contaminated with the virus that causes hepatitis A? 
Ans- ready ...
Cook to 165°F 
Ans- turkey, chicken, duck, and goose (Ground), stuffing, leftovers, and 
casseroles 
Cook to 160°F 
Ans- egg dishes, beef, veal, and lamb (Ground), pork 
Cook to 145°F 
Ans- fish, beef, veal, lamb, steaks, and roasts 
Handwashing sinks must be able to provide water at a temperatu...
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Add to cartCook to 165°F 
Ans- turkey, chicken, duck, and goose (Ground), stuffing, leftovers, and 
casseroles 
Cook to 160°F 
Ans- egg dishes, beef, veal, and lamb (Ground), pork 
Cook to 145°F 
Ans- fish, beef, veal, lamb, steaks, and roasts 
Handwashing sinks must be able to provide water at a temperatu...
regulatory requirements for establishments, general principles 
Ans- location, use, volume, hours, workflow 
According to the Food Code, a backflow or back-siphonage prevention device 
installed on a water supply system shall meet 
Ans- American Society of Sanitary Engineering (A.S.S.E.) standards ...
Preview 3 out of 23 pages
Add to cartregulatory requirements for establishments, general principles 
Ans- location, use, volume, hours, workflow 
According to the Food Code, a backflow or back-siphonage prevention device 
installed on a water supply system shall meet 
Ans- American Society of Sanitary Engineering (A.S.S.E.) standards ...
What is an outbreak? 
Ans- 2 or more people become sick from a certain food. 
What are bacteria? 
Ans- prokaryotic microorganisms. single-celled, or simple, organisms. 
Which of the following is not a part of good pest prevention? 
fill all ceiling cracks 
keep supplies 9 inches off the floor 
take ...
Preview 4 out of 76 pages
Add to cartWhat is an outbreak? 
Ans- 2 or more people become sick from a certain food. 
What are bacteria? 
Ans- prokaryotic microorganisms. single-celled, or simple, organisms. 
Which of the following is not a part of good pest prevention? 
fill all ceiling cracks 
keep supplies 9 inches off the floor 
take ...
To avoid cross-contamination, never place ___ food on a plate which has 
previously held ___ meat, poultry or seafood. 
Ans- Cooked, raw 
To avoid cross-contamination, always wash hands, cutting boards and food prep 
surfaces with ___ after they come in contact with raw meat, poultry or 
seafood....
Preview 2 out of 7 pages
Add to cartTo avoid cross-contamination, never place ___ food on a plate which has 
previously held ___ meat, poultry or seafood. 
Ans- Cooked, raw 
To avoid cross-contamination, always wash hands, cutting boards and food prep 
surfaces with ___ after they come in contact with raw meat, poultry or 
seafood....
True or false: The United States has the safest food supply in the world? 
Ans- True 
According to the CDC____% are reported food borne illnesses from 
restaurants/ food service chains? 
Ans- 80 
Who is the number 1 report service? 
Ans- CDC (Center for Disease Control); investigates causes of food...
Preview 3 out of 21 pages
Add to cartTrue or false: The United States has the safest food supply in the world? 
Ans- True 
According to the CDC____% are reported food borne illnesses from 
restaurants/ food service chains? 
Ans- 80 
Who is the number 1 report service? 
Ans- CDC (Center for Disease Control); investigates causes of food...
Food borne illness 
Ans- disease transmitted to humans by food 
Outbreak 
Ans- 2 or more people have same symptoms after eating the same food, 
investigation of state & local regulatory authorities, confirmed by lab test 
Common reported food preparation practices contribute to food borne illness 
...
Preview 3 out of 18 pages
Add to cartFood borne illness 
Ans- disease transmitted to humans by food 
Outbreak 
Ans- 2 or more people have same symptoms after eating the same food, 
investigation of state & local regulatory authorities, confirmed by lab test 
Common reported food preparation practices contribute to food borne illness 
...
What is the temp danger zone? 
Ans- 41 F to 135 F 
Max cold food temp: 
all precut vegetables (tomatoes, lettuce, spinach, and precut melons 
Ans- 41 F for 15 secons 
Max temp for fresh, frozen, or canned fruits/veggies or cooked grains and 
legumes held on a steam table or hot box 
Ans- 135 F for ...
Preview 4 out of 74 pages
Add to cartWhat is the temp danger zone? 
Ans- 41 F to 135 F 
Max cold food temp: 
all precut vegetables (tomatoes, lettuce, spinach, and precut melons 
Ans- 41 F for 15 secons 
Max temp for fresh, frozen, or canned fruits/veggies or cooked grains and 
legumes held on a steam table or hot box 
Ans- 135 F for ...
LESSON 1: What is the most direct cause of customer loyalty? 
Ans- High food Safety Standards 
All of the following are the most common Critical Control Points (CCPs) EXCEPT: 
Ans- Customer Service 
A food handler's duties regarding food safety include all of the following 
practices EXCEPT: 
Ans-...
Preview 3 out of 19 pages
Add to cartLESSON 1: What is the most direct cause of customer loyalty? 
Ans- High food Safety Standards 
All of the following are the most common Critical Control Points (CCPs) EXCEPT: 
Ans- Customer Service 
A food handler's duties regarding food safety include all of the following 
practices EXCEPT: 
Ans-...
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