an outbreak of salmonella is commonly associated w
the restaurant staff noticed the health inspector
what are the rules for storing food cold
École, étude et sujet
Food Manager
Food Manager
12
revues
Par: beck44 • 5 mois de cela
Par: eliseocharles • 5 mois de cela
Par: heathersullivan862 • 6 mois de cela
Par: jaautosales89 • 6 mois de cela
Questions and answer provided were not on the exam. Save yourself the money and download.
Par: kavanski33 • 7 mois de cela
non of the question where on the exam
Par: sonjadonalson • 8 mois de cela
Par: salihturgutalp • 8 mois de cela
Afficher plus de commentaires
Vendeur
S'abonner
EvaTee
Avis reçus
Aperçu du contenu
Food Manager Exam (all 100% correct answers) Questions And Answers (Texas Food Manager Exam Learn2Serve 360training) 2023
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 in the new water
What are the rules for storing food cold? Answer- All these.
What type of hazard could occur by wearing jewelry while prepping food? Answer- Physical and Biological
Which of the following would be the best method for cleaning and sanitizing equipment that cannot placed in a dish machine or three compartment sink? Answer- Clean, rinse, and sanitize in place.
Which is the proper way to test the internal temperature of a pot of soup? Answer- An immersion probe into the soup
Single-use gloves should be worn: Answer- Before you begin handling foods
PHF stands for ______. Answer- Potentially hazardous food
Bacterial growth can be minimized by properly controlling ______. Answer- Time, Temperature, Oxygen, Moisture.
Which is an example of a cross-connection? Answer- A hose in a mop bucket
A prep cook must be sure to wash hands well _________. Answer- All of the above
Shellstock identification tags on shellfish must include the harvester's ID number, the
date and location of harvest, the type of shellfish and a statement proclaiming that ______. Answer- The tag must be kept for 90 days. If hot water is not available in the ware-washing sink, food establishments can still serve food using ______. Answer- Single use utensils
The entire handwashing process should take _____ seconds. Answer- 20
Which of the following is an acceptable source of potable water? Answer- Private well water
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 _______. Answer- Clean in place
All of the following are effective ways to prevent cross contamination except ______.
Answer- Rinsing food contact surfaces in between tasks
Customer forks should be stored at a self-service buffet _______. Answer- With only
the handles extending out of the container
When selecting small wares (plates, bowls, eating utensils) to use in the kitchen, a manager must be sure the small wares are durable, easy to clean, safe, and _____. Answer- Resistant to chipping
HACCP is a/an ______. Answer- Management system designed to prevent foodborne illness
Cutting boards or cutting blocks that have scratches and cuts into the surfaces ______. Answer- May be resurfaced as needed
An outbreak of Salmonella is commonly associated with ______. Answer- Undercooked poultry
The four steps in the cleaning and sanitizing process include cleaning the surface, rinsing the surface, sanitizing the surface and then ________. Answer- Allowing the surface to air dry
Employees must change gloves between which tasks? Answer- Handling raw meat and dressing the buns
According to the 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? Answer- 50
A school lunch program offers seconds on fruits and vegetables. A child came back for more sliced peaches. Without thinking about it, the nutrition worker 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 had happened. What should be done to immediately remedy this? Answer- Pull and discard the peaches and replace with a new pan.
What is the active ingredient in all FDA approved hand sanitizers? Answer- Alcohol
Les avantages d'acheter des résumés chez Stuvia:
Qualité garantie par les avis des clients
Les clients de Stuvia ont évalués plus de 700 000 résumés. C'est comme ça que vous savez que vous achetez les meilleurs documents.
L’achat facile et rapide
Vous pouvez payer rapidement avec iDeal, carte de crédit ou Stuvia-crédit pour les résumés. Il n'y a pas d'adhésion nécessaire.
Focus sur l’essentiel
Vos camarades écrivent eux-mêmes les notes d’étude, c’est pourquoi les documents sont toujours fiables et à jour. Cela garantit que vous arrivez rapidement au coeur du matériel.
Foire aux questions
Qu'est-ce que j'obtiens en achetant ce document ?
Vous obtenez un PDF, disponible immédiatement après votre achat. Le document acheté est accessible à tout moment, n'importe où et indéfiniment via votre profil.
Garantie de remboursement : comment ça marche ?
Notre garantie de satisfaction garantit que vous trouverez toujours un document d'étude qui vous convient. Vous remplissez un formulaire et notre équipe du service client s'occupe du reste.
Auprès de qui est-ce que j'achète ce résumé ?
Stuvia est une place de marché. Alors, vous n'achetez donc pas ce document chez nous, mais auprès du vendeur EvaTee. Stuvia facilite les paiements au vendeur.
Est-ce que j'aurai un abonnement?
Non, vous n'achetez ce résumé que pour €15,36. Vous n'êtes lié à rien après votre achat.
