Food manager stuvia Study guides, Class notes & Summaries
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Servsafe Food Protection Manager Exam Review With Complete Solutions!!
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To prevent deliberate contamination of food, a manager should know who is in his facility, monitor the security of products, keep information related to food security on file, and know ___ - ANSWER-who to contact about suspicious activities 
 
Which type of thermometer can read temperature without the item's surface? - ANSWER-infrared 
 
The 5 common mistakes that can lead to food borne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equip...
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Food Protection Manager Certification Examination Questions and Answers 100% Accurate
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Food Protection Manager Certification Examination Questions and Answers 100% AccurateFood Protection Manager Certification Examination Questions and Answers 100% AccurateFood Protection Manager Certification Examination Questions and Answers 100% AccurateFood Protection Manager Certification Examination Questions and Answers 100% Accurate 
Which food must be cooked to a minimum internal temperature of 155 degrees F. (68 C) for 15 seconds? 
 
A. Pork roast 
B. Fish fillets 
C. Ground beef patties...
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Food Safety Manager ServSafe Manager Practice Exam 80 Questions With Correct Answers
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180 - Answer In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? 
 
Jaundice, vomiting and/or diarrhea - Answer A food handler must be excluded from the food establishment for which symptoms? 
 
41 to 135 - Answer What is the temperature range for the danger zone? 
 
spore - Answer What is the form some bacteria take to keep from dying when they do not have enough food? 
 
state - Answer Most regulations for food service operations are at what level? 
 ...
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Learn2Serve Food Manager Certification - Notes Exam Questions and Answers Graded 100%
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Thawing food can be part of the cooking process if - ANSWER-cooked to the requirements of the FDA food code 
 
Foodborne Pathogens easily transmitted through food - ANSWER-Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum 
 
Salmonella - Cause - ANSWER-Can be found on any food item exposed to animal waste 
 
Salmonella - Infection - ANSWER-immediate, develops within 12-72 hours and lasts 4-7 days 
 
Salmonella - Symptoms - ANSWER-food poisoining 
 
Salmonella - Preventio...
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Food Safety Manager Exam Questions & Answers 100% Verified
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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 - ANSWER-d) complying with staff's vacation requests 
 
In order to continue working, what should a Food Employee with a minor cut on their hand do? 
 
a) Not allowed to work with a minor cut 
b) Must be checked by a doctor first 
c) Nothi...
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ServSafe Food Manager Practice Exam Questions and Answers 100% Verified
- Exam (elaborations) • 15 pages • 2024
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Using food coloring to make ground beef appear fresher is 
a. Not allowed by the CDC. 
b. Not allowed by the regulatory authority. 
c. Allowed with a retail food license. 
d. Allowed if a HACCP plan is in place. - ANSWER-b. Not allowed by the regulatory authority. 
 
Freezing food keeps it safe because freezing 
a. Allows food to be stored for several years. 
b. Destroys chemical contaminants in food. 
c. Provides an easy way to transport raw food. 
d. Slows the growth of pathogens in food. - AN...
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Food Manager Practice Test MCQS Exam Questions and Answers
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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...
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Food Manager Certification Exam Questions and Answers(GRADED A+)
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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 bacteria, virus, or parasite that has contaminated a foo...
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NEHA CERTIFIED PROFESSIONAL FOOD MANAGER Exam Questions With Verified Answers
- Exam (elaborations) • 20 pages • 2024
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1. A bacterial spore is: 
a. Bacterial dung 
b. A resistant resting phase which can sometimes resist high heat 
c. There is no such thing as a bacterial spore. They are different genus. 
d. All of the above - ANSWER-B 
 
2. Which are the three basic types of contamination? 
a. Physical, personal, atmospheric 
b. Chemical, personal, biological 
c. Physical, chemical, biological 
d. Chemical, atmospheric, personal - ANSWER-C 
 
3. The acronym for the 6 major variables that affect the growth of bac...
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Learn2Serve Food Manager Certification - Notes Study Guide With Complete Solutions
- Exam (elaborations) • 15 pages • 2024
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Thawing food can be part of the cooking process if - ANSWER-cooked to the requirements of the FDA food code 
 
Foodborne Pathogens easily transmitted through food - ANSWER-Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum 
 
Salmonella - Cause - ANSWER-Can be found on any food item exposed to animal waste 
 
Salmonella - Infection - ANSWER-immediate, develops within 12-72 hours and lasts 4-7 days 
 
Salmonella - Symptoms - ANSWER-food poisoining 
 
Salmonella - Preventio...
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