Food manager exam stuvia - Study guides, Class notes & Summaries

Which of the following types of food carries the highest risk of causing a foodborne illness? - ANSWER-Milk and dairy products When two or more people display the same symptoms of illness after eating the same food, it is considered to be a(n): - ANSWER-outbreak. Language differences can create a conflict in maintaining food safety, as can differences in an employee's: - ANSWER-culture. Why does staff turnover challenge the ability to follow food safety rules? - ANSWER-More time has to...

Chapter 1 - Answer Introduction to Food Safety Safe Food - Answer food that is free of contaminants Adulterated Food - Answer food that is generally impure, unsafe, or unwholesome Misbranding - Answer false or misleading information on a label Food Additives - Answer preservatives, food colorings, and flavorings added to food Federal Agencies involved in food safety - Answer FDA USDA CDC NOAA EPA Food & Drug Administration - Answer Assures certain foods are safe, wholesome,...

It takes ______ people for an illness to be considered a part of an outbreak - ANSWER-2 The three forms of contamination are biological, chemical and ____ - ANSWER-Physical The five common risk factors responsible for food borne illness outbreaks in the U.S. are: Purchasing food from unsafe ______, Failing to cook food ________, Holding food at incorrect ________, Using contaminated _________, Practicing poor personal __________ - ANSWER-Sources, adequately, temperatures, equipment, hygien...

foodborne illness (fbi) - ANSWER-a disease transmitted to people by food foodborne illness outbreak - ANSWER-when 2 or more people have the same symptoms after eating the same food TCS food - ANSWER-food that needs time and temperature control for safety ready to eat food - ANSWER-food that can be eaten without further preparation, washing or cooking EX deli-meats, washed fruits and veggies, bakery items, and sugar, spices, and seasonings 3 major contaminants - ANSWER-biological, che...

which of the following items is a food that has been associated with the Salmonella Typhi pathogen? - ANSWER-Beverages Which is not a proper step in the ice-point method of calibrating a bi-metallic stemmed thermometer? - ANSWER-remove the probe from the ice water. Which of the following is not an appropriate method of minimizing pests in an outdoor dining area? - ANSWER-Installing a bug "zapper" in the serving area. What is the longest cold food without temperature control can be hel...

Which of the following is a term for an occurrence of two or more cases of the same symptoms after consumption of the same food? - ANSWER-foodborne disease outbreak Which two are benefits of good food safety standards? - ANSWER--reduced costs from food waste -reduced costs from fines Which of the following has recently become another reason to practice good food safety principles? - ANSWER-increase in media attention and coverage What should you do for your staff to reinforce the impo...

Texas Food Manager Exam Questions and Answers 100% Correct Texas Food Manager Exam Questions and Answers 100% Correct Texas Food Manager Exam Questions and Answers 100% Correct What is the most direct cause of customer loyalty? - ANSWER-High food safety standards 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 space...

FDA - ANSWER-This is the most important federal agency regarding food safety USDA, CDC, NMFS, OSHA - ANSWER-Name an agency other than the FDA that is also involved in food safety HACCP - ANSWER-The FDA recommends, and some local food administrations require, establishments to implement this system Safety - ANSWER-This is the first and main objective of the inspector 1 in 6 - ANSWER-Each year, this is the number of people in the U.S. who contract a food borne illness from eating unsaf...

When are utensils not required be wrapped? - ANSWER-If they are removed when guests are seated or clean/sanitized after guests leave When are utensils not required be wrapped? - ANSWER-If they are removed when guests are seated or clean/sanitized after guests leave FATTOM - ANSWER-Food, Acidity, Time, Temp, Oxygen, Moisture; Conditions that should be controlled for safety FATTOM - ANSWER-Food, Acidity, Time, Temp, Oxygen, Moisture; Conditions that should be c...

One of the major food allergens is A. Nitrates B. Tomatoes C. Soybeans D. Corn Oil - ANSWER-C. Soybeans Macaroni and cheese must be cooked to what temperature for 15 seconds? A. 145°F (63°C) B. 155°F (68°C) C. 165°F (74°C) D. 175°F (79°C) - ANSWER-C. 165°F (74°C) Which is most likely to be contaminated with the virus that causes Hepatitis A? A. Cooked long grain rice B. Garlic mashed potatoes C. Rare cooked hamburger D. Raw oysters on the half shell - ANSWER-D. Raw oy...