Food manager stuvia Study guides, Class notes & Summaries
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food manager certification exam Questions & Answers ( 100% Correct)
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Food and Drug Administration -ANSWER-FDA 
 
Environmental Protection Agency -ANSWER-EPA 
 
US Dept of Agriculture -ANSWER-USDA 
 
National Marine Fisheries Service -ANSWER-NMFS 
 
Centers for Disease Control & Prevention -ANSWER-CDC 
 
Occupational Safety and Health Administration -ANSWER-OSHA 
 
0 F -ANSWER-Freezer Minimum Temp 
 
+/- 2 F -ANSWER-Thermometer Accuracy 
 
32 F in Crushed Ice & Water 
212 F in Boiling water -ANSWER-Thermometer Calibration 
 
0 F - 220 F -ANSWER-Thermometer Range 
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Learn2Serve Food Manager Certification - Notes
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Learn2Serve Food Manager Certification - NotesLearn2Serve Food Manager Certification - NotesLearn2Serve Food Manager Certification - NotesLearn2Serve Food Manager Certification - NotesLearn2Serve Food Manager Certification - Notes 
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...
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Texas Food Manager Exam Questions and Answers 100% Correct
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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...
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STUDY Premier Food Safety Food Manager Certification Study Guide With Accurate Complete Solutions!!
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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,...
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NY Food Manager Exam Questions and Answers 100% Accurate
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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...
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Food Manager Exam Questions (all 100% correct answers)
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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 ...
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Prometric Food Manager Exam Questions With Correct Answers
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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,...
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Food Manager Certification Exam Questions & Answers 100% Correct
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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...
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Food Manager Certification Exam Questions and Answers (Graded A)
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Food Manager Certification Exam Questions and Answers (Graded A) 
 
 
 
Food Manager Certification Exam Questions and Answers (Graded A) 
 
 
 
Food Manager Certification Exam Questions and Answers (Graded A) 
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 pregn...
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Food Protection Manager Exam Questions & Answers 100% Correct
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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...
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