Food safety practice exam - Study guides, Class notes & Summaries

STATE FOOD SAFETY PRACTICE EXAM WITH QUESTIONS AND VERIFIED ANSWERS...

Food Safety Practice Exam 2024 All of the following are components of an Integrated Pest Management program EXCEPT: a. Denying pest access to the establishment b. Denying pests food, water, and a hiding or nesting place c. Notifying the EPA that pesticides are being used in a food handling operation d. Working with a licensed PCO to eliminate pests that have entered the premise. - Answer ️️ - c. Notifying the EPA that pesticides are being used in a food handling operation An employee ...

STATE FOOD SAFETY PRACTICE EXAM

A manager is training a new food worker on proper manual ware washing What must the manager include in this training? - A. To sanitize utensils before washing them B. To keep the wash solution at a cold temperature 'C. To measure the concentration if the sanitizing solution' D. To use a cloth towel to dry dishes after sanitizing them A food worker brings in personal medicine for use during the shift. How must the medicine be labeled? - A. With any nutrition claims 'B. With the manufact...

Food Safety Practice Exam 2024 All of the following are components of an Integrated Pest Management program EXCEPT: a. Denying pest access to the establishment b. Denying pests food, water, and a hiding or nesting place c. Notifying the EPA that pesticides are being used in a food handling operation d. Working with a licensed PCO to eliminate pests that have entered the premise. - Answer ️️ - c. Notifying the EPA that pesticides are being used in a food handling operation An employee ...

Food Safety Practice Exam – 50 Q’s and A’s (Manager Food Safety Certification)

Which action is necessary as part of stationary equipment maintenance? A. Submerging the equipment in sanitizer B. Polishing the outside of the equipment C. Drying the removable parts with a soft dish towel D. Taking off small, removable parts to clean and sanitize - ANS D. Taking off small, removable parts to clean and sanitize A food worker wearing clean gloves uses her gloved hand to rub butter in a baking tin. What should the food worker do before touching the ready-to-eat foo...

NRFSP Food Safety Practice Exam Questions and Answers 100% Verified | updated 2024

Which action is necessary as part of stationary equipment maintenance? A. Submerging the equipment in sanitizer B. Polishing the outside of the equipment C. Drying the removable parts with a soft dish towel D. Taking off small, removable parts to clean and sanitize - Answer-D. Taking off small, removable parts to clean and sanitize A food worker wearing clean gloves uses her gloved hand to rub butter in a baking tin. What should the food worker do before touching the ready-to-eat food? A...

State Food Safety Practice EXAM |Bundled Q&A| Rated A| Revised 2024/2025 What is the primary purpose of the Hazard Analysis Critical Control Point (HACCP) system? To identify and prevent potential food safety hazards. What temperature range is considered the "danger zone" for food? 41°F to 135°F (5°C to 57°C). How often should food thermometers be calibrated? Before each use, especially if they are dropped or exposed to extreme temperatures. Which type of microorganism ...