Food manager stuvia Study guides, Class notes & Summaries

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? ...

When responding to a foodborne-illness outbreak, what should you do first? - ANSWER-immediately segregate the suspected product What is the best way of controlling flies in a food preparation area? - ANSWER-electric bug zapper A server has been assigned to clearing tables at a catered event, and you notice she has a runny nose. You are under-staffed that day. What should you do? - ANSWER-restrict her to non-food contact activities Which of these considered the most important document in...

True or False: 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 ord...

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? ...

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 D. Stuffed peppers - ANSWER-C. Ground beef patties The first step in cooling a deep pan of rice is to.... A. let the pan sit on the counter for an hour to cool. B. cover the rice tightly with foil. C. place the pan of rice in the walk-in freezer. D. put the rice into shallow pans. - ANSWER-D. put the rice into shallow pans. A ...

Which step is essential in the success of any HACCP? - ANSWER-educate and train employees Prerequisite programs provide the _______ and _______ conditions required to produce safe food. - ANSWER-Environmental, operating The major elements of the FSMA can be divided into _______ key areas. - ANSWER-5 You should call the local regulatory authority when you run into which of the following problems? - ANSWER-Water service interrupted for more than two hours You can help prevent the sprea...

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 D. Stuffed peppers - Answer C. Ground beef patties The first step in cooling a deep pan of rice is to.... A. let the pan sit on the counter for an hour to cool. B. cover the rice tightly with foil. C. place the pan of rice in the walk-in freezer. D. put the rice into shallow pans. - Answer D. put the rice into shallow pans. A ...

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...

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 spaces once a day & Quickly rinse vegetables from the farmers market Local health codes establish requirements for all the subjects except: - ANSWER-price controls One of the most important reasons for using only reliable water sources is to reduce - ANSWER-the number of par...

What is a thermocouple? a. a metal probed thermometer b. a type of single us impermeable glove c. a thermostat in a walk in cooler d. a backflow prevention device - ANSWER-a. a metal probed thermometer it is a thermometer with a metal probe, the sensing area is the tip of the probe and the reading is given digitally commonly used to measure the temperature of thick and thin food What is the best approach to dealing with pests? a. deny pests food, water, and shelter b. deny pe...