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Food Manager Certifi

QuestionAnswer
1 In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? 180°F
2 A food handler must be excludedicated from the operation for which symptom? Jaundice
3 The risk of physical contamination can be reduced by Using shields on fluorescent light bulds where food is Stored.
4 What is the temperature range of the temperature danger zone? 41°F to 135°F (5°C to 57°C)
5 What is a form some bacteria take to keep from dying when they do not have enough food? Spore
6 Most regulations for food service operations are written at what level? State
7 Using one set of cutting boards for raw TCS food and another set of cutting boards for ready-to-eat food reduces the risk of Cross-contamination.
8 What should be used to dry hands after washing them? Single-use paper towel
9 At what internal temperature should raw meat, poultry, and seafood be stored? 41°F (5°C) or lower
10 Peanuts and soy products are dangerous for people with what condition? Food allergies
11 What type of container should be used to transport TCS food from the place of preparation to the place of service? Insulated
12 To learn a new skill, learners must be given the opportunity to Practice the skill
13 What is the only jewelry that may be worn on the hands or arms while handling food? Plain-band ring
14 Who should apply pesticides in an operation? Pest control operator
15 A backup of raw sewage has occurred in the kitchen. What should happen next? Close the affected area and clean it.
16 When using a bottom-to-top shelving order, what determines the best placement of food in a cooler? Minimum internal cooking temperature of food
17 A hose connected to a running faucet that is left submerged in a bucket is an example of a Criss-connection.
18 What is the intended use fir a hand antiseptic? Reduce pathogens on skin
19 An example of TCS food is Sliced cantaloupe
20 A customer having an allergic reaction may show which symptom? Wheezing
21 Raw or undercooked dishes made for high-risk populations must use eggs that have been Pasteurized.
22 The effectiveness of chemical sanitizers is NOT affected by its Color.
23 After forming raw ground beef into patties on the prep line, a food handler kept on the same gloves while slicing hamburger buns. What did the food handler do wrong? The food handler failed to wash hands and change gloves after handling the raw meat.
24 A food handler who has just bused tables must do what before handling food. Wash hands
25 Where should pesticides be stored? In a secure storage area away from food
26 Which agency enforces food safety in a food-service operation? State or local regulatory authority
27 Food in storage should be rotated using which method? First in, first out
28 What can cause histamine to form in tuna? Time-temperature abuse
29 Several people became ill with Bacillus cereus gastroenteritis after eating time temperature abuse rice. This result is an example of what? Foodborne illness
30 Why are young children at a higher risk for foodborne illness? Their immune system are not yet fully developed.
31 What is the second basic rule of an integrated pest management program? Deny pests food, water, and a nesting or hiding place.
32 Food stored in a dry-storage area should not be Touching the walls.
33 How long must shell stock tags be kept on file? 90 days after the container has been empty or the last shellfish was served from the container
34 You should label all ready to eat TCS food that is prepared in-house and held longer than 24 hours
35 What is the definition of sanitizing? Reducing the number of pathogens on a surface to safe levels
36 When transporting food off-site, how should information such as used by date and time be communicated to the off-site staff? Labels on food
37 What is the first basic rule of an IPM program? Deny pests access to the faculty
38 The three potential hazards to food are biological, physical, and Chemical.
39 People who are "carriers" are able to carry pathogens in their system and infect others, yet they never Become ill themselves.
40 What is the only certain way to prevent backflow? Air gap
41 When should employees receive food safety training? When hired, and then periodically after that
42 On-the-job-training works best for Individuals or small groups.
43 TCS food must be reheated to what temperature for 15 seconds within 2 hours? 165°F (74°C)
44 To work with food, a food handler with a hand wound must Bandage the wound and limit contact with food.
45 How can managers play a key role in promoting good personal hygiene? Modeling proper behaviour at all times
46 What do time-temperature indicators do? Show if food has been time-temperature abuse during shipment
47 What is one way that food should NEVER be thawed? At room temperature
48 What is the minimum internal cooking temperature for poultry? 165°F (74°C)
Created by: Saviors Child
 

 



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