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Food Manager Certifi
| Question | Answer |
|---|---|
| 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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