2
Food Manager Exam with 100% correct detailed answers || || || || || || ||
An outbreak of Salmonella is commonly associated with ______. - ✔✔Undercooked poultry
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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
|| || || || || || || || || || || || || ||
_________. - ✔✔Putting the soiled towels back in the new water|| || || || || || || || || ||
What are the rules for storing food cold? - ✔✔All these.
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What type of hazard could occur by wearing jewelry while prepping food? - ✔✔Physical
|| || || || || || || || || || || || || ||
and Biological
||
Which of the following would be the best method for cleaning and sanitizing equipment
|| || || || || || || || || || || || || ||
that cannot placed in a dish machine or three compartment sink? - ✔✔Clean, rinse, and
|| || || || || || || || || || || || || || ||
sanitize in place. || ||
Which is the proper way to test the internal temperature of a pot of soup? - ✔✔An
|| || || || || || || || || || || || || || || || ||
immersion probe into the soup || || || ||
Single-use gloves should be worn: - ✔✔Before you begin handling foods
|| || || || || || || || || ||
PHF stands for ______. - ✔✔Potentially hazardous food
|| || || || || || ||
Bacterial growth can be minimized by properly controlling ______. - ✔✔Time,
|| || || || || || || || || || ||
Temperature, Oxygen, Moisture. || ||
, 2
Which is an example of a cross-connection? - ✔✔A hose in a mop bucket
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A prep cook must be sure to wash hands well _________. - ✔✔All of the above
|| || || || || || || || || || || || || || ||
Shellstock identification tags on shellfish must include the harvester's ID number, the date
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and location of harvest, the type of shellfish and a statement proclaiming that ______. -
|| || || || || || || || || || || || || || ||
✔✔The tag must be kept for 90 days. || || || || || || ||
If hot water is not available in the ware-washing sink, food establishments can still serve
|| || || || || || || || || || || || || || ||
food using ______. - ✔✔Single use utensils
|| || || || || ||
The entire handwashing process should take _____ seconds. - ✔✔20
|| || || || || || || || ||
Which of the following is an acceptable source of potable water? - ✔✔Private well water
|| || || || || || || || || || || || || ||
An employee who is assigned to clean the frozen dessert dispenser at the end of the night
|| || || || || || || || || || || || || || || || ||
must use CIP systems. CIP is an acronym for _______. - ✔✔Clean in place
|| || || || || || || || || || || || ||
All of the following are effective ways to prevent cross contamination except ______. -
|| || || || || || || || || || || || || ||
✔✔Rinsing food contact surfaces in between tasks || || || || || ||
Customer forks should be stored at a self-service buffet _______. - ✔✔With only the
|| || || || || || || || || || || || || ||
handles extending out of the container || || || || ||
When selecting small wares (plates, bowls, eating utensils) to use in the kitchen, a manager
|| || || || || || || || || || || || || || ||
must be sure the small wares are durable, easy to clean, safe, and _____. - ✔✔Resistant to
|| || || || || || || || || || || || || || || || ||
chipping
Food Manager Exam with 100% correct detailed answers || || || || || || ||
An outbreak of Salmonella is commonly associated with ______. - ✔✔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
|| || || || || || || || || || || || || ||
_________. - ✔✔Putting the soiled towels back in the new water|| || || || || || || || || ||
What are the rules for storing food cold? - ✔✔All these.
|| || || || || || || || || ||
What type of hazard could occur by wearing jewelry while prepping food? - ✔✔Physical
|| || || || || || || || || || || || || ||
and Biological
||
Which of the following would be the best method for cleaning and sanitizing equipment
|| || || || || || || || || || || || || ||
that cannot placed in a dish machine or three compartment sink? - ✔✔Clean, rinse, and
|| || || || || || || || || || || || || || ||
sanitize in place. || ||
Which is the proper way to test the internal temperature of a pot of soup? - ✔✔An
|| || || || || || || || || || || || || || || || ||
immersion probe into the soup || || || ||
Single-use gloves should be worn: - ✔✔Before you begin handling foods
|| || || || || || || || || ||
PHF stands for ______. - ✔✔Potentially hazardous food
|| || || || || || ||
Bacterial growth can be minimized by properly controlling ______. - ✔✔Time,
|| || || || || || || || || || ||
Temperature, Oxygen, Moisture. || ||
, 2
Which is an example of a cross-connection? - ✔✔A hose in a mop bucket
|| || || || || || || || || || || || ||
A prep cook must be sure to wash hands well _________. - ✔✔All of the above
|| || || || || || || || || || || || || || ||
Shellstock identification tags on shellfish must include the harvester's ID number, the date
|| || || || || || || || || || || || ||
and location of harvest, the type of shellfish and a statement proclaiming that ______. -
|| || || || || || || || || || || || || || ||
✔✔The tag must be kept for 90 days. || || || || || || ||
If hot water is not available in the ware-washing sink, food establishments can still serve
|| || || || || || || || || || || || || || ||
food using ______. - ✔✔Single use utensils
|| || || || || ||
The entire handwashing process should take _____ seconds. - ✔✔20
|| || || || || || || || ||
Which of the following is an acceptable source of potable water? - ✔✔Private well water
|| || || || || || || || || || || || || ||
An employee who is assigned to clean the frozen dessert dispenser at the end of the night
|| || || || || || || || || || || || || || || || ||
must use CIP systems. CIP is an acronym for _______. - ✔✔Clean in place
|| || || || || || || || || || || || ||
All of the following are effective ways to prevent cross contamination except ______. -
|| || || || || || || || || || || || || ||
✔✔Rinsing food contact surfaces in between tasks || || || || || ||
Customer forks should be stored at a self-service buffet _______. - ✔✔With only the
|| || || || || || || || || || || || || ||
handles extending out of the container || || || || ||
When selecting small wares (plates, bowls, eating utensils) to use in the kitchen, a manager
|| || || || || || || || || || || || || || ||
must be sure the small wares are durable, easy to clean, safe, and _____. - ✔✔Resistant to
|| || || || || || || || || || || || || || || || ||
chipping
