Food Manager Exam
the term 'sanitizing' is defined as - (ANSWER)reduce harmful microorganisms to safe levels
in a cafe, there is one server left to handle the front of the house between the lunch rush and dinner.
One of the afternoon task is to wrap clean tableware set In napkins to be kept at the hostess desk for the
customers. The server has to developed a routine to get this done while also taking a lunch break. The
health inspector_____ - (ANSWER)was concerned because of the potential for the mouth to hand
contamination
Insect control devices must ______ and must be able to retain the electrocuted insect inside the device.
- (ANSWER)Be rated for safety by the USDA
The purpose of the Texas Establishment Food Rules is to safeguard the public health and to __ -
(ANSWER)Provide consumers safe, unadulterated, honestly presented food.
A new bar manager was asking the equipment Service technician how the glass washer works. That
technician explain the process and the chemicals and the chemicals and handed the manager and
handed the manager a vital of test strips ." what are these for?" The technician said about the machine is
sanitizing properly when the iodine sanitizer turns the color of the paper because the concentration is
____ - (ANSWER)12.5 - 25.00 ppm
What is the most accurate method for calibrating bimetallic thermometers ? - (ANSWER)Put the
thermometer stem or probe into the ice water. wait 30 seconds or until the thermometer so it reads
32ºF (0ºC)
Approved sanitizers for food service includes chloride, iodine, quaternary ammonia and ____ -
(ANSWER)alcohol
Pasteurize liquid, frozen, or dry egg products Shall be substituted for raw Shell eggs whenever _____ -
(ANSWER)
Which of the following would be the best method for cleaning and sanitizing equipment that cannot be
placed in a dish machine or three compartment sink? - (ANSWER)
,John is normally a cook at a fast food establishment but is re-assigned to cleaning tables. What a
symptom(s) does John likely have to caused him to be re-assigned ? - (ANSWER)persistent drainage from
nose, eyes , mouth
Rachel juiced 10 times the amount of bleach required for making a sanitizing solution. This is considered
a ___ - (ANSWER)Chemical hazard
Which of the following essence acceptable source of potable water? - (ANSWER)
chemical sanitizers are in a concentrated form and should be mixed only with ____. - (ANSWER)water
The proper sequence for cleaning food-contact surface in a three-compartment sink is: - (ANSWER)
all of the following are effective ways to prevent cross contamination except____. - (ANSWER)Rinsing
food contact surfaces in between tasks
Non-absorbent materials are required in all areas of a food service facility except____. - (ANSWER)dining
room
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__ - (ANSWER)clean in place
the greatest concern about having pests in the restaurant is that they will - (ANSWER)spread disease
raw animal foods such as beef, fish,lamb,pork,and poultry shall be separated during storage ,preparation
,holding and display all times unless they are being_____ - (ANSWER)combined as ingredients
according to the Texas rules, it is acceptable at times for items like salt or pepper packets to be saved and
given to another customer if they were not contaminated.which of the following must be discarded after
a costumer had it? - (ANSWER)A bowl of cocktail sauce
,The best way for a foo handler to have a beverage in their work area is to_____ - (ANSWER)keep a
beverage in a cup with a lid and a straw
A prep cook must be sure to wash hands well_____ - (ANSWER)All of the above
Cutting boards pr cutting blocks that have scratches and cuts into the surfaces ______ - (ANSWER)
When cooling foods, what is the maximum time that the food can be in the 135ºF to 70ºF range? -
(ANSWER)two hours
NFS Stands for _____. - (ANSWER)National sanitation foundation
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 the
dirty dishes, made fresh sanitizing solution , and put the towel back in the water. To their surprise, the
inspector marked a violation. The violation was for _______ - (ANSWER)putting the soiled towels back in
the new water
from top to bottom, how should the following items be store on a rack in the cooler? - (ANSWER)
A kitchen manager was trying to train the staff and get all of the inventory under control. Many items
were not being tabled in storage. The manager thinks it is best to start by labeling every single items out
of its original container, even thought it is not required to have the staff label_____ - (ANSWER)spaghetti
noodles
what is the active ingredient in all FDA approved hand sanitizers? - (ANSWER)Alcohol
During an inspection, the manager asked the inspector about can opener cleaning. The health inspector
said there could be ____hazards present. - (ANSWER)physical, biological, or chemical
shell stock identification tags on shellfish must include the harvester's i.d. number , the date and location
of harvest, the type of shellfish and a statement proclaiming that___ - (ANSWER)
, Bacterial growth can be minimized by properly controlling ______. - (ANSWER)Time, Temperature,
oxygen, moisture
The best way to avoid seafood and mushroom toxins in food is to___ - (ANSWER)
If hot water is not available in the ware-washing g sink, food establishments can still serve food using
_______ - (ANSWER)single use utensils
the best way to train food service employees on making a new sandwich is ________ -
(ANSWER)Show/tell/do/review
A trained chef, who also worked at a zoo, decided to combine his kitchen with nature and opened a
restaurant where customers could watch animals in cages and aquariums from their table. Part of his day
is spent caring for some of the creatures. According g to the code, which creatures is he allowed to care
for or handle while at the restaurant? - (ANSWER)fish in the aquarium
which is an approved method for storing in-use utensils? - (ANSWER)
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 ______ - (ANSWER)
you are working in an establishment that has only one reach-in Refrigerator. what is the proper way to
store the items from the highest to lowest shelf? - (ANSWER)lettuce, sliced turkey, raw hamburger
patties
Food service managers must oversee safe food practices at all times. One way to do that is to ______ -
(ANSWER)Create a master cleaning schedule.
Customers forks should be stored at a self-service buffet______ - (ANSWER)With only the handles
extending out of the container
Hot water at the hand sink should be at least ________ - (ANSWER)100ºF
the term 'sanitizing' is defined as - (ANSWER)reduce harmful microorganisms to safe levels
in a cafe, there is one server left to handle the front of the house between the lunch rush and dinner.
One of the afternoon task is to wrap clean tableware set In napkins to be kept at the hostess desk for the
customers. The server has to developed a routine to get this done while also taking a lunch break. The
health inspector_____ - (ANSWER)was concerned because of the potential for the mouth to hand
contamination
Insect control devices must ______ and must be able to retain the electrocuted insect inside the device.
- (ANSWER)Be rated for safety by the USDA
The purpose of the Texas Establishment Food Rules is to safeguard the public health and to __ -
(ANSWER)Provide consumers safe, unadulterated, honestly presented food.
A new bar manager was asking the equipment Service technician how the glass washer works. That
technician explain the process and the chemicals and the chemicals and handed the manager and
handed the manager a vital of test strips ." what are these for?" The technician said about the machine is
sanitizing properly when the iodine sanitizer turns the color of the paper because the concentration is
____ - (ANSWER)12.5 - 25.00 ppm
What is the most accurate method for calibrating bimetallic thermometers ? - (ANSWER)Put the
thermometer stem or probe into the ice water. wait 30 seconds or until the thermometer so it reads
32ºF (0ºC)
Approved sanitizers for food service includes chloride, iodine, quaternary ammonia and ____ -
(ANSWER)alcohol
Pasteurize liquid, frozen, or dry egg products Shall be substituted for raw Shell eggs whenever _____ -
(ANSWER)
Which of the following would be the best method for cleaning and sanitizing equipment that cannot be
placed in a dish machine or three compartment sink? - (ANSWER)
,John is normally a cook at a fast food establishment but is re-assigned to cleaning tables. What a
symptom(s) does John likely have to caused him to be re-assigned ? - (ANSWER)persistent drainage from
nose, eyes , mouth
Rachel juiced 10 times the amount of bleach required for making a sanitizing solution. This is considered
a ___ - (ANSWER)Chemical hazard
Which of the following essence acceptable source of potable water? - (ANSWER)
chemical sanitizers are in a concentrated form and should be mixed only with ____. - (ANSWER)water
The proper sequence for cleaning food-contact surface in a three-compartment sink is: - (ANSWER)
all of the following are effective ways to prevent cross contamination except____. - (ANSWER)Rinsing
food contact surfaces in between tasks
Non-absorbent materials are required in all areas of a food service facility except____. - (ANSWER)dining
room
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__ - (ANSWER)clean in place
the greatest concern about having pests in the restaurant is that they will - (ANSWER)spread disease
raw animal foods such as beef, fish,lamb,pork,and poultry shall be separated during storage ,preparation
,holding and display all times unless they are being_____ - (ANSWER)combined as ingredients
according to the Texas rules, it is acceptable at times for items like salt or pepper packets to be saved and
given to another customer if they were not contaminated.which of the following must be discarded after
a costumer had it? - (ANSWER)A bowl of cocktail sauce
,The best way for a foo handler to have a beverage in their work area is to_____ - (ANSWER)keep a
beverage in a cup with a lid and a straw
A prep cook must be sure to wash hands well_____ - (ANSWER)All of the above
Cutting boards pr cutting blocks that have scratches and cuts into the surfaces ______ - (ANSWER)
When cooling foods, what is the maximum time that the food can be in the 135ºF to 70ºF range? -
(ANSWER)two hours
NFS Stands for _____. - (ANSWER)National sanitation foundation
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 the
dirty dishes, made fresh sanitizing solution , and put the towel back in the water. To their surprise, the
inspector marked a violation. The violation was for _______ - (ANSWER)putting the soiled towels back in
the new water
from top to bottom, how should the following items be store on a rack in the cooler? - (ANSWER)
A kitchen manager was trying to train the staff and get all of the inventory under control. Many items
were not being tabled in storage. The manager thinks it is best to start by labeling every single items out
of its original container, even thought it is not required to have the staff label_____ - (ANSWER)spaghetti
noodles
what is the active ingredient in all FDA approved hand sanitizers? - (ANSWER)Alcohol
During an inspection, the manager asked the inspector about can opener cleaning. The health inspector
said there could be ____hazards present. - (ANSWER)physical, biological, or chemical
shell stock identification tags on shellfish must include the harvester's i.d. number , the date and location
of harvest, the type of shellfish and a statement proclaiming that___ - (ANSWER)
, Bacterial growth can be minimized by properly controlling ______. - (ANSWER)Time, Temperature,
oxygen, moisture
The best way to avoid seafood and mushroom toxins in food is to___ - (ANSWER)
If hot water is not available in the ware-washing g sink, food establishments can still serve food using
_______ - (ANSWER)single use utensils
the best way to train food service employees on making a new sandwich is ________ -
(ANSWER)Show/tell/do/review
A trained chef, who also worked at a zoo, decided to combine his kitchen with nature and opened a
restaurant where customers could watch animals in cages and aquariums from their table. Part of his day
is spent caring for some of the creatures. According g to the code, which creatures is he allowed to care
for or handle while at the restaurant? - (ANSWER)fish in the aquarium
which is an approved method for storing in-use utensils? - (ANSWER)
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 ______ - (ANSWER)
you are working in an establishment that has only one reach-in Refrigerator. what is the proper way to
store the items from the highest to lowest shelf? - (ANSWER)lettuce, sliced turkey, raw hamburger
patties
Food service managers must oversee safe food practices at all times. One way to do that is to ______ -
(ANSWER)Create a master cleaning schedule.
Customers forks should be stored at a self-service buffet______ - (ANSWER)With only the handles
extending out of the container
Hot water at the hand sink should be at least ________ - (ANSWER)100ºF
