Food Manager Practice Exam Study Guide Questions And Answers Verified 100% Correct

Food Manager Practice Exam Study Guide Questions And Answers Verified 100% Correct Before beginning a task and after each use - ANSWER When should food contact surfaces be cleaned and sanitized? Bottom Up - ANSWER How should glasses be stored? Sewer Pipes - ANSWER Which of the following is not acceptable above food contact surfaces? In sanitizing solultion - ANSWER Where should wiping cloths be stored after cleaning up a spill? 155 Degrees for 15 seconds - ANSWER What temperature must ground beef be cooked to in order to destroy dangerous pathogens? Watermelon - ANSWER All of the following are common food allergens except? Fish - ANSWER What food is commonly associated with Scombroid poisoning? Keep leftover Marinara sauce on the counter overnight for the morning shift to use - ANSWER A ineffective way to prevent pests is Closed and sealed tightly - ANSWER How should doors on dumpsters appear? As sewage - ANSWER How should used sanitizing liquid be discarded? A metal band free of stones - ANSWER Acceptable jewelry in the food preparation area? A licensed pest control operator - ANSWER Who is allowed to spray pesticides Sanitize - ANSWER What is the fourth step of proper cleaning and sanitizing procedures for a 3 compartment sink? Waste-water or mop water must be discarded in a designated mopsink to prevent contamination - ANSWER Where should waste-water/ Mop water be discarded? Food Allergen Awareness - ANSWER Food Service Employees must be trained in Critical Items - ANSWER Priority Items are now designated to be Fully Cooked to recommended temperatures for 15 seconds - ANSWER Childrens Menu items are required by the 2009 Food Code to be Cut-Leafy Greens, cut melon and cut tomatoes - ANSWER Food Now considered TCS food includes 4 Hours - ANSWER TCS food cannot remain in the Temperature Danger Zone f0r more then how many hours? Botulism - ANSWER Illness usually associated with low acid or home canned foods Temperature Control for Safety - ANSWER What does TCS stand for 41 degree to 135 degree - ANSWER Disease causing bacteria grow best between what temperatures? E. Coli (Escherichia) - ANSWER Found in raw and under cooked ground beef, contaminated fresh produce and food products made with raw or unpasteurized milk or apple cider Listeriosis - ANSWER Associated with raw or unpasteurized milk, cheese, other dairy products, hot dogs and deli meats. Grows best in reduced oxygen environment and can be harmful especially to pregnant women. Can cause miscarriage or stillbirth. Shigellosis - ANSWER Bacteria transmitted in prepared salads (like potato, chicken, macaroni, tuna, shrimp) raw vegetables (lettuce, sprouts), milk and other dairy products. Source is human fecal contamination, water polluted by feces and insects that spread bacteria such as flies. Parasites - ANSWER Organism that grow, feed and are sheltered on or in another organism Anisakiasis - ANSWER Illness associated with raw undercooked or improperly frozen seafood. Giardia - ANSWER Caused by consuming water from a contaminated water source Clean, Separate, Cook and Chill - ANSWER Food Safety can be maintained by following what four basic steps? Poor personal Hygiene - ANSWER Research has shown that a major cause of foodborne illness is 41 degrees or lower - ANSWER The correct temperature of raw meat when received should be? After Carefully inspecting and verifying that it is in good condition - ANSWER Produce deliveries should be accepted when? Whole and intact, in its original container provided that there are no stains - ANSWER Packaged foods must be received Thawing foods must be stored on bottom shelves of refrigerated storage because they can leak - ANSWER Where should thawing foods be stored? 165 degrees - ANSWER What must food cooked in a microwave be cooked to? Every 2 hours - ANSWER Temperature of hot-held foods should be checked how often? Should not be touched on the food contact surface - ANSWER When serving customers, glasses, plates, and utensils 7 inches beyond the food - ANSWER Sneeze guards installed on a self-service display must be installed 14 inches above the food counter and must extend at least how far? Running and draining water - ANSWER Ice cream scoops must be stored in a dipper well with what? microorganisms - ANSWER What does sanitizing reduce? Hands - ANSWER When cleaning and sanitizing fixed equipment, it is important to maintain clean what? A designated handwashing sink - ANSWER When washing hands use only what? backflow - ANSWER The air gap on a sink drain should be at least twice the diameter of the outlet to prevent what? food-grade - ANSWER Equipment must be made of non-absorbent, non-toxic, durable material otherwise known as what? Monitoring - ANSWER The step 4 in a HACCP plan is what? A critical control point - ANSWER The last step in the flow of food that can prevent, control or eliminate hazards is what?