Food Safety Manager Exam 2024 | Final Questions and Answers

Food Safety Manager Exam 2024 | Final Questions and Answers What temperature should the water be for manual dishwashing? - ans110°F What organization requires a Material Safety data sheet to be included with hazardous chemicals? - ansOccupational safety and health administration. What must staff members do when transferring chemicals to a new container? - ansLabel the container. what temperature must a high-temperature dishwasher's final sanitizing rinse be? - ansAt least 180°F what must food handlers do when handling ready to eat food? a: wear an apron b: wear single-use-gloves c: Sanitize their hands d: use bare hands - ansB: wear single use gloves why are people who take certain medications at risk for foodborne illness? - ansTheir immune systems are compromised. What should be done with a package of flour that is received with signs of dampness on the bag? - ansReject the flour and return it to the supplier. Which responsibility is included in the Food and Drug Administration's role? - ansRegulating food transpored across state lines. What is the minimum internal temperature hot food must be held at to prevent pathogens from growing? - ans135°F What should staff do when receiving a delivery of food and supplies? - ansVisually inspect all food items How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength? - ansUse a test kit to check the sanitizer's concentration when mixing it. A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out? - ans3:00 p.m. When can raw, unpackaged meat be offered for self-service? - ansAt Mongolian barbeques What rule for serving condiments should be practiced? - ansServe condiments in original containers Bulk unpackaged food in self-service areas must be labeled when? - ansThe manufacturer claims the food is healthy. The temperature of clam chowder is checked during holding. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup? - ansCorrective action Which process requires a variance from the regulatory authority? given: a: smoking food to enhance flavor b: serving wild game c: serving imported cheese d: sprouting seeds or beans - ansD. sprouting seeds or beans What information must be included on the label of a container of ready-to-eat TCS food prepped on site for retail sale? - ansPotential allergens What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness? - ansThrow it out What should a food handler do with food after it is thawed in the microwave? - ansCook it using conventional cooking equipment. What must an operation do before packaging fresh juice on site for later sale? - ansObtain a variance What temperature must stuffed lobster be cooked to? - ans165°F for 15 seconds What temperature must cooked vegetables reach to be safely hot-held for service? - ans135°F Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve? A: Mayonnaise B: Corned beef has C: Soft boiled eggs D: Pancakes - ansC: soft boiled eggs. When must a food handler change gloves? - ansAs soon as they become dirty or torn. A food handler has cooled a container of chili to 70°F in 1 hour. How much time is left to cool the chili to 41°F? - ans5 hours What should a server do when taking a food order from customers who have concerns about food allergies? - ansDescribe each menu item to customer who ask, including any "secret" ingredients. What is the minimum internal cooking temperature for chicken breast? - ans165°F for 15 seconds What thermometer is best suited to checking a dish-washing machine's final rinse temperature? - ansMaximum registering thermometer. What must a food handler with an infected hand wound do to work safely with food? A. Place a bandage on the wound B. Apply hand sanitizer to the wound C. Avoid working with raw food until the wound is completely dry D. Cover the wound with an impermeable cover and wear a single-use glove - ansAnswer: D. Cover the wound with an impermeable cover and wear a single-use glove Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out? A. 4:00 p.m. B. 12:00 p.m. C. 2:00 p.m. D. 3:00 p.m - ans. Answer: D. 3:00 p.m. When should a food handler with a sore throat and fever be excluded from the operation? A.After the food handler has a sore throat that has lasted for more than 5 days B. When the customers served are primarily a high-risk population C. Before the regulatory authority is notified D. When the food handler's fever is over 100 degrees F - ansA.After the food handler has a sore throat that has lasted for more than 5 days B. When the customers served are primarily a high-risk population C. Before the regulatory authority is notified D. When the food handler's fever is over 100 degrees F ANSWER: B. When the customers served are primarily a high-risk population What should a food handler do with food after it is thawed in the microwave? A. Check the temperature in at least 2 places B. Let the food stand for 2 minutes before cooking C. Cover the food to prevent it from drying out What is the primary reason that nail polish should be avoided in the kitchen? - ansNail polish can disguise dirt hiding under the fingernails. Nail polish is allowed by some regulatory agencies as long as the handler: - answears single use gloves. Which type of wound requires an impermeable bandage and a protective covering? - ansone on the hand or wrist All wounds must be: - anscompletely covered. Food handlers should be especially careful about avoiding bare-hand contact with ready-to-eat food when serving: - anshigh-risk populations. If a jurisdiction does allow bare-hand contact with ready-to-eat food, they should have: - ansspecific policies in place about staff health. Food handlers must change their gloves at all of the following times: - ansas soon as either one of the gloves becomes dirty or torn for any reason, after handling raw meat, seafood, or poultry, after any type of interruption, such as a telephone call Which of the following techniques should NOT be used when putting on gloves? - ansrolling them to make it easier to put them on Which of the following should NOT be done with an apron? - answiping your messy hands on the apron What is the primary safety problem if food handlers wear dirty clothes? - anscarrying pathogens that can contaminate the food What determines what jewelry can be worn in a kitchen? - ansthe company policy Which of the following types of jewelry would be permitted in the majority of kitchens? - anssimple wedding bands If food needs to be tested during prepping, it should be placed in a: - ansseparate dish to be tasted with a clean utensil. Designated areas for eating, drinking and smoking are also commonly used for: - anschewing gum and/or tobacco. What health condition requires the food handler to be excluded from the operation, plus full cooperation with the handler's medical practitioner and local regulatory authority? - ansnorovirus Before food handlers who have been vomiting can return to work, they must have had no symptoms for at least 24 hours or have: - ansa written release from a medical practitioner. Who makes the final decision on how to respond to food hander illness? - ansthe local regulatory authority What should food handlers do as soon as they realize they are sick while working? - ansReport the illness to the manager or supervisor. How does color-coding make it simpler to work in a kitchen? - ansColor coding helps to prevent cross-contamination. After chopping up raw chicken on a cutting board, it is essential that board is washing, rinsed, and: - anssanitized. Which of these is a typical example of a corrective action if time and temperature standards are not met? - ansReheat the food to the correct temperature if within the safe guidelines of reheating. Food that has remained in the temperature danger zone for more than four hours must be: - ansthrown out. All of the following are types of probes EXCEPT: - answater vs surface, immersion, penetration Which type of probe would be used to measure the temperature of a griddle? - anssurface When using the boiling point method for calibration, which is the first step of the process? - ansBringing clean tap water to a full boil in a deep pan How often should thermometers be calibrated in order to remain accurate? - ansbefore each shift Which thermometer presents a danger in a restaurant or foodservice operation? - ansglass What is the most important for preventing time-temperature abuse? - ansaccurate thermometers Inspection reports can be from all of the following EXCEPT - ansGood Manufacturing Practices vs U.S. Department of Agriculture, The Food and Drug Administration, third-party inspectors Food chain suppliers include all of the following EXCEPT: - ansmanagers. vs growers, warehouses, local markets What is the best way to avoid or prevent temperature abuse in the receiving area? - ansInspect and store each delivery before accepting another one Which of the following steps in receiving cannot be done ahead of time? - anstaking sample temperatures of all TCS foods Receiving food shipments after hours is known as what kind of delivery? - anskey drop Key drop deliveries must meet all of the following requirements EXCEPT they: - ansmust not contain supplies that are time-temperature sensitive When notified of a food recall, which of the following steps should be done first? - ansIdentify the recalled food items by matching information from the recall notice to the item. A recall can occur when all of the following occurs: - ansif food contamination is suspected or confirmed, if the product has been mislabeled or misbranded, if a food allergen has not been properly identified on a label When checking the temperature of reduced oxygen packaged and bulk food, it is important not to: - anspuncture the package. When checking the temperature of a packaged food, what is the first step to take? - ansOpen the package and insert the thermometer. What temperature should hot TCS food be kept when receiving it? - ans135°F Which of the following foods has to maintain an internal temperature no greater than 50°F? - anslive shellfish Bulging and swollen ends are sometimes found in: - ansdamaged cans. When a food item shows signs of thawing and refreezing, that generally indicates that it has: - ansbeen time-temperature abused. How long does a shellstock identification tag have to be kept on file? - ans90 days from when the last shellfish was used from its delivery container What type of special documentation is needed with fish that will be eaten raw or partially cooked? - ansproof it was frozen correctly before it was received What do the abbreviations found on an inspection stamp stand for? - ansinspected and passed What type of food products are required by law to be pasteurized? - ansliquid or frozen eggs During receiving, food may be rejected for all of the following safety reasons: - ansIt has an unusual smell, It has the wrong texture, It has an altered appearance Food can be rejected at receiving if it does not met the company's: - ansquality standards. Dairy products should be rejected if they have a: - anssour or bitter smell. Which of the following food products should be surrounded by crushed, self-draining ice in order to be accepted into receiving? - anspoultry What is the purpose of date marking? - ansto indicate when food should be sold, eaten or thrown out