Voordeelbundel
Food Manager Exam Bundle With Accurate Solutions
Food Manager Exam Bundle With Accurate Solutions
[Meer zien]Food Manager Exam Bundle With Accurate Solutions
[Meer zien]Symptoms of Food borne illness - ANSWER-cramping in the abdominal area, vomiting, nausea, diarrhea, fever, and dehydration. 
 
2 foodborne illness - ANSWER-1. infection 
2. contamination 
 
foodborne infection - ANSWER-produced by the ingestion of living, harmful organisms present in food. Such as ...
Voorbeeld 2 van de 12 pagina's
In winkelwagenSymptoms of Food borne illness - ANSWER-cramping in the abdominal area, vomiting, nausea, diarrhea, fever, and dehydration. 
 
2 foodborne illness - ANSWER-1. infection 
2. contamination 
 
foodborne infection - ANSWER-produced by the ingestion of living, harmful organisms present in food. Such as ...
180-ANSWER - In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? 
 
Jaundice, vomiting and/or diarrhea-ANSWER - A food handler must be excluded from the food establishment for which symptoms? 
 
41 to 135-ANSWER - What is the temperature range for the dange...
Voorbeeld 2 van de 8 pagina's
In winkelwagen180-ANSWER - In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? 
 
Jaundice, vomiting and/or diarrhea-ANSWER - A food handler must be excluded from the food establishment for which symptoms? 
 
41 to 135-ANSWER - What is the temperature range for the dange...
No, homemade foods may not be sold or used in a public food service establishment - ANSWER-Can homemade salad dressing be sold in public food service establishment? 
 
Food is delivered within an acceptable temperature range - ANSWER-During a delivery of frozen products the manager on duty should ch...
Voorbeeld 2 van de 7 pagina's
In winkelwagenNo, homemade foods may not be sold or used in a public food service establishment - ANSWER-Can homemade salad dressing be sold in public food service establishment? 
 
Food is delivered within an acceptable temperature range - ANSWER-During a delivery of frozen products the manager on duty should ch...
The Person In Charge (PIC) is responsible for all of the following except 
 
a) training all staff in food safety 
b) complying with all state and local regulations 
c) correctly answer questions regarding food safety 
d) complying with staff's vacation requests - ANSWER-d) complying with staff's ...
Voorbeeld 4 van de 39 pagina's
In winkelwagenThe Person In Charge (PIC) is responsible for all of the following except 
 
a) training all staff in food safety 
b) complying with all state and local regulations 
c) correctly answer questions regarding food safety 
d) complying with staff's vacation requests - ANSWER-d) complying with staff's ...
Average number of food borne illnesses per year - ANSWER-76 million people (1/4 people in the us) 
 
Symptoms of foodborne illness - ANSWER-cramping in the abdominal area 
vomiting 
nausea 
diarrhea 
fever 
dehydration 
 
Listeria and Botulism - ANSWER-have a greater health effect on pregnant women ...
Voorbeeld 2 van de 14 pagina's
In winkelwagenAverage number of food borne illnesses per year - ANSWER-76 million people (1/4 people in the us) 
 
Symptoms of foodborne illness - ANSWER-cramping in the abdominal area 
vomiting 
nausea 
diarrhea 
fever 
dehydration 
 
Listeria and Botulism - ANSWER-have a greater health effect on pregnant women ...
Thawing food can be part of the cooking process if - ANSWER-cooked to the requirements of the FDA food code 
 
Foodborne Pathogens easily transmitted through food - ANSWER-Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum 
 
Salmonella - Cause - ANSWER-Can be found on any fo...
Voorbeeld 2 van de 15 pagina's
In winkelwagenThawing food can be part of the cooking process if - ANSWER-cooked to the requirements of the FDA food code 
 
Foodborne Pathogens easily transmitted through food - ANSWER-Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum 
 
Salmonella - Cause - ANSWER-Can be found on any fo...
An outbreak of Salmonella is commonly associated with ______. - ANSWER-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 dish...
Voorbeeld 2 van de 9 pagina's
In winkelwagenAn outbreak of Salmonella is commonly associated with ______. - ANSWER-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 dish...
after preliminary tasks what will the HACCP team need to work on the initial plan? - ANSWER-follow the HACCP principles 
 
which of the following is not included in the corrective action principle? 
-record the corrective actions that have been taken 
-create a sampling protocol 
-determine and corr...
Voorbeeld 1 van de 4 pagina's
In winkelwagenafter preliminary tasks what will the HACCP team need to work on the initial plan? - ANSWER-follow the HACCP principles 
 
which of the following is not included in the corrective action principle? 
-record the corrective actions that have been taken 
-create a sampling protocol 
-determine and corr...
All fruits and vegetables must be washed with _________. 
*sanitizing solution 
*portable water 
vinegar - ANSWER-portable water 
 
A food manager must ensure written instructions are available for which of the following? 
* maintaining temperature logs 
* vomit or diarrhea clean up 
* the number of...
Voorbeeld 2 van de 8 pagina's
In winkelwagenAll fruits and vegetables must be washed with _________. 
*sanitizing solution 
*portable water 
vinegar - ANSWER-portable water 
 
A food manager must ensure written instructions are available for which of the following? 
* maintaining temperature logs 
* vomit or diarrhea clean up 
* the number of...
Fish - ANSWER-Scombrotoxin is associated with 
 
41- 135 - ANSWER-Which of the following ranges represents the correct Temperature Danger Zone? 
 
TRUE - ANSWER-Toxic metal poisoning can occur when acidic food such as tomatoes are cooked or stored in copper. 
 
FECES - ANSWER-Shigella is a bacteria ...
Voorbeeld 1 van de 2 pagina's
In winkelwagenFish - ANSWER-Scombrotoxin is associated with 
 
41- 135 - ANSWER-Which of the following ranges represents the correct Temperature Danger Zone? 
 
TRUE - ANSWER-Toxic metal poisoning can occur when acidic food such as tomatoes are cooked or stored in copper. 
 
FECES - ANSWER-Shigella is a bacteria ...
what should you do when taking a food order from customers who have concerns about food allergies - ANSWER-Describe each menu item to the customer who ask, including any "secret" ingredients 
 
What temperature should the water be for manual dishwashing? - ANSWER-Must be at least 110 F 
 
A food h...
Voorbeeld 1 van de 4 pagina's
In winkelwagenwhat should you do when taking a food order from customers who have concerns about food allergies - ANSWER-Describe each menu item to the customer who ask, including any "secret" ingredients 
 
What temperature should the water be for manual dishwashing? - ANSWER-Must be at least 110 F 
 
A food h...
Is food borne illness life threatening? - ANSWER-Yes 
 
What groups of people are considered high risk? - ANSWER-Immunocompromised, Elderly, Preschoolers, and Pregnant Woman 
 
What types of foods do pathogenic Bacteria grow and multiply in? - ANSWER-Potentionally Hazardous Food (PHF'S), which have...
Voorbeeld 2 van de 7 pagina's
In winkelwagenIs food borne illness life threatening? - ANSWER-Yes 
 
What groups of people are considered high risk? - ANSWER-Immunocompromised, Elderly, Preschoolers, and Pregnant Woman 
 
What types of foods do pathogenic Bacteria grow and multiply in? - ANSWER-Potentionally Hazardous Food (PHF'S), which have...
What are the three goals of food safety to provide food? - ANSWER-Safe, honestly presented, and unadulterated 
 
What are the four steps of effective demonstration when teaching Food Service personnel how to provide safe food to public? - ANSWER-show, tell, do, review 
 
What is the least effective ...
Voorbeeld 3 van de 19 pagina's
In winkelwagenWhat are the three goals of food safety to provide food? - ANSWER-Safe, honestly presented, and unadulterated 
 
What are the four steps of effective demonstration when teaching Food Service personnel how to provide safe food to public? - ANSWER-show, tell, do, review 
 
What is the least effective ...
When transporting tuna salad to an event, the tuna salad must be transported at a temperature of 
a) 41°F or below 
b) 50°F to 70°F 
c) 0°F 
d) 50°F or below - ANSWER-A 
 
A pH level below 4.6 will 
a) encourage bacteria to grow rapidly in the food 
b) inhibit the growth of bacteria in the food...
Voorbeeld 3 van de 19 pagina's
In winkelwagenWhen transporting tuna salad to an event, the tuna salad must be transported at a temperature of 
a) 41°F or below 
b) 50°F to 70°F 
c) 0°F 
d) 50°F or below - ANSWER-A 
 
A pH level below 4.6 will 
a) encourage bacteria to grow rapidly in the food 
b) inhibit the growth of bacteria in the food...
Which unused items may be re-served to another customer? - ANSWER-Prepackaged items such as soup crackers. 
 
What is NOT considered a safe way to thaw frozen meat? - ANSWER-Under hot running water. 
 
How should a cloth used for wet-wiping be stored? - ANSWER-In a bucket of sanitizing solution. 
 
...
Voorbeeld 3 van de 19 pagina's
In winkelwagenWhich unused items may be re-served to another customer? - ANSWER-Prepackaged items such as soup crackers. 
 
What is NOT considered a safe way to thaw frozen meat? - ANSWER-Under hot running water. 
 
How should a cloth used for wet-wiping be stored? - ANSWER-In a bucket of sanitizing solution. 
 
...
Define active managerial control. - ANSWER-a system to create and implement food safety procedures 
 
3 Steps of Active Managerial Control - ANSWER-Create a policy 
Train 
Follow up 
 
True or False: Inspectors can help you find gaps in your active managerial control - ANSWER-True 
 
What should you...
Voorbeeld 2 van de 10 pagina's
In winkelwagenDefine active managerial control. - ANSWER-a system to create and implement food safety procedures 
 
3 Steps of Active Managerial Control - ANSWER-Create a policy 
Train 
Follow up 
 
True or False: Inspectors can help you find gaps in your active managerial control - ANSWER-True 
 
What should you...
1. A bacterial spore is: 
a. Bacterial dung 
b. A resistant resting phase which can sometimes resist high heat 
c. There is no such thing as a bacterial spore. They are different genus. 
d. All of the above - ANSWER-B 
 
2. Which are the three basic types of contamination? 
a. Physical, personal, at...
Voorbeeld 3 van de 19 pagina's
In winkelwagen1. A bacterial spore is: 
a. Bacterial dung 
b. A resistant resting phase which can sometimes resist high heat 
c. There is no such thing as a bacterial spore. They are different genus. 
d. All of the above - ANSWER-B 
 
2. Which are the three basic types of contamination? 
a. Physical, personal, at...
Which step is essential in the success of any HACCP? - ANSWER-educate and train employees 
 
Prerequisite programs provide the _______ and _______ conditions required to produce safe food. - ANSWER-Environmental, operating 
 
The major elements of the FSMA can be divided into _______ key areas. - AN...
Voorbeeld 3 van de 19 pagina's
In winkelwagenWhich step is essential in the success of any HACCP? - ANSWER-educate and train employees 
 
Prerequisite programs provide the _______ and _______ conditions required to produce safe food. - ANSWER-Environmental, operating 
 
The major elements of the FSMA can be divided into _______ key areas. - AN...
Which food must be cooked to a minimum internal temperature of 155 degrees F. (68 C) for 15 seconds? 
 
A. Pork roast 
B. Fish fillets 
C. Ground beef patties 
D. Stuffed peppers - ANSWER-C. Ground beef patties 
 
The first step in cooling a deep pan of rice is to.... 
 
A. let the pan sit on the co...
Voorbeeld 3 van de 24 pagina's
In winkelwagenWhich food must be cooked to a minimum internal temperature of 155 degrees F. (68 C) for 15 seconds? 
 
A. Pork roast 
B. Fish fillets 
C. Ground beef patties 
D. Stuffed peppers - ANSWER-C. Ground beef patties 
 
The first step in cooling a deep pan of rice is to.... 
 
A. let the pan sit on the co...
The purpose of food safety management system is to - ANSWER-prevent foodborne illness by controlling risks and hazards 
 
A manager's responsibility to actively control risk factors for foodborne illnesses is called - ANSWER-Active managerial control 
 
A manager asks a chef to continue cooking chi...
Voorbeeld 2 van de 8 pagina's
In winkelwagenThe purpose of food safety management system is to - ANSWER-prevent foodborne illness by controlling risks and hazards 
 
A manager's responsibility to actively control risk factors for foodborne illnesses is called - ANSWER-Active managerial control 
 
A manager asks a chef to continue cooking chi...
which of the following items is a food that has been associated with the Salmonella Typhi pathogen? - ANSWER-Beverages 
 
Which is not a proper step in the ice-point method of calibrating a bi-metallic stemmed thermometer? - ANSWER-remove the probe from the ice water. 
 
Which of the following is no...
Voorbeeld 3 van de 22 pagina's
In winkelwagenwhich of the following items is a food that has been associated with the Salmonella Typhi pathogen? - ANSWER-Beverages 
 
Which is not a proper step in the ice-point method of calibrating a bi-metallic stemmed thermometer? - ANSWER-remove the probe from the ice water. 
 
Which of the following is no...
The purpose of a food safety management system is to - ANSWER-Prevent foodbourne illness by controlling risks and hazards 
 
A manager's responsibility to actively control risk factors for foodborne illnesses is called - ANSWER-active managerial control 
 
A manager asks a chef to continue cooking ...
Voorbeeld 2 van de 9 pagina's
In winkelwagenThe purpose of a food safety management system is to - ANSWER-Prevent foodbourne illness by controlling risks and hazards 
 
A manager's responsibility to actively control risk factors for foodborne illnesses is called - ANSWER-active managerial control 
 
A manager asks a chef to continue cooking ...
What is a food borne-illness outbreak? - ANSWER-When two or more people report the same illness from eating the same food 
 
Which is a ready-to-eat food? - ANSWER-Sea salt 
 
Why are preschool-age children at a higher risk for foodborne illnesses? - ANSWER-They have not built up strong immune syste...
Voorbeeld 3 van de 23 pagina's
In winkelwagenWhat is a food borne-illness outbreak? - ANSWER-When two or more people report the same illness from eating the same food 
 
Which is a ready-to-eat food? - ANSWER-Sea salt 
 
Why are preschool-age children at a higher risk for foodborne illnesses? - ANSWER-They have not built up strong immune syste...
What event would require a food worker to restock a pot of soup at a self-service station? - ANSWER-The handle of the soup fell in 
 
What must a manager do after locating food in his establishment that has been recalled - ANSWER-Store it in a separate area 
 
A food worker cleans his hands using a ...
Voorbeeld 2 van de 9 pagina's
In winkelwagenWhat event would require a food worker to restock a pot of soup at a self-service station? - ANSWER-The handle of the soup fell in 
 
What must a manager do after locating food in his establishment that has been recalled - ANSWER-Store it in a separate area 
 
A food worker cleans his hands using a ...
At a temporary event where food is served, the organizer and each individual food vendor must obtain a permit. - ANSWER-True 
 
Event organizer applications must be submitted 14 days prior to an event. - ANSWER-False 
 
Individual food vendor permit applications must be submitted 21 days prior to an...
Voorbeeld 1 van de 1 pagina's
In winkelwagenAt a temporary event where food is served, the organizer and each individual food vendor must obtain a permit. - ANSWER-True 
 
Event organizer applications must be submitted 14 days prior to an event. - ANSWER-False 
 
Individual food vendor permit applications must be submitted 21 days prior to an...
The purpose of a safety management system is to? - ANSWER-prevent foodborne illness by controlling risks and hazards 
 
A managers responsibility to actively control risk factors for foodborne illnesses is called? - ANSWER-Active managerial control 
 
A manager asks a chef to continue cooking chicke...
Voorbeeld 1 van de 4 pagina's
In winkelwagenThe purpose of a safety management system is to? - ANSWER-prevent foodborne illness by controlling risks and hazards 
 
A managers responsibility to actively control risk factors for foodborne illnesses is called? - ANSWER-Active managerial control 
 
A manager asks a chef to continue cooking chicke...
FDA - ANSWER-This is the most important federal agency regarding food safety 
 
USDA, CDC, NMFS, OSHA - ANSWER-Name an agency other than the FDA that is also involved in food safety 
 
HACCP - ANSWER-The FDA recommends, and some local food administrations require, establishments to implement this sy...
Voorbeeld 4 van de 32 pagina's
In winkelwagenFDA - ANSWER-This is the most important federal agency regarding food safety 
 
USDA, CDC, NMFS, OSHA - ANSWER-Name an agency other than the FDA that is also involved in food safety 
 
HACCP - ANSWER-The FDA recommends, and some local food administrations require, establishments to implement this sy...
One way managers can show they know how to keep food safe is to: 
 
A. become certified in food safety 
B. monitor employees. - ANSWER-A. become certified in food safety 
 
What is the purpose of a FOOD SAFETY MANAGEMENT SYSTEM? 
 
A. to reduce/eliminate workplace incidents 
B. to prevent foodborne ...
Voorbeeld 2 van de 8 pagina's
In winkelwagenOne way managers can show they know how to keep food safe is to: 
 
A. become certified in food safety 
B. monitor employees. - ANSWER-A. become certified in food safety 
 
What is the purpose of a FOOD SAFETY MANAGEMENT SYSTEM? 
 
A. to reduce/eliminate workplace incidents 
B. to prevent foodborne ...
An outbreak of Salmonella is commonly associated with ______. - ANSWER-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 dish...
Voorbeeld 2 van de 9 pagina's
In winkelwagenAn outbreak of Salmonella is commonly associated with ______. - ANSWER-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 dish...
According to the FDA which is a major food allergen? - ANSWER-Crab legs 
 
An employee has just received a large case of peanuts and needs to store it. Where should he store the case of peanuts? - ANSWER-In a food preparation room 
 
A manager is ordering new cookware for her establishment. Which ma...
Voorbeeld 2 van de 5 pagina's
In winkelwagenAccording to the FDA which is a major food allergen? - ANSWER-Crab legs 
 
An employee has just received a large case of peanuts and needs to store it. Where should he store the case of peanuts? - ANSWER-In a food preparation room 
 
A manager is ordering new cookware for her establishment. Which ma...
What is Active Managerial Control? - ANSWER-A system used to create food safety procedures & implement them 
 
Ensures food safety principles are followed 
 
What is the 1st step of Active Managerial Control? - ANSWER-Standard Operating Procedures/SOPs/Policy, a set of procedures that tells staff ho...
Voorbeeld 3 van de 16 pagina's
In winkelwagenWhat is Active Managerial Control? - ANSWER-A system used to create food safety procedures & implement them 
 
Ensures food safety principles are followed 
 
What is the 1st step of Active Managerial Control? - ANSWER-Standard Operating Procedures/SOPs/Policy, a set of procedures that tells staff ho...
A food worker at bar was diagnosed with E. coli and has not shown symptoms for a couple of days. What must her manager do? 
a. restrict until regulatory approval is obtained 
b. Exclude until regulatory approval is obtained 
c. allow the worker to resume her normal duties 
d. require her to wear sin...
Voorbeeld 3 van de 20 pagina's
In winkelwagenA food worker at bar was diagnosed with E. coli and has not shown symptoms for a couple of days. What must her manager do? 
a. restrict until regulatory approval is obtained 
b. Exclude until regulatory approval is obtained 
c. allow the worker to resume her normal duties 
d. require her to wear sin...
1.1 What is a foodborne-illness outbreak? 
 
A. When two or more food handlers contaminate multiple food items 
B. When an operation serves contaminated food to two or more people 
C. When two or more people report the same illness from eating the same food 
D. When the CDC receives information on t...
Voorbeeld 3 van de 27 pagina's
In winkelwagen1.1 What is a foodborne-illness outbreak? 
 
A. When two or more food handlers contaminate multiple food items 
B. When an operation serves contaminated food to two or more people 
C. When two or more people report the same illness from eating the same food 
D. When the CDC receives information on t...
Time/Temperature Controlled for Safety Foods (TCS Foods) - ANSWER-Milk and Milk Products, Meat (Beef, Pork, and Lamb), Shell Eggs, Poultry, Fish, Shellfish, Crustaceans, Cooked Potatoes, Cooked Rice, Cooked Pasta, Cooked Beans, Cooked Vegetables, Soy Products, Sprouts, Seed Sprouts, Sliced Melons, C...
Voorbeeld 1 van de 4 pagina's
In winkelwagenTime/Temperature Controlled for Safety Foods (TCS Foods) - ANSWER-Milk and Milk Products, Meat (Beef, Pork, and Lamb), Shell Eggs, Poultry, Fish, Shellfish, Crustaceans, Cooked Potatoes, Cooked Rice, Cooked Pasta, Cooked Beans, Cooked Vegetables, Soy Products, Sprouts, Seed Sprouts, Sliced Melons, C...
A food handler's duties regarding food safety include all of the following practices EXCEPT: - ANSWER-Periodically test food for illness causing microorganisms 
 
What is the most direct cause of customer loyalty? - ANSWER-High food safety standards 
 
What is the best way to prevent poor food safe...
Voorbeeld 2 van de 13 pagina's
In winkelwagenA food handler's duties regarding food safety include all of the following practices EXCEPT: - ANSWER-Periodically test food for illness causing microorganisms 
 
What is the most direct cause of customer loyalty? - ANSWER-High food safety standards 
 
What is the best way to prevent poor food safe...
When are utensils not required be wrapped? - ANSWER-If they are removed when guests are seated or clean/sanitized after guests leave 
 
When are utensils not required be wrapped? - ANSWER-If they are removed when guests are seated or clean/sanitized after guests leave 
 
FATTOM - ANSWER-Food, 
Acid...
Voorbeeld 4 van de 62 pagina's
In winkelwagenWhen are utensils not required be wrapped? - ANSWER-If they are removed when guests are seated or clean/sanitized after guests leave 
 
When are utensils not required be wrapped? - ANSWER-If they are removed when guests are seated or clean/sanitized after guests leave 
 
FATTOM - ANSWER-Food, 
Acid...
Foodborne illness - ANSWER-Illness carried or transmitted to people by food. 
 
Foodborne-illness outbreak - ANSWER-An incident in which two or more people experience the same illness symptoms after eating the same food. An investigation is conducted by the state and local regulatory authorities, an...
Voorbeeld 1 van de 3 pagina's
In winkelwagenFoodborne illness - ANSWER-Illness carried or transmitted to people by food. 
 
Foodborne-illness outbreak - ANSWER-An incident in which two or more people experience the same illness symptoms after eating the same food. An investigation is conducted by the state and local regulatory authorities, an...
What food would be considered a potentially hazardous food? - ANSWER-Cooked rice 
 
What food would be considered a non-potentially hazardous food? - ANSWER-Banna 
 
Approximately how many deaths are attributed to a foodborne illness each year? - ANSWER-5,000 
 
Why do young children have a higher r...
Voorbeeld 2 van de 7 pagina's
In winkelwagenWhat food would be considered a potentially hazardous food? - ANSWER-Cooked rice 
 
What food would be considered a non-potentially hazardous food? - ANSWER-Banna 
 
Approximately how many deaths are attributed to a foodborne illness each year? - ANSWER-5,000 
 
Why do young children have a higher r...
TCS - ANSWER-time/temperature control food 
 
TCS foods - ANSWER-meat, dairy, shellfish,fish, poultry, melon, cooked rice, beans, and vegetables, oil with garlic mixture, raw sprouts, sliced melons, cut tomatoes and leafy greens, baked potatoes 
 
PHF - ANSWER-Potential hazards to food safety 
 
pot...
Voorbeeld 3 van de 23 pagina's
In winkelwagenTCS - ANSWER-time/temperature control food 
 
TCS foods - ANSWER-meat, dairy, shellfish,fish, poultry, melon, cooked rice, beans, and vegetables, oil with garlic mixture, raw sprouts, sliced melons, cut tomatoes and leafy greens, baked potatoes 
 
PHF - ANSWER-Potential hazards to food safety 
 
pot...
Which three types of info are in an operating procedure: - ANSWER-Safety precautions | what cleaning agents to use | how equipment is cleaned 
 
What two illnesses are spread by rats: - ANSWER-Lyme Disease | Salmonellosis 
 
What two statements are true of PCOs: - ANSWER-They know the most effective...
Voorbeeld 2 van de 9 pagina's
In winkelwagenWhich three types of info are in an operating procedure: - ANSWER-Safety precautions | what cleaning agents to use | how equipment is cleaned 
 
What two illnesses are spread by rats: - ANSWER-Lyme Disease | Salmonellosis 
 
What two statements are true of PCOs: - ANSWER-They know the most effective...
Food and Drug Administration -ANSWER-FDA 
 
Environmental Protection Agency -ANSWER-EPA 
 
US Dept of Agriculture -ANSWER-USDA 
 
National Marine Fisheries Service -ANSWER-NMFS 
 
Centers for Disease Control & Prevention -ANSWER-CDC 
 
Occupational Safety and Health Administration -ANSWER-OSHA 
 
0 ...
Voorbeeld 4 van de 35 pagina's
In winkelwagenFood and Drug Administration -ANSWER-FDA 
 
Environmental Protection Agency -ANSWER-EPA 
 
US Dept of Agriculture -ANSWER-USDA 
 
National Marine Fisheries Service -ANSWER-NMFS 
 
Centers for Disease Control & Prevention -ANSWER-CDC 
 
Occupational Safety and Health Administration -ANSWER-OSHA 
 
0 ...
What should policies communicate? -ANSWER-Standard Operating Procedures and expectations for employees 
 
Which of the following is an effective follow up to a hand washing training? -ANSWER-Observing how and when food workers wash their hands 
 
What is likely to result from implementing a HACCP pl...
Voorbeeld 2 van de 14 pagina's
In winkelwagenWhat should policies communicate? -ANSWER-Standard Operating Procedures and expectations for employees 
 
Which of the following is an effective follow up to a hand washing training? -ANSWER-Observing how and when food workers wash their hands 
 
What is likely to result from implementing a HACCP pl...
HACCP stands for - ANSWER-Hazard Analysis Critical Control Point 
 
FDA provides the guide for - ANSWER-Food borne illness prevention 
 
Inspection reports - ANSWER-Must be kept on file 
 
4 symptoms of food borne illness - ANSWER-Diarrhea, vomiting, sore throat with fever, jaundice 
 
On-site time ...
Voorbeeld 1 van de 2 pagina's
In winkelwagenHACCP stands for - ANSWER-Hazard Analysis Critical Control Point 
 
FDA provides the guide for - ANSWER-Food borne illness prevention 
 
Inspection reports - ANSWER-Must be kept on file 
 
4 symptoms of food borne illness - ANSWER-Diarrhea, vomiting, sore throat with fever, jaundice 
 
On-site time ...
Is free of contaminants - ANSWER-Safe food is food that: 
 
Failure to implement good food safety policies. - ANSWER-A foodborne disease outbreak can be caused by: 
 
FDA - ANSWER-Government organization that is responsible for writing food service guidelines: 
 
Eating contaminated food. - ANSWER-A...
Voorbeeld 2 van de 10 pagina's
In winkelwagenIs free of contaminants - ANSWER-Safe food is food that: 
 
Failure to implement good food safety policies. - ANSWER-A foodborne disease outbreak can be caused by: 
 
FDA - ANSWER-Government organization that is responsible for writing food service guidelines: 
 
Eating contaminated food. - ANSWER-A...
What is the most direct cause of customer loyalty? - ANSWER-High food safety standards 
 
Which agency publishes the food code? - ANSWER-FDA 
 
Good idea - ANSWER-Keep up with daily pest control tasks & Return dented canned food to the vendor 
 
Bad Idea - ANSWER-use tomatoes with a weird smell & Cl...
Voorbeeld 3 van de 17 pagina's
In winkelwagenWhat is the most direct cause of customer loyalty? - ANSWER-High food safety standards 
 
Which agency publishes the food code? - ANSWER-FDA 
 
Good idea - ANSWER-Keep up with daily pest control tasks & Return dented canned food to the vendor 
 
Bad Idea - ANSWER-use tomatoes with a weird smell & Cl...
What is a foodborne illness outbreak? - ANSWER-When two or more people report the same illness from eating the same food 
 
Which of the following is RTE Food?(uncooked rice, raw deboned chicken, sea salt, or unwashed green beans) - ANSWER-Sea salt 
 
Why are preschool-age children at a higher risk ...
Voorbeeld 1 van de 1 pagina's
In winkelwagenWhat is a foodborne illness outbreak? - ANSWER-When two or more people report the same illness from eating the same food 
 
Which of the following is RTE Food?(uncooked rice, raw deboned chicken, sea salt, or unwashed green beans) - ANSWER-Sea salt 
 
Why are preschool-age children at a higher risk ...
1x verkocht
Critical violations must be corrected within 2 weeks (t/f) - ANSWER-false 
 
Who does the Food Manager's certificate belong to? - ANSWER-the individual completing the class 
 
Where must the Food Manager's certificate be posted? - ANSWER-visible to patrons 
 
What is the purpose of the Food Manage...
Voorbeeld 3 van de 18 pagina's
In winkelwagenCritical violations must be corrected within 2 weeks (t/f) - ANSWER-false 
 
Who does the Food Manager's certificate belong to? - ANSWER-the individual completing the class 
 
Where must the Food Manager's certificate be posted? - ANSWER-visible to patrons 
 
What is the purpose of the Food Manage...
Which agency enforces food safety in a restaurant or foodservice operation? -ANSWER-state or local regulatory authority 
 
Three components of active managerial control include -ANSWER-identifying risks, corrective action, and training 
 
A pest-control program is an example of a(n) -ANSWER-food saf...
Voorbeeld 2 van de 12 pagina's
In winkelwagenWhich agency enforces food safety in a restaurant or foodservice operation? -ANSWER-state or local regulatory authority 
 
Three components of active managerial control include -ANSWER-identifying risks, corrective action, and training 
 
A pest-control program is an example of a(n) -ANSWER-food saf...
Name an agency other than the Food and Drug Administration or FDA that is also involved in food safety. - ANSWER-USDA, CDC, NMFS, OSHA 
 
This is the most important federal agency regarding food safety. - ANSWER-FDA 
 
The FDA recommends, and some local food Administration require, establishments to...
Voorbeeld 2 van de 14 pagina's
In winkelwagenName an agency other than the Food and Drug Administration or FDA that is also involved in food safety. - ANSWER-USDA, CDC, NMFS, OSHA 
 
This is the most important federal agency regarding food safety. - ANSWER-FDA 
 
The FDA recommends, and some local food Administration require, establishments to...
One of the major food allergens is 
A. Nitrates 
B. Tomatoes 
C. Soybeans 
D. Corn Oil - ANSWER-C. Soybeans 
 
Macaroni and cheese must be cooked to what temperature for 15 seconds? 
A. 145°F (63°C) 
B. 155°F (68°C) 
C. 165°F (74°C) 
D. 175°F (79°C) - ANSWER-C. 165°F (74°C) 
 
Which is mos...
Voorbeeld 3 van de 22 pagina's
In winkelwagenOne of the major food allergens is 
A. Nitrates 
B. Tomatoes 
C. Soybeans 
D. Corn Oil - ANSWER-C. Soybeans 
 
Macaroni and cheese must be cooked to what temperature for 15 seconds? 
A. 145°F (63°C) 
B. 155°F (68°C) 
C. 165°F (74°C) 
D. 175°F (79°C) - ANSWER-C. 165°F (74°C) 
 
Which is mos...
What is a thermocouple? 
a. a metal probed thermometer 
b. a type of single us impermeable glove 
c. a thermostat in a walk in cooler 
d. a backflow prevention device - ANSWER-a. a metal probed thermometer 
 
it is a thermometer with a metal probe, the sensing area is the tip of the probe and th...
Voorbeeld 3 van de 16 pagina's
In winkelwagenWhat is a thermocouple? 
a. a metal probed thermometer 
b. a type of single us impermeable glove 
c. a thermostat in a walk in cooler 
d. a backflow prevention device - ANSWER-a. a metal probed thermometer 
 
it is a thermometer with a metal probe, the sensing area is the tip of the probe and th...
Three food hazards - ANSWER-Physical, chemical, biological 
 
Major food allergens - ANSWER-milk, eggs, peanuts, tree nuts, fish, shellfish, soy, wheat 
 
Three types of food worker illness - ANSWER-Symptomatic, asymptomatic, exposed 
 
Reportable symptoms - ANSWER-vomiting or diarrhea, jaundice, so...
Voorbeeld 2 van de 6 pagina's
In winkelwagenThree food hazards - ANSWER-Physical, chemical, biological 
 
Major food allergens - ANSWER-milk, eggs, peanuts, tree nuts, fish, shellfish, soy, wheat 
 
Three types of food worker illness - ANSWER-Symptomatic, asymptomatic, exposed 
 
Reportable symptoms - ANSWER-vomiting or diarrhea, jaundice, so...
Perishable foods should not be left at room temperature for more than - ANSWER-Four hours 
 
A package of opened hot dogs should only be used for no more than which amount of days? - ANSWER-1 week 
 
If a kitchen worker comes into work with dirty fingernails, unkempt hair, and smells of body odor, t...
Voorbeeld 2 van de 14 pagina's
In winkelwagenPerishable foods should not be left at room temperature for more than - ANSWER-Four hours 
 
A package of opened hot dogs should only be used for no more than which amount of days? - ANSWER-1 week 
 
If a kitchen worker comes into work with dirty fingernails, unkempt hair, and smells of body odor, t...
What groups of people are most vulnerable to foodborne diseases? - ANSWER-Senior citizens 
Pregnant women 
Preschool age children 
People who suffer from weakened immune systems 
 
What are 4 types of contamination? - ANSWER-Biological 
Chemical 
Physical 
Cross contamination 
 
What are some differ...
Voorbeeld 2 van de 12 pagina's
In winkelwagenWhat groups of people are most vulnerable to foodborne diseases? - ANSWER-Senior citizens 
Pregnant women 
Preschool age children 
People who suffer from weakened immune systems 
 
What are 4 types of contamination? - ANSWER-Biological 
Chemical 
Physical 
Cross contamination 
 
What are some differ...
Using food coloring to make ground beef appear fresher is 
a. Not allowed by the CDC. 
b. Not allowed by the regulatory authority. 
c. Allowed with a retail food license. 
d. Allowed if a HACCP plan is in place. - ANSWER-b. Not allowed by the regulatory authority. 
 
Freezing food keeps it safe beca...
Voorbeeld 2 van de 15 pagina's
In winkelwagenUsing food coloring to make ground beef appear fresher is 
a. Not allowed by the CDC. 
b. Not allowed by the regulatory authority. 
c. Allowed with a retail food license. 
d. Allowed if a HACCP plan is in place. - ANSWER-b. Not allowed by the regulatory authority. 
 
Freezing food keeps it safe beca...
2x verkocht
(T/F) The Suffolk County Department of Health Services does not make appointments - ANSWER-True 
 
TCS Foods are held from ___ to ___ - ANSWER-TCS Foods are held under 41° or over 140° and are anything that needs attentiveness 
 
How many hours in danger zone until bacteria multiplies? - ANSWER-2 ...
Voorbeeld 2 van de 9 pagina's
In winkelwagen(T/F) The Suffolk County Department of Health Services does not make appointments - ANSWER-True 
 
TCS Foods are held from ___ to ___ - ANSWER-TCS Foods are held under 41° or over 140° and are anything that needs attentiveness 
 
How many hours in danger zone until bacteria multiplies? - ANSWER-2 ...
Which of the following types of food carries the highest risk of causing a foodborne illness? - ANSWER-Milk and dairy products 
 
When two or more people display the same symptoms of illness after eating the same food, it is considered to be a(n): - ANSWER-outbreak. 
 
Language differences can creat...
Voorbeeld 4 van de 160 pagina's
In winkelwagenWhich of the following types of food carries the highest risk of causing a foodborne illness? - ANSWER-Milk and dairy products 
 
When two or more people display the same symptoms of illness after eating the same food, it is considered to be a(n): - ANSWER-outbreak. 
 
Language differences can creat...
Which agency enforces food safety in a restaurant or foodservice operation? - ANSWER-State or local regulatory authority 
 
Three components of active managerial control include - ANSWER-identifying risks, corrective action, and training. 
 
A broken water main has caused the water in an operation t...
Voorbeeld 2 van de 11 pagina's
In winkelwagenWhich agency enforces food safety in a restaurant or foodservice operation? - ANSWER-State or local regulatory authority 
 
Three components of active managerial control include - ANSWER-identifying risks, corrective action, and training. 
 
A broken water main has caused the water in an operation t...
What is a food borne illness outbreak? - ANSWER-Two or more persons experience a similar illness resulting from the ingestion of common food. 
 
What is a food borne illness? - ANSWER-A disease or illness carried or transmitted to people from food 
 
What is the difference between a food borne infec...
Voorbeeld 1 van de 3 pagina's
In winkelwagenWhat is a food borne illness outbreak? - ANSWER-Two or more persons experience a similar illness resulting from the ingestion of common food. 
 
What is a food borne illness? - ANSWER-A disease or illness carried or transmitted to people from food 
 
What is the difference between a food borne infec...
Critical Violations must be corrected within two weeks - ANSWERfalse 
 
Who does the food managers certificate belong to? - ANSWERthe one who completed the test 
 
Where must the food managers certificate be posted? - ANSWERvisible to all patrons 
 
What is the purpose of the Food Managers Course? -...
Voorbeeld 3 van de 17 pagina's
In winkelwagenCritical Violations must be corrected within two weeks - ANSWERfalse 
 
Who does the food managers certificate belong to? - ANSWERthe one who completed the test 
 
Where must the food managers certificate be posted? - ANSWERvisible to all patrons 
 
What is the purpose of the Food Managers Course? -...
A foodborne illness is a disease transmitted to people through food. An illness is considered an outbreak when: - ANSWER-1. Two or more people have the same symptoms after eating the same food. 
2. An investigation is conducted by state and local regulatory authorities. 
3. The outbreak is confirmed...
Voorbeeld 2 van de 11 pagina's
In winkelwagenA foodborne illness is a disease transmitted to people through food. An illness is considered an outbreak when: - ANSWER-1. Two or more people have the same symptoms after eating the same food. 
2. An investigation is conducted by state and local regulatory authorities. 
3. The outbreak is confirmed...
Egg Cooking Temperature - ANSWER-145*F 
 
Ground Meat Cooking Temperature - ANSWER-155*F 
 
Beef, Veal, Lamb Cooking Temperature - ANSWER-145* 
 
Pork Cooking Temperature - ANSWER-145* 
 
Fish Cooking Temperature - ANSWER-145* 
 
Whole beef or pork roasts cooking temperature - ANSWER-145* 
 
Poultry...
Voorbeeld 3 van de 17 pagina's
In winkelwagenEgg Cooking Temperature - ANSWER-145*F 
 
Ground Meat Cooking Temperature - ANSWER-155*F 
 
Beef, Veal, Lamb Cooking Temperature - ANSWER-145* 
 
Pork Cooking Temperature - ANSWER-145* 
 
Fish Cooking Temperature - ANSWER-145* 
 
Whole beef or pork roasts cooking temperature - ANSWER-145* 
 
Poultry...
HACCP - ANSWER-Hazard Analysis Critical Control Point 
 
When creating a HACCP plan, what is the purpose of the Hazard Analysis? - ANSWER- 
 
What is an example of a monitoring system for a HACCP plan? - ANSWER- 
 
What is the purpose of a regulatory authority inspection? - ANSWER- 
 
A manager want...
Voorbeeld 3 van de 19 pagina's
In winkelwagenHACCP - ANSWER-Hazard Analysis Critical Control Point 
 
When creating a HACCP plan, what is the purpose of the Hazard Analysis? - ANSWER- 
 
What is an example of a monitoring system for a HACCP plan? - ANSWER- 
 
What is the purpose of a regulatory authority inspection? - ANSWER- 
 
A manager want...
To prevent deliberate contamination of food, a manager should know who is in his facility, monitor the security of products, keep information related to food security on file, and know ___ - ANSWER-who to contact about suspicious activities 
 
Which type of thermometer can read temperature without t...
Voorbeeld 3 van de 17 pagina's
In winkelwagenTo prevent deliberate contamination of food, a manager should know who is in his facility, monitor the security of products, keep information related to food security on file, and know ___ - ANSWER-who to contact about suspicious activities 
 
Which type of thermometer can read temperature without t...
How can food handlers best minimize the risk of food contamination? - ANSWER-Washing hands after using the restroom 
 
According to the storage ladder protocol which of the following statements is true: - ANSWER-Fish and seafood should be stored above ground beef 
 
A running faucet that extends bel...
Voorbeeld 2 van de 8 pagina's
In winkelwagenHow can food handlers best minimize the risk of food contamination? - ANSWER-Washing hands after using the restroom 
 
According to the storage ladder protocol which of the following statements is true: - ANSWER-Fish and seafood should be stored above ground beef 
 
A running faucet that extends bel...
180 - ANSWER-In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? 
 
Jaundice, vomiting and/or diarrhea - ANSWER-A food handler must be excluded from the food establishment for which symptoms? 
 
41 to 135 - ANSWER-What is the temperature range for the dange...
Voorbeeld 4 van de 45 pagina's
In winkelwagen180 - ANSWER-In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? 
 
Jaundice, vomiting and/or diarrhea - ANSWER-A food handler must be excluded from the food establishment for which symptoms? 
 
41 to 135 - ANSWER-What is the temperature range for the dange...
How long is a Suffolk County Food Service Permit valid for? - ANSWER1 year 
 
Who does the Food Manager's certificate belong to? - ANSWERThe individual completing the class 
 
Where must the Food Manager's certificate be posted? - ANSWERSomewhere visible to your patrons 
 
How long is the Suffolk ...
Voorbeeld 2 van de 8 pagina's
In winkelwagenHow long is a Suffolk County Food Service Permit valid for? - ANSWER1 year 
 
Who does the Food Manager's certificate belong to? - ANSWERThe individual completing the class 
 
Where must the Food Manager's certificate be posted? - ANSWERSomewhere visible to your patrons 
 
How long is the Suffolk ...
C. It makes cleaning and sanitizing easier - ANSWER-Which of the following occurs with the use of adequate lighting in a food establishment? 
A. It encourages pests to enter 
B. It is more difficult to identify hazards 
C. It makes cleaning and sanitizing easier 
D. It makes cleaning and sanitizing ...
Voorbeeld 3 van de 19 pagina's
In winkelwagenC. It makes cleaning and sanitizing easier - ANSWER-Which of the following occurs with the use of adequate lighting in a food establishment? 
A. It encourages pests to enter 
B. It is more difficult to identify hazards 
C. It makes cleaning and sanitizing easier 
D. It makes cleaning and sanitizing ...
Which group of individuals has a higher risk of foodborne illness? 
a. teenagers 
b. elderly people 
c. women 
d. vegetarians - ANSWER-b. elderly people 
 
Parasites are commonly associated with 
a. seafood 
b. eggs 
c. potatoes 
d. ready-to-eat food - ANSWER-a. seafood 
 
Ciguatera toxin is commo...
Voorbeeld 2 van de 7 pagina's
In winkelwagenWhich group of individuals has a higher risk of foodborne illness? 
a. teenagers 
b. elderly people 
c. women 
d. vegetarians - ANSWER-b. elderly people 
 
Parasites are commonly associated with 
a. seafood 
b. eggs 
c. potatoes 
d. ready-to-eat food - ANSWER-a. seafood 
 
Ciguatera toxin is commo...
One of the major food allergens is 
A. Nitrates 
B. Tomatoes 
C. Soybeans 
D. Corn Oil - ANSWER-soybeans 
 
Macaroni and cheese must be cooked to what temperature for 15 seconds? 
A. 145°F (63°C) 
B. 155°F (68°C) 
C. 165°F (74°C) 
D. 175°F (79°C) - ANSWER-165 
 
Which is most likely to be co...
Voorbeeld 3 van de 21 pagina's
In winkelwagenOne of the major food allergens is 
A. Nitrates 
B. Tomatoes 
C. Soybeans 
D. Corn Oil - ANSWER-soybeans 
 
Macaroni and cheese must be cooked to what temperature for 15 seconds? 
A. 145°F (63°C) 
B. 155°F (68°C) 
C. 165°F (74°C) 
D. 175°F (79°C) - ANSWER-165 
 
Which is most likely to be co...
When responding to a foodborne-illness outbreak, what should you do first? - ANSWER-immediately segregate the suspected product 
 
What is the best way of controlling flies in a food preparation area? - ANSWER-electric bug zapper 
 
A server has been assigned to clearing tables at a catered event, a...
Voorbeeld 3 van de 17 pagina's
In winkelwagenWhen responding to a foodborne-illness outbreak, what should you do first? - ANSWER-immediately segregate the suspected product 
 
What is the best way of controlling flies in a food preparation area? - ANSWER-electric bug zapper 
 
A server has been assigned to clearing tables at a catered event, a...
Which food item has been associated with Salmonella Typhi? - ANSWER-Beverages 
 
What symptom requires a food handler to be excluded from the operation? - ANSWER-Jaundice 
 
Which is an example of physical contamination? 
 
A. Sneezing on food. 
B. Touching dirty food-contact surfaces 
C. Bones in ...
Voorbeeld 2 van de 14 pagina's
In winkelwagenWhich food item has been associated with Salmonella Typhi? - ANSWER-Beverages 
 
What symptom requires a food handler to be excluded from the operation? - ANSWER-Jaundice 
 
Which is an example of physical contamination? 
 
A. Sneezing on food. 
B. Touching dirty food-contact surfaces 
C. Bones in ...
foodborne infection - ANSWER-delayed onset- up to 72 hours; salmonella and E.Coli are examples 
 
foodborne intoxication - ANSWER-from ingesting toxins or excrements in food, or chemical, or from food left in TDZ, RAPID onset, Staphylococcus Aureus and Clostridium Botulinum are examples 
 
3 areas o...
Voorbeeld 2 van de 12 pagina's
In winkelwagenfoodborne infection - ANSWER-delayed onset- up to 72 hours; salmonella and E.Coli are examples 
 
foodborne intoxication - ANSWER-from ingesting toxins or excrements in food, or chemical, or from food left in TDZ, RAPID onset, Staphylococcus Aureus and Clostridium Botulinum are examples 
 
3 areas o...
Bacterial Growth Factors MATT - ANSWER-Moisture Acidity Time Temp 
 
Bacterial growth factor - Moisture - ANSWER-Above 0.85 
 
Bacterial growth factor - Acidity - ANSWER-Between 4.6 - 7.0 
 
Bacterial growth factor - Time - ANSWER-After 2hrs, growth doubles every 20min 
 
Bacterial growth factor - T...
Voorbeeld 3 van de 22 pagina's
In winkelwagenBacterial Growth Factors MATT - ANSWER-Moisture Acidity Time Temp 
 
Bacterial growth factor - Moisture - ANSWER-Above 0.85 
 
Bacterial growth factor - Acidity - ANSWER-Between 4.6 - 7.0 
 
Bacterial growth factor - Time - ANSWER-After 2hrs, growth doubles every 20min 
 
Bacterial growth factor - T...
foodborne illness (fbi) - ANSWERa disease transmitted to people by food 
 
foodborne illness outbreak - ANSWERwhen 2 or more people have the same symptoms after eating the same food 
 
TCS food - ANSWERfood that needs time and temperature control for safety 
 
ready to eat food - ANSWERfood that can...
Voorbeeld 2 van de 12 pagina's
In winkelwagenfoodborne illness (fbi) - ANSWERa disease transmitted to people by food 
 
foodborne illness outbreak - ANSWERwhen 2 or more people have the same symptoms after eating the same food 
 
TCS food - ANSWERfood that needs time and temperature control for safety 
 
ready to eat food - ANSWERfood that can...
A food handler's duties regarding food safety include all of the following practices EXCEPT: - ANSWERPeriodically test food for illness causing microorganisms 
 
What is the most direct cause of customer loyalty? - ANSWERHigh food safety standards 
 
What is the best way to prevent poor food safety...
Voorbeeld 2 van de 13 pagina's
In winkelwagenA food handler's duties regarding food safety include all of the following practices EXCEPT: - ANSWERPeriodically test food for illness causing microorganisms 
 
What is the most direct cause of customer loyalty? - ANSWERHigh food safety standards 
 
What is the best way to prevent poor food safety...
what should you do when taking a food order from customers who have concerns about food allergies - ANSWER-Describe each menu item to the customer who ask, including any "secret" ingredients 
 
What temperature should the water be for manual dishwashing? - ANSWER-Must be at least 110 F 
 
A food h...
Voorbeeld 2 van de 14 pagina's
In winkelwagenwhat should you do when taking a food order from customers who have concerns about food allergies - ANSWER-Describe each menu item to the customer who ask, including any "secret" ingredients 
 
What temperature should the water be for manual dishwashing? - ANSWER-Must be at least 110 F 
 
A food h...
examples of business benefits from effective food safety - ANSWER-compliance with food safety laws 
 
food code - ANSWER-set of recommendations and guidelines that provide a model for state and local legislation 
 
food establishments must demonstrate - ANSWER-that they took reasonable care 
 
activ...
Voorbeeld 2 van de 15 pagina's
In winkelwagenexamples of business benefits from effective food safety - ANSWER-compliance with food safety laws 
 
food code - ANSWER-set of recommendations and guidelines that provide a model for state and local legislation 
 
food establishments must demonstrate - ANSWER-that they took reasonable care 
 
activ...
-which type of contamination arises from viruses, bacteria, etc.? - ANSWER-biological 
 
-what type of contamination occurs when a foreign substance/object enters food? - ANSWER-physical 
 
biological contamination is most commonly introduced into food through: - ANSWER-incoming raw materials, pests...
Voorbeeld 1 van de 3 pagina's
In winkelwagen-which type of contamination arises from viruses, bacteria, etc.? - ANSWER-biological 
 
-what type of contamination occurs when a foreign substance/object enters food? - ANSWER-physical 
 
biological contamination is most commonly introduced into food through: - ANSWER-incoming raw materials, pests...
Which of the following items should be rejected? 
A. Fresh produce packed in boxes 
B. Fish packed in ice 
C. Food in torn packaging 
D. Whole shelled eggs - ANSWER-C 
 
How many people must have the same symptoms to be called a foodborne illness outbreak 
A. 1 
B. 2 
C. 6 
D. 6 - ANSWER-B 
 
In t...
Voorbeeld 1 van de 2 pagina's
In winkelwagenWhich of the following items should be rejected? 
A. Fresh produce packed in boxes 
B. Fish packed in ice 
C. Food in torn packaging 
D. Whole shelled eggs - ANSWER-C 
 
How many people must have the same symptoms to be called a foodborne illness outbreak 
A. 1 
B. 2 
C. 6 
D. 6 - ANSWER-B 
 
In t...
Critical violations must be corrected within 2 weeks. - ANSWER-false 
 
Who does the Food Manager's certificate belong to? - ANSWER-the individual completing the class 
 
Where must the Food Manager's certificate be posted? - ANSWER-visible to your patrons 
 
What is the purpose of the Food Manage...
Voorbeeld 3 van de 17 pagina's
In winkelwagenCritical violations must be corrected within 2 weeks. - ANSWER-false 
 
Who does the Food Manager's certificate belong to? - ANSWER-the individual completing the class 
 
Where must the Food Manager's certificate be posted? - ANSWER-visible to your patrons 
 
What is the purpose of the Food Manage...
How long is a Suffolk County Food Service Permit valid for? - ANSWER-1 year 
 
Who does the Food Manager's certificate belong to? - ANSWER-the individual completing the class 
 
Where must the Food Manager's certificate be posted? - ANSWER-visible to your patrons 
 
4). How long is the Suffolk Cou...
Voorbeeld 3 van de 16 pagina's
In winkelwagenHow long is a Suffolk County Food Service Permit valid for? - ANSWER-1 year 
 
Who does the Food Manager's certificate belong to? - ANSWER-the individual completing the class 
 
Where must the Food Manager's certificate be posted? - ANSWER-visible to your patrons 
 
4). How long is the Suffolk Cou...
Keep Time - ANSWER-The amound of time an item is available for customer purchase or consumption, should be no longer than 7 days if stored at 40 degrees F or less 
 
According to the Food Code, proper food labels do not have to contain: - ANSWER-The name and address of the facility that distributes ...
Voorbeeld 1 van de 3 pagina's
In winkelwagenKeep Time - ANSWER-The amound of time an item is available for customer purchase or consumption, should be no longer than 7 days if stored at 40 degrees F or less 
 
According to the Food Code, proper food labels do not have to contain: - ANSWER-The name and address of the facility that distributes ...
What type of person is at high risk for food born illnesses? - ANSWERS-Young children, elderly, people with weak immune systems 
 
Active Managerial Control focuses on the top five foodborne illness risk factors: - ANSWERS-Purchasing food from an unsafe source, Failing to cook food correctly, Poor p...
Voorbeeld 1 van de 2 pagina's
In winkelwagenWhat type of person is at high risk for food born illnesses? - ANSWERS-Young children, elderly, people with weak immune systems 
 
Active Managerial Control focuses on the top five foodborne illness risk factors: - ANSWERS-Purchasing food from an unsafe source, Failing to cook food correctly, Poor p...
How long is the food managers certificate valid for? - ANSWER-3 years 
 
How long is the permit to operate valid for? - ANSWER-1 year 
 
when do critical violations need to be corrected? - ANSWER-Immediately 
 
Who does the food managers certificate belong to? - ANSWER-the individual completing the ...
Voorbeeld 1 van de 2 pagina's
In winkelwagenHow long is the food managers certificate valid for? - ANSWER-3 years 
 
How long is the permit to operate valid for? - ANSWER-1 year 
 
when do critical violations need to be corrected? - ANSWER-Immediately 
 
Who does the food managers certificate belong to? - ANSWER-the individual completing the ...
Which of the following is a term for an occurrence of two or more cases of the same symptoms after consumption of the same food? - ANSWER-foodborne disease outbreak 
 
Which two are benefits of good food safety standards? - ANSWER--reduced costs from food waste 
-reduced costs from fines 
 
Which o...
Voorbeeld 2 van de 13 pagina's
In winkelwagenWhich of the following is a term for an occurrence of two or more cases of the same symptoms after consumption of the same food? - ANSWER-foodborne disease outbreak 
 
Which two are benefits of good food safety standards? - ANSWER--reduced costs from food waste 
-reduced costs from fines 
 
Which o...
Stuvia-klanten hebben meer dan 700.000 samenvattingen beoordeeld. Zo weet je zeker dat je de beste documenten koopt!
Je betaalt supersnel en eenmalig met iDeal, creditcard of Stuvia-tegoed voor de samenvatting. Zonder lidmaatschap.
Samenvattingen worden geschreven voor en door anderen. Daarom zijn de samenvattingen altijd betrouwbaar en actueel. Zo kom je snel tot de kern!
Je krijgt een PDF, die direct beschikbaar is na je aankoop. Het gekochte document is altijd, overal en oneindig toegankelijk via je profiel.
Onze tevredenheidsgarantie zorgt ervoor dat je altijd een studiedocument vindt dat goed bij je past. Je vult een formulier in en onze klantenservice regelt de rest.
Stuvia is een marktplaats, je koop dit document dus niet van ons, maar van verkoper remojudytask. Stuvia faciliteert de betaling aan de verkoper.
Nee, je koopt alleen deze samenvatting voor $25.99. Je zit daarna nergens aan vast.
4,6 sterren op Google & Trustpilot (+1000 reviews)
Afgelopen 30 dagen zijn er 91401 samenvattingen verkocht
Opgericht in 2010, al 14 jaar dé plek om samenvattingen te kopen