State Food Safety Study guides, Class notes & Summaries

Food Safety Manager Test - Practice QuestionsWhat 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 - correct answer a. a metal probed thermometer it is a thermometer with a metal probe, the sensing area is the tip of the probe and the reading is given digitally commonly used to measure the temperature of thick and thin food What is the best approach to dealing with pests...

Food handlers card correctly answered 2024/2025Which of the following statements is true? After touching raw ground beef, it is important to: A.) Wipe your hands on a sanitizer wipe cloth B.) Use hand sanitizer C.) Wash your hands D.) Dip your hands in a bucket of sanitizer - correct answer C.) Wash your hands When must you double hand wash? A.) After sneezing or coughing B.) After touching raw meat C.) After eating D.) A and C - correct answer D.) A and C What is proper hand wash...

Food SafetyWhat is a Foodborne Illness Outbreak? - correct answer Disease carried or transmitted to people by food. Foodborne-Illness Outbreak - correct answer An incident in which 2 or more people experience the same illness after eating the same food. An outbreak is investigated and confirmed by trained public health officials. Food Safety Hurdles - correct answer Improper training of employees. A more diverse group of food handlers, different languages, cultures. Unapproved food s...

Food Safety: Certification Test questions with answers rated A+ 2024/2025Challenges to food safety - correct answer Time, language/culture, literacy/education, pathogens, unapproved food suppliers, high risk customers, and staff turnover Who are the high-risk customers? - correct answer Very old, very young, and immune-compromised Costs of a foodborne illness - correct answer Loss of customers, negative media exposure, loss of reputation, lowered staff morale, lawsuits/legal fees, staff mi...

Food Safety test well answered 2024/2025 passed**People at high risk for foodborne illness - correct answer young children, elderly, people with weak immune systems.... NOT person with indigestion or pregnant **Top 5 foodborne illness risk factors and Centers for Disease Control risk factors - correct answer 1. purchasing food from an unsafe source 2. failing to cook food correctly 3. poor personal hygiene 4. working with contaminated equipment 5. Holding food at incorrect temperatures ...

Food Safety Manager Exam fully solved 2024/2025The 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 - correct answer d) complying with staff's vacation requests In order to continue working, what should a Food Employee with a minor cut on their hand do? a) Not allowed to work with ...

A manager is training a new food worker on proper manual ware washing What must the manager include in this training? - correct answer A. To sanitize utensils before washing them B. To keep the wash solution at a cold temperature 'C. To measure the concentration if the sanitizing solution' D. To use a cloth towel to dry dishes after sanitizing them A food worker brings in personal medicine for use during the shift. How must the medicine be labeled? - correct answer A. With any n...

State Food Safety Test for Utah correctly answered graded A+If you cut or burn your hand while on the job, how should you treat your wound before returning to work? - correct answer Thoroughly wash the wound, cover it with a bandage and then cover the bandage with a single use glove What is the reason for sanitizing dishes, utensils, and food preparation surfaces? - correct answer To kill germs on the item or surface Proper food storage requires: - correct answer First In, First Out: Using...

Texas State Food Safety question n answers graded A+ 2024/2025 Hot TCS food should be held at - correct answer 135 F (57 C) or higher Ground meats (aside from ground poultry products) must be cooked at least - correct answer 155 F (68 C) Eggs that will be hot held for services need to be cooked to - correct answer 155 F (68 C) for at least 15 secs. Food workers should avoid bare-hand contact with ready-to-eat food, unless - correct answer That food will be an ingredient in a meal that ...

Food Safety Questions and Answers correct 100% 1. Which is TRUE regarding food safety training? a. The ideal length for a training session is one to two hours b. Training records should be used to document training c. Employees only require food safety knowledge that is specific to their tasks. d. Further training is unnecessary if employees received training upon being hired. - correct answer B What are the three categories of contamination to food safety? a. Biological, Chemical, Env...