Food Manager Certificate Practice Test 2024 USA Final Exam Prep

canned foods must be purchased from an approved source to make sure they a will be delivered during off peak hours B have a shelf life of 2 years or more C can be safely stored on the floor in dry storage areas D have been processed to destroy disease causing microorganisms answer D have been processed to destroy disease causing microorganisms the delivery inspection of dry foods should include checking for a dry and undamaged food dry food containers and driver in uniform B intact packaging food temperature of 65° fit 18° C and clean delivery track C Food temperature of 65° fah 18° cius dry and intact food packages and clean delivery track D intact packaging dry and undamaged food dry containers insect infestation and clean delivery track answer D intact packaging dry and undamaged food dry containers insect infestation and clean delivery track upon delivery fresh fish should have a a sea smell and flaking scales B Green gray gills and flesh that is soft to touch C bright red moist gills eyes that are clear and skin bright in color D flesh that is soft to the touch bright skin color and a smell like the sea answer C bright red moist gills eyes that are clear and skin bright in color home canned foods are not allowed in a food establishment because of the potential danger of a bacteria that produce botulism toxin B molds that produce apoxin C viruses that cause hepatitis A D parasites that cause cyclosa answer a bacteria that produce botulism toxin pasteurized products such as milk and fruit juices are a boiled to destroy all organisms in the food B treated with chemicals that destroy bacteria C he to temperatures that reduce bacteria to safe levels d frozen to temperatures that destroy bacteria and parasites answer C heated to temperatures that reduce bacteria to safe levels when using chemical sanitizers for swab or spray application it is necessary to use times the concentration as used for immersion sanitizing answer a 2 chlorine sanitizers used in low temperature dishwashing machines work best when the temperature of the final rinse water is maintained between which temperatures a 75° F 24° C and 95° f 36° c b 120° f 49° c and 140° Fen 60° c c 165° f 74° C and 180° F 82° c d 180° F 82° C and 194° F 90° C answer B 120° F 49° C and 140° F 60° C the water supply to your food establishment is interrupted for several hours you should not a have employees sell only prepackaged foods that require no preparation prior to service B use single service disposable plates and glasses instead of the normal were washing procedures C temporarily stop food preparation and service until the water service is back D keep preparing and serving food as usual after telling the health department of the problem answer D keep preparing Ing and serving food as usual after telling the health department of the problem the only 100% effective backflow preventive device is a n a air gap B grease trap C check valve D vacuum breaker answer a air gap a food establishment restroom Must Be Stopped with all of the foll following except a soap B toilet paper c a trash for septical d a common use towel answer d a common use towel a properly designed toilet facility within a food establishment must have a nonskid flooring B tight fitting self-closing doors C a waste receptacle sealed to the wall d air temperature not to exceed 70° f 21° c answer B tight fitting self-closing doors a Food Service employee has a head cold with discharge from eyes and nose what work activity would be acceptable for this employee a washing utensils B folding cloth now napkins and tablecloths C stocking paper products in dry storage D removing garbage from the premises answer D removing garbage from the premises brushes mops buckets and other non- food items used in food prep areas should be a cleaned and sanitized every day B cleaned and sanitized only as necessary C rinsed and dried once a month D discarded when dirty answer B cleaned and sanitized only as necessary the unit used for measuring chemical concentration in a sanitizing solution is a PPM parts per million b s pounds per square inch C lbs pounds D RPM revolutions per minute answer a PPM parts per million in a hack system a diagram of the path food takes from delivery to service is known as a a flow chart B food model C critical analysis D standardized recipe answer a flowchart floors and dry food storage areas should be cleaned and sanitized a daily B weekly c monthly d as needed answer a daily time temperature control TCS Foods must be cooked to specific temperatures too A prevent contamination and cross-contamination B make sure the water activity in a food no longer supports the growth of bacteria C destroy any allergens that could cause a severe reaction D kill bacteria that might cause foodborn illness answer D kill bacteria that might cause foodborn illness in a food establishment where a cockroach is least likely to be found a on the sails floor b in a janitorial closet or restroom C in the storage areas of a stock room d by the mechanical dishwasher in a bakery answer a on the sales floor where are covered waste containers required a in the L's restroom B in the men's restroom C in both the men's and ladies restrooms D in the dining area answer C in both the men's and ladies restrooms the initial symptoms of scombroid poisoning include a diarrhea B vomiting C A six-hour lag before taking effect D numbness in mouth and fingers answer D numbness in mouth and fingers a Tha ready to eat chicken casserole prepared in a food establishment should be consumed or discarded within hours following falling a 8 B 12 C 2 24 D 48 answer C 24 during implementation of a hack program which of the following properties would you not consider for food a sensory B chemical C physical D biological answer a sensory sponges may be used to clean a seats refrigerator doors and serving trays B food preparation tables and pot sinks C wooden Baker's Table rolling pins and salad bowls D serving utensils and table wear answer a seats refrigerator doors and serving trays dairy products labeled ultra pasteurized but not aseptically packaged must be stored in a a freezer at 0° fah - 18° c or below b a refrigerator at 41° fhe 5° C or below C the dry storage area at room temperature D in a refrigerator at 45° fah to 50° f 7° c to 10° C or below answer b a refrigerator at 41° F 5° C or below a local farmer offers to sell beef from his herd for a good price to a meat manager what should the manager do a inspect the barn and pasture where the farmer keeps his herd B make sure the meat is processed locally and inspected by a veterinarian C refuse the offer because purchasing meat from a local farmer is prohibited by law d review the papers on the beef to be sure the herd has received proper vaccinations answer C refuse the offer because purchasing me meat from a local farmer is prohibited by law a food establishment provides separate display tanks for live lobster and mesin shellfish which is not a requirement for operation of the tanks a the tanks must be kept clean B the same water must circulate throughout both tanks C the identity of the source of the shellfish must be kept with each lot D the safety and quality of the shellfish must not not be compromised by the use of the tank answer B the same water must circulate throughout both tanks back siphonage or back flow is a water due to a sink drain clog B waste water coming up from the floor drain C unsafe water moving into the portable water supply d a connection between a portable water supply and a drain answer C unsafe water moving into the portable water supply raw animal Foods cooked in a microwave need to reach wet temperature in all parts of the food a 165° f 74° c b 190° f 88° c c 125° f 52° c d it depends on on the food product being cooked answer a 165° f 74° c you have received a free trial sample of a chemical from a Salesman on the label is the word gr this means that this chemical is a extremely hazardous B unsafe for use in a food establishment C to be applied by a licensed applicator D safe to use under the specified manufacturer's directions answer D safe to use under the specified manufacturer's directions you have received an order of cooking spices the label states that the spices have been irradiated you should a accept the order B reject the order c not use the spice with other irradiated Foods D advise the appropriate state official that irradiation is being used on this product answer a accept the order

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Id: lWKognJkSNY

Length: 14min 49sec (889 seconds)

Published: Thu Jan 04 2024