FOOD PROTECTION MANAGER ACTUAL

FOOD PROTECTION MANAGER ACTUAL

LATEST EXAM WITH 200+ REAL QUESTIONS

AND WELL VERIFIED CORRECT ANSWE RS

[GRADED A+]// FOOD PROTECTION

MANAGER -// GUARANTEED PASS//

Which of these environmental factors would assist in promoting the growth of bacterial pathogens? - ANSWER-Food in hot holding between 70°F (21°C) and

125°F (52°C)

Which of the steps listed might be useful for aiding to prevent Norovirus from causing foodborne illness? - ANSWER-Excluding food handlers with diarrhea from the operation

Which person or organization is responsible for maintaining food safety in an operation? - ANSWER-Manager/Person in Charge

Which of the following could result in chemical contamination? - ANSWER-A foodservice worker sprays insecticide around the food preparation area.

What should be the minimum internal temperature of hot roast beef sandwiches that are delivered to an outdoor event? - ANSWER-135°F (57°C) for 15 seconds

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In the process of developing a HACCP plan for your establishment, you have just identified the potential hazards in the flow of food in your establishment and determined where food safety hazards are likely to be. What is the next step? - ANSWER-Determining critical control points

Food handlers should be restricted from handling food if they have all of the following symptoms, except - ANSWER-Coughing.

In a heat-sanitizing dishwashing machine, what it the minimum temperature for the final rinse? - ANSWER-180°F (82°C)

After it was removed from the oven, a casserole was placed on the counter at

4:30PM. By what time must any leftovers be served or thrown out? - ANSWER-

8:30 p.m.

What is the correct way to measure the temperature of sealed bulk liquids, such as milk, delivered in soft containers? - ANSWER-Carefully fold container around thermometer probe or stem

Yellowed skin and eyes could indicate that a person has - ANSWER-Hepatitis A.

We would use an infrared thermometer to measure what temperature? - ANSWER- Surface temperature of a grill we are using

When must a food handler remove their apron? - ANSWER-When leaving food- preparation areas.

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To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know - ANSWER-Who to contact about suspicious activity.

After guests have finished their meal and left the table, what should be done with preset, unwrapped utensils that appear to be unused? - ANSWER-Utensils must be removed with dirty dishes and utensils and cleaned and sanitized

In which training method does a trainer ask a series of questions to draw on the knowledge and experience of the learners - ANSWER-Guided discussion

What is the earliest a food handler diagnosed with Jaundice can ever return to work? - ANSWER-Seven days after contracting the disease

What are the roles of federal, state, and local agencies regarding the regulation of food safety in operations? - ANSWER-Create food safety laws from the Model Food Code The acidity or alkalinity of food is measured by its - ANSWER-pH level

When should a thermometer be calibrated? - ANSWER-After bumping it against the pan of the roast you are trying to measure

What is the maximum amount of time that should pass before the internal temperature of food held in hot-holding equipment is checked? - ANSWER-4 hours

All newly hired food handling staff should receive training on - ANSWER-Food Safety principles

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