FOOD SAFETY MANAGER TRAINING EXAM QUESTIONS

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FOOD SAFETY MANAGER TRAINING EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -100 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Which food item is being handled safely?

1) Soup at 120dF 2) Pasta salad at 39dF 3) Potato salad at 75dF 4) Soup placed in a hot holding unit at 40dF

Answer:

ANSWER: 2

Question 2: What is active managerial control and how can it be applied?

Answer:

The manager's responsibility to actively control the risk factors for foodborne illness. It is PROACTIVE, not reactive.

Question 3: How do you prevent preset tableware contamination?

Answer:

Steps to prevent tableware from becoming contaminated include:

1) Wrapping or covering the items 2) Unused settings are removed when guests are seated and cleaned and sanitized after the guests have left

Question 4: Which part of the plate should a food handler avoid touching when serving customers? Bottom, Edge, Side, or Top

Answer:

Top Question 5: What is the most important way to prevent a foodborne illness from viruses?

• Control time and temperature
• Prevent cross-contamination
• Practice good personal hygiene
• Practice good cleaning and sanitizing

Answer:

C Question 6: At what maximum internal temperature should cold TCS food be held? 0dF, 32dF, 41dF, 60dF

Answer:

41dF Question 7: One way for managers to show that they know how to keep food safe is to:

• become certified in food safety
• take cooking temperatures
• monitor employee behaviors
• conduct self-inspections

Answer:

A Question 8: How can you prevent contamination and time-temperature abuse when serving food through a vending machine?

Answer:

Contamination through vending machines can be prevented by checking product shelf life daily (throw out after 7 days), keep food at the correct temperature for hot or cold food items, dispense TCS food in its original contianer, wash and wrap fresh fruit with edible peels before putting it in a machine

Question 9: What item must customers take each time they return to a self-service area for more food? Clean plate, extra napkins, hand sanitizer, new serving spoon

Answer:

Clean plate Question 10: Before starting the order, Laura washed, rinsed, and sanitized the prep station and got out clean utensils. Then she washed her hands and put on new gloves. She used the fryer that is only for allergen special orders to cook the chicken and fries. As she finished assembling the sandwich and plating the order, she was careful to use the clean prep station and keep the special order separated from the other orders. Did Laura do the right thing to keep the customer safe? Why or why not?

Answer:

Yes. Laura washed, rinsed, and sanitized the equipment before preparing the order. She used the fryer designated for allergy special orders. She made sure that no dairy touched the order as she was prepping it.

Question 11: When does physical contamination occur?

Answer:

Physical contamination can happen when objects get into food. Naturally occurring objects, such as bones in a fish fillet, are a physical hazard. Closely inspect the food you receive. make sure no physical contaminants can get into it at any point during the flow of food.

Question 12: How can you prevent contamination in self-serve areas?

Answer:

Contamination in self-serve areas can be prevented by 1) Protecting the food using sneeze cards, display cases, or packaging 2) Labels for handles and containers

3) Temperature control: hot food = 135dF or higher and cold = 41dF or lower

4) Do not let guests refill dirty plates or use dirty utensils at self-service areas 5) Stock food displays with the correct utensils for dispensing food 6) Never use ice for food/beverages as an ingredient.Question 13: What is the most important way to prevent a foodborne illness from bacteria?

• Control time and temperature
• Prevent cross-contamination
• Practice good personal hygiene
• Practice good cleaning and sanitizing

Answer:

A

Question 14: What is contamination?

Answer:

The presence of harmful substances in food. Those substances can be biological, chemical, or physical.Question 15: A manager's responsibility to actively control risk factors for foodborne illnesses

is called:

A) HAACP

• Quality control and Assurance
• Food Safety management
• Active managerial control

Answer:

D Question 16: Identify the Risk Factor: A cook plated a chicken breast after making sure it was cooked to 155dF.

• Purchasing food from unsafe sources
• Failing to cook food correctly
• Holding food at incorrect temperatures
• Using contaminated equipment
• Practicing poor hygiene

Answer:

B Question 17: Identify the Risk Factor: The purchasing manager bought frozen steaks from his friend who raises and sells meat from his home.

• Purchasing food from unsafe sources
• Failing to cook food correctly
• Holding food at incorrect temperatures
• Using contaminated equipment
• Practicing poor hygiene

Answer:

A