FREE AND STUDY GAMES ABOUT MANAGER FOOD

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FREE AND STUDY GAMES ABOUT MANAGER FOOD

HANDLER EXAM QUESTIONS

Actual Qs and Ans Expert-Verified Explanation

This Exam contains:

-Guarantee passing score -73 Questions and Answers -format set of multiple-choice -Expert-Verified Explanation Question 1: later in the shift a food handler complains about a sore throat and fever. what should the manager do with the food that the food handler prepare earlier in the day?

Answer:

throw it out Question 2: floor mounted equipment that is not easily moveable must be mounted at least how far off of the floor?

Answer:

6in

Question 3: the risk of foodborne illness caused by parasites can be reduced by

Answer:

purchasing fish and produce from an approved supplier

Question 4: alerT

Answer:

threat

Question 5: an operation that serves raw oysters on the half shell can best ensure the safety by

Answer:

purchasing oysters from an approved supplier

Question 6: what food item can be reserved to customers

Answer:

crackers in an unopened original packaging Question 7: the agency responsible for inspecting operations that ship food to other state is the

Answer:

FDA Question 8: equipment approved for use in the prep area should have a seal of approval from

Answer:

NSF Question 9: fruits and vegetables that are cooked for hot holding must be cooked to a minimum internal temp of

Answer:

135

Question 10: A. lert

Answer:

assure Question 11: a food handler would use an infrared thermometer to measure the temp of which piece of equipment?

Answer:

flat grill

Question 12: using food coloring to make ground beef appear fresher is

Answer:

not allowed by the regulatory authority

Question 13: after cooking TS food in the microwave to a minimum internal temp of 165 for 15 seconds, which step should be taken next

Answer:

allow food to stand covered for 2 minutes after cooking obtain an even temperature Question 14: what should a cook do when prepping food such as a caesar salad dressing or mayonnaise for highly susceptible population

Answer:

substitute pasteurized for raw eggs

Question 15: food that has NOT been honestly presented must be

Answer:

thrown out Question 16: recommendations for foodservice regulations are issued at the federal level through the

Answer:

state health code

Question 17: fresh fruits and vegetables much be washed

Answer:

before being cut Question 18: What should food handlers do after leaving and returning to the prep area?

Answer:

wash hands

Question 19: single-service items must be received

Answer:

in undamaged original packaging Question 20: food handlers were told about a special preparation requested by a customer with a food allergy, however a small amount of the restricted food came in contact with the meal.which action should be taken?

Answer:

set the dish aside so that it will not be served and then inform management

Question 21: ready-to-eat food should be thrown out if it has been

Answer:

handled by sick food handlers who are later excluded Question 22: During job training, a manager discovers that a food handler is handling raw and cooked poultry without changing gloves. what should the manager do

Answer:

throw out the cooked poultry and reinforce correct food handling

Question 23: which type of contaminant is a bone in a fish fillet

Answer:

physical Question 24: when the water supply has been disrupted due to a natural disaster an acceptable alternative is

Answer:

buying commercially bottled drinking water Question 25: a TCS type of food that is cooked, cooled, and then reheated for hot holding must be reheated so that all parts of the food reach a temp of 165 for how many seconds?

Answer:

15

Question 26: which item can be re-served to customers

Answer:

unopened prepackaged food Question 27: to which minimum internal temperature should gravy be reheated in a mircowave?

Answer:

165 Question 28: a food handler should be excluded from the operation if he or she is diagnosed with

Answer:

hepatitis A