FREE MANAGEMENT AND STUDY GAMES ABOUT FOOD

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FREE MANAGEMENT AND STUDY GAMES ABOUT FOOD

MANAGER CERTIFI EXAM QUESTIONS

Actual Qs and Ans Expert-Verified Explanation

This Exam contains:

-Guarantee passing score -48 Questions and Answers -format set of multiple-choice -Expert-Verified Explanation

Question 1: 46

What do time-temperature indicators do?

Answer:

Show if food has been time-temperature abuse during shipment

Question 2: 43

TCS food must be reheated to what temperature for 15 seconds within 2 hours?

Answer:

165°F (74°C)

Question 3: 29

Several people became ill with Bacillus cereus gastroenteritis after eating time temperature abuse rice. This result is an example of what?

Answer:

Foodborne illness

Question 4: 2

A food handler must be excludedicated from the operation for which symptom?

Answer:

Jaundice

Question 5: 19

An example of TCS food is

Answer:

Sliced cantaloupe

Question 6: 7

Using one set of cutting boards for raw TCS food and another set of cutting boards for ready-to-eat food reduces the risk of

Answer:

Cross-contamination.

Question 7: 9

At what internal temperature should raw meat, poultry, and seafood be stored?

Answer:

41°F (5°C) or lower

Question 8: 37

What is the first basic rule of an IPM program?

Answer:

Deny pests access to the faculty

Question 9: 13

What is the only jewelry that may be worn on the hands or arms while handling food?

Answer:

Plain-band ring

Question 10: 3

The risk of physical contamination can be reduced by

Answer:

Using shields on fluorescent light bulds where food is Stored.

Question 11: 23

After forming raw ground beef into patties on the prep line, a food handler kept on the same gloves while slicing hamburger buns. What did the food handler do wrong?

Answer:

The food handler failed to wash hands and change gloves after handling the raw meat.

Question 12: 15

A backup of raw sewage has occurred in the kitchen. What should happen next?

Answer:

Close the affected area and clean it.

Question 13: 41

When should employees receive food safety training?

Answer:

When hired, and then periodically after that

Question 14: 34

You should label all ready to eat TCS food that is prepared in-house and held longer than

Answer:

24 hours

Question 15: 38

The three potential hazards to food are biological, physical, and

Answer:

Chemical.

Question 16: 17

A hose connected to a running faucet that is left submerged in a bucket is an example of a

Answer:

Criss-connection.

Question 17: 48

What is the minimum internal cooking temperature for poultry?

Answer:

165°F (74°C)

Question 18: 10

Peanuts and soy products are dangerous for people with what condition?

Answer:

Food allergies

Question 19: 12

To learn a new skill, learners must be given the opportunity to

Answer:

Practice the skill

Question 20: 8

What should be used to dry hands after washing them?

Answer:

Single-use paper towel

Question 21: 21

Raw or undercooked dishes made for high-risk populations must use eggs that have been

Answer:

Pasteurized.

Question 22: 1

In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?

Answer:

180°F

Question 23: 28

What can cause histamine to form in tuna?

Answer:

Time-temperature abuse

Question 24: 30

Why are young children at a higher risk for foodborne illness?

Answer:

Their immune system are not yet fully developed.