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MANAGER EXAM 2.0
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -90 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: Highly susceptible populations include
Answer:
pregnant, elderly, infnat, compromised immune system Question 2: The water temperature in the first compartment of a three-compartment sink should be at least
Answer:
110 F
Question 3: Which item may be worn by a food handler?
Answer:
Plain metal ring
Question 4: What precaution should a food handler take when cleaning up vomit?
Answer:
wear personal protective equipment
Question 5: Which is the BEST way to cool chicken noodle soup?
Answer:
Place the stockpot of soup into the walk-in refrigerator to cool. Divide the soup into smaller containers and place the containers in an ice-water bath to cool.
Question 6: When an operation is notified of a food item recall, what is the BEST action for the Person in Charge (PIC) to take?
Answer:
remove item from inventory and label Question 7: Customers should be informed of any raw or undercooked TCS food in menu items because these foods are more likely to cause
Answer:
foodbourne illness
Question 8: An unacceptable material for cutting boards is
Answer:
soft wood, pine
Question 9: clean utensils should be stored handle-up in order to
Answer:
Staff can pick them up without touching food contact surfaces.
Question 10: What is a step in practicing correct personal hygeine?
Answer:
using a bandage on a had cut under disposable gloves Question 11: A label on foods prepared and packaged onsite for retail sales must list which information
Answer:
a list of all ingredients used in descending order by weight .Question 12: An operation must immediately cease operations and notify the regulatory.authority when
Answer:
there is a sewage backup
Question 13: The Person in Charge (PIC) assigns a cook to monitor and record temperatures on the steam table in order to
Answer:
avoid time-temp abuse Question 14: What is the MAXIMUM number of days that potato salad may be kept if it remains at a temperature of 419F (5°C) or lower?
Answer:
7
Question 15: Handwashing stations must contain which item?
Answer:
hot and cold running water, soap in liquid, bar, or powder form, a way to dry hands, a garbage container, and a clearly visible sig Question 16: What is an acceptable sanitizer to use after cleaning a cutting board?
Answer:
- tablespoon of
liquid chlorine bleach to 1 gallon of water.Question 17: What is the maximum temperature allowed for time/temperature control for safety_(TCS) foods stored in a refrigerator?
Answer:
41
Question 18: When should hand antiseptics be used?
Answer:
after handwashing .
Question 19: Floor coving is used to
Answer:
eliminate sharp corners or gaps that would be hard to clean .
Question 20: What is one way of preventing backflow?
Answer:
an air gap
Question 21: Outside garbage containers must be
Answer:
tight-fitting lids, doors or covers Question 22: First aid must be administered when a hazardous chemical spills on a food handlers arms and face. From which document, required to be on file in the foodservice operation, can the first aid information be found?
Answer:
MSDS
Question 23: Live clams must be rejected if the
Answer:
shell is cracked or broken Question 24: A cook tests a new soup recipe at home, likes the taste, and decides to bring it to work to serve to customers. The cook should NOT serve this soup to customers because
Answer:
food prepared at home may not be served in an operation Question 25: According to the FDA Food Code, what is the minimum temperature for water used at a handwashing sink?
Answer:
100F
Question 26: Which protein is a major food allergen?
Answer:
soy, wheat, peanuts, seafood, shellfish, dairy Question 27: When a regulatory authority finds a critical violation, what should the Person in Charge (PIC) do first?
Answer:
Point it out and correct it
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