MANAGER STUDY GUIDE EXAM QUESTIONS

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MANAGER STUDY GUIDE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -25 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Food handlers can perform which activity using their bare hands?

Answer:

Slicing loaves of bread

Question 2: A food handler who cuts a finger while working must

Answer:

Wear a glove over the cut.

Question 3: Which physical contaminant could be associated with salmon?

Answer:

Fish bone

Question 4: The third compartment of a three-compartment sink should contain

Answer:

Sanitizing solution Question 5: To verify that cold TCS foods are being received at the proper temperature, food handlers should

Answer:

Take temperatures with a calibrated thermometer

Question 6: Which food is being correctly thawed under running water?

Answer:

Poultry at 68°F (20°C)

Question 7: Bacteria generally grow well in foods that

Answer:

Contain protein, are moist, and are neutral to slightly acidic

Question 8: The safest way to thaw a large frozen turkey is

Answer:

Under refrigeration at 41°F (5°C) or below Question 9: Omelets are being made to order for a Sunday brunch. How should the shell eggs be handled to ensure that the omelets are safe for service?

Answer:

Crack all of the eggs at once into a large container kept near the cooking station.Question 10: Which pathogen multiplies rapidly in any perishable food that is left in the temperature zone?

Answer:

Bacteria Question 11: What should be the minimum internal temperature for hot cooked beef when it is delivered to an off-site event?

Answer:

135°F (57°C)

Question 12: To guard against seafood toxins, it is important to buy fish

Answer:

From approved suppliers

Question 13: Single-use gloves must be worn by a food handle when he or she

Answer:

Has an open wound on one of his or her hands

Question 14: A food handler may chew tobacco in

Answer:

Designated areas

Question 15: Raw TCS food must be stored at a temperature no higher than

Answer:

41°F (5°C)

Question 16: A food handler is prepping a seafood salad on May 15 using cooked lobster meat, scallops, and calamari. The lobster meat has a use-by date of May 18, and the calamari has a use-by date of May 20. What is the use-by date for the seafood salad?

Answer:

May 17

Question 17: Water activity is a measure of

Answer:

vapor pressure Question 18: What information does a chlorine test kit provide about a sanitizing solution?

Answer:

Concentration

Question 19: How does norovirus contaminate food?

Answer:

Improper hand washing by a food handler Question 20: When receiving a delivery of sushi-grade fish, the shipment should include correct documentation from the supplier that the fish has been

Answer:

Inspected and graded Question 21: Light bulbs in food prep areas just be shielded, coated, or otherwise shatter resistant to prevent which type of contamination?

Answer:

Physical

Question 22: Hand antiseptics may only be used if they are

Answer:

Approved by the FDA Question 23: A hot stockpot of beef stew is placed directly in the cooler at 11 p.m. The temperature of the beef stew at 8 a.m. The next morning is found to be at 82°F (28°F). What should the cook do?

Answer:

Throw it out.Question 24: The condition that occurs when the pressure of the water supply drops below that of the contaminated supply is known as

Answer:

Backsiphonage

Question 25: Food handlers should wash their hands after

Answer:

Engaging in activities that contaminate hands