STUDY PREMIER FOOD SAFETY FOOD MANAGER

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STUDY PREMIER FOOD SAFETY FOOD MANAGER

CERTIFICATION STUDY GUIDE EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: Receiving fsh

Answer:

bright gills, bulging eyes, 41 or below

Question 2: How to store foods on refrigerator shelves

Answer:

Bottom shelf: raw foods that need 165 like poultry

Next shelf up: foods that need 155 like ground meat

Next shelf up: pork and single cuts of non poultry meat-

things that have to cook to 145 top shelves- ready to eat food always above raw food EGGS go below cooked foods

Question 3: spores

Answer:

resistant to heat and dry; thick 'shell". will not reproduce but can go back to growth state if conditions are right; common in home canned foods

Question 4: temps for high-temp dishwasher

Answer:

was btwn 140 and 160; sanitize at 180- 194

Question 5: Holding Foods

Answer:

must reheat to 165

Question 6: Receiving meats (beef pork lamb)

Answer:

good color, firm, USDA approved, 41 or below

Question 7: Receiving eggs

Answer:

unbroken clean 45 or below but recommend 41

Question 8: What are viruses?

Answer:

microorganisms that cause illness but do not reproduce on food; use food for transport; 100 times smaller than bacteria, spread through feces, urine, or respiratory tract; in kitchen is spread through dirty dishes and water

Question 9: Refrigerator storage

Answer:

Do not overload- do not put carrots bananas onions apples pears citrus fruits and potatoes in

Question 10: Cross Contamination

Answer:

microorganisms cross from one place to another

Question 11: Eqpt and Utensils

Answer:

Stamped with NSF, sanitize every 4 hours

Question 12: foodborne infection

Answer:

delayed onset- up to 72 hours; salmonella and E.Coli are examples

Question 13: Staphylococcus Aureus

Answer:

most common foodborne illness; on skin in noses of 50- 70% of all people; pass through sneeze cough, scratching facial hair; heat CANNOT kill toxins unusual because it grows in foods that do not have much water Also likes to grown in salads, cheeses, raw dried or processed foods, eggs Foodborne INTOXICATION improper cleaning and sanitizing of food prep utensils and eqpt also causes this

Question 14: Potentially Hazards Foods (PHF)

Answer:

PAM Protein, Acidity, Moisture) beef poultry tuna cut cantaloupes honeydew watermelons

Question 15: Parasites

Answer:

need host; can move human to human to animal If in worm state, will be visible

Question 16: Shigella

Answer:

in human intestines; may produce dysentery; usually passed from not washing hands after bathroom use; passed from human to human; in ready to eat foods such as beans, pudding, raw oysters, deli meat, raw spinach and strawberries Question 17: MAP (Modified Atmosphere Packaging) / ROP (Reduced Oxgyen Packaging)

Answer:

package in tact, 41 or below

Question 18: When do food service workers have to go home? If they have

Answer:

Hepatitis A virus, E.Coli, Salmonella, Shigella, or Norovirus. Need doctor's okay to return. Report to Health Dept.

Question 19: Receiving poultry

Answer:

no color or odor, firm no dark wing tips, USDA ok, 41 or below

Question 20: Cooking poultry

Answer:

165 for 15 sec

Question 21: Clostridium Botulinum

Answer:

ANaerobic growth; can form spores; affects CNS- rare but deadly; foudn in soil, lakes, human intestines, fish, smoked meats, vacuum packed foods, swollen cans MOST DEADLY bacteria Foodborne intoxication

Question 22: Calibrating thermometers

Answer:

212 degrees and 32 degree crushed and water for 30 sec each

Question 23: Physical contamination

Answer:

you can see the offender

Question 24: MAP

Answer:

Modified Atmosphere Packaging are precooked and O2 is taken out

Question 25: dry food storage

Answer:

50- 70

Question 26: Ice

Answer:

must make from potable water must be scooped only with APPROVED scoop, and taht scoop must be kept in sanitary container