Food Safety Manager Exam Guide

Food Safety Manager Exam The Person In Charge (PIC) is responsible for all of the following except a) training all staff in food safety b) complying with all state and local regulations c) correctly answer questions regarding food safety d) complying with staff's vacation requests d) complying with staff's vacation requests In order to continue working, what should a Food Employee with a minor cut on their hand do? a) Not allowed to work with a minor cut b) Must be checked by a doctor first c) Nothing needs to be done d) Cover cut with a watertight bandage and a glove d) Cover cut with a watertight bandage and a glove If a Food Employee has an infected open wound, the Food Manager must a) Restrict the employee from working with the open food b) Send the employee to a doctor c) Allow the employee to work only with salads d) Exclude the employee for working until a letter from a doctor is received a) Restrict the employee from working with the open food All of the following are used to handle ready-to-eat foods except a) bare hands b) tongs c) gloved hands d) deli paper a) bare hands It is most important for an employee to use proper handwashing techniques after they a) talk on the phone b) use a restroom c) take an order d) drink from a closed container b) use a restroom An inspection can occur only a) when the Person in Charge is present b) when the inspector notifies the facility 24 hours in advance c) when the facility is open or during reasonable hours d) when the facility is not too busy c) when the facility is open or during reasonable hours An employee must wash their hands in all of the following situations except a) before putting gloves on b) after handling raw pork c) after sneezing d) before mopping the floor d) before mopping the floor Where should a Food Employee take a break to smoke? a) In the dry storage area b) In the kitchen c) In designated areas only d) In the walk-in cooler c) In designated areas only In the food prep area, the only jewelry allowed on an employee's hands or arms is d) a plain wedding band a) a medical bracelet b) a diamond engagement ring 1 / 17 c) a charm bracelet d) a plain wedding band The chef is allowed to taste test a food only if they a) use a small finger to taste b) stir the food before testing c) use the same spoon they previously used to taste d) use a clean and sanitized utensil each time they taste d) use a clean and sanitized utensil each time they taste All of the following are a hazard to food except a) Biological hazard b) Environmental hazard c) Physical hazard d) Chemical hazard b) Environmental hazard An example of a chemical hazard would not include a) Lemonade served in a copper pitcher b) Cleaning compounds stored above the food prep counter c) Bony fragments in the meat d) Pesticide sprayed directly onto a cutting board c) Bony fragments in the meat A parasite found in raw or lightly cooked seafood is a) Staphylococcus Aureus b) Norwalk c) Anisakiasis d) Trichina Spiralis c) Anisakiasis When removing a can from dry storage, you notice the can is swollen. You discard the can immediately due to the risk of a) Salmonella b) Hepatitis A c) Listeria d) Clostridium Botulinum d) Clostridium Botulinum The following would be an example of a highly susceptible population a) teachers at an elementary school b) nurses at a hospital c) elderly people living in an nursing home d) college students living in an apartment c) elderly people living in an nursing home The most common place to find Staphylococcus Aureus is a) Raw vegetables b) Shellfish c) Ground meat d) People d) People A major food allergen could include all of the following except a) shellfish b) peanuts c) tree pollen d) soybeans c) tree pollen Ways to prevent a physical hazard include all of the following except a) effective hair restraint b) refrigerate potentially hazardous foods c) minimize jewelry throughout the facility d) keep nails trimmed and clean b) refrigerate potentially hazardous foods 2 / 17 Hepatitis A can be found in all of the following except a) raw shellfish b) cooked meat c) unwashed hands d) raw vegetables b) cooked meat All of the following are an example of a physical hazard except a) pesticide on the food prep counter b) metal shavings from the can opener c) gemstone from a ring d) broken glass in the ice a) pesticide on the food prep counter Potentially Hazardous Foods (PHF) must be reheated to a temperature of a) 155°F b) 135°F c) 165°F d) 175°F c) 165°F Food that is being reheated to hot hold must reach a temperature of a) 135°F b) 155°F c) 165°F d) 175°F c) 165°F What temperature is required when cooking chili containing tomatoes, kidney beans, ground chicken and spices? a) 135°F b) 145°F c) 155°F d) 165°F d) 165°F When cooling food the food must cooled from a) 135°F to 50°F within 2 hours, and 135°F to 41°F within 6 hours d) 135°F to 70°F within 2 hours, and 135°F to 41°F within 6 hours b) 135°F to 70°F within 4 hours, and 135°F to 41°F within 6 hours c) 135°F to 50°F within 4 hours, and 135°F to 41°F within 6 hours d) 135°F to 70°F within 2 hours, and 135°F to 41°F within 6 hours A PHF is a food that a) allows bacteria to grow rapidly b) inhibits the growth of bacteria c) allows viruses to become bacteria d) inhibit parasites a) allows bacteria to grow rapidly The safest method for thawing a roast is a) On the counter at ambient temperature b) In the sink filled with warm water c) In the dry storage area at 50°F to 70°F d) In the refrigerator at 41°F or below d) In the refrigerator at 41°F or below Foods may not be stored in all of the following except a) in a locker room b) under open stairs c) cooler d) in a bathroom c) cooler Dry storage should be kept at a temperature of 3 / 17 a) 41°F or below b) 135°F or higher c) 41°F to 135°F d) 50°F to 70°F d) 50°F to 70°F According to the 2005 FDA Food Code, when hot holding food, it must be held at a minimum temperature of a) 140°F or higher b) 135°F or higher c) 165°F or higher d) 150°F or higher b) 135°F or higher Food should be raised a minimum of ____ inches off the floor. a) 4 b) 6 c) 8 d) 12 b) 6 Materials used for food contact surfaces should be all of the following except a) Dark in color to hide the dirt b) Smooth and easily cleanable c) Safe and durable d) Resistant to chipping and cracking a) Dark in color to hide the dirt Wood may be used for a cutting block or baker's table only if a) It is made from plywood b) It is made from hard maple c) It is used for vegetables only d) Wood may not be used as a cutting block or baker's table b) It is made from hard maple Thermometers that measure temperatures in Fahrenheit only must be accurate to a) ± 1°F b) ± 4°F c) ± 10°F d) ± 2°F d) ± 2°F When checking the temperature of a turkey as it cooks, it is important to make sure an employee checks the a) core temperature b) surface temperature c) oven temperature d) temperature of the juices that run out a) core temperature The five steps to a manual ware washing sink in order are a) scrape, wash, rinse, sanitize, air dry b) scrape, rinse, wash, sanitize, air dry c) scrape, wash, rinse, sanitize, towel dry d) scrape, rinse, wash, sanitize, towel dry a) scrape, wash, rinse, sanitize, air dry When the hostess is seating customers at a table with preset tableware, it is most important that the hostess a) seat ladies first b) place the menus on the table c) take a drink order d) remove any excess tableware d) remove any excess tableware Acidic foods cannot be placed in or on 4 / 17 a) coolers b) copper or galvanized metal containers c) cutting boards d) serving trays b) copper or galvanized metal containers When sanitizing with chlorine, the chlorine should be checked and be at a temperature of a) 100°F b) 171°F c) 75°F d) 50°F c) 75°F A Clean In Place (CIP) item must a) be easily disassembled for daily cleaning and sanitizing b) be designed so cleaning and sanitizing solution will circulate and contact all food contact surfaces in CIP item c) be able to fit in the mechanical ware washing machine d) be able to fit in the manual ware washing sink b) be designed so cleaning and sanitizing solution will circulate and contact all food contact surfaces in CIP item When using the slush method to calibrate a thermometer, the thermometer should be place into a) A bowl filled with ice cubes and water b) A bowl filled with very cold water c) A bowl filled with ice cubes only d) A bowl filled with crushed ice and water d) A bowl filled with crushed ice and water A dumpster should have all of the following except a) Tight fitting lids kept closed b) Located on a smooth, sloped, non-absorbent pad c) Scheduled pick ups as needed to prevent overflow d) Drain holes to remove the excess liquid d) Drain holes to remove the excess liquid When eliminating pests, all of the following are acceptable except a) Glueboards b) Ultraviolet fly traps c) Rodent bait traps d) Tracking powder d) Tracking powder A cross connection occurs when a) Chicken drips onto lettuce in the cooler b) An employee uses the same gloves for cleaning shrimp and making a sandwich c) Potable water and non-potable water flow together d) A customer takes a dirty plate back up to a buffet line c) Potable water and non-potable water flow together An air gap is required above the rim of a sink and a faucet equal to a) 2 inches b) 1 inch or twice the diameter of the faucet c) 4 inches d) 2 inches or four times the diameter of the faucet b) 1 inch or twice the diameter of the faucet Equipment mounted to the counter must be raised a minimum of a) 2 inches b) 4 inches c) 6 inches d) 8 inches b) 4 inches An employee is required to have a medication at work. What must the Food Manager do to comply with the Food Code and the 5 / 17 employee's needs? a) No medication is allowed in the workplace. b) No medication is allowed in the workplace without a written d) The medication must be clearly labeled and stored away from letter from a doctor. food and food prep areas. c) The medication must be kept on a shelf in the food prep area so everyone can see what it is. d) The medication must be clearly labeled and stored away from food and food prep areas. A recall was announced for a specific food. The Food Manager gathers up all that they have and keeps this food for return to the vendor in c) a location away from any other food a) the cooler b) the dry storage area c) a location away from any other food d) the freezer All of the following animals are allowed in a retail food establishment except a) a service animal under the control of a disabled person b) a small dog being kept in a dog carrier c) fish in an aquarium d) a patrol dog accompanying police b) a small dog being kept in a dog carrier A ventilation unit is located in the kitchen to prevent a) A fire b) The chef from getting too hot c) Grease collecting on the walls d) The employees talking too much c) Grease collecting on the walls A pest infestation is found in a facility. After resolving the problem, the Food Manager establishes procedures for all of the following except a) maintaining clean work areas b) training employees on using pesticides c) inspecting deliveries upon arrival d) checking all areas for cracks or crevices and sealing them if found b) training employees on using pesticides There are ____ principles in a HACCP Plan. a) 10 b) 7 c) 5 d) 4 b) 7 An example of a Critical Control Point (CCP) is a) Checking a cooking temperature b) Cleaning procedures c) Effective pest control d) Inventory control a) Checking a cooking temperature The Food Manager uses a calibrated thermometer to check the temperature of fish when it is finished cooking. This is an example of which principle in a HACCP Plan? b) Monitoring the Critical Control Point a) Hazard Analysis b) Monitoring the Critical Control Point c) Corrective Action d) Verification 6 / 17 The value that must be met to ensure the food's safety is which principle in a HACCP plan? a) Critical Limit b) Corrective Action c) Hazard Analysis d) Documentation b) Corrective Action The Food Manager checks the ham as it cools in the cooler. After an hour he notices the ham has only cooled a few degrees. He cuts the ham into smaller portions and places them back into the cooler to cool quicker. This is an example of which HACCP principle? b) Critical Control Point a) Hazard Analysis b) Critical Control Point c) Verification d) Corrective Action After checking the cooler to make sure it is the correct temperature, the Food Manager will mark a chart with the date, temperature and their initials. The Food Manager is completing which step in a HACCP plan? b) Documentation a) Verification b) Documentation c) Corrective Action d) Critical Control Point A HACCP plan will assist in all of the following except a) Decrease incidents of food borne illness b) Increase food safety c) Reduce liability d) Increase profitability d) Increase profitability During a Hazard Analysis, the Food Manager should be looking for all of the following types of hazards except a) Physical b) Chemical c) Biological d) Environmental d) Environmental Verification of a HACCP plan means to a) check the requirements with your local Health Dept. b) check periodically to ensure the system is working properly c) check that meat is USDA inspected d) check employee backgrounds b) check periodically to ensure the system is working properly What is the first principle in a HACCP plan? a) Critical Control Point b) Verification c) Documentation d) Hazard Analysis d) Hazard Analysis When transporting tuna salad to an event, the tuna salad must be transported at a temperature of a) 41°F or below b) 50°F to 70°F c) 0°F d) 50°F or below a) 41°F or below A pH level below 4.6 will 7 / 17 a) encourage bacteria to grow rapidly in the food b) inhibit the growth of bacteria in the food c) have no effect on bacteria in the food d) allow viruses to grow in the food b) inhibit the growth of bacteria in the food The chef is cooling a stew. It has taken the chef 30 minutes to reduce the temperature to 70°F. How much more time does the chef have to cool the stew to 41°F? a) 5 ½ hours a) 5 ½ hours b) 4 hours c) 6 hours d) 3 ½ hours When storing raw poultry in the cooler, it should be stored a) On the shelf next to the lettuce b) On a shelf above the pasta salad c) On a shelf below everything else d) Raised a minimum of 2" off the floor c) On a shelf below everything else Meat and poultry must be all of the following except a) FDA approved b) stored below salad in the cooler c) received at 41°F or below d) free of any signs of spoilage a) FDA approved Ciguatoxin can be prevented by a) purchasing fish from approved sources b) purchasing fish from private fisherman c) refrigerating fish for two weeks d) eating only fish high up in the food chain a) purchasing fish from approved sources Shellfish identification tags should be kept on file for a minimum of a) 30 days b) 60 days c) 90 days d) 120 days c) 90 days The bacteria Listeria is unusual because it can a) grow at refrigerated temperatures b) grow in the Danger Zone c) grow at 135°F or higher d) grow in the freezer a) grow at refrigerated temperatures In order to maintain safety with chemicals in the facility, all of the following should be considered except a) proper storage of the chemicals b) proper labeling of the chemicals c) maintaining Material Safety Data Sheets (MSDS) in case of emergency d) proper ordering procedures for chemicals d) proper ordering procedures for chemicals Which food is not a PHF? a) Bean sprouts b) Cut melon c) Beef jerky d) Chocolate custard c) Beef jerky An example of a Critical Control Point is 8 / 17 a) cook the chicken to a specific temperature b) clean the floors at night c) receive deliveries when you are not busy d) serve customers quickly a) cook the chicken to a specific temperature Ground beef is required to be cooked to a minimum temperature of a) 135°F b) 145°F c) 155°F d) 165°F c) 155°F A virus typically spread through the fecal oral route is a) Vibrio b) Anisakis c) Salmonella d) Hepatitis A d) Hepatitis A Items may be polished with a clean dry cloth a) after they air dry b) never c) after they are sanitized d) after they are washed a) after they air dry In regards to FATTOM, the critical control points for a retail food service establishment are a) Food and Acid b) Oxygen and Moisture c) Food and Moisture d) Time and Temperature d) Time and Temperature In order to ensure food safety, deliveries should be scheduled a) during off peak hours b) anytime facility is open c) on weekends d) only when a Food Manager is present a) during off peak hours Mop water may be disposed of in a) three-compartment sink b) ladies restroom c) the utility sink d) men's urinal c) the utility sink PHF must be labeled with the Consume By Date, which is ____ days, including date of prep. a) 4 b) 2 c) 10 d) 7 d) 7 The freezer should be set at a minimum of a) 0°F b) 32°F c) 10°F d) -10°F a) 0°F A Food Manager is using time only as a measure for food safety. When using this method, PHF must be discarded after a maximum of ____ hours. 9 / 17 a) 2 b) 4 c) 8 d) 3 b) 4 All of the following are approved methods of thawing EXCEPT a) in the microwave with no interruption in process b) in the stove as part of the cooking process c) in the refrigerator at 41°F or below d) in the sink under running water at 100°F or below d) in the sink under running water at 100°F or below Trichinosis can be prevented by all of the following except a) freezing the pork supply b) thoroughly cooking pork c) purchasing pork from approved sources d) refrigerating pork for 30 days d) refrigerating pork for 30 days When cooking food in a microwave, the food must be cooked to a minimum of a) 175°F b) 165°F c) 155°F d) 145°F b) 165°F According to the 2009 FDA Food Code, the Danger Zone is a) 41°F to 135°F b) 50°F to 70°F c) 70°F to 140°F d) 0°F to 212°F a) 41°F to 135°F The Food Manager trains their staff to monitor the buffet for food safety. Which of the following is a violation the staff should be looking for? a) All food is kept covered and clean b) The serving utensil is stored in the food with the handle exposed c) A customer is reusing their plate for a second trip to the buffet d) The buffet is brightly lit c) A customer is reusing their plate for a second trip to the buffet Which of the following is a violation when cooking food? a) Cooking rare roast beef to 130°F for 112 minutes b) Cooking hamburgers to 140°F with NO disclosure on the menu b) Cooking hamburgers to 140°F with no disclosure on the menu c) Cooking hamburgers to 140°F with a disclosure on the menu d) Cooking pork to 145°F for 15 seconds Checking the walk-in cooler, the Food Manager sees food stored the following ways. Which one do they correct immediately? a) Raw foods are stored above ready-to-eat foods. b) Loosely covered cooked food is cooling on the top shelf. c) Ice is being used to cool sauce in a shallow pan. d) Foods are being stored in plastic containers with lids after cooled. a) Raw foods are stored above ready-to-eat foods. An employee must be excluded from work if they have or have been exposed to a) Anisakis b) Hepatitis A c) Staphylococcus Aureus d) Listeria b) Hepatitis A 10 / 17 When training staff in proper handwashing, all of the following should be included except a) including any exposed area on the arm up to the elbow b) hand sanitizer is not required c) the whole process should take a minimum of 20 seconds d) using a cloth towel to dry hands after proper washing d) using a cloth towel to dry hands after proper washing The light intensity over a prep table in the kitchen must be a minimum of a) 430 lux (40 foot candles) b) 110 lux (10 foot candles) c) 220 lux (20 foot candles) d) 540 lux (50 foot candles) d) 540 lux (50 foot candles) The prep cook is checking the temperature of the rotisserie chickens as they cook. The best thermometer to use would be a) a glass bi-metallic stem thermometer b) an infra-red thermometer c) no thermometer is needed d) a calibrated digital thermometer d) a calibrated digital thermometer If an employee arrives at work with a sore throat and fever, they should be allowed to a) take out the trash and mop floors b) make the salads c) prep the meats and poultry only d) wash and sanitize dishes a) take out the trash and mop floors The Food Manager notices that a food employee they assigned to prepare the salad has a small cut on their hand. The Food Manager should d) Have them put on a watertight bandage over the cut and wear a) Have them continue preparing the salad anyway. gloves. b) Move them to the meat slicing area. c) Send them to the doctor, and then home for the day. d) Have them put on a watertight bandage over the cut and wear gloves. Corrective action needs to be taken immediately if a Food Manager sees a food employee a) Using hand sanitizer instead of washing their hands. b) Wearing a plain wedding band during food production. c) Wearing a clean apron, neatly tied. d) Utilizing an effective hair restraint to prevent a physical hazard. a) Using hand sanitizer instead of washing their hands. When cooling foods all of the following are acceptable practices except a) using ice made with potable water b) covering tightly and placing on counter c) placing in shallow (2-3" deep) pans d) stirring the food b) covering tightly and placing on counter The chef is preparing for the lunch buffet. He arrives at work, washes his hands, checks the cooler temperature and finds it is at 40°F, places the leftover macaroni and cheese in the steam table to reheat, and then answers the phone. What mistake was made? c) A steam table was used to reheat food. a) The chef washed his hands before starting work. b) The cooler temperature was too warm. c) A steam table was used to reheat food. d) The chef did not wash his hands before answering the phone. 11 / 17 If an employee has gloves on and they need to wash their hands, they should a) remove the glove, wash the hand and put new gloves on b) wash the glove while it is on the hand c) remove the glove, wash the hand and put the same glove back on d) no hand washing is needed because they have gloves on a) remove the glove, wash the hand and put new gloves on What is the best way to reduce cross contamination? a) Properly washing hands b) Cover mouth when coughing c) Use same cutting board for raw meat and raw vegetables d) Take a shower daily a) Properly washing hands Bacteria prefer foods that are high in a) Protein and moisture b) Acid and moisture c) Protein and acid d) Time and temperature a) Protein and moisture An example of a physical hazard is a) Residual chlorine b) Salmonella c) Hair d) Hepatitis A c) Hair An example of a potential cross contamination is a) using separate cutting boards for raw chicken and raw carrots b) proper handwashing being practiced by all employees c) raw poultry stored above ready-to-eat food in the cooler d) not handling ready-to-eat food with bare hands c) raw poultry stored above ready-to-eat food in the cooler All of the following will help avoid a cross contamination except a) keeping cooked food separated from raw food b) using a scoop with a handle for all bulk items c) washing hands frequently d) cleaning food contact surfaces once a day d) cleaning food contact surfaces once a day Which hazard causes most food born illnesses? a) Biological hazards b) Chemical hazards c) Environmental hazards d) Physical hazards a) Biological hazards The Food Manager notices an employee getting nervous while they make a sandwich at a deli counter and start touching their hair. The employee should be instructed to d) wash their hands and stop touching their hair a) have more confidence b) work only in the kitchen if they are nervous c) wash their hair frequently if they are going to be touching it d) wash their hands and stop touching their hair A bacterial infection is caused by a) a virus surviving on a counter b) consuming live bacteria that grows in the body c) consuming the toxin produced by a bacteria d) a parasite living in the food consumed b) consuming live bacteria that grows in the body 12 / 17 A Food Manager will reassign duties to a food employee when the food employee reports they have signs or symptoms of a) A headache b) Vomiting and diarrhea c) A minor cut d) Seasonal allergies b) Vomiting and diarrhea A bacterial infection found on raw poultry and eggs is a) Salmonella b) Vibrio c) Staphylococcus Aureus d) Hepatitis A a) Salmonella A chemical hazard can be avoided by all of the following except a) labeling containers that contain chemicals b) properly storing chemicals away from food c) keeping containers closed d) only storing chemicals in the dry storage area d) only storing chemicals in the dry storage area Foods with an Aw of .85 or greater will a) encourage bacteria to grow rapidly in the food b) inhibit the growth of bacteria in the food c) have no effect on bacteria in the food d) allow viruses to grow in the food a) encourage bacteria to grow rapidly in the food Food should be rejected at delivery if any of the following occurs except a) PHF received at 58°F b) Large chunks of ice present in frozen food c) Packaging is damaged d) Shellfish arrives with identification tags d) Shellfish arrives with identification tags Fish and shellfish should be received with an internal temperature of a) 50°F TO 70°F b) 41°F or above c) 45°F d) 32°F to 41°F d) 32°F to 41°F If a customer claims a credible illness, the Person in Charge should a) give the customer free meals b) notify the newspapers c) do nothing d) report the illness to the Regulatory Authority d) report the illness to the Regulatory Authority A customer informs their server they have an allergy to peanuts. The server should tell the Person In Charge and the Person In Charge should a) inform the customer which foods on the menu may have peanuts in them b) remove the peanuts from the customer's salad before serving it to the customer c) cooking the food with the peanuts for the flavor and then removing them before serving the food to the customer d) do nothing as the Person In Charge has no responsibility in regards to food allergens 13 / 17 a) inform the customer which foods on the menu may have peanuts in them Scombrotoxin can be found in a) pork products not frozen properly b) seafood that has been temperature abused c) beef not slaughtered properly d) chicken from a private farm b) seafood that has been temperature abused Chemical hazards include all of the following except a) food additives b) potable water c) naturally occurring toxins d) sanitizers b) potable water The Food Manager has cooled the leftover macaroni and cheese to 70°F in 3 hours and 41°F in an additional 2 hours. Was a mistake made? b) Yes, no more than 2 hours is allowed to reach 70°F. a) Yes, cooling should take 6 hours. b) Yes, no more than 2 hours is allowed to reach 70°F. c) No, the food was cooled within 6 hours. d) No, macaroni and cheese has no cooling requirements. Which of the following is not a foodborne illness? a) HIV b) Shigella c) Norwalk d) E Coli a) HIV The Food manager notices an employee place a cooked pork chop on top of a raw pork chop. This is an example of a a) proper food handling process b) cross contamination c) cross connection d) foodborne illness b) cross contamination A hand washing sink must have all of the following except a) Lighting intensity of 220 lux (20 foot candles) b) A waste receptacle c) Hand sanitizer d) Hand washing sign c) Hand sanitizer A copper container may not be used a) To hold an acidic liquid b) As a bread bowl c) to display whole oranges d) As a pitcher of water a) To hold an acidic liquid Cast iron can be used a) For the food prep table b) For the cutting board c) As a cooking surface d) As a plate c) As a cooking surface A virus is not a) smaller than bacteria b) transmitted by people c) prevented by proper handwashing d) dependent on particular foods for their survival d) dependent on particular foods for their survival Sewage is a term used to describe 14 / 17 a) Dumpsters b) Solid food waste c) Liquid waste d) Recyclables c) Liquid waste When can an employee handle an animal that may be present? a) Never b) When the animal is well-behaved c) When the animal's owner says it is OK d) Whenever they would like to a) Never A Food Manager notices an employee is checking the temperature of the chicken as it cooks and then immediately using the same thermometer to check the temperature of the cold items on the buffet. What is this an example of? b) A potential cross contamination a) Proper monitoring of both cooking and cold holding b) A potential cross contamination c) An employee that is acting appropriately d) Proper calibration of the thermometer The Food Manager is calibrating their thermometers daily using the slush method and using the calibration nut to move the needle to 41°F. The inspector observes this practice and corrects the Food Manager. What should have been corrected? c) The thermometer should have been calibrated to 32°F. a) Thermometers do not need to be calibrated daily. b) The slush method is not acceptable for calibration. c) The thermometer should have been calibrated to 32°F. d) The inspector should not have corrected the Food Manager. A shipment of milk arrives and the Food Manager correctly checks the temperature at delivery by a) placing the thermometer in the delivery truck b) piercing one container of milk to get the core temperature c) emptying the milk into different containers to check the core temperature d) placing the thermometer between containers of milk d) placing the thermometer between containers of milk An employee is told to check the temperature of the cooler. Where is the best place to check the temperature of the cooler? a) In the back area b) In the lowest area c) In the top area d) In the warmest area d) In the warmest area All of the following can be used to sanitize except a) detergent b) quaternary ammonium c) iodine d) chlorine a) detergent The restaurant got very busy and the employees stacked the dishes in the dishwasher on top of each other to get more dishes washed quickly. What is the best reason this is not allowed? d) The water and sanitizer does not hit all of the surfaces. a) The dishes can break easily. b) The dishwasher can break easily. c) This allows for cross contamination. d) The water and sanitizer does not hit all of the surfaces. The facility is very busy and the hostess forgot to remove excess tableware when seating a customer at a table with preset table15 / 17 ware. What must happen to the unused excess tableware after the customer leaves? a) The tableware must be washed and sanitized before it can be a) The tableware must be washed and sanitized before it can be used. used. b) The tableware can be left for the next customers. c) The tableware should be polished with a clean dry cloth before it is used. d) The tableware should be moved to a different table to be used. A biological hazard would include all of the following except a) parasites b) insecticide c) bacteria d) viruses b) insecticide The Food Manager instructs the staff to rotate the stock using First In First Out (FIFO). This means to rotate the stock using the __________ food first. b) Oldest a) Most recently delivered b) Oldest c) Out of date d) Freshest During a self-inspection, the Food Manager sees the following situations. Which should they correct immediately? a) Employees and customers are using the same bathroom. b) The waste basket at the hand washing sink does not have a d) The hand washing sink is being used to hold a tray of cookies. liner. c) The hand washing sink does not have foot pedals to turn on water. d) The hand washing sink is being used to hold a tray of cookies. A designated employee break area must do all of the following except a) Allow the employee to eat during a break b) Protect the stored food c) Allow the employee to smoke inside d) Protect the food prep area c) Allow the employee to smoke inside When is it most important for a Food Employee to wash their hands? a) When switching from wiping down the cooler to taking out the trash c) When switching from preparing raw food to ready-to-eat food b) When switching from handling money to touching the cash register c) When switching from preparing raw food to ready-to-eat food d) When switching from stocking the dry storage area to stocking the cooler A bacterial intoxication is caused by a) a virus surviving on a counter b) consuming a live bacteria that grows in the body c) consuming the toxin produced by a bacteria d) a parasite living in the food consumed c) consuming the toxin produced by a bacteria An employee notices some gnaw marks on food in dry storage, droppings, and grease marks along the base of a wall. They report these to the Food Manager who recognizes these as signs of a) Rodent activity 16 / 17 a) Rodent activity b) A grain infestation c) A cockroach infestation d) A hungry employee The presence or growth of microorganisms is a type of a) acid hazard b) physical hazard c) chemical hazard d) biological hazard d) biological hazard A Food Manager finds cardboard boxes with some peach residue on them broken down and stacked in the garbage room waiting for recycling. What does the Food Manager instruct an employee to do? c) Place the cardboard boxes in the dumpster because they have food residue on them. a) Stop recycling because it takes up too much space. b) Stop breaking down the boxes because they can be reused. c) Place the cardboard boxes in the dumpster because they have food residue on them. d) There is nothing to be done as there is no mistake here. When placing the following items into a reach-in cooler, what order should they be placed from top shelf to bottom shelf? Items: garden salad, raw chicken cutlets, cooked taco meat, and raw fish fillets a) raw chicken cutlets, raw fish fillets, cooked taco meat, garden salad b) garden salad, cooked taco meat, raw chicken cutlets, raw fish fillets c) cooked taco meat, garden salad, raw chicken cutlets, raw fish fillets d) garden salad, cooked taco meat, raw fish fillets, raw chicken cutlets An employee is allowed to eat a sandwich in d) garden salad, cooked taco meat, raw fish fillets, raw chicken cutlets a) The walk-in cooler b) A designated break area c) The dry storage area d) Anywhere they like b) A designated break area When using hot water as a sanitizer the water must be ___________ for 30 seconds. a) 171°F a) 171°F b) 110°F c) 135°F d) 212°F When reducing microorganisms to a safe level on a food contact surface, this is known as b) Sanitizing a) Sterilizing b) Sanitizing c) Pasteurizing d) Cleaning When placing bulk items into a smaller container, it is important to be certain the smaller container is a food grade container, with a lid and labeled with a) The common name a) The common name b) The company name c) The date placed into container d) The initials of who transferred it 17 / 17