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FOOD MANAGER EXAM AND STUDY GUIDE LATEST EXAM 2024 WITH UPDATED, VERIFIED AND DETAILED ANSWERS (GRADED A+)

FOOD MANAGER EXAM AND STUDY GUIDE
LATEST EXAM 2024 WITH UPDATED, VERIFIED
AND DETAILED ANSWERS (GRADED A+)
The manager must notify the regulatory authority if an employee comes to
work with an illness caused by
influenza type A.
Listeria monocytogenes
Shigella spp
Staphylococcus aureus - ANSWER-C. Shigella spp
The water temperature in the wash sink of a three-compartment sink must be
at least
110°F (43°C).
125°F (52°C).
150°F (66°C).
165°F (74°C). - ANSWER-A. 110°F (43°C).
Food service operations must purchase food from
2 | P a g e
the lowest-priced supplier.
a supplier that delivers twice a week.
a source located close to the operation.
an approved source. - ANSWER-D. an approved source.
A food handler cooks a turkey to an internal temperature of 165°F (74°C) for
15 seconds. The food handler removes the turkey from the oven and places
it in the hot holding unit at noon at a temperature of 135°F (57°C). The food
handler checks the turkey's temperature at 4 p.m. and finds it to be 135°F
(57°C). What did the food handler do wrong?
The temperature of the turkey should have been taken after 2 hours.
The temperature of the turkey in the holding unit should have been 145°F
(63°C).
The turkey should have been cooked to 145°F (63°C) for 60 seconds.
Nothing. Everything was done correctly. - ANSWER-A. The temperature of
the turkey should have been taken after 2 hours.
Fresh beef must be received at or below
32°F (0°C)
41°F (5°C)
45°F (7°C)
50°F (10°C) - ANSWER-B. 41°F (5°C)
3 | P a g e
What food item can be re-served to customers?
Oysters purchased from a local fishing dock
Crackers in an unopened original package
Ready-to-eat food in a swollen package
Previously served, unwrapped sandwiches - ANSWER-B. Crackers in an
unopened original package
Previously cooked food that was hot held for service must be reheated to
which minimum internal temperature for at least 15 seconds?
125°F (52°C)
135°F (57°C)
155°F (68°C)
165°F (74°C) - ANSWER-D. 165°F (74°C)
Recommendations for foodservice regulations are issued at the federal level
through the
state health code.
FDA Food Code.
HACCP guidelines.
OSHA standards. - ANSWER-B. FDA Food Code.
Which item is a food handler permitted to wear on hands and arms?
Medical alert bracelet
Gold and diamond ring
4 | P a g e
Short, unpolished artificial fingernails
Plain metal band ring - ANSWER-D. Plain metal band ring
Which food must be cooked to a minimum internal temperature of 155°f
(68°C) for at least 15 seconds?
Fish fillets
Roast beef
Pork sausage
Poultry breasts - ANSWER-C. Pork sausage

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Specificaties

Niveau: University
School: Chamberlain
Opleiding: Nursing
Document
Rubriek: Tentamens
Gemaakt op: 24-07-2024
Type: .pdf
Pagina's: 17
Taal: English
Tags
FOOD MANAGER EXAM AND STUDY GUIDE LATEST EXAM FOOD MANAGER EXAM AND STUDY GUIDE LATEST EXAM 2024 WITH UPDATED VERIFIED AND DETAILED ANSWERS (GRADED A+)

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