Florida Nursing Home Administrator Exam Review

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Questions and Answers

What is the maximum allowable temperature for cold potentially hazardous food?

35 ºF

45 ºF

50 ºF

41 ºF (correct)

Which method is NOT recommended for rapidly cooling large quantities of potentially hazardous foods?

Separating into smaller portions

Stirring in an ice water bath

Freezing directly in thick containers (correct)

Using shallow pans

What is the safe temperature range for hot potentially hazardous food?

130 ºF or above

120 ºF or above

140 ºF or above (correct)

150 ºF or above

What is the maximum time frame allowed for thawing raw animal food under running water?

4 hours Signup and view all the answers

Which of the following is an acceptable method for thawing food?

In refrigerated units at 41 ºF or below Signup and view all the answers

What must be done with potentially hazardous food that has been compromised by a natural disaster?

Notify the department immediately Signup and view all the answers

Which of the following is NOT a recommended practice for cooling hazardous foods?

Using thick containers to retain heat Signup and view all the answers

What is the required internal temperature for potentially hazardous foods before they can be served without further cooking?

41 ºF Signup and view all the answers

What is the requirement for storing solid cuts of meat?

Solid cuts must be covered in storage. Signup and view all the answers

Which of the following is a prohibited storage location for food?

In toilet rooms Signup and view all the answers

What is required for bulk food not stored in its original container?

It must be stored in a container identifying the food by common name. Signup and view all the answers

How should food be stored to avoid moisture contact?

Packaged food must not be stored in contact with water or un-drained ice. Signup and view all the answers

How should utensils be touched to prevent contamination?

By the handles only. Signup and view all the answers

What must be done to food during preparation to minimize contamination?

Preparation should involve minimal manual contact. Signup and view all the answers

What is the minimum height food should be stored above the floor?

6 inches Signup and view all the answers

What is the proper way to store dispensing utensils during food preparation pauses?

In running water of sufficient velocity. Signup and view all the answers

What is the minimum temperature for the wash water in a chemical dishwasher?

120 ºF Signup and view all the answers

What is required to ensure that equipment is effectively washed in a mechanical dishwasher?

Food-contact surfaces must be exposed to rinse water. Signup and view all the answers

What is the correct procedure for manual washing of pots and pans?

Pre-soak and scrape before washing. Signup and view all the answers

What sanitizing rinse water temperature must not be less than for chemical dishwashers?

75 ºF Signup and view all the answers

What is the first wash cycle temperature for hot water dishwashers?

140 ºF Signup and view all the answers

Which of the following is NOT a requirement for hot water dishwashers?

The initial wash cycle must be at least 160 ºF. Signup and view all the answers

What is the primary purpose of the Florida Nursing Home Administrator Licensing Course?

To assist students in preparing for the State Laws and Rules Exam Signup and view all the answers

What does the instructor emphasize about the completion of the course?

Success depends on individual effort and preparation Signup and view all the answers

What type of water is used in the first compartment of the 3-compartment sink?

Hot detergent water Signup and view all the answers

What is emphasized as the key to success in this course?

Personalized test organizer and following instructions Signup and view all the answers

What should be done to utensils and equipment before washing in a mechanical dishwasher?

They must be flushed or scraped. Signup and view all the answers

Who is ultimately responsible for the licensing exam registration and fees?

The student enrolled in the course Signup and view all the answers

How does the instructor monitor student progress in the course?

By analyzing email communication and test results Signup and view all the answers

What type of learning environment does the course aim to provide?

A unique, personalized, and structured environment Signup and view all the answers

What is a crucial step mentioned for using the study guides effectively?

Filing completed exams into a binder and emailing results Signup and view all the answers

What is mentioned as a possible reason for students requiring more time to prepare?

Competing work schedules and other commitments Signup and view all the answers

What must be done with ventilation hoods and devices to prevent contamination?

They must prevent grease and condensate from dripping into food. Signup and view all the answers

What is a requirement for refrigeration facilities according to the standards?

They must be conveniently located with adequate capacity. Signup and view all the answers

What is required regarding utilities for cleaning in a food service establishment?

Utility sinks must be supplied with hot and cold water under pressure. Signup and view all the answers

Which type of thermometer is required in the warmest part of refrigerators and freezers?

Indicating thermometers accurate to plus or minus 3 ºF. Signup and view all the answers

Where should change rooms be located in a food service establishment?

Outside food prep and utensil washing areas. Signup and view all the answers

What is the function of a 3-compartment sink?

Sanitizing pots and utensils that are hand-washed. Signup and view all the answers

Which of the following statements about the housekeeping procedures is correct?

Cleaning should be done when the least amount of food is exposed. Signup and view all the answers

Which statement about food-contact surfaces is accurate?

They must be easily cleanable and smooth. Signup and view all the answers

What is prohibited concerning living quarters in a food service establishment?

No operations connected with food service can occur in living quarters. Signup and view all the answers

What must be done to maintain cleanliness in dressing areas and lockers?

They must be kept clean and orderly. Signup and view all the answers

What is a requirement for indicating thermometers used with food or cooking media?

They must be of metal stem type construction. Signup and view all the answers

Which of the following is not allowed in a food service establishment?

Live birds and animals with food. Signup and view all the answers

What is the purpose of drain boards in sinks?

To provide a place for drying washed utensils. Signup and view all the answers

Which of the following is NOT a requirement for sinks used for food preparation?

Can be used for purposes other than food preparation. Signup and view all the answers

How should filters in kitchen exhaust hoods be maintained?

They must be cleaned regularly by an outside company. Signup and view all the answers

What is required for self-service openings and counter guards?

They must protect food from bare hand contact. Signup and view all the answers

Study Notes

Florida Nursing Home Administrator Licensure Exam Review Course - Module 5

Rule 64E-11 (Food Hygiene): This rule covers food safety regulations for Florida nursing homes.
Speed Reader Examinations: Two examinations are available for review.
Instructor: Stan Mucinic, LNHA, offers exam preparation materials.
Contact Information: Stan Mucinic provides email and phone information for inquiries.
Legal Notices: The course is an independent study program, and the instructor provides only professional instruction and assistance. Success on the licensure exam depends entirely on the student's individual effort, experience, and academic background.
Study Guide Instructions: Personalized test organizers are crucial to success. Students must diligently complete and review exams for progress evaluation, and email results to the instructor.

Study Guides

Step 1 (Very Important): Using the personalized test organizer is key to success. Students must score and record each exam for progress tracking.
Step 2 (Speed Reader): Students must read the speed reader for each exam module before exams to familiarize themselves with course material. Repeated reading improves retention.
Step 3 (Exam Packet): Exam packets contain comprehension and retention questions related to the module's content. Students should complete until scoring 100%. Exam answers link to relevant passages in the speed reader.
Specific Material Location: Page number and section number from the speed reader allow for quick review of missed material.

Food Hygiene Index

The index provides a list of sections and topics covered in Chapter 64E-11. It offers page numbers for referencing specific information.

Section 1 - Definitions

Adulterated: Food containing poisonous substances, or prepared under unsanitary conditions.
Air Curtain: Moving air barrier preventing insects.
Comminuted: Fish or meat reduced in size.
Extensively remodeled: Structural changes exceeding 50% of assessed facility value.
Food: Any edible substance used for human consumption.
Food preparation: Manipulation of food items
Highly susceptible population: Persons more susceptible to foodborne illness (immunocompromised, older adults, or preschool children.)
Hot Water: 100 °F or above.
Manager: Person overseeing food storage/preparation.
Perishable Food: Food likely to spoil.
Potentially Hazardous Food: Food capable of supporting rapid growth of microorganisms.

Section 2 - Approved Food Sources

All served food must come from approved sources like Sysco.

Section 3 - Food Handling

Food must be handled, processed, prepared, packaged, transported, and stored in a sanitary manner.

Other Sections (Partial List):

Section 4 - Milk, Meat, Poultry, Lamb: Covers preparation and safety guidelines for these items.
Section 6 - Poisonous/Toxic Materials: Guidelines for handling poisonous or toxic materials in the kitchen.
Section 7 - Safe Food Temperatures: Storage and preparation temperatures for potentially hazardous foods.
Section 8 - Cooling and Chilling Hazardous Foods: Rapid cooling methods for these items.
Section 9 - Thawing Foods: How to safely thaw potentially hazardous foods.
Section 10 - Cooking Temperatures: Minimum safe cooking temperatures for various foods.
Section 11 - Heating/Reheating: Safe methods for heating and reheating potentially hazardous foods.
Section 12 - Microwave Cooking: Safe microwave cooking methods.
Section 13 - Date Marking: Date marking requirements for prepared food.
Section 14 - Discarding Expired Foods: Guidelines for determining and disposing of expired food.
Section 15 - Staff Hygiene Practices: Personal hygiene practices for staff including handwashing, preventing cross-contamination, and health concerns.
Section 16 - Required Kitchen Equipment: Standards for equipment (e.g., sinks, thermometers.)
Sections 17-19: Cover cleaning, sanitizing, dangerous material handling, and kitchen equipment.
Section 20 thru 28: Cover facility layout, garbage disposal, pest control, lighting, ventilation, specific facilities, temporary food events, vending machines, etc.
Sections 29-31: Cover disease transmission, food manager certification, food establishment certification, and application and renewal processes.

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Description

Prepare for the Florida Nursing Home Administrator Licensure Exam with this focused review module. This module covers food hygiene regulations, offers examination materials, and emphasizes the importance of personalized study guides for success. Instructor Stan Mucinic is available for guidance throughout the preparation process.

Florida Nursing Home Administrator Exam Review - Module 5

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