Food Manager Exam Flashcards

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Questions and Answers

What type of hazard could occur by wearing jewelry while prepping food?

Physical (correct)

Biological (correct)

Chemical

None of the above

What is the greatest concern about having pests in the restaurant?

Spread disease

Bacterial growth can be minimized by properly controlling _____

time, temperature, oxygen, moisture

What is the term 'sanitizing' defined as?

Reducing harmful microorganisms to safe levels Signup and view all the answers

All of the following are acceptable methods for training food service personnel on management practices except:

Open book exams Signup and view all the answers

Why might John be reassigned from cooking to cleaning tables?

Persistent drainage from the nose, eyes, or mouth Signup and view all the answers

What should hot water at the hand sink be at least?

100°F Signup and view all the answers

Which containers in the dry-storage room must be labeled?

Flour Signup and view all the answers

What is an approved method for storing in-use utensils?

In the food with the handle extending out Signup and view all the answers

During an inspection, what must the health inspector see?

The person in charge demonstrate knowledge adequately Signup and view all the answers

What is the maximum time that food can be in the 135-70°F range during cooling?

Two hours Signup and view all the answers

A prep cook must be sure to wash hands well _____

Before using the restroom Signup and view all the answers

When should pasteurized liquid, frozen, or dry egg products be substituted for raw shell eggs?

Not combined with products receiving further cooking Signup and view all the answers

Can opener cleaning involves which hazards?

All of the above Signup and view all the answers

What can cutting boards with scratches be?

May be resurfaced as needed Signup and view all the answers

What is the correct concentration for an iodine sanitizer?

12.5-25 Signup and view all the answers

What is the minimal internal temperature for pork roast?

145°F Signup and view all the answers

What is an example of an approved sanitizer?

Water above 171°F Signup and view all the answers

What does cross connection refer to?

A hose in a mop bucket Signup and view all the answers

What is the concentration for a chlorine sanitizer?

50 Signup and view all the answers

What is the proper way to test the internal soup temperature?

Immersion probe Signup and view all the answers

A dishwasher that uses hot water as a sanitizer must have a final rinse temperature of at least?

180°F Signup and view all the answers

The lighting required in the walk-in cooler and dry storage areas is ____ foot candles?

10 Signup and view all the answers

Study Notes

Hazard Management

Jewelry while prepping food can introduce physical and biological hazards.

Pest Control

Pests in restaurants pose a significant risk as they can spread diseases.

Bacterial Growth Control

Bacterial growth is minimized by managing time, temperature, oxygen, and moisture levels.

Sanitizing Definition

Sanitizing involves reducing harmful microorganisms to safe levels.

Training Methods

Open book exams are not an acceptable training method for food service personnel on management practices.

Employee Health

A cook may be reassigned to cleaning tables if they experience persistent drainage from the nose, eyes, or mouth.

Hand Washing Standards

Hot water at the hand sink should be maintained at a minimum temperature of 100°F.

Labeling Regulations

In dry-store rooms, containers such as flour must be properly labeled.

Utensil Storage

In-use utensils should be stored in food with the handles extending out to prevent contamination.

Knowledge Demonstration in Inspections

During inspections, health inspectors require proof of knowledge, typically demonstrated by holding a certificate from an accredited examination company.

Food Cooling Guidelines

Foods can remain in the temperature range of 135°F to 70°F for a maximum of two hours during cooling.

Hand Washing Protocols

A prep cook must wash hands well before using the restroom, before leaving the restroom, and before re-entering the kitchen; all situations are necessary except leaving the restroom.

Egg Product Regulations

Pasteurized liquid, frozen, or dry egg products should be used as substitutes for raw shell eggs, especially when not combined with dishes that will undergo further cooking.

Can Opener Cleanliness

Can opener cleanliness relates to the management of physical, biological, and chemical hazards.

Cutting Board Maintenance

Scratches on cutting boards may be resurfaced as needed to maintain hygiene.

Sanitizer Concentrations

Iodine sanitizer concentration should be between 12.5 to 25 parts per million (ppm).
Approved sanitizers, such as chlorine, should have a concentration of 50 ppm.
Water used for sanitizing should be heated to above 171°F.

Cooking Temperature Guidelines

The minimum internal temperature for cooking pork roast is 145°F.

Cross-Connection Risks

A hose in a mop bucket represents a cross-connection risk, potentially resulting in water contamination.

Soup Temperature Testing

The proper method to test the internal temperature of soup is through the use of an immersion probe.

Dishwasher Temperature Standards

Dishwashers using hot water as a sanitizer must have a final rinse temperature of at least 180°F.

Lighting Requirements

Walk-in coolers and dry storage areas require a minimum of 10 foot-candles of lighting for safety and efficiency.

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Description

Test your knowledge for the Food Manager Exam with these flashcards. Covering critical topics like food hazards, pest control, and sanitation, this quiz is a useful tool for preparing for food safety certifications. Get ready to ensure food safety in your establishment!