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Certified Professional Food Manager Exam Questions and Answers
4 high risk groups - ANSWER-pregnant/lactating women infants and children elderly people with impaired immune systems Foodborne infection - ANSWER-caused by eating food that contains living, disease causing microorganisms Foodborne intoxication - ANSWER-food containing toxins produced by bacteria and from chemical contamination 4 main sources of contamination - ANSWER-biological, physical, chemical, cross-contamination biological contaminants - ANSWER-bacteria, viruses, parasites,...
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- • 5 pages •
4 high risk groups - ANSWER-pregnant/lactating women infants and children elderly people with impaired immune systems Foodborne infection - ANSWER-caused by eating food that contains living, disease causing microorganisms Foodborne intoxication - ANSWER-food containing toxins produced by bacteria and from chemical contamination 4 main sources of contamination - ANSWER-biological, physical, chemical, cross-contamination biological contaminants - ANSWER-bacteria, viruses, parasites,...
Limited Food Managers Course Certification Exam Questions and Answer(SCORED A+)
How long is a Suffolk County Food Service Permit valid for? - ANSWER-1 year Who does the Food Manager's certificate belong to? - ANSWER-the individual completing the class Where must the Food Manager's certificate be posted? - ANSWER-visible to your patrons 4). How long is the Suffolk County Limited Food Manager's Certificate valid for? - ANSWER-3 years True or False: A restaurant can deny access to an inspector if the store is very busy and the owner is not present. - ANSWER-Fals...
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- • 16 pages •
How long is a Suffolk County Food Service Permit valid for? - ANSWER-1 year Who does the Food Manager's certificate belong to? - ANSWER-the individual completing the class Where must the Food Manager's certificate be posted? - ANSWER-visible to your patrons 4). How long is the Suffolk County Limited Food Manager's Certificate valid for? - ANSWER-3 years True or False: A restaurant can deny access to an inspector if the store is very busy and the owner is not present. - ANSWER-Fals...
Suffolk Food Managers Certification Exam Questions and Answers 100% Pass
Bacterial Growth Factors MATT - ANSWER-Moisture Acidity Time Temp Bacterial growth factor - Moisture - ANSWER-Above 0.85 Bacterial growth factor - Acidity - ANSWER-Between 4.6 - 7.0 Bacterial growth factor - Time - ANSWER-After 2hrs, growth doubles every 20min Bacterial growth factor - Temp - ANSWER-Temp. Danger Zone - 41 - 140 Psychophilic bacteria - ANSWER-Cold loving 32 - 86 mesophilic bacteria - ANSWER-Middle temp. loving 122 - 176 Thermophilic bacteria - ANSWER-Heat lov...
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- • 22 pages •
Bacterial Growth Factors MATT - ANSWER-Moisture Acidity Time Temp Bacterial growth factor - Moisture - ANSWER-Above 0.85 Bacterial growth factor - Acidity - ANSWER-Between 4.6 - 7.0 Bacterial growth factor - Time - ANSWER-After 2hrs, growth doubles every 20min Bacterial growth factor - Temp - ANSWER-Temp. Danger Zone - 41 - 140 Psychophilic bacteria - ANSWER-Cold loving 32 - 86 mesophilic bacteria - ANSWER-Middle temp. loving 122 - 176 Thermophilic bacteria - ANSWER-Heat lov...
Servsafe Food Protection Manager Exam Review With Complete Solutions!!
To prevent deliberate contamination of food, a manager should know who is in his facility, monitor the security of products, keep information related to food security on file, and know ___ - ANSWER-who to contact about suspicious activities Which type of thermometer can read temperature without the item's surface? - ANSWER-infrared The 5 common mistakes that can lead to food borne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equip...
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- Exam (elaborations)
- • 17 pages •
To prevent deliberate contamination of food, a manager should know who is in his facility, monitor the security of products, keep information related to food security on file, and know ___ - ANSWER-who to contact about suspicious activities Which type of thermometer can read temperature without the item's surface? - ANSWER-infrared The 5 common mistakes that can lead to food borne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equip...
Manager's Food Handler's License- Learn2Serve Exam Questions & Answers(Rated A+)
A food handler's duties regarding food safety include all of the following practices EXCEPT: - ANSWER-Periodically test food for illness causing microorganisms What is the most direct cause of customer loyalty? - ANSWER-High food safety standards What is the best way to prevent poor food safety? - ANSWER-Employee training Which one of the following duties is management's responsibility to ensure food safety? - ANSWER-Preventing infected employees from contaminating food. All of the...
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- • 13 pages •
A food handler's duties regarding food safety include all of the following practices EXCEPT: - ANSWER-Periodically test food for illness causing microorganisms What is the most direct cause of customer loyalty? - ANSWER-High food safety standards What is the best way to prevent poor food safety? - ANSWER-Employee training Which one of the following duties is management's responsibility to ensure food safety? - ANSWER-Preventing infected employees from contaminating food. All of the...
NEHA CERTIFIED PROFESSIONAL FOOD MANAGER Exam Questions With Verified Answers
1. A bacterial spore is: a. Bacterial dung b. A resistant resting phase which can sometimes resist high heat c. There is no such thing as a bacterial spore. They are different genus. d. All of the above - ANSWER-B 2. Which are the three basic types of contamination? a. Physical, personal, atmospheric b. Chemical, personal, biological c. Physical, chemical, biological d. Chemical, atmospheric, personal - ANSWER-C 3. The acronym for the 6 major variables that affect the growth of bac...
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- • 20 pages •
1. A bacterial spore is: a. Bacterial dung b. A resistant resting phase which can sometimes resist high heat c. There is no such thing as a bacterial spore. They are different genus. d. All of the above - ANSWER-B 2. Which are the three basic types of contamination? a. Physical, personal, atmospheric b. Chemical, personal, biological c. Physical, chemical, biological d. Chemical, atmospheric, personal - ANSWER-C 3. The acronym for the 6 major variables that affect the growth of bac...
Suffolk County Limited Food Manager's Course Exam Questions and Answers 100% Accurate
How long is a Suffolk County Food Service Permit valid for? - ANSWER-1 year Who does the Food Manager's certificate belong to? - ANSWER-The individual completing the class Where must the Food Manager's certificate be posted? - ANSWER-Somewhere visible to your patrons How long is the Suffolk County Limited Food Manager's Certificate valid for? - ANSWER-3 years The Danger Zone refers to temperatures between...? - ANSWER-41 F- 140 F TCS Foods must be held under mechanical refriger...
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- Exam (elaborations)
- • 8 pages •
How long is a Suffolk County Food Service Permit valid for? - ANSWER-1 year Who does the Food Manager's certificate belong to? - ANSWER-The individual completing the class Where must the Food Manager's certificate be posted? - ANSWER-Somewhere visible to your patrons How long is the Suffolk County Limited Food Manager's Certificate valid for? - ANSWER-3 years The Danger Zone refers to temperatures between...? - ANSWER-41 F- 140 F TCS Foods must be held under mechanical refriger...
food protection manager certification Exam Questions & Answers 100% Updated
examples of business benefits from effective food safety - ANSWER-compliance with food safety laws food code - ANSWER-set of recommendations and guidelines that provide a model for state and local legislation food establishments must demonstrate - ANSWER-that they took reasonable care active management control - ANSWER-responsibility for developing and implementing food safety management systems to prevent, eliminate, or reduce the occurrence of food born illness risk factors three t...
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- • 15 pages •
examples of business benefits from effective food safety - ANSWER-compliance with food safety laws food code - ANSWER-set of recommendations and guidelines that provide a model for state and local legislation food establishments must demonstrate - ANSWER-that they took reasonable care active management control - ANSWER-responsibility for developing and implementing food safety management systems to prevent, eliminate, or reduce the occurrence of food born illness risk factors three t...
Food Manager Practice Test Questions and Answers Already Graded A+
When responding to a foodborne-illness outbreak, what should you do first? - ANSWER-immediately segregate the suspected product What is the best way of controlling flies in a food preparation area? - ANSWER-electric bug zapper A server has been assigned to clearing tables at a catered event, and you notice she has a runny nose. You are under-staffed that day. What should you do? - ANSWER-restrict her to non-food contact activities Which of these considered the most important document in...
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- Exam (elaborations)
- • 17 pages •
When responding to a foodborne-illness outbreak, what should you do first? - ANSWER-immediately segregate the suspected product What is the best way of controlling flies in a food preparation area? - ANSWER-electric bug zapper A server has been assigned to clearing tables at a catered event, and you notice she has a runny nose. You are under-staffed that day. What should you do? - ANSWER-restrict her to non-food contact activities Which of these considered the most important document in...
STUDY Premier Food Safety Food Manager Certification Study Guide With Accurate Complete Solutions!!
foodborne infection - ANSWER-delayed onset- up to 72 hours; salmonella and E.Coli are examples foodborne intoxication - ANSWER-from ingesting toxins or excrements in food, or chemical, or from food left in TDZ, RAPID onset, Staphylococcus Aureus and Clostridium Botulinum are examples 3 areas of food safety and sanitation - ANSWER-Time and Temperature (T&T), Heat and Cold, Washing of hands and ware-washing PIES (high risk populations) - ANSWER-pregnant/nursing, infants/children, elderly,...
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- Exam (elaborations)
- • 12 pages •
foodborne infection - ANSWER-delayed onset- up to 72 hours; salmonella and E.Coli are examples foodborne intoxication - ANSWER-from ingesting toxins or excrements in food, or chemical, or from food left in TDZ, RAPID onset, Staphylococcus Aureus and Clostridium Botulinum are examples 3 areas of food safety and sanitation - ANSWER-Time and Temperature (T&T), Heat and Cold, Washing of hands and ware-washing PIES (high risk populations) - ANSWER-pregnant/nursing, infants/children, elderly,...
Home Health Aide Exam 2023-2024 Questions and Answers 100% Correct!!
Guardianships Exam Questions and Answers 100% Verified
Shopify Product Fundamentals Certification Exam Questions & Answers (SCORED A+)
questions don't match the exam
ASU BIO 202: Exam 1 Questions and Answers Solved 100%
EMD Certification Exam Questions and Answers 100% Correct
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