Food manager stuvia Study guides, Class notes & Summaries
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Learn2Serve Food Safety Protection Manager Certification Exam Questions and Answers 100% Pass
- Exam (elaborations) • 19 pages • 2024
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You have been told to put food in short-term refrigeration storage. What is the best temperature? - ANSWER-34-40F 
 
Where would you put grains in order to limit cross-contamination? - ANSWER-next to canned pears 
 
The chef hands Amy a plate of sautéed chicken that looks undercooked. Which food contamination is a likely danger here? - ANSWER-salmonella 
 
It is imperative that you remember which of the following things when you're developing and implementing a successful HACCP Plan? - ANSWER-...
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Food Safety Manager Flash Cards, ServSafe Manager Exam(80 Questions), Texas food manager, Food Manager Exam, Food Manager Practice Exam with Complete Solutions
- Exam (elaborations) • 32 pages • 2023
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Food Safety Manager Flash Cards, ServSafe Manager Exam(80 Questions), Texas food manager, Food Manager Exam, Food Manager Practice Exam with Complete SolutionsFood Safety Manager Flash Cards, ServSafe Manager Exam(80 Questions), Texas food manager, Food Manager Exam, Food Manager Practice Exam with Complete SolutionsFood Safety Manager Flash Cards, ServSafe Manager Exam(80 Questions), Texas food manager, Food Manager Exam, Food Manager Practice Exam with Complete Solutions 
180 - ANSWER-In a hea...
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FSN 121 FINAL EXAM WITH 100% CORRECT ANSWER | LATEST UPDATE
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Which actions prevent a sanitizer from working well? (select all that apply) 
 Answer: Making the sanitizer temperature too high 
Putting extra sanitizer in the solution 
Rinsing off the sanitizer 
What must be included on the label for food prepared in-house? 
 Answer: Name of food; use-by date 
Which practices are unsafe? 
 Answer: Wearing a dirty chef coat 
Wearing nail polish 
Wearing a watch 
Taking off your apron in the restroom 
Working in the dishwashing area without a hat or a hairnet 
...
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Food Safety Manager Exam 2023-2024 Questions and Answers (Graded A)
- Exam (elaborations) • 25 pages • 2023
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Food Safety Manager Exam Questions and Answers (Graded A) 
 
Food Safety Manager Exam Questions and Answers (Graded A) 
 
Food Safety Manager Exam Questions and Answers (Graded A) 
 
 
 
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 - ANSWER-d) complying with staff's vacation r...
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Food Protection Manager Certification Examination Questions and AnswersFood Protection Manager Certification Examination Questions and Answers
- Exam (elaborations) • 24 pages • 2024
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Which food must be cooked to a minimum internal temperature of 155 degrees F. (68 C) for 15 seconds? 
 
A. Pork roast 
B. Fish fillets 
C. Ground beef patties 
D. Stuffed peppers - ANSWER-C. Ground beef patties 
 
The first step in cooling a deep pan of rice is to.... 
 
A. let the pan sit on the counter for an hour to cool. 
B. cover the rice tightly with foil. 
C. place the pan of rice in the walk-in freezer. 
D. put the rice into shallow pans. - ANSWER-D. put the rice into shallow pans. 
 
A ...
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Food Safety Manager Flash Cards, ServSafe Manager Exam(80 Questions), Texas food manager, Food Manager Exam, Food Manager Practice Exam Questions and Answers
- Exam (elaborations) • 45 pages • 2024
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180 - ANSWER-In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? 
 
Jaundice, vomiting and/or diarrhea - ANSWER-A food handler must be excluded from the food establishment for which symptoms? 
 
41 to 135 - ANSWER-What is the temperature range for the danger zone? 
 
spore - ANSWER-What is the form some bacteria take to keep from dying when they do not have enough food? 
 
state - ANSWER-Most regulations for food service operations are at what level? 
 ...
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Food Safety Manager Flash Cards, ServSafe Manager Exam(80 Questions), Texas food manager, Food Manager Exam, Food Manager Practice Exam With Complete Solutions!!
- Exam (elaborations) • 45 pages • 2024
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Jaundice, vomiting and/or diarrhea - ANSWER-A food handler must be excluded from the food establishment for which symptoms? 
 
41 to 135 - ANSWER-What is the temperature range for the danger zone? 
 
spore - ANSWER-What is the form some bacteria take to keep from dying when they do not have enough food? 
 
state - ANSWER-Most regulations for food service operations are at what level? 
 
41 or lower - ANSWER-At what internal temperature should raw meat, poultry, and seafood be stored? 
 
insulate...
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Food Safety Manager Exam Questions and Answers(RATED A+)
- Exam (elaborations) • 39 pages • 2024
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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 - ANSWER-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) N...
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Food Manager Certification Exam Questions & Answers 100% VERIFIED
- Exam (elaborations) • 22 pages • 2024
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True or False: Critical violations must be corrected within 2 weeks - ANSWER-False 
 
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 
 
What is the purpose of the food manager's course - ANSWER-to help the operator improve sanitary practices 
 
All of the following are objectives or goals of the food manager's course except for: - ANSWER-learning how to ord...
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food protection manager certification Exam Questions & Answers 100% Updated
- Exam (elaborations) • 15 pages • 2024
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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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