Manager Practice Exam With Complete Solutions

Salt {Ans: What is not a TCS food?}Before beginning a task and after each use {Ans: When should food contact surfaces be cleaned and sanitized?}food-grade {Ans: Equipment must be made of non-absorbent, non-toxic, durable material otherwise known as what?}Calibration {Ans: The technique used to test and correct the accuracy of thermometers used for taking food temperature readings}A metal stem thermometer inserted into the food {Ans: Which is best for checking food temperatures?}A designated handwashing sink {Ans: When washing hands use only what?}A licensed pest control operator {Ans: Who is allowed to spray pesticides}Poor personal Hygiene {Ans: Research has shown that a major cause of foodborne illness is}Sanitize {Ans: What is the fourth step of proper cleaning and sanitizing procedures for a 3 compartment sink?}Bottom Up {Ans: How should glasses be stored?}Anisakiasis {Ans: Illness associated with raw undercooked or improperly frozen seafood.}Hazard Analysis Critical Control Points {Ans: What does HAACP stand for?}Food Allergen Awareness {Ans: Food Service Employees must be trained in}50 to 99 PPM (Parts Per Million) {Ans: At what concentration should chlorine sanitizer be used}41 degree to 135 degree {Ans: Disease causing bacteria grow