Food Manager Certification Exam Questions (105 Terms) With Verified Definitions Updated 2024

how to check eggs {Ans: they have to be received at 45 degrees or less, however receiving the eggs at a lower temperature is recommended. it must be pasteurized and required for recipes that need none or little cooking}how to check for poultry {Ans: look for a fresh smell and temperature at 41 degrees or less. should be placed on crush ice.}what areas must be checked for receiving {Ans: weight, appearance, quality, quantity, expiration date, and temperature.}Viruses {Ans: viruses are microorganisms that will cause illnesses, but do not reproduce in food. They only use food as a means of transportation. they are smaller than bacteria, and can only reproduce in living cells human beings, plants, or anything that is alive.}freezer minimum temperature {Ans: 0}sanitizing with chemicals {Ans: 75 but not above 120 soak for at least 1 minute}Parasites {Ans: are organisms that live within or feed off another organism or host. they are larger than bacteria, but can be very small too.}thermometer range {Ans: 0-220}physical contaminants {Ans: are objects that can be seen with the human eye such as nails, hair, and bandages}scombroid poisoning {Ans: is the most common reported