Food Manager Certification Exam Questions And Answers

Food temperature measuring devices shall be calibrated in accordance with the manufacturer's specifications as necessary to ensure their accuracy. {Ans: }When making a sanitizer solution for use on contact surfaces: {Ans: Prepare a lukewarm sanitizer mixture in a spray bottle labeled "sanitizer." Verify the concentration of sanitizer is between 150 and 400 ppm (parts per million). Spray surfaces with a thorough coating of sanitizer. Allow surface to air dry before using.}The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. {Ans: }FDA {Ans: U.S. Food and Drug Administration}Additional Personal Hygiene Considerations {Ans: Associates should eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.}Danger Zone and Potentially Hazardous Foods {Ans: The temperature danger zone is the temperature range (most favorable for growth of disease causing bacteria) within which most disease-causing bacteria can grow. The FDA defines the temperature danger zone as 41°F to 135°F. At Walmart, we extend food safety by adhering to a danger zone of 41°F to