FOOD SAFETY MANAGER Study guides, Class notes & Summaries

What should policies communicate? -ANSWER-Standard Operating Procedures and expectations for employees Which of the following is an effective follow up to a hand washing training? -ANSWER-Observing how and when food workers wash their hands What is likely to result from implementing a HACCP plan in a food service establishment? -ANSWER-Increase in product safety Which employee violation can be considered a zero tolerance issue that is punishable by termination on the first offense? -ANS...

According to the FDA which is a major food allergen? - ANSWER-Crab legs An employee has just received a large case of peanuts and needs to store it. Where should he store the case of peanuts? - ANSWER-In a food preparation room A manager is ordering new cookware for her establishment. Which material should the cookware be made of? - ANSWER-Stainless steel A food worker needs to prepare an assortment of different meats for cooking. How should the worker accomplish this task? - ANSWER-Use...

FDA - ANSWER-This is the most important federal agency regarding food safety USDA, CDC, NMFS, OSHA - ANSWER-Name an agency other than the FDA that is also involved in food safety HACCP - ANSWER-The FDA recommends, and some local food administrations require, establishments to implement this system Safety - ANSWER-This is the first and main objective of the inspector 1 in 6 - ANSWER-Each year, this is the number of people in the U.S. who contract a food borne illness from eating unsaf...

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...

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? ...

Food Safety Manager Exam with 100% Correct Answers |Latest 2024/2025 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 ️ 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...

Food Safety Manager Test |50 Questions with Verified Answers |Latest 2024/2025 What is a thermocouple? a. a metal probed thermometer b. a type of single us impermeable glove c. a thermostat in a walk in cooler d. a backflow prevention device ️ a. a metal probed thermometer it is a thermometer with a metal probe, the sensing area is the tip of the probe and the reading is given digitally commonly used to measure the temperature of thick and thin food What is the best approach to dealin...