Food manager stuvia Study guides, Revision notes & Summaries

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...

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...

Food Protection Manager Certification Examination Questions and Answers 100% AccurateFood Protection Manager Certification Examination Questions and Answers 100% AccurateFood Protection Manager Certification Examination Questions and Answers 100% AccurateFood Protection Manager Certification Examination Questions and Answers 100% Accurate 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...

Texas Food Manager Exam Questions and Answers 100% Correct Texas Food Manager Exam Questions and Answers 100% Correct Texas Food Manager Exam Questions and Answers 100% Correct What is the most direct cause of customer loyalty? - ANSWER-High food safety standards Which agency publishes the food code? - ANSWER-FDA Good idea - ANSWER-Keep up with daily pest control tasks & Return dented canned food to the vendor Bad Idea - ANSWER-use tomatoes with a weird smell & Clean work space...

Learn2Serve Food Manager Certification - NotesLearn2Serve Food Manager Certification - NotesLearn2Serve Food Manager Certification - NotesLearn2Serve Food Manager Certification - NotesLearn2Serve Food Manager Certification - Notes Thawing food can be part of the cooking process if - ANSWER-cooked to the requirements of the FDA food code Foodborne Pathogens easily transmitted through food - ANSWER-Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum Salmonella - Cause...

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? ...

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? ...

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 ...

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...

Food Manager Certification Exam Questions and Answers (Graded A) Food Manager Certification Exam Questions and Answers (Graded A) Food Manager Certification Exam Questions and Answers (Graded A) Average number of food borne illnesses per year - ANSWER-76 million people (1/4 people in the us) Symptoms of foodborne illness - ANSWER-cramping in the abdominal area vomiting nausea diarrhea fever dehydration Listeria and Botulism - ANSWER-have a greater health effect on pregn...