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Food Manager Exam (all 100% CORRECT ANSWERs) Questions And Answers (Texas Food Manager Exam Learn2Serve 360training) the term 'sanitizing' is defined as reduce harmful microorganisms to safe levels
in a cafe, there is one server left to handle the front of the house between the lunch rush and dinner. One of the afternoon task is to wrap clean tableware set In napkins to be kept at the hostess desk for the customers. The server has to developed a routine to get this done while also taking a lunch break. The health inspector_____
Question 1: The health inspector_____
CORRECT ANSWER : was concerned because of the potential
for the mouth to hand contamination
Question 2: Insect control devices must ______ and must be
able to retain the electrocuted insect inside the device.
CORRECT ANSWER : Be rated for safety by the USDA
Question 3: The purpose of the Texas Establishment Food Rules
is to safeguard the public health and to __
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CORRECT ANSWER : Provide consumers safe, unadulterated,
honestly presented food.
Question 4: A new bar manager was asking the equipment
Service technician how the glass washer works. That technician explain the process and the chemicals and handed the manager a vial of test strips. "What are these for?" The technician said about the machine is sanitizing properly when the iodine sanitizer turns the color of the paper because the concentration is ____
CORRECT ANSWER : 12.5 - 25.00 ppm
Question 5: What is the most accurate method for calibrating
bimetallic thermometers?
CORRECT ANSWER : Put the thermometer stem or probe into
the ice water. wait 30 seconds or until the thermometer so it reads 32ºF (0ºC)
Question 6: Approved sanitizers for food service includes
chloride, iodine, quaternary ammonia and ____
CORRECT ANSWER : alcohol
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Question 7: Pasteurize liquid, frozen, or dry egg products Shall
be substituted for raw Shell eggs whenever _____
CORRECT ANSWER :
Question 8: Which of the following would be the best method
for cleaning and sanitizing equipment that cannot be placed in a dish machine or three compartment sink?
CORRECT ANSWER :
Question 9: John is normally a cook at a fast food establishment
but is re-assigned to cleaning tables. What a symptom(s) does John likely have to caused him to be re-assigned?
CORRECT ANSWER : persistent drainage from nose, eyes,
mouth
Question 10: Rachel juiced 10 times the amount of bleach
required for making a sanitizing solution. This is considered a ___
CORRECT ANSWER : Chemical hazard
Question 11: Which of the following essence acceptable source
of potable water?
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CORRECT ANSWER :
Question 12: chemical sanitizers are in a concentrated form and
should be mixed only with ____.
CORRECT ANSWER : water
Question 13: The proper sequence for cleaning food-contact
surface in a three-compartment sink is:
CORRECT ANSWER :
Question 14: all of the following are effective ways to prevent
cross contamination except____.
CORRECT ANSWER : Rinsing food contact surfaces in
between tasks
Question 15: Non-absorbent materials are required in all areas of
a food service facility except____.
