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Restaurant Manager Test

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Restaurant Manager Test

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25 Questions

1. what does IPM stand for

A tool or task that can be used to collect data and document whether CCPs are being maintained or if Critical Limits are being met or exceededIntegrated Pest Management1: Clean counters & preparation surfaces 2: Use tightly sealed food storage containers 3: Lockers and rest rooms that are well organized and not accumulating trash 4: Vending machines with clean areas beneath and behind machines 5: Utility areas with no out-of-sight corners of floors or ceilings 6: Effective trash managementtongs, scoops, utensils, deli papers, single use gloves

2. List 6 pest control practices

tongs, scoops, utensils, deli papers, single use glovesIntegrated Pest Management1: Clean counters & preparation surfaces 2: Use tightly sealed food storage containers 3: Lockers and rest rooms that are well organized and not accumulating trash 4: Vending machines with clean areas beneath and behind machines 5: Utility areas with no out-of-sight corners of floors or ceilings 6: Effective trash managementA tool or task that can be used to collect data and document whether CCPs are being maintained or if Critical Limits are being met or exceeded

3. 5 tools that can be used to handle ready to eat foods

tongs, scoops, utensils, deli papers, single use glovesA tool or task that can be used to collect data and document whether CCPs are being maintained or if Critical Limits are being met or exceeded1: Clean counters & preparation surfaces 2: Use tightly sealed food storage containers 3: Lockers and rest rooms that are well organized and not accumulating trash 4: Vending machines with clean areas beneath and behind machines 5: Utility areas with no out-of-sight corners of floors or ceilings 6: Effective trash managementIntegrated Pest Management

4. Describe a monitoring routine

A tool or task that can be used to collect data and document whether CCPs are being maintained or if Critical Limits are being met or exceeded1: Clean counters & preparation surfaces 2: Use tightly sealed food storage containers 3: Lockers and rest rooms that are well organized and not accumulating trash 4: Vending machines with clean areas beneath and behind machines 5: Utility areas with no out-of-sight corners of floors or ceilings 6: Effective trash managementIntegrated Pest Managementtongs, scoops, utensils, deli papers, single use gloves

5. list the 4 purchasing regulations

1: Clean counters & preparation surfaces 2: Use tightly sealed food storage containers 3: Lockers and rest rooms that are well organized and not accumulating trash 4: Vending machines with clean areas beneath and behind machines 5: Utility areas with no out-of-sight corners of floors or ceilings 6: Effective trash managementtongs, scoops, utensils, deli papers, single use glovesIntegrated Pest ManagementMeats should be inspected by the USDA or other agency with animal health jurisdiction - Parts or packaging should carry a federal or state inspection stamp - Eggs should have a USDA grade; frozen and dried eggs should be pasteurized - Live shellfish must have control tags available and kept on the premises for 90 days after the last product was consumed or discarded

6. list the 6 hygiene practices that all employees must follow

1: Clean counters & preparation surfaces 2: Use tightly sealed food storage containers 3: Lockers and rest rooms that are well organized and not accumulating trash 4: Vending machines with clean areas beneath and behind machines 5: Utility areas with no out-of-sight corners of floors or ceilings 6: Effective trash management1. arrive with clean appearance in clean clothes 2. hair restrained 3.beards must be restrained 4.fingernails trimmed 5. gloved wore over painted nails 6. no watched, rings, bracelets, or other jewelry on armsIntegrated Pest Managementtongs, scoops, utensils, deli papers, single use gloves

7. FDA's big six illnesses

Integrated Pest Managementtongs, scoops, utensils, deli papers, single use glovessalmonella typhi, nontyphoidal salmonella, norovirus, shinga toxin producing e. coli, shigella, hepatitis A1: Clean counters & preparation surfaces 2: Use tightly sealed food storage containers 3: Lockers and rest rooms that are well organized and not accumulating trash 4: Vending machines with clean areas beneath and behind machines 5: Utility areas with no out-of-sight corners of floors or ceilings 6: Effective trash management

8. groups most at risk for foodborne illness

tongs, scoops, utensils, deli papers, single use gloveselders, immune-compromised, young children1: Clean counters & preparation surfaces 2: Use tightly sealed food storage containers 3: Lockers and rest rooms that are well organized and not accumulating trash 4: Vending machines with clean areas beneath and behind machines 5: Utility areas with no out-of-sight corners of floors or ceilings 6: Effective trash managementIntegrated Pest Management

9. list 3 best practices for food purchasing

10. list 4 ready to eat foods

11. What is the least effective way to teach Food Service personnel how to provide safe food to the public?

tongs, scoops, utensils, deli papers, single use glovesIntegrated Pest ManagementLeave Food Servers to study written material on their own1: Clean counters & preparation surfaces 2: Use tightly sealed food storage containers 3: Lockers and rest rooms that are well organized and not accumulating trash 4: Vending machines with clean areas beneath and behind machines 5: Utility areas with no out-of-sight corners of floors or ceilings 6: Effective trash management

12. symptoms of big six food poisoning

13. handwashing steps

1. wet hands 2. apply soap and scrub 3. rub for 10-15 sec 4. scrub backs and between fingers 5. rinse 6. dry1: Clean counters & preparation surfaces 2: Use tightly sealed food storage containers 3: Lockers and rest rooms that are well organized and not accumulating trash 4: Vending machines with clean areas beneath and behind machines 5: Utility areas with no out-of-sight corners of floors or ceilings 6: Effective trash managementtongs, scoops, utensils, deli papers, single use glovesIntegrated Pest Management

14. Flooring in non-carpeted areas must be

Integrated Pest Managementimpervious to water -easily cleanabletongs, scoops, utensils, deli papers, single use gloves1: Clean counters & preparation surfaces 2: Use tightly sealed food storage containers 3: Lockers and rest rooms that are well organized and not accumulating trash 4: Vending machines with clean areas beneath and behind machines 5: Utility areas with no out-of-sight corners of floors or ceilings 6: Effective trash management

15. What does FIFO mean and why is it useful?

tongs, scoops, utensils, deli papers, single use glovesIntegrated Pest ManagementNewly arriving items should be placed behind previously stored items. First in, first out is used to monitor expiration dates and rotate stock.1: Clean counters & preparation surfaces 2: Use tightly sealed food storage containers 3: Lockers and rest rooms that are well organized and not accumulating trash 4: Vending machines with clean areas beneath and behind machines 5: Utility areas with no out-of-sight corners of floors or ceilings 6: Effective trash management

16. the main responsibilities of the Person in Charge (PIC) of Food Safety

tongs, scoops, utensils, deli papers, single use gloves1: Clean counters & preparation surfaces 2: Use tightly sealed food storage containers 3: Lockers and rest rooms that are well organized and not accumulating trash 4: Vending machines with clean areas beneath and behind machines 5: Utility areas with no out-of-sight corners of floors or ceilings 6: Effective trash managementIntegrated Pest ManagementDevelop & implement all operating procedures required by the Food Code. - Ensure all employees are aware that they must report certain health conditions that relate to the transmission of foodborne illness - Ensure any product received by the establishment after operating hours is delivered in a manner that does not create a food safety hazard

17. 4 statements that accurately describe the requirements around stationary table-mounted equipment

Sealed to the table or counter. -Elevated to provide at least a 4' clearance between the table or counter and equipment. -Equipment must be installed 4' away from the wall or sealed to the wall if open underneath. -Metal legs and undershelves should be made of stainless steel.1: Clean counters & preparation surfaces 2: Use tightly sealed food storage containers 3: Lockers and rest rooms that are well organized and not accumulating trash 4: Vending machines with clean areas beneath and behind machines 5: Utility areas with no out-of-sight corners of floors or ceilings 6: Effective trash managementIntegrated Pest Managementtongs, scoops, utensils, deli papers, single use gloves

18. List the 7 steps to produce useful Hazard Analysis Critical Control Points

tongs, scoops, utensils, deli papers, single use gloves1: Clean counters & preparation surfaces 2: Use tightly sealed food storage containers 3: Lockers and rest rooms that are well organized and not accumulating trash 4: Vending machines with clean areas beneath and behind machines 5: Utility areas with no out-of-sight corners of floors or ceilings 6: Effective trash management1. Identify the potential consumer Health Hazards 2. Identify the Critical Control Points where the hazards may occur 3. Establish Critical Limits for the potential hazards and have safety measures in place 4.Establish monitoring routines to ensure safety measures are working 5.Develop predefined responses and corrective actions if monitoring indicates a problem 6.Implement an accurate and detailed record keeping system that documents problems and the remedial steps to be taken 7. Establish an ongoing verification system that ensures all of the HACCP steps are being followedIntegrated Pest Management

19. List the 5 most commonly reported food preparation practices that contribute to foodborne illness according to the Center for Disease Control and Prevention

20. list three ways in which you can keep food safe from physical contamination

21. 3 physical contaminants

inedible food parts (bone), dead bugs, bandaidsIntegrated Pest Management1: Clean counters & preparation surfaces 2: Use tightly sealed food storage containers 3: Lockers and rest rooms that are well organized and not accumulating trash 4: Vending machines with clean areas beneath and behind machines 5: Utility areas with no out-of-sight corners of floors or ceilings 6: Effective trash managementtongs, scoops, utensils, deli papers, single use gloves

22. List 4 characteristics of a 3 compartment sink with drain board

tongs, scoops, utensils, deli papers, single use glovesIntegrated Pest Management1: Clean counters & preparation surfaces 2: Use tightly sealed food storage containers 3: Lockers and rest rooms that are well organized and not accumulating trash 4: Vending machines with clean areas beneath and behind machines 5: Utility areas with no out-of-sight corners of floors or ceilings 6: Effective trash managementMust be certified by the NSF or equivalent -Must be smooth and have rounded corners, with no bumpy welded seams -Must have adequately sized self-draining drain boards, racks, or tables to accommodate soiled and clean items -Sink compartments must be large enough to accommodate immersion of at least half of the largest piece of equipment or utensil used in the establishment

23. which food lists are Temperature Controlled for Safety (TCS) foods

tongs, scoops, utensils, deli papers, single use glovesmeat, fish, poultry, rice, potatoes, pasta, cooked vegetablesIntegrated Pest Management1: Clean counters & preparation surfaces 2: Use tightly sealed food storage containers 3: Lockers and rest rooms that are well organized and not accumulating trash 4: Vending machines with clean areas beneath and behind machines 5: Utility areas with no out-of-sight corners of floors or ceilings 6: Effective trash management

24. eight rules for disposal of gloves

1. wash hands before gloves 2. change if rips 3. change if possibly contaminated 4. never wash or reuse 5. change between raw and ready to eat 6. change after 4 hours of continuous use 7. throw away after 8. wash hands after 1: Clean counters & preparation surfaces 2: Use tightly sealed food storage containers 3: Lockers and rest rooms that are well organized and not accumulating trash 4: Vending machines with clean areas beneath and behind machines 5: Utility areas with no out-of-sight corners of floors or ceilings 6: Effective trash managementIntegrated Pest Managementtongs, scoops, utensils, deli papers, single use gloves

25. List the 4 requirements for ventilation hoods

1: Clean counters & preparation surfaces 2: Use tightly sealed food storage containers 3: Lockers and rest rooms that are well organized and not accumulating trash 4: Vending machines with clean areas beneath and behind machines 5: Utility areas with no out-of-sight corners of floors or ceilings 6: Effective trash managementMust meet the requirements of locally adopted codes -Must be installed above all heat generating equipment that is capable of producing grease-laden vapors -Must provide sufficient ventilation to prevent grease, condensation, smoke, or noxious odors from collecting in the food establishment -Filters or other grease extracting equipment must be designed to be cleaned in place or readily removable for cleaning and replacementtongs, scoops, utensils, deli papers, single use glovesIntegrated Pest Management

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25 Questions

❤ If you liked Fatskills, consider supporting us by checking out The Life Manuals You Never Got.

About | Explore | User Guide | Topics | Subjects | Doubt Solver | Career Aptitude Test | Answers | Free Tools | What Should We Know? Privacy | Terms |

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All trademarks, logos and brand names are the property of their respective owners. All company, product and service names used in this website are for identification purposes only. Use of these names, trademarks and brands does not imply endorsement.

About | Explore | User Guide | Topics | Subjects | Doubt Solver | Career Aptitude Test | Answers | Free Tools | What Should We Know?
Privacy | Terms |

Without work one finishes nothing. - Ralph Waldo Emerson
© 2026 Fatskills.com