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Restaurant Manager Test
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Restaurant Manager Test
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25 Questions

1. Which guidelines should you follow for labeling food for on-site storage & reuse

2. the four steps of effective demonstration when teaching Food Service personnel how to provide safe food to the public

3. Which common bacterium can be destroyed by proper heating but that can multiply in low temperatures where most bacteria cannot?

4. list five ways in which you can keep food safe from chemical contamination

5. List 6 pest control practices

6. 6 chemical contaminants

7. The three goals of food safety are to provide food that is

8. How long can food stay within the Temperature Danger Zone

9. What steps should be taken to address a violation?

10. three important rules that insure proper date marking:

11. the 6 signs of pests

12. FDA's big six illnesses

13. List four steps Managers must take to ensure a safe work environment while implementing an effective IPM.

14. Describe a monitoring routine

15. 2 rules you should follow in order to properly use a probe food thermometer

16. Local Level Organizations

17. What is a safe freezer temperature

18. 5 common chemical sanitizers

19. Federal Level Organizations

20. What is Active Managerial Control?

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

22. Flooring in non-carpeted areas must be

23. Which common bacterium can survive in low oxygen environments, such as a punctured container and can cause life-threatening sickness?

24. What are the 5 wall and ceiling characteristics that are required in a food service establishment?

25. factors that bacteria need to grow and cause food-borne illnesses

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