Food Safety Manager Exam || 100% Correct Solutions.
Hot foods can be reheated if correct answers Less than 2 hours at incorrect temperature and not
contaminated.
Reheat to 165°F minimum.
Highly Susceptible Population correct answers Young Children, The Elderly, Weakened Immune
Systems
Partial cooking during preparation correct answers Do not cook food longer than 60 minutes
during initial cooking.
Cool food immediately.
Freeze or refrigerate after cooling 41°F or lower.
Heat food to at least 165°F for 15 seconds before selling or serving.
Cool the food if not served immediately.
Five most common risk factors correct answers Purchasing food from unsafe sources
Failing to cook food adequately
Holding food at incorrect temperatures
Using contaminated equipment
Practicing poor personal hygiene
Reheating Food correct answers For Immediate Service: as long as cooked and cooled correctly,
reheat to any temperature.
For Hot-Holding: Internal Temp to 165 for 15 seconds within 2 hours. These guidelines apply to
all reheating methods.
Agencies regulating food and food service correct answers USDA: Meat, poultry, eggs, food
crossing state boundaries.
FDA: all food except meat, poultry and eggs. Publishes food code.
CDC: conducts research into causes of illness and assists in investigations.
State and local health jurisdictions.
Reserving Food: correct answers DO NOT re-serve food returned by one customer to another
customer.
Change bread basket liner.
Undamaged packaged food can be re-served. This includes cracker, honey, jelly and certain
condiments.
foodborne illness outbreak correct answers When two or more unrelated people have the same
symptoms after eating the same food
Sneeze guards correct answers Food shields placed over self-service displays and food bars that
extend 7" beyond the food and 14" above the food counter.
TCS correct answers Time and Temperature Control for Safety
, Buffet and self-serve utensils correct answers Handle up.
Spoons and scoops for sticky items can be stored in clean water held at 135°F.
TCS food correct answers Milk, chicken, cooked rice, melons, sprouts, vacuum-packaged food,
eggs, meats, fish, cooked potatoes.
Vending machines correct answers Refrigerated food can be kept 7 days.
Not expired.
Fresh fruit with edible peel must be washed and wrapped.
TCS mist be in original container.
FAT TOM correct answers Food, Acidity, Temperature, Time, Oxygen, Moisture
NSF International correct answers Develops and publishes standards for sanitary equipment
design.
Shigella spp. correct answers Found in the FECES of humans with the illness.
Can occur when people eat/drink contaminated food/water.
Flies can transfer.
Food: TCS foods, salads.
Prevention: exclude workers with diarrhea who have been diagnosed with Shigella spp. Proper
hand washing techniques. Control flies.
American National Standards Institute (ANSI) correct answers A private, non-profit organization
that coordinates the development and use of a voluntary consensus standards in the United
States.
Salmonella typhi correct answers Bacteria found in blood and feces of person diagnosed with
Typhoid Fever. Can remain in feces weeks after symptoms subside.
Food: Ready-to-eat, beverages.
Prevention: Exclude workers with diarrhea diagnosed with Salmonella. Proper hand washing
techniques. Cook food to minimum internal temperatures.
Underwriters Laboratories correct answers Provides sanitation classification listings for
equipment found in compliance with NSF international standards.
Non-typhoidal Salmonella correct answers Source: Farm animals.
Food: Poultry and eggs, meat, milk and dairy, produce (such as tomatoes, peppers, cantaloupes,
etc.)
Symptoms: Diarrhea, cramps, vomiting, fever
Prevention: Cook poultry and eggs to correct temps. Prevent cross-contamination between
poultry and ready-to-eat food. Exclude infected food handlers with vomiting or diarrhea.
Hot foods can be reheated if correct answers Less than 2 hours at incorrect temperature and not
contaminated.
Reheat to 165°F minimum.
Highly Susceptible Population correct answers Young Children, The Elderly, Weakened Immune
Systems
Partial cooking during preparation correct answers Do not cook food longer than 60 minutes
during initial cooking.
Cool food immediately.
Freeze or refrigerate after cooling 41°F or lower.
Heat food to at least 165°F for 15 seconds before selling or serving.
Cool the food if not served immediately.
Five most common risk factors correct answers Purchasing food from unsafe sources
Failing to cook food adequately
Holding food at incorrect temperatures
Using contaminated equipment
Practicing poor personal hygiene
Reheating Food correct answers For Immediate Service: as long as cooked and cooled correctly,
reheat to any temperature.
For Hot-Holding: Internal Temp to 165 for 15 seconds within 2 hours. These guidelines apply to
all reheating methods.
Agencies regulating food and food service correct answers USDA: Meat, poultry, eggs, food
crossing state boundaries.
FDA: all food except meat, poultry and eggs. Publishes food code.
CDC: conducts research into causes of illness and assists in investigations.
State and local health jurisdictions.
Reserving Food: correct answers DO NOT re-serve food returned by one customer to another
customer.
Change bread basket liner.
Undamaged packaged food can be re-served. This includes cracker, honey, jelly and certain
condiments.
foodborne illness outbreak correct answers When two or more unrelated people have the same
symptoms after eating the same food
Sneeze guards correct answers Food shields placed over self-service displays and food bars that
extend 7" beyond the food and 14" above the food counter.
TCS correct answers Time and Temperature Control for Safety
, Buffet and self-serve utensils correct answers Handle up.
Spoons and scoops for sticky items can be stored in clean water held at 135°F.
TCS food correct answers Milk, chicken, cooked rice, melons, sprouts, vacuum-packaged food,
eggs, meats, fish, cooked potatoes.
Vending machines correct answers Refrigerated food can be kept 7 days.
Not expired.
Fresh fruit with edible peel must be washed and wrapped.
TCS mist be in original container.
FAT TOM correct answers Food, Acidity, Temperature, Time, Oxygen, Moisture
NSF International correct answers Develops and publishes standards for sanitary equipment
design.
Shigella spp. correct answers Found in the FECES of humans with the illness.
Can occur when people eat/drink contaminated food/water.
Flies can transfer.
Food: TCS foods, salads.
Prevention: exclude workers with diarrhea who have been diagnosed with Shigella spp. Proper
hand washing techniques. Control flies.
American National Standards Institute (ANSI) correct answers A private, non-profit organization
that coordinates the development and use of a voluntary consensus standards in the United
States.
Salmonella typhi correct answers Bacteria found in blood and feces of person diagnosed with
Typhoid Fever. Can remain in feces weeks after symptoms subside.
Food: Ready-to-eat, beverages.
Prevention: Exclude workers with diarrhea diagnosed with Salmonella. Proper hand washing
techniques. Cook food to minimum internal temperatures.
Underwriters Laboratories correct answers Provides sanitation classification listings for
equipment found in compliance with NSF international standards.
Non-typhoidal Salmonella correct answers Source: Farm animals.
Food: Poultry and eggs, meat, milk and dairy, produce (such as tomatoes, peppers, cantaloupes,
etc.)
Symptoms: Diarrhea, cramps, vomiting, fever
Prevention: Cook poultry and eggs to correct temps. Prevent cross-contamination between
poultry and ready-to-eat food. Exclude infected food handlers with vomiting or diarrhea.
