Food Safety Manager Exam UPDATED
QUESTIONS AND CORRECT ANSWERS
Hot foods can be reheated if - CORRECT ANSWER Less than 2 hours at incorrect
temperature and not contaminated.
Reheat to 165°F minimum.
Highly Susceptible Population - CORRECT ANSWER Young Children, The Elderly,
Weakened Immune Systems
Partial cooking during preparation - CORRECT ANSWER 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 ANSWER 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 ANSWER 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 ANSWER 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 ANSWER 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 ANSWER When two or more unrelated
people have the same symptoms after eating the same food
Sneeze guards - CORRECT ANSWER Food shields placed over self-service displays
and food bars that extend 7" beyond the food and 14" above the food counter.
TCS - CORRECT ANSWER Time and Temperature Control for Safety
Buffet and self-serve utensils - CORRECT ANSWER Handle up.
Spoons and scoops for sticky items can be stored in clean water held at 135°F.
TCS food - CORRECT ANSWER Milk, chicken, cooked rice, melons, sprouts,
vacuum-packaged food, eggs, meats, fish, cooked potatoes.
Vending machines - CORRECT ANSWER 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.
QUESTIONS AND CORRECT ANSWERS
Hot foods can be reheated if - CORRECT ANSWER Less than 2 hours at incorrect
temperature and not contaminated.
Reheat to 165°F minimum.
Highly Susceptible Population - CORRECT ANSWER Young Children, The Elderly,
Weakened Immune Systems
Partial cooking during preparation - CORRECT ANSWER 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 ANSWER 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 ANSWER 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 ANSWER 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 ANSWER 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 ANSWER When two or more unrelated
people have the same symptoms after eating the same food
Sneeze guards - CORRECT ANSWER Food shields placed over self-service displays
and food bars that extend 7" beyond the food and 14" above the food counter.
TCS - CORRECT ANSWER Time and Temperature Control for Safety
Buffet and self-serve utensils - CORRECT ANSWER Handle up.
Spoons and scoops for sticky items can be stored in clean water held at 135°F.
TCS food - CORRECT ANSWER Milk, chicken, cooked rice, melons, sprouts,
vacuum-packaged food, eggs, meats, fish, cooked potatoes.
Vending machines - CORRECT ANSWER 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.
