Food Safety Manager Exam UPDATED
ACTUAL QUESTIONS AND CORRECT
ANSWERS
Exclude a food worker from the operation who has been diagnosed with - CORRECT
ANSWER Hepatitis A Virus, Norovirus, or Jaundice.
(The food worker must report diagnosis)
Exclude worker with illnesses caused by - CORRECT ANSWER Salmonella Typhi,
Shigella spp. or Engterohemorrhagic and shiga toxin-producing Escherichia coli.
(notify local regulatory authority)
Illnesses need to be reported if they have these symptoms - CORRECT
ANSWER jaundice, diarrhea, vomiting, and fever
When hand washing, water should be at least - CORRECT ANSWER 100°F (38°C)
Apply soap and wash hands with soap for how long? - CORRECT ANSWER 10-15
seconds
Total wash time is how long? - CORRECT ANSWER 20 seconds
TCS foods are foods that need? - CORRECT ANSWER TIME and TEMPERATURE
CONTROL for SAFETY
What are some examples of TCS foods? - CORRECT ANSWER milk, chicken, cooked
rice, melons, sprouts, and vacuum-packaged foods
TCS COLD food must be received and stored at? - CORRECT ANSWER 41°F (5°C)
or lower
, TCS HOT food must be received and stored at? - CORRECT ANSWER 135°F (57°C)
or higher.
TCS food can remain without temperature controls for how long? - CORRECT
ANSWER 6 hours if the food does not exceed 70°F (21°C), and is discarded after 6
hours. Check the temperature after 4 hours.
TCS ready-to-eat food: hold for no more than how many days? - CORRECT
ANSWER 7 days. Day 1 is the date that it is packaged.
Store TCS ready-to-eat food at what temp.? - CORRECT ANSWER 41°F (5°C) or
lower
TCS ready-to eat food or commercially processed food reheat to an internal temperature of at
least what temp.? - CORRECT ANSWER 135°F (57°C) or higher.
TCS food thawed in a cooler must be at - CORRECT ANSWER 41°F (5°C) or lower
TCS food thawed by running water must be submerged under running water at - CORRECT
ANSWER 70°F or lower.
Eggs cooked to be served right away - CORRECT ANSWER 145°F (63°C) or higher
for a minimum of 15 seconds.
Eggs cooked to be held for later service - CORRECT ANSWER 155°F (68°C) or
higher for a minimum of 15 seconds and held at 135°F (57°C).
Pooled Eggs - CORRECT ANSWER cook promptly after mixing or store at 41°F or
lower.
ACTUAL QUESTIONS AND CORRECT
ANSWERS
Exclude a food worker from the operation who has been diagnosed with - CORRECT
ANSWER Hepatitis A Virus, Norovirus, or Jaundice.
(The food worker must report diagnosis)
Exclude worker with illnesses caused by - CORRECT ANSWER Salmonella Typhi,
Shigella spp. or Engterohemorrhagic and shiga toxin-producing Escherichia coli.
(notify local regulatory authority)
Illnesses need to be reported if they have these symptoms - CORRECT
ANSWER jaundice, diarrhea, vomiting, and fever
When hand washing, water should be at least - CORRECT ANSWER 100°F (38°C)
Apply soap and wash hands with soap for how long? - CORRECT ANSWER 10-15
seconds
Total wash time is how long? - CORRECT ANSWER 20 seconds
TCS foods are foods that need? - CORRECT ANSWER TIME and TEMPERATURE
CONTROL for SAFETY
What are some examples of TCS foods? - CORRECT ANSWER milk, chicken, cooked
rice, melons, sprouts, and vacuum-packaged foods
TCS COLD food must be received and stored at? - CORRECT ANSWER 41°F (5°C)
or lower
, TCS HOT food must be received and stored at? - CORRECT ANSWER 135°F (57°C)
or higher.
TCS food can remain without temperature controls for how long? - CORRECT
ANSWER 6 hours if the food does not exceed 70°F (21°C), and is discarded after 6
hours. Check the temperature after 4 hours.
TCS ready-to-eat food: hold for no more than how many days? - CORRECT
ANSWER 7 days. Day 1 is the date that it is packaged.
Store TCS ready-to-eat food at what temp.? - CORRECT ANSWER 41°F (5°C) or
lower
TCS ready-to eat food or commercially processed food reheat to an internal temperature of at
least what temp.? - CORRECT ANSWER 135°F (57°C) or higher.
TCS food thawed in a cooler must be at - CORRECT ANSWER 41°F (5°C) or lower
TCS food thawed by running water must be submerged under running water at - CORRECT
ANSWER 70°F or lower.
Eggs cooked to be served right away - CORRECT ANSWER 145°F (63°C) or higher
for a minimum of 15 seconds.
Eggs cooked to be held for later service - CORRECT ANSWER 155°F (68°C) or
higher for a minimum of 15 seconds and held at 135°F (57°C).
Pooled Eggs - CORRECT ANSWER cook promptly after mixing or store at 41°F or
lower.
