Food Safety Manager Exam Questions With All Correct Answers

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 AnswersFor 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 AnswersUSDA: 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 AnswersDO 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 AnswersWhen two or more unrelated people have the same symptoms after eating the same food Sneeze guards - Correct AnswersFood shields placed over self-service displays and food bars that extend 7" beyond the food and 14" above the food counter. TCS - Correct AnswersTime and Temperature Control for Safety Buffet and self-serve utensils - Correct AnswersHandle up. Spoons and scoops for sticky items can be stored in clean water held at 135°F. TCS food - Correct AnswersMilk, chicken, cooked rice, melons, sprouts, vacuum-packaged food, eggs, meats, fish, cooked potatoes. Vending machines - Correct AnswersRefrigerated 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 AnswersFood, Acidity, Temperature, Time, Oxygen, Moisture NSF International - Correct AnswersDevelops and publishes standards for sanitary equipment design. Shigella spp. - Correct AnswersFound 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 AnswersA private, non-profit organization that coordinates the development and use of a voluntary consensus standards in the United States. Salmonella typhi - Correct AnswersBacteria 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 AnswersProvides sanitation classification listings for equipment found in compliance with NSF international standards. Non-typhoidal Salmonella - Correct AnswersSource: 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. Refrigerator and freezer temperatures - Correct Answers38°F-40°F. 0°F. Shiga toxin-producing E. coli (STEC) - Correct AnswersSource: Cattle intestines. Infected water. Food: Raw and undercooked ground beef. Contaminated produce. Unpasteurized fruit juice. Prevention: Cook food to minimum internal temperatures. Purchase from reputable food sources. Prevent cross-contamination. Exclude infected workers with diarrhea. Dishwashers - Correct AnswersOperating instructions need to be easy to see. Include: cycle temperatures, speeds, running times, detergent amount. Thermometers need to be accurate +- 2°F. Final sanitizing rinse water need to be 180°F minimum. Hepatitis A - Correct AnswersSource: Humans. Can contaminate food and water via contact with food or equipment. Very infectious. May not present for weeks. Food: Ready-to-eat foods, shellfish. Prevention: Proper hand washing techniques. Avoid bare hand contact with RTE foods. Purchase shellfish from reputable suppliers. Exclude infected workers or those with jaundice for 7 days or less. Lighting - Correct AnswersFood prep areas: 540 lux, 50 foot candles. Non-food areas: 215 lux, 20 foot candles. Dry storage, dining, walk-in coolers and freezers: 108 lux, 10 foot candles. Norovirus - Correct AnswersSource: Infected humans touching RTE foods or equipment with fingers contaminated with feces. Contaminated water. Food: Ready-to-eat food, shellfish. Prevention: Proper hand washing techniques. Avoid bare hand contact with ready-to-eat food. Exclude infected workers with vomiting or diarrhea. Water - Correct AnswersPotable: safe for consumption. Non-potable: not safe for consumption. Use in air conditioning, fire protection, outdoor irrigation. Chemical contamination - Correct AnswersA danger to the safety of food caused by chemical substances like cleaning solution, pesticides, etc. Water interruptions in some jurisdications - Correct AnswersCan continue short-term if potable source can be obtained from approved vendors. Physical contamination - Correct AnswersContamination of food with foreign objects such as glass, metal, wood, hair, fingernails, which may cause injury or discomfort Shut down operations during these emergencies - Correct AnswersPlumbing failure. Loss of electrical. Interruption to water supply (imminent health hazard). Natural disaster that cuts off or endangers water supply or electrical. Food Adulteration - Correct AnswersLowering the quality and safety of a product by adding inferior or toxic ingredients. Cross-connection - Correct AnswersPhysical link between safe water and dirty water. Intentional contamination - Correct AnswersNon-accidental. Terrorists, activists, disgruntled workers, competitors purposely contaminating food. Back siphonage - Correct AnswersIs the backflow of used, contaminated or polluted water from a plumbing fixture due to negative pressure. ALERT - Correct AnswersAssure Look Employees Reports Threat Air gap - Correct AnswersAn air space that separates a water supply outlet from a potentially contaminated source. Needs to be 2x diameter of water supply inlet. Must be between inlet and floor level rim of fixtures, equipment and sinks. Big 8 Allergens - Correct AnswersMilk, soy, eggs, wheat, fish, shellfish, peanuts, tree nuts. Backflow prevention device - Correct AnswersA device or means designed to prevent backflow or backsiphonage. Proper hand washing - Correct AnswersWet hands and arms. Water hot as can stand, at least 100°F. Apply soap. Enough to lather. Scrub hands and arms vigorously. 10 - 15 seconds. Rinse hands and arms thoroughly. Dry hands and arms. Single use paper towel or hand dryer. Garbage cans - Correct AnswersSturdy, easy to clean, insect and rodent proof, should not leak. Vomiting or diarrhea - Correct AnswersExclude from work. Must be symptom free for 24 hours and/or present doctors clearance. Food surfaces should be cleaned and sanitized - Correct AnswersAfter each use. When dirty. When changing from raw to ready-to-eat. After any interruption. After 4 hours if in constant use. Jaundice - Correct AnswersExclude from work and report to regulatory agency. Cannot return without written medical release and regulatory approval. Acid cleaners - Correct AnswersLime build-up and rust are treated with acid cleaners. Can damage surfaces. Can cause chemical burns to skin. Sore throat with fever - Correct AnswersRestrict. Exclude if working with HSP. Needs doctor release to return. Abrasive cleaners - Correct AnswersCleaners containing a scouring agent used to scrub off hard-to-remove soils. They may scratch some surfaces. Big Six - Correct AnswersExclude and report. Need to symptom free 24 hours and/or medical clearance. Solvent cleaners - Correct AnswersAlkaline-based cleaners used to clean surfaces soiled with grease. Can be expensive. Best for oven doors, range hoods, grill backsplashes. Persistent sneeze, cough, runny nose - Correct AnswersRestrict. Heat sanitizing - Correct AnswersWater must be 171 degrees and soaked for 30 seconds. Infected wound or boil - Correct AnswersCover wound. Restrict if not. Chlorine sanitizer - Correct Answers50 ppm. 75°F-100°F. /= 7 seconds. pH 8-10. Temperature Danger Zone - Correct Answers41-135°F 70-135°F most rapid bacterial growth. Iodine sanitizer - Correct Answers12.5-25 ppm. /= 68°F. /= 30 seconds. pH 3-5. Food recall procedure - Correct AnswersCheck for contaminated stock. Immediately remove to secure location. Clearly mark to prevent use. Follow instructions to return or discard. Quaternary Sanitize - Correct Answers200 ppm. /= 75°F. /= 30 seconds. pH varies. Flow of Food - Correct AnswersPurchasing. Receiving. Storage. Preparation. Cooking. Holding. Cooling. Reheating. Service. Manual Wash - Correct Answers110°F wash sink. Non-abrasive detergent. Nylon scrubbies preferred. Rinse sink. Sanitizing sink. Receiving temperatures - Correct AnswersMost chilled food: 41°F or below. Hot food: 135°F or above. ROP packaged items: 41°F. Live shellfish: 45°F or below. Sucked shellfish: 45°F or below. Produce: 33°F-41°F. (excludes tomatoes, sliced melon, pre-cut produce) Frozen: Hard frozen. Cleaning schedule - Correct AnswersBest to assign to a job title. Be sure employees are trained on how to perform tasks. Continually oversee and review schedule and ensure tasks are being completed. Reduced oxygen packaging (ROP) - Correct AnswersModified Atmosphere Packaging (MAP): Replaces air with gas like N or CO2. Often used for fresh produce. Sous Vide: Cooking food in vacuum sealed airtight bags, rapid chill, refrigerate. Often used with ham, hard, semi-soft, pasteurized cheeses. Vacuum: Sealed package with no O. Mos