Food Safety Manager Flash Cards Exam Actual Questions With Correct Answers

In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? - Correct Answers180 A food handler must be excluded from the food establishment for which symptoms? - Correct Answers Jaundice, vomiting and/or diarrhea What is the temperature range for the danger zone? - Correct Answers41 to 135 What is the form some bacteria take to keep from dying when they do not have enough food? - Correct Answersspore Most regulations for food service operations are at what level? - Correct Answersstate At what internal temperature should raw meat, poultry, and seafood be stored? - Correct Answers41 or lower What type of container should be used to transport TCS food from the place of preparation to the place of service? - Correct Answersinsulated containter To learn a new skill, learners must be given the opportunity to __. - Correct Answerspractice the skill A backup of raw sewage has occurred in the kitchen. What should happen next? - Correct Answersclose the affected area and clean it When using a bottom to top shelving order, what determines the best placement of food in a cooler? - Correct Answersminimum internal cooking temperature of food A hose connected to a running faucet that is left submerged in a bucket is an example of what? - Correct Answerscross-connection A customer having an allergic reaction may show which 9+ symptoms? - Correct Answerssneezing, itching, vomiting, nausea, cramps, diarrhea, hives, rashes, eczema, etc. Raw or undercooked dishes made for highly-susceptible populations (HSPs) must use eggs that have been __. - Correct Answerspasteurized The effectiveness of chemical sanitizers are effected by __, __, __, and __, but NOT its __. - Correct AnswersExposure Time, Temperature (Avoid 131F+), Concentration, Water pH and Hardness (Avoid 7.5+); Not the Liquid's Color Which agencies enforces food safety in a food service operation? - Correct Answersstate or local regulatory authority What can cause histamine to form in tuna? - Correct Answerstime-temperature abuse What are the three rules of an integrated pest management program (IPM) program? - Correct Answers1. deny pests access to the operation 2. deny pests food, water, and a nesting or hiding place 3. work with a licensed PCO to eliminate pests that do enter the operation All screens for windows and vents must meet this requirement. - Correct Answers16 mesh per square inch screening When deciding were to place dry goods for storage in a dry-storage area it is important that the dry goods NOT be ____. - Correct Answerstouching the walls How long must shellstock tags be kept on file? - Correct Answers90 days after the container has been emptied or the last shellfish that was served from the container You should label all ready to eat TCS food that is prepped in house and held longer than ___. - Correct Answers24 hours What is the only certain way to prevent backflow? - Correct Answersvacuum-breaker When should employees receive food safety training? - Correct Answerswhen hired, daily (i.e. on-the-job), weekly, monthly, quarterly, and whenever necessary TCS food must be reheated to what temperature for 15 seconds within 2 hours - Correct Answers165 What do time-temperature indicators do? - Correct Answersshow if food has been time-temperature abused during shipment What is one way that food should NEVER be thawed? - Correct Answersat room temperature What is the minimum internal cooking temperature for poultry? - Correct Answers165 What does HACCP stand for? - Correct AnswersHazard Analysis and Critical Control Points What system is used to control risks and hazards throughout the flow of food - Correct AnswersHACCP system What are the 7 steps in developing an HACCP plan? - Correct Answers1. Conduct a hazard analysis 2. determine critical control points (CCPs) 3. establish critical limits 4. establish monitoring procedures 5. identify corrective actions 6. verify that the system works 7. establish procedures for record keeping and documentation What are the "two" steps in cooling TCS food? - Correct Answers1. cool food from 135 to 70 within 2 hours 2. cool food from 135 to 41 within 6 hours Which thermometer or probe is good for checking the temperature large or thick food? - Correct Answersbimetallic stemmed thermometer Which thermometer or probe is good for checking the temperature of thick and thin food - Correct Answersthermocouples and thermistors Which thermometer or probe is good for checking the temperature of liquids, like soups, sauces, and frying oil - Correct Answersimmersion probes What is the minimum internal temperature for poultry, stuffing, stuffed meat or seafood or pasta, dishes that include previously cooked, TCS ingredients? - Correct Answers165 for 15 seconds What is the minimum internal temperature for ground meat or seafood, injected meat, and eggs for hot held service? - Correct Answers155 for 15 seconds What is the minimum internal temperature for seafood, steaks, pork chop, and eggs that will be served immediately? - Correct Answers145 for 15 seconds What is the minimum internal temperature for roasts of pork, beef? - Correct Answers145 for 4 minutes What is the minimum internal temperature for commercially processed food that will be hot held? - Correct Answers135 What is the minimum internal temperature for fruit, vegetables, grains like rice, and legumes or beans that will be hot held for service? - Correct Answers135 The best way to deal with pests is to have an __ program. - Correct AnswersIntegrated Pest Management (IPM) program The most common type of cleaner in a food establishment. - Correct Answersdetergent What are the two categories of detergents? - Correct Answersmoderately-alkaline and highly-alkaline This category of detergent is used mostly for standard cleaning tasks such as utensil and food prep surface cleaning - Correct Answersmoderately-alkaline This category of detergent works best on fresh loose soil types. - Correct Answersmoderately-alkaline This category of detergent is considered "heavy duty". - Correct Answershighly-alkaline This category of detergent is used on hard-to-clean,baked-on or dried-on food soil. - Correct Answershighly-alkaline These are added to cleaners to help scrub-off hard to clean and grease soil. - Correct Answersabrasives These are added to cleaners to help dissolve grease, fat and oil. - Correct Answersdegreaser These are designed to remove stains caused by mineral deposits such as calcium and lime scale. They can also remove rust stains. - Correct Answersdelimer What are the 5 steps in using in a 3 compartment sink? - Correct AnswersPre-scrape, clean, rinse, sanitize, air dry Store tableware and utensils at least ___ off the floor. - Correct Answers6 inches Occupational safety and health administration (OSHA) has requirements for using __ - Correct Answerschemicals OSHA requires chemical manufacturers and suppliers to provide a ____ for each hazardous chemical they sell - Correct AnswersMaterial Safety Data sheet What is the purpose of Material Safety Data Sheets? - Correct Answersinform employees of safe use and hazards associated with chemicals used in the operation What are the 3 things to focus on when developing a cleaning program? - Correct Answers1. Creating a Master Cleaning Schedule 2. Training your employees to follow it 3. Monitoring the program to make sure it works What type of pathogen is enterovirus? - Correct Answersvirus What type of pathogen is hepatitis A? - Correct Answersvirus What type of pathogen is hepatitis E? - Correct Answersvirus What type of pathogen is norovirus? - Correct Answersvirus What type of pathogen is rotavirus? - Correct Answersvirus Where is the only place a foodborne VIRUS can reproduce? - Correct Answersperson's intestines What is an infrared thermometer used to measure? - Correct Answerssurface temperature When inspecting your facility for pests, you notice a pile of soft materials in a corner. This is a sign of a possible ___. - Correct Answersrodent infestation Hot TCS food that has been held below 135 for over 4 hours should be ___. - Correct Answersthrown out immediately What is the FDA food code? - Correct Answersthe federal goverment's recommendations for foodservice sanitation regulations What should a manager do when a food handler reports being diagnosed with shigellosis? - Correct Answerskeep the foodhandler away from duties that involve food What is the best way to make sure that the chemical sanitizer is at the correct strength? - Correct Answersuse a test kit to check the sanitizer's concentration when mixing it what is the right way to measure the temperature of fresh meat, poultry, or seafood when it is delivered - Correct Answersinsert the thermometer of the stem into the thickest part of the product cold TCS food must be received at what internal temperature - Correct Answers41 or lower what is the minimum internal cooking temperature for TCS food cooked in a microwave? - Correct Answers165 Labels on containers of ready to eat TCS food that was prepped on site must include ___. - Correct Answersthe date the food should be sold if a food contact surface has been soiled, what three actions must be performed before it can be used again? - Correct Answerscleaned, rinsed, and sanitized if a food contact surface is in constant use, how often must it be cleaned and sanitized - Correct Answersevery 4 hours what temperature does the water have to be for washing hands - Correct Answers100 a foodhandler who spends an entire shift deboning chicken should change gloves after - Correct Answers1 hour when taking the orders of customers with food allergies, a server should - Correct Answersfully describe each menu item to customers who ask, including any secret ingredients why should food NOT be stored in a galvanized container - Correct Answersacids in the food can leach zinc into the food food commonly linked with the bacteria are dented cans, baked potatoes - Correct Answersbotulism cooking food in an airtight bag in hot water at 140 degrees for a long period of time - Correct Answerssous-vide linked with contaminated ground beef and produce - Correct Answersshiga toxin producing e coli can reduce salmonella spp. in poultry to safe levels - Correct Answerscooking food in the right temperature viruses such as norovirus and hepatitis a can be spread when foodhandlers fail to - Correct Answerswash their hands cooking tomato sauce in a copper pot can cause which food borne illness - Correct Answerstoxic metal poisoning