Food Safety Manager Flash Cards
exam 2023/ 84 Questions and
Verified Answers/ Graded A+
180 - -In a heat-sanitizing dishwashing machine, what is the
minimum temperature for the final rinse?
-Jaundice, vomiting and/or diarrhea - -A food handler must be
excluded from the food establishment for which symptoms?
-41 to 135 - -What is the temperature range for the danger
zone?
-spore - -What is the form some bacteria take to keep from dying
when they do not have enough food?
-state - -Most regulations for food service operations are at what
level?
-41 or lower - -At what internal temperature should raw meat,
poultry, and seafood be stored?
-insulated containter - -What type of container should be used to
transport TCS food from the place of preparation to the place of
service?
-practice the skill - -To learn a new skill, learners must be given
the opportunity to __.
-close the affected area and clean it - -A backup of raw sewage
has occurred in the kitchen. What should happen next?
-minimum internal cooking temperature of food - -When using a
bottom to top shelving order, what determines the best
placement of food in a cooler?
-cross-connection - -A hose connected to a running faucet that is
left submerged in a bucket is an example of what?
, -sneezing, itching, vomiting, nausea, cramps, diarrhea, hives,
rashes, eczema, etc. - -A customer having an allergic reaction
may show which 9+ symptoms?
-pasteurized - -Raw or undercooked dishes made for highly-
susceptible populations (HSPs) must use eggs that have been __.
-Exposure Time, Temperature (Avoid 131F+), Concentration,
Water pH and Hardness (Avoid 7.5+); Not the Liquid's Color - -
The effectiveness of chemical sanitizers are effected by __, __, __,
and __, but NOT its __.
-state or local regulatory authority - -Which agencies enforces
food safety in a food service operation?
-time-temperature abuse - -What can cause histamine to form in
tuna?
-1. 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 - -What are the three rules of an
integrated pest management program (IPM) program?
-16 mesh per square inch screening - -All screens for windows
and vents must meet this requirement.
-touching the walls - -When deciding were to place dry goods for
storage in a dry-storage area it is important that the dry goods
NOT be ____.
-90 days after the container has been emptied or the last
shellfish that was served from the container - -How long must
shellstock tags be kept on file?
-24 hours - -You should label all ready to eat TCS food that is
prepped in house and held longer than ___.
exam 2023/ 84 Questions and
Verified Answers/ Graded A+
180 - -In a heat-sanitizing dishwashing machine, what is the
minimum temperature for the final rinse?
-Jaundice, vomiting and/or diarrhea - -A food handler must be
excluded from the food establishment for which symptoms?
-41 to 135 - -What is the temperature range for the danger
zone?
-spore - -What is the form some bacteria take to keep from dying
when they do not have enough food?
-state - -Most regulations for food service operations are at what
level?
-41 or lower - -At what internal temperature should raw meat,
poultry, and seafood be stored?
-insulated containter - -What type of container should be used to
transport TCS food from the place of preparation to the place of
service?
-practice the skill - -To learn a new skill, learners must be given
the opportunity to __.
-close the affected area and clean it - -A backup of raw sewage
has occurred in the kitchen. What should happen next?
-minimum internal cooking temperature of food - -When using a
bottom to top shelving order, what determines the best
placement of food in a cooler?
-cross-connection - -A hose connected to a running faucet that is
left submerged in a bucket is an example of what?
, -sneezing, itching, vomiting, nausea, cramps, diarrhea, hives,
rashes, eczema, etc. - -A customer having an allergic reaction
may show which 9+ symptoms?
-pasteurized - -Raw or undercooked dishes made for highly-
susceptible populations (HSPs) must use eggs that have been __.
-Exposure Time, Temperature (Avoid 131F+), Concentration,
Water pH and Hardness (Avoid 7.5+); Not the Liquid's Color - -
The effectiveness of chemical sanitizers are effected by __, __, __,
and __, but NOT its __.
-state or local regulatory authority - -Which agencies enforces
food safety in a food service operation?
-time-temperature abuse - -What can cause histamine to form in
tuna?
-1. 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 - -What are the three rules of an
integrated pest management program (IPM) program?
-16 mesh per square inch screening - -All screens for windows
and vents must meet this requirement.
-touching the walls - -When deciding were to place dry goods for
storage in a dry-storage area it is important that the dry goods
NOT be ____.
-90 days after the container has been emptied or the last
shellfish that was served from the container - -How long must
shellstock tags be kept on file?
-24 hours - -You should label all ready to eat TCS food that is
prepped in house and held longer than ___.
