Food Safety Manager Exam 2023/ 87
Questions and with solved Answers /
Graded A+
Hot foods can be reheated if - -Less than 2 hours at incorrect
temperature and not contaminated.
Reheat to 165°F minimum.
-Highly Susceptible Population - -Young Children, The Elderly,
Weakened Immune Systems
-Partial cooking during preparation - -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 - -Purchasing food from unsafe
sources
Failing to cook food adequately
Holding food at incorrect temperatures
Using contaminated equipment
Practicing poor personal hygiene
,-Reheating Food - -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 - -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: - -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 - -When two or more unrelated
people have the same symptoms after eating the same food
-Sneeze guards - -Food shields placed over self-service displays
and food bars that extend 7" beyond the food and 14" above the
food counter.
, -TCS - -Time and Temperature Control for Safety
-Buffet and self-serve utensils - -Handle up.
Spoons and scoops for sticky items can be stored in clean water
held at 135°F.
-TCS food - -Milk, chicken, cooked rice, melons, sprouts, vacuum-
packaged food, eggs, meats, fish, cooked potatoes.
-Vending machines - -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.
-FAT TOM - -Food, Acidity, Temperature, Time, Oxygen, Moisture
-NSF International - -Develops and publishes standards for
sanitary equipment design.
-Shigella spp. - -Found 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.
Questions and with solved Answers /
Graded A+
Hot foods can be reheated if - -Less than 2 hours at incorrect
temperature and not contaminated.
Reheat to 165°F minimum.
-Highly Susceptible Population - -Young Children, The Elderly,
Weakened Immune Systems
-Partial cooking during preparation - -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 - -Purchasing food from unsafe
sources
Failing to cook food adequately
Holding food at incorrect temperatures
Using contaminated equipment
Practicing poor personal hygiene
,-Reheating Food - -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 - -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: - -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 - -When two or more unrelated
people have the same symptoms after eating the same food
-Sneeze guards - -Food shields placed over self-service displays
and food bars that extend 7" beyond the food and 14" above the
food counter.
, -TCS - -Time and Temperature Control for Safety
-Buffet and self-serve utensils - -Handle up.
Spoons and scoops for sticky items can be stored in clean water
held at 135°F.
-TCS food - -Milk, chicken, cooked rice, melons, sprouts, vacuum-
packaged food, eggs, meats, fish, cooked potatoes.
-Vending machines - -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.
-FAT TOM - -Food, Acidity, Temperature, Time, Oxygen, Moisture
-NSF International - -Develops and publishes standards for
sanitary equipment design.
-Shigella spp. - -Found 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.
