Food Safety Manager Flash Cards Questions and Answers

Food Safety Manager Flash Cards Questions and Answers 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