Food Safety Manager Flash Cards|Complete Questions
with 100% Correct 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 ___.
vacuum-breaker
What is the only certain way to prevent backflow?
when hired, daily (i.e. on-the-job), weekly, monthly, quarterly, and whenever necessary
When should employees receive food safety training?
165
TCS food must be reheated to what temperature for 15 seconds within 2 hours
show if food has been time-temperature abused during shipment
with 100% Correct 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 ___.
vacuum-breaker
What is the only certain way to prevent backflow?
when hired, daily (i.e. on-the-job), weekly, monthly, quarterly, and whenever necessary
When should employees receive food safety training?
165
TCS food must be reheated to what temperature for 15 seconds within 2 hours
show if food has been time-temperature abused during shipment
