Food Safety Manager Flash Cards
In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final
rinse? - *answers *180
A food handler must be excluded from the food establishment for which symptoms? -
*answers * Jaundice, vomiting and/or diarrhea
What is the temperature range for the danger zone? - *answers *41 to 135
What is the form some bacteria take to keep from dying when they do not have enough
food? - *answers * spore
Most regulations for food service operations are at what level? - *answers * state
At what internal temperature should raw meat, poultry, and seafood be stored? -
*answers *41 or lower
What type of container should be used to transport TCS food from the place of
preparation to the place of service? - *answers * insulated container
To learn a new skill, learners must be given the opportunity to __.- *answers *practice
the skill
A backup of raw sewage has occurred in the kitchen. What should happen next? -
*answers * close the affected area and clean it
When using a bottom-to-top shelving order, what determines the best placement of food
in a cooler? - *answers * minimum internal cooking temperature of food
A hose connected to a running faucet that is left submerged in a bucket is an example
of what?- *answers *cross-connection
A customer having an allergic reaction may show which 9+ symptoms? - *answers
*sneezing, 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 __.- *answers * pasteurized
The effectiveness of chemical sanitizers are effected by __, __, __, and __, but NOT its
__.- *answers * Exposure Time, Temperature (Avoid 131F+), Concentration, Water pH
and Hardness (Avoid 7.5+); Not the Liquid's Color
Which agencies enforce food safety in a food service operation? - *answers * state or
local regulatory authority
What can cause histamine to form in tuna?- *answers *time-temperature abuse
, Food Safety Manager Flash Cards
What are the three rules of an integrated pest management program (IPM) program? -
*answers *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
All screens for windows and vents must meet this requirement. - *answers *16 mesh
per square inch screening
When deciding where to place dry goods for storage in a dry-storage area it is important
that the dry goods NOT be ____.- *answers * touching the walls
How long must shell stock tags be kept on file? - *answers *90 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 ___.- *answers *24 hours
What is the only certain way to prevent backflow? - *answers * vacuum-breaker
When should employees receive food safety training? - *answers * when 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-
*answers *165
What do time-temperature indicators do?- *answers * show if food has been time-
temperature abused during shipment
What is one way that food should NEVER be thawed? - *answers * at room
temperature
What is the minimum internal cooking temperature for poultry? - *answers *165
What does HACCP stand for? - *answers * Hazard Analysis and Critical Control Points
What system is used to control risks and hazards throughout the flow of food- *answers
* HACCP system
What are the 7 steps in developing an HACCP plan? - *answers *
1. Conduct a hazard analysis
2. determine critical control points (CCPs)
3. establish critical limits
4. establish monitoring procedures
5. identify corrective actions
In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final
rinse? - *answers *180
A food handler must be excluded from the food establishment for which symptoms? -
*answers * Jaundice, vomiting and/or diarrhea
What is the temperature range for the danger zone? - *answers *41 to 135
What is the form some bacteria take to keep from dying when they do not have enough
food? - *answers * spore
Most regulations for food service operations are at what level? - *answers * state
At what internal temperature should raw meat, poultry, and seafood be stored? -
*answers *41 or lower
What type of container should be used to transport TCS food from the place of
preparation to the place of service? - *answers * insulated container
To learn a new skill, learners must be given the opportunity to __.- *answers *practice
the skill
A backup of raw sewage has occurred in the kitchen. What should happen next? -
*answers * close the affected area and clean it
When using a bottom-to-top shelving order, what determines the best placement of food
in a cooler? - *answers * minimum internal cooking temperature of food
A hose connected to a running faucet that is left submerged in a bucket is an example
of what?- *answers *cross-connection
A customer having an allergic reaction may show which 9+ symptoms? - *answers
*sneezing, 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 __.- *answers * pasteurized
The effectiveness of chemical sanitizers are effected by __, __, __, and __, but NOT its
__.- *answers * Exposure Time, Temperature (Avoid 131F+), Concentration, Water pH
and Hardness (Avoid 7.5+); Not the Liquid's Color
Which agencies enforce food safety in a food service operation? - *answers * state or
local regulatory authority
What can cause histamine to form in tuna?- *answers *time-temperature abuse
, Food Safety Manager Flash Cards
What are the three rules of an integrated pest management program (IPM) program? -
*answers *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
All screens for windows and vents must meet this requirement. - *answers *16 mesh
per square inch screening
When deciding where to place dry goods for storage in a dry-storage area it is important
that the dry goods NOT be ____.- *answers * touching the walls
How long must shell stock tags be kept on file? - *answers *90 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 ___.- *answers *24 hours
What is the only certain way to prevent backflow? - *answers * vacuum-breaker
When should employees receive food safety training? - *answers * when 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-
*answers *165
What do time-temperature indicators do?- *answers * show if food has been time-
temperature abused during shipment
What is one way that food should NEVER be thawed? - *answers * at room
temperature
What is the minimum internal cooking temperature for poultry? - *answers *165
What does HACCP stand for? - *answers * Hazard Analysis and Critical Control Points
What system is used to control risks and hazards throughout the flow of food- *answers
* HACCP system
What are the 7 steps in developing an HACCP plan? - *answers *
1. Conduct a hazard analysis
2. determine critical control points (CCPs)
3. establish critical limits
4. establish monitoring procedures
5. identify corrective actions
