Food Safety Manager questions with verified
answers A+ rated updated to pass
1. 180 In a heat-sanitizing dishwashing ma-
chine, what is the minimum
temperature for the final rinse?
2. Jaundice, vomiting and/or diarrhea A food handler must be excluded
from
the food establishment for which
symp- toms?
3. 41 to 135 What is the temperature range for
the danger zone?
4. spore What is the form some bacteria take
to
keep from dying when they do not
have enough food?
5. state Most regulations for food service
opera-
tions are at what level?
6. 41 or lower At what internal temperature should
raw meat, poultry, and seafood be
stored?
7. insulated containter What type of container should be
used to transport TCS food from
the place of preparation to the
place of service?
8. practice the skill To learn a new skill, learners
must be given the opportunity
to .
1/
17
,Food Safety Manager questions with verified
answers A+ rated updated to pass
9. close the affected area and clean it A backup of raw sewage has
occurred in
the kitchen. What should happen
next?
10. minimum internal cooking When using a bottom to top
temperature of food shelving or- der, what determines
the best placement of food in a
cooler?
2/
17
, Food Safety Manager questions with verified
answers A+ rated updated to pass
11. cross-connection A hose connected to a running
faucet that is left submerged in a
bucket is an example of what?
12. sneezing, itching, vomiting, nausea, cramps, A customer having an
allergic reaction
diarrhea, hives, rashes, eczema, etc. may show which 9+ symptoms?
13. pasteurized Raw or undercooked dishes
made for highly-susceptible
populations (HSPs) must use
eggs that have been .
14. Exposure Time, Temperature (Avoid The ettectiveness of chemical
131F+), Concentration, Water pH and sanitizers are ettected by , ,
Hardness (Avoid 7.5+); Not the , and , but NOT its .
Liquid's Color
15. state or local regulatory authority Which agencies enforces food safety
in a
food service operation?
16. time-temperature abuse What can cause histamine to
form in tuna?
17. 1. deny pests access to the operation What are the three rules of an
2. deny pests food, water, and a integrated pest management
nesting or hiding program (IPM) pro- gram?
place
3. work with a licensed PCO to
eliminate pests
that do enter the operation
3/
17
answers A+ rated updated to pass
1. 180 In a heat-sanitizing dishwashing ma-
chine, what is the minimum
temperature for the final rinse?
2. Jaundice, vomiting and/or diarrhea A food handler must be excluded
from
the food establishment for which
symp- toms?
3. 41 to 135 What is the temperature range for
the danger zone?
4. spore What is the form some bacteria take
to
keep from dying when they do not
have enough food?
5. state Most regulations for food service
opera-
tions are at what level?
6. 41 or lower At what internal temperature should
raw meat, poultry, and seafood be
stored?
7. insulated containter What type of container should be
used to transport TCS food from
the place of preparation to the
place of service?
8. practice the skill To learn a new skill, learners
must be given the opportunity
to .
1/
17
,Food Safety Manager questions with verified
answers A+ rated updated to pass
9. close the affected area and clean it A backup of raw sewage has
occurred in
the kitchen. What should happen
next?
10. minimum internal cooking When using a bottom to top
temperature of food shelving or- der, what determines
the best placement of food in a
cooler?
2/
17
, Food Safety Manager questions with verified
answers A+ rated updated to pass
11. cross-connection A hose connected to a running
faucet that is left submerged in a
bucket is an example of what?
12. sneezing, itching, vomiting, nausea, cramps, A customer having an
allergic reaction
diarrhea, hives, rashes, eczema, etc. may show which 9+ symptoms?
13. pasteurized Raw or undercooked dishes
made for highly-susceptible
populations (HSPs) must use
eggs that have been .
14. Exposure Time, Temperature (Avoid The ettectiveness of chemical
131F+), Concentration, Water pH and sanitizers are ettected by , ,
Hardness (Avoid 7.5+); Not the , and , but NOT its .
Liquid's Color
15. state or local regulatory authority Which agencies enforces food safety
in a
food service operation?
16. time-temperature abuse What can cause histamine to
form in tuna?
17. 1. deny pests access to the operation What are the three rules of an
2. deny pests food, water, and a integrated pest management
nesting or hiding program (IPM) pro- gram?
place
3. work with a licensed PCO to
eliminate pests
that do enter the operation
3/
17
