Food Safety Manager Test correctly
answered to pass (latest update)
When reheating a time/temperature control for safety food for hot holding, a food
worker should reheat that food to at least what for how long? - correct answer
✔✔165 degrees F for 15 seconds
To prevent cross-contamination, food workers should clearly label working
containers with what? - correct answer ✔✔The common name of the food.
How does fried chicken contaminate the oil with an allergen? - correct answer
✔✔The fried chicken batter contains wheat, which is a major food allergen.
If food workers are using chemicals near food, how do they protect the food from
contamination? - correct answer ✔✔The food worker must place a waterproof
covering over the food.
What type of environment is best for bacteria to grow in? - correct answer ✔✔In
a slightly acidic or neutral pH environment (between 4.6 and 7)
If an employee comes in with lesions on their arm (such as boils or an infected
wound), what action needs to take place for the employee to work with food? -
correct answer ✔✔An impermeable cover must be placed over the wound.
, If an employee comes in with lesions on their hand or wrist (such as boils or an
infected wound), what action needs to take place for the employee to work with
food? - correct answer ✔✔An impermeable cover must be put over the wound
and they must wear single use gloves.
How long does a self-closing faucet need to run before it needs to be restarted? -
correct answer ✔✔15 seconds
Food package labels should have an accurate declaration of the net quantity of
contents, which should be the: - correct answer ✔✔Weight, count, measure, or
size of the food item as a whole.
When an imminent health hazard , such as a fire, flood, extended power outage,
or misuse of poisonous or toxic materials occurs in a food establishment, the
establishment must: - correct answer ✔✔Cease operations immediately and
notify the regulatory authority.
A hot water sanitizing rinse in a warewashing machine must not exceed: - correct
answer ✔✔194 degrees F
When using hot water to sanitize ware items in a manual warewashing sink, the
water temperature must be at least: - correct answer ✔✔171 degrees F
Food managers must maintain the time and temperature freezing records for raw,
ready-to-eat fish for how many days from the service or sale of the fish? - correct
answer ✔✔90 days
answered to pass (latest update)
When reheating a time/temperature control for safety food for hot holding, a food
worker should reheat that food to at least what for how long? - correct answer
✔✔165 degrees F for 15 seconds
To prevent cross-contamination, food workers should clearly label working
containers with what? - correct answer ✔✔The common name of the food.
How does fried chicken contaminate the oil with an allergen? - correct answer
✔✔The fried chicken batter contains wheat, which is a major food allergen.
If food workers are using chemicals near food, how do they protect the food from
contamination? - correct answer ✔✔The food worker must place a waterproof
covering over the food.
What type of environment is best for bacteria to grow in? - correct answer ✔✔In
a slightly acidic or neutral pH environment (between 4.6 and 7)
If an employee comes in with lesions on their arm (such as boils or an infected
wound), what action needs to take place for the employee to work with food? -
correct answer ✔✔An impermeable cover must be placed over the wound.
, If an employee comes in with lesions on their hand or wrist (such as boils or an
infected wound), what action needs to take place for the employee to work with
food? - correct answer ✔✔An impermeable cover must be put over the wound
and they must wear single use gloves.
How long does a self-closing faucet need to run before it needs to be restarted? -
correct answer ✔✔15 seconds
Food package labels should have an accurate declaration of the net quantity of
contents, which should be the: - correct answer ✔✔Weight, count, measure, or
size of the food item as a whole.
When an imminent health hazard , such as a fire, flood, extended power outage,
or misuse of poisonous or toxic materials occurs in a food establishment, the
establishment must: - correct answer ✔✔Cease operations immediately and
notify the regulatory authority.
A hot water sanitizing rinse in a warewashing machine must not exceed: - correct
answer ✔✔194 degrees F
When using hot water to sanitize ware items in a manual warewashing sink, the
water temperature must be at least: - correct answer ✔✔171 degrees F
Food managers must maintain the time and temperature freezing records for raw,
ready-to-eat fish for how many days from the service or sale of the fish? - correct
answer ✔✔90 days
