Food Safety Manager Exam UPDATED ACTUAL QUESTIONS
AND CORRECT Answers
Exclude a food worker from the operation who has been Hepatitis A Virus, Norovirus, or Jaundice.
diagnosed with (The food worker must report diagnosis)
Exclude worker with illnesses caused by Salmonella Typhi, Shigella spp. or Engterohemorrhagic and shiga toxin-producing
Escherichia coli.
(notify local regulatory authority)
Illnesses need to be reported if they have these jaundice, diarrhea, vomiting, and fever
symptoms
When hand washing, water should be at least 100°F (38°C)
Apply soap and wash hands with soap for how long? 10-15 seconds
Total wash time is how long? 20 seconds
TCS foods are foods that need? TIME and TEMPERATURE CONTROL for SAFETY
What are some examples of TCS foods? milk, chicken, cooked rice, melons, sprouts, and vacuum-packaged foods
TCS COLD food must be received and stored at? 41°F (5°C) or lower
TCS HOT food must be received and stored at? 135°F (57°C) or higher.
, TCS food can remain without temperature controls for 6 hours if the food does not exceed 70°F (21°C), and is discarded after 6 hours.
how long? Check the temperature after 4 hours.
TCS ready-to-eat food: hold for no more than how many 7 days. Day 1 is the date that it is packaged.
days?
Store TCS ready-to-eat food at what temp.? 41°F (5°C) or lower
TCS ready-to eat food or commercially processed food 135°F (57°C) or higher.
reheat to an internal temperature of at least what temp.?
TCS food thawed in a cooler must be at 41°F (5°C) or lower
TCS food thawed by running water must be submerged 70°F or lower.
under running water at
Eggs cooked to be served right away 145°F (63°C) or higher for a minimum of 15 seconds.
Eggs cooked to be held for later service 155°F (68°C) or higher for a minimum of 15 seconds and held at 135°F (57°C).
Pooled Eggs cook promptly after mixing or store at 41°F or lower.
Most raw animal foods, including seafood, steaks and 145°F (63°C) for at least 15 seconds.
chops, must be cooked to a minimum internal
temperature of
Ground beef, needle-injected meats, including brined 155°F (68°C) for 15 seconds
ham and flavor-injected roasts, and mechanically
tenderized meat - cook to an internal temperature of
Shellfish, shucked shellfish, milk, and eggs must be 45 °F (7°C) or lower. Once received, the shellfish, shucked shellfish, and milk must
received at be cooled to 41°F or lower in four hours.
Frozen food should be received frozen solid.
On a buffet line, hold cold foods at 41°F (5°C) or below
On a buffet line, hold hot foods at 135°F (57°C) or above.
Meat, poultry, eggs, and seafood cooked in a microwave 165°F (74°C). Rotate and stir halfway. Let stand for at least 2 minutes after cooking.
to
AND CORRECT Answers
Exclude a food worker from the operation who has been Hepatitis A Virus, Norovirus, or Jaundice.
diagnosed with (The food worker must report diagnosis)
Exclude worker with illnesses caused by Salmonella Typhi, Shigella spp. or Engterohemorrhagic and shiga toxin-producing
Escherichia coli.
(notify local regulatory authority)
Illnesses need to be reported if they have these jaundice, diarrhea, vomiting, and fever
symptoms
When hand washing, water should be at least 100°F (38°C)
Apply soap and wash hands with soap for how long? 10-15 seconds
Total wash time is how long? 20 seconds
TCS foods are foods that need? TIME and TEMPERATURE CONTROL for SAFETY
What are some examples of TCS foods? milk, chicken, cooked rice, melons, sprouts, and vacuum-packaged foods
TCS COLD food must be received and stored at? 41°F (5°C) or lower
TCS HOT food must be received and stored at? 135°F (57°C) or higher.
, TCS food can remain without temperature controls for 6 hours if the food does not exceed 70°F (21°C), and is discarded after 6 hours.
how long? Check the temperature after 4 hours.
TCS ready-to-eat food: hold for no more than how many 7 days. Day 1 is the date that it is packaged.
days?
Store TCS ready-to-eat food at what temp.? 41°F (5°C) or lower
TCS ready-to eat food or commercially processed food 135°F (57°C) or higher.
reheat to an internal temperature of at least what temp.?
TCS food thawed in a cooler must be at 41°F (5°C) or lower
TCS food thawed by running water must be submerged 70°F or lower.
under running water at
Eggs cooked to be served right away 145°F (63°C) or higher for a minimum of 15 seconds.
Eggs cooked to be held for later service 155°F (68°C) or higher for a minimum of 15 seconds and held at 135°F (57°C).
Pooled Eggs cook promptly after mixing or store at 41°F or lower.
Most raw animal foods, including seafood, steaks and 145°F (63°C) for at least 15 seconds.
chops, must be cooked to a minimum internal
temperature of
Ground beef, needle-injected meats, including brined 155°F (68°C) for 15 seconds
ham and flavor-injected roasts, and mechanically
tenderized meat - cook to an internal temperature of
Shellfish, shucked shellfish, milk, and eggs must be 45 °F (7°C) or lower. Once received, the shellfish, shucked shellfish, and milk must
received at be cooled to 41°F or lower in four hours.
Frozen food should be received frozen solid.
On a buffet line, hold cold foods at 41°F (5°C) or below
On a buffet line, hold hot foods at 135°F (57°C) or above.
Meat, poultry, eggs, and seafood cooked in a microwave 165°F (74°C). Rotate and stir halfway. Let stand for at least 2 minutes after cooking.
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