Food Safety Manager Training Exam prep | Questions & Answers (100 %Score) Latest
Updated 2024/2025 Comprehensive Questions A+ Graded Answers | 100% Pass
What are the general guidelines for holding food for service? - 1. Use food covers and sneeze guards to
protect against contaminants and help maintain a food's internal temperature 2. Hold food at correct
internal temperature 3. Use a thermometer to check a food's internal temperature. The equipment's
thermometer does not measure internal temperature 4. Check food temperatures at least every four
hours. If food is between 41dF and 135dF, throw it out.
What are the guidelines for holding cold food? - Hold cold food at 41dF or lower
What are the guidelines for holding hot food? - Hold hot food at 135dF or higher, Never use hot-holding
equipment to reheat food unless it was built to do so. Most equipment reheats too slow to get through
the temperature danger zone. Reheat food correctly and then move to the holding unit.
When can food be held without temperature control? - Food can be held without temperature control if
you are NOT serving a high-risk population. Food can be held without temperature control if displaying
food for a short time (off-site catered event) or when electricity is not available to power holding
equipment.
What are the conditions for holding cold food without temperature control? - Cold food can be held
without temperature control for up to 6 hours if 1) Food is held at 41dF or lower before removing it
from refrigeration 2) Label the food with the time removed from fridge and the time that it expires (ex.
Removed: 4:30, Discard 10:30) 3) Make sure the food's temp does not exceed 70dF while being served.
Discard any that exceeds temp 4) Sell, serve, or throw out the food within 6 hours
What are the conditions for holding hot food without temperature control? - Hot food can be held for
up to 4 hours if these conditions are met: 1) Hold food at 135dF or above before removing from temp
control 2) Label food with time removed from temp control and discard time 3) Sell, serve, or throw out
the food within 4 hours.
Which food item is being handled safely? 1) Soup at 120dF 2) Pasta salad at 39dF 3) Potato salad at 75dF
4) Soup placed in a hot holding unit at 40dF - ANSWER: 2
Roy prepared pans of pasta with meat sauce and held them in a 200dF degree oven for two hours. At
5:00pm, he packed them in an insulated container to take to a wedding reception at the beach. There
,was no equipment to keep the food hot. At 8:00pm, three hours after Roy removed the pasta from the
over in his operation, the pasta was served to the guests. Is this food safe to serve? - Yes. The food was
held above 135dF and then served within four hours after being removed from temperature control.
At 6am, Alvin removed deli meat, sliced cheese, apples, and pudding cups from the cooler to make box
lunches for a high school class field trip. When he finished making the lunches, Alvin left them on a table
for the teacher. The lunches were left on the bus that warm spring day while the students toured a
museum. At 1pm, they returned to a very warm bus to get their lunches, which they ate in a picnic area.
Is the food safe to serve? - No. The lunches were left too long outside of temperature control. The temp
of the food also probably rose higher than 70dF as the bus warmed in the sun.
Sally is a cook at the Springfield Retirement Community. As a special treat, she set up a picnic for some
of the elderly residents. The picnic included a buffet of cold chicken, potato salad, coleslaw, rolls, and
cupcakes. There was no equipment to keep the food cold. The food was served one hour after it was
removed from the cooler. Is the food safe to serve? - No. Food cannot be held without temperature
control if it is primarily for high-risk populations, such as elderly people.
How can you prevent contamination when serving food? - Contamination can be prevented when
serving food by 1) Avoiding bare-hand contact with ready-to-eat foods 2) Using clean and sanitized
utensils for each food items. If utensils are being used constantly, clean and sanitize every 4 hours 3)
Store serving utensils in the food with the handle extended above the rim of the container or on a clean
and sanitized food-contact surface 4) Taking caution when using guest-provided take-home containers.
What precautions should you take when using guest-provided take-home containers? - Take-home
containers can be used if they 1) Were designed to be reused 2) Provided to the guest by the operation
3) Are cleaned and sanitized properly
How can you prevent contamination by service staff? - Train them to follow these guidelines: 1) Hold
dishes by the bottom or edge 2) Hold glasses by the middle, bottom, or stem 3) Do NOT touch the food-
contact areas of dishes or glassware 4) Carry glasses in a rack or a tray to avoid touching the food-
contact surfaces 5) Do NOT stack glasses when carrying them 6) Hold flatware by the handle 7) Store
flatware so that servers grasp handles, not food-contact surfaces 8) Avoid bare-hand contact with food
that is ready-to-eat 9) Use ice scoops or tongs to get ice, NEVER the cup or bare-hands.
How do you prevent preset tableware contamination? - Steps to prevent tableware from becoming
contaminated include: 1) Wrapping or covering the items 2) Unused settings are removed when guests
are seated and cleaned and sanitized after the guests have left
, How do I re-serve food from one guest to another? - You can't really. 1) Never re-serve food returned by
one guest to another guest 2) Condiments must be in their original contianers (i.e. individual packets or
portions) 3) Bread or rolls cannot be re-served 4) Garnishes cannot be reused 5) You may re-serve only
unopened, prepackaged food in good condition like condiment packets and wrapped crackers.
How can you prevent contamination in self-serve areas? - Contamination in self-serve areas can be
prevented by 1) Protecting the food using sneeze cards, display cases, or packaging 2) Labels for handles
and containers 3) Temperature control: hot food = 135dF or higher and cold = 41dF or lower 4) Do not
let guests refill dirty plates or use dirty utensils at self-service areas 5) Stock food displays with the
correct utensils for dispensing food 6) Never use ice for food/beverages as an ingredient.
When should Bulk Food be labelled? - Bulk food in self-service areas must be labeled and in plain view of
the guest and includes the processor label provided with the food. Bulk Unpackaged food (bakery
products and unpackaged food portioned for customers) does not need to be labeled if: 1) The product
makes no claim regarding health or nutrient content 2) There are no laws requiring labeling 3) The food
is manufactured or prepared at another food operation or processing plant owned by the same person
and is regulated 4) The food is manufactured or prepared on the premises.
How can you prevent contamination and time-temperature abuse when serving food off-site? -
Contamination at off-site service can be prevented by following these procedures: 1) Pack food in
insulated food containers that are food-grade 2) Label foods with a use-by date and time, and reheating
and service instructions 3) Clean the inside of delivery vehicles regularly 4) Check internal food
temperature in containers and during delivery 5) Make sure the site has safe water for cooking,
dishwashing, and handwashing and garbage contianers stored away from food-prep, storage, and
serving areas 6) Store raw meat, poultry, seafood separate from ready-to-eat items
How can you prevent contamination and time-temperature abuse when serving food through a vending
machine? - Contamination through vending machines can be prevented by checking product shelf life
daily (throw out after 7 days), keep food at the correct temperature for hot or cold food items, dispense
TCS food in its original contianer, wash and wrap fresh fruit with edible peels before putting it in a
machine
Re-serve or Throw out: Chili held without temperature control for five hours - Throw out
Re-serve or Throw Out: Previously served, but untouched, basket of bread - Throw out
