Exam (elaborations)
Food Safety Manager Exam (FSM 1165) exam | Questions & Answers (100 %Score) Latest Updated 2024/2025 Comprehensive Questions A+ Graded Answers | 100% Pass
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Food safety manager
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Food Safety Manager
Food Safety Manager Exam (FSM 1165) exam | Questions & Answers (100 %Score) Latest
Updated 2024/2025 Comprehensive Questions A+ Graded Answers | 100% Pass
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Food Safety Manager Exam (FSM 1165) exam | Questions & Answers (100 %Score) Latest
Updated 2024/2025 Comprehensive Questions A+ Graded Answers | 100% Pass
Hot foods can be reheated if - Less than 2 hours at incorrect temperature and not contaminated.
Reheat to 165°F minimum.
Highly Susceptible Population - Young Children, The Elderly, Weakened Immune Systems
Partial cooking during preparation - Do not cook food longer than 60 minutes during initial cooking.
Cool food immediately.
Freeze or refrigerate after cooling 41°F or lower.
Heat food to at least 165°F for 15 seconds before selling or serving.
Cool the food if not served immediately.
Five most common risk factors - Purchasing food from unsafe sources
Failing to cook food adequately
Holding food at incorrect temperatures
Using contaminated equipment
Practicing poor personal hygiene
Reheating Food - For Immediate Service: as long as cooked and cooled correctly, reheat to any
temperature.
For Hot-Holding: Internal Temp to 165 for 15 seconds within 2 hours. These guidelines apply to all
reheating methods.
Agencies regulating food and food service - USDA: Meat, poultry, eggs, food crossing state boundaries.
FDA: all food except meat, poultry and eggs. Publishes food code.
CDC: conducts research into causes of illness and assists in investigations.
State and local health jurisdictions.
, Reserving Food: - DO NOT re-serve food returned by one customer to another customer.
Change bread basket liner.
Undamaged packaged food can be re-served. This includes cracker, honey, jelly and certain condiments.
foodborne illness outbreak - When two or more unrelated people have the same symptoms after eating
the same food
Sneeze guards - Food shields placed over self-service displays and food bars that extend 7" beyond the
food and 14" above the food counter.
TCS - Time and Temperature Control for Safety
Buffet and self-serve utensils - Handle up.
Spoons and scoops for sticky items can be stored in clean water held at 135°F.
TCS food - Milk, chicken, cooked rice, melons, sprouts, vacuum-packaged food, eggs, meats, fish, cooked
potatoes.
Vending machines - Refrigerated food can be kept 7 days.
Not expired.
Fresh fruit with edible peel must be washed and wrapped.
TCS mist be in original container.
FAT TOM - Food, Acidity, Temperature, Time, Oxygen, Moisture
NSF International - Develops and publishes standards for sanitary equipment design.
Shigella spp. - Found in the FECES of humans with the illness.
Can occur when people eat/drink contaminated food/water.
Flies can transfer.