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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
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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

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  • August 3, 2024
  • 13
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

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  • food safety manager exam fsm 1165 exam questio

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  • Food safety manager
  • Food safety manager

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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.

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