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Food Safety Manager Flash Cards Questions with Correct Answers Graded A+
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Food Safety Manager Flash Cards Questions with Correct Answers Graded A+
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Food SafetyManager Flash
Cards Questions
with Correct
Answers Graded
Denning [Date] [Course title]
, 180 - Answer: In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final
rinse?
Jaundice, vomiting and/or diarrhea - Answer: A food handler must be excluded from the food
establishment for which symptoms?
41 to 135 - Answer: What is the temperature range for the danger zone?
spore - Answer: What is the form some bacteria take to keep from dying when they do not have enough
food?
state - Answer: Most regulations for food service operations are at what level?
41 or lower - Answer: At what internal temperature should raw meat, poultry, and seafood be stored?
insulated containter - Answer: What type of container should be used to transport TCS food from the
place of preparation to the place of service?
practice the skill - Answer: To learn a new skill, learners must be given the opportunity to __.
close the affected area and clean it - Answer: A backup of raw sewage has occurred in the kitchen. What
should happen next?
minimum internal cooking temperature of food - Answer: When using a bottom to top shelving order,
what determines the best placement of food in a cooler?
cross-connection - Answer: A hose connected to a running faucet that is left submerged in a bucket is an
example of what?
sneezing, itching, vomiting, nausea, cramps, diarrhea, hives, rashes, eczema, etc. - Answer: A customer
having an allergic reaction may show which 9+ symptoms?
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