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Food Safety Manager Flash Cards Already Graded A+

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Food Safety Manager Flash Cards Already Graded A+ In a heat-sanitizing dishwashing machine, the minimum temperature for the final rinse is: ️180°F. A food handler must be excluded from the food establishment for symptoms such as: ️Jaundice, vomiting, and/or diarrhea. The temp...

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  • August 14, 2024
  • 8
  • 2024/2025
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  • Food Safety Manager Flash Cards Already Graded A+
  • Food Safety Manager Flash Cards Already Graded A+
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Food Safety Manager Flash Cards Already Graded A+


In a heat-sanitizing dishwashing machine, the minimum temperature for the final rinse is:

✔️180°F.



A food handler must be excluded from the food establishment for symptoms such as:

✔️Jaundice, vomiting, and/or diarrhea.



The temperature range for the danger zone is:

✔️41°F to 135°F.



The form some bacteria take to survive in the absence of enough food is known as a:

✔️Spore.



Most regulations for food service operations are at what level?

✔️State.



Raw meat, poultry, and seafood should be stored at an internal temperature of:

✔️41°F or lower.



An insulated container should be used to transport TCS food from the place of preparation to the place
of service.

✔️Insulated container.



To learn a new skill, learners must be given the opportunity to:

✔️Practice the skill.



In the event of a backup of raw sewage in the kitchen, the next step is to:

, ✔️Close the affected area and clean it.



When using a bottom-to-top shelving order, the best placement of food in a cooler is determined by:

✔️Minimum internal cooking temperature of food.



A hose connected to a running faucet that is left submerged in a bucket demonstrates:

✔️Cross-connection.



A customer experiencing an allergic reaction may show symptoms such as:

✔️Sneezing, itching, vomiting, nausea, cramps, diarrhea, hives, rashes, eczema, etc.



Raw or undercooked dishes made for highly susceptible populations (HSPs) must use eggs that have
been:

✔️Pasteurized.



The effectiveness of chemical sanitizers is affected by Exposure Time, Temperature (avoid 131°F+),
Concentration, Water pH and Hardness (avoid 7.5+); but NOT its:

✔️Liquid's color.



The agency that enforces food safety in a food service operation is the:

✔️State or local regulatory authority.



Histamine can form in tuna due to:

✔️Time-temperature abuse.



The three rules of an integrated pest management (IPM) program are:

✔️1. Deny pests access to the operation; 2. Deny pests food, water, and a nesting or hiding place; 3.
Work with a licensed pest control operator (PCO) to eliminate any pests that do enter the operation.

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