Food Safety Manager Test Questions with Correct Answers
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Course
Food Safety Manager
Institution
Food Safety Manager
Food Safety Manager Test Questions with Correct Answers
Making sure that hot foods are cooled promptly is very important. According to the Food Code (3-501.14), foods should be cooled from _______________ within___ hours and then from ________ within the next ___ hours. - Answer-135°F to 70°F, ...
Food Safety Manager Test Questions
with Correct Answers
Making sure that hot foods are cooled promptly is very important. According to the Food
Code (3-501.14), foods should be cooled from _______________ within___ hours and
then from ________ within the next ___ hours. - Answer-135°F to 70°F, 2, 70°F to 41°F,
4
The top eight food allergens include: - Answer-Peanuts, Soybeans, Milk, Eggs, Fish,
Shellfish, Tree nuts, and Wheat
Examples of potentially hazardous foods include: - Answer-• Raw and most cooked
meat, poultry, and seafood
• Most milk and dairy products
• Eggs and most dishes made with them
• Cooked vegetables and pasta
• Raw seed sprouts and soy products
• Cut melons
• Cut leafy greens
• Garlic in oil mixtures that have not been processed
• Cut tomatoes
Hot, delivered food must arrive at the location at what minimum temperature? - Answer-
135˚F
Potentially hazardous food that has already been cooked and cooled must be reheated
to what minimum internal temperature? - Answer-165˚F
The lid of a container should be labeled with the name of the food and the expiration
date. True or False? - Answer-False
What is the maximum time potentially hazardous, ready-to-eat food can be stored in the
refrigerator at 41˚F or lower? - Answer-7 days
How far off the floor should food be stored? - Answer-6 inches or higher
Primarily, where should reduced-oxygen-packaged food be stored? - Answer-
Refridgerator
How long is the shell stock identification tag kept on file from the harvest date? -
Answer-90 days
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