Food Safety Manager Test Questions and Answers
Food safety begins at ____ - Answer-Purchasing
We should only purchase our food from an ____ source - Answer-Approved
When receiving food products, any food that is determined to be unacceptable should be _____ - Answer-Rejected
Cold TCS foo...
We should only purchase our food from an ____ source - Answer-Approved
When receiving food products, any food that is determined to be unacceptable should
be _____ - Answer-Rejected
Cold TCS food should be received at __ F (5 C) or below unless otherwise specified -
Answer-41
Milk, shucked shellfish and shell eggs can be received at __ F (7 C) - Answer-45
In order to prevent shellfish outbreaks we are required to keep _____ tags in the facility
for __ days after the box is emptied - Answer-Shell-stuck; 90
Hot TCS food should be received at ___ F (57 C) or above - Answer-135
Ice crystals are a sign that food has been ____ and then refrozen - Answer-Thawed
If food is expired when received it should be ____ - Answer-Rejected
Poor food quality may have an impact on the ____ of food - Answer-Safety
Three indicators of time-temperature abuse are color, texture and _____ - Answer-
Smell
Meat should not be slimy, ____ or dry and should not leave an imprint when pressed on
- Answer-Sticky
Food that will not be stored more than __ hours does not need a label - Answer-24
Any food that will be stored for longer than 24 hours must have a label with a ___ and
___ written on it - Answer-Date; Time
The method of product rotation known as ____ assures that the oldest product gets
used up first - Answer-FIFO
Product that passes its use by date or manufacturer's expiration date should be
_______ - Answer-Discarded
, TCS food must be thrown out after __ days - Answer-7
Food should never be stored in an old chemical container because chemical can _____
- Answer-Absorb
Cold TCS food must be stored out of the temperature zone at __ F (5 C) or below -
Answer-41
Propping doors open and frequent opening of coolers allows warm air in and can put
food into the ____ Danger Zone - Answer-Temperature
Cooked and ready to eat food should be stored ___ raw meat, seafood and poultry -
Answer-Above
When storing food in a cooler, we store them based on the Minimum _____ temperature
- Answer-Internal
The dry storage room should be kept between __ F (10 C) and __ F (21 C), and food
must be kept at least 6 inches (15 centimeters) off the floor and away from walls -
Answer-50; 70
Food cannon be "saved" if it has been time-temperature ___ - Answer-Abused
A corrective _____ such as discarding food must be taken when a problem has been
found with the food - Answer-Action
The safest way to thaw food is in the ______ - Answer-Cooler
All produce must be _____ - Answer-Washed
Broccoli and cauliflower ____ be washed in the same water - Answer-Cannot
Prepared produce such as tomatoes, melons and lettuce must be stored at __ F (5 C)
or below - Answer-41
Pooled eggs must be ____ immediately or stored at __ F (5 C) or below - Answer-
Cooked; 41
Chicken salad prepared on the 10th of the month with chicken that was cooked on the
8th must have an expiration date of ___ - Answer-14th (7 days later)
Store ice scoops _____ of the ice machine - Answer-Outside
Cooked foods must be heated to a Minimum _____ cooking temperature for __ seconds
- Answer-Internal; 15
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