Food Safety Manager Exam Practice Questions and Answers (100% Pass)
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Course
Food safety manager
Institution
Food Safety Manager
Food Safety Manager Exam Practice
Questions and Answers (100% Pass)
180 - Answer️️ -In a heat-sanitizing dishwashing machine, what is the
minimum temperature for the final rinse?
Jaundice, vomiting and/or diarrhea - Answer️️ -A food handler must be
excluded from the food establishment ...
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?
pasteurized - Answer✔️✔️-Raw or undercooked dishes made for highly-
susceptible populations (HSPs) must use eggs that have been __.
Exposure Time, Temperature (Avoid 131F+), Concentration, Water pH and
Hardness (Avoid 7.5+); Not the Liquid's Color - Answer✔️✔️-The
effectiveness of chemical sanitizers are effected by __, __, __, and __, but
NOT its __.
state or local regulatory authority - Answer✔️✔️-Which agencies enforces
food safety in a food service operation?
time-temperature abuse - Answer✔️✔️-What can cause histamine to form in
tuna?
1. deny pests access to the operation
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