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Exam (elaborations)

Food Safety Manager Questions and Answers | Latest Update

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  • Course
  • Food Manager Certification
  • Institution
  • Food Manager Certification

In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? 180 A food handler must be excluded from the food establishment for which symptoms? Jaundice, vomiting and/or diarrhea What is the temperature range for the danger zone? 41 to 135 What is the f...

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  • September 26, 2024
  • 16
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • Food Manager Certification
  • Food Manager Certification
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2024/ 2025 | © copyright | This work may not be copied for profit gain Excel!

Food Safety Manager Questions and
Answers | Latest Update
In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final

rinse?


✓ 180




A food handler must be excluded from the food establishment for which symptoms?


✓ Jaundice, vomiting and/or diarrhea




What is the temperature range for the danger zone?


✓ 41 to 135




What is the form some bacteria take to keep from dying when they do not have enough

food?


✓ spore




Most regulations for food service operations are at what level?


✓ state




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,2024/ 2025 | © copyright | This work may not be copied for profit gain Excel!
At what internal temperature should raw meat, poultry, and seafood be stored?


✓ 41 or lower




What type of container should be used to transport TCS food from the place of preparation

to the place of service?


✓ insulated containter




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


✓ practice the skill




A backup of raw sewage has occurred in the kitchen. What should happen next?


✓ close the affected area and clean it




When using a bottom to top shelving order, what determines the best placement of food in

a cooler?


✓ minimum internal cooking temperature of food




A hose connected to a running faucet that is left submerged in a bucket is an example of

what?



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, 2024/ 2025 | © copyright | This work may not be copied for profit gain Excel!
✓ cross-connection




A customer having an allergic reaction may show which 9+ symptoms?


✓ 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 are effected by __, __, __, and __, but NOT its __.


✓ Exposure Time, Temperature (Avoid 131F+), Concentration, Water pH

and Hardness (Avoid 7.5+); Not the Liquid's Color




Which agencies enforces food safety in a food service operation?


✓ state or local regulatory authority




What can cause histamine to form in tuna?


✓ time-temperature abuse


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