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Food Safety Manager Flash Cards, ServSafe Manager Exam(80 QuestionsTexas food manager, Food Manager

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Food Safety Manager Flash Cards, ServSafe Manager Exam(80 QuestionsTexas food manager, Food Manager Food Safety Manager Flash Cards, ServSafe Manager Exam(80 QuestionsTexas food manager, Food Manager Food Safety Manager Flash Cards, ServSafe Manager Exam(80 QuestionsTexas food manager, Food Manager

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Uploaded on November 21, 2024
Number of pages 47
Written in 2024/2025
Type Exam (elaborations)
Contains Questions & answers

food safety manager flash cards servsafe manager
food safety manager flash cards servsafe manage
food safety manager flash cards servsafe manager
food safety manager flash cards servsafe manager

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FOOD SAFETY MANAGER FLASH CARDS
SERVSAFE MANAGER EXAM(80
QUESTIONS
TEXAS FOOD MANAGER, FOOD
MANAGER EXAM, FOOD MANAGER
PRACTICE EXAM
1. 180: In a heat-sanitizing dishwashing machine, what is the minimum
temperature for the final rinse?
2. Jaundice, vomiting and/or diarrhea: A food handler must be excluded from
the food establishment for which symptoms?
3. 41 to 135: What is the temperature range for the danger zone?
4. spore: What is the form some bacteria take to keep from dying when they do
not have enough food?
5. state: Most regulations for food service operations are at what level?
6. 41 or lower: At what internal temperature should raw meat, poultry, and
seafood be stored?
7. insulated containter: What type of container should be used to transport TCS
food from the place of preparation to the place of service?
8. practice the skill: To learn a new skill, learners must be given the opportunity
to __.

,9. close the affected area and clean it: A backup of raw sewage has occurred in
the kitchen. What should happen next?
10. minimum internal cooking temperature of food: When using a bottom to top
shelving order, what determines the best placement of food in a cooler?
11. cross-connection: A hose connected to a running faucet that is left submerged
in a bucket is an example of what?
12. sneezing, itching, vomiting, nausea, cramps, diarrhea, hives, rashes, eczema,
etc.: A customer having an allergic reaction may show which 9+ symptoms?
13. pasteurized: Raw or undercooked dishes made for highly-susceptible
populations (HSPs) must use eggs that have been __.
14. Exposure Time, Temperature (Avoid 131F+), Concentration, Water pH and
Hardness (Avoid 7.5+); Not the Liquid's Color: The effectiveness of chemical
sanitizers are effected by __, __, __, and __, but NOT its __.
15. state or local regulatory authority: Which agencies enforces food safety in a
food service operation?
16. time-temperature abuse: What can cause histamine to form in tuna?
17. 1. deny pests access to the operation
2. deny pests food, water, and a nesting or hiding place
3. work with a licensed PCO to eliminate pests that do enter
the operation: What are the three rules of an integrated pest
management program (IPM) program?
18. 16 mesh per square inch screening: All screens for windows and vents must
meet this requirement.

,19. touching the walls: When deciding were to place dry goods for storage in a
dry-storage area it is important that the dry goods NOT be ____.
20. 90 days after the container has been emptied or the last shellfish that was
served from the container: How long must shellstock tags be kept on file?
21. 24 hours: You should label all ready to eat TCS food that is prepped in house
and held longer than ___.
22. vacuum-breaker: What is the only certain way to prevent backflow?
23. when hired, daily (i.e. on-the-job), weekly, monthly, quarterly, and
whenever necessary: When should employees receive food safety training?
24. 165: TCS food must be reheated to what temperature for 15 seconds within 2
hours
25. show if food has been time-temperature abused during shipment: What do
time-temperature indicators do?
26. at room temperature: What is one way that food should NEVER be thawed?
27. 165: What is the minimum internal cooking temperature for poultry?
28. Hazard Analysis and Critical Control Points: What does HACCP stand for?
29. HACCP system: What system is used to control risks and hazards throughout
the flow of food
30. 1. Conduct a hazard analysis
2. determine critical control points (CCPs)
3. establish critical limits
4. establish monitoring procedures

, 5. identify corrective actions
6. verify that the system works
7. establish procedures for record keeping and documentation: What are the 7
steps in developing an HACCP plan?
31. 1. cool food from 135 to 70 within 2 hours
2. cool food from 135 to 41 within 6 hours: What are the "two" steps in cooling
TCS food?
32. bimetallic stemmed thermometer: Which thermometer or probe is good for
checking the temperature large or thick food?
33. thermocouples and thermistors: Which thermometer or probe is good for
checking the temperature of thick and thin food
34. immersion probes: Which thermometer or probe is good for checking the
temperature of liquids, like soups, sauces, and frying oil
35. 165 for 15 seconds: What is the minimum internal temperature for poultry,
stuffing, stuffed meat or seafood or pasta, dishes that include previously
cooked, TCS ingredients?
36. 155 for 15 seconds: What is the minimum internal temperature for ground
meat or seafood, injected meat, and eggs for hot held service?
37. 145 for 15 seconds: What is the minimum internal temperature for seafood,
steaks, pork chop, and eggs that will be served immediately?
38. 145 for 4 minutes: What is the minimum internal temperature for roasts of
pork, beef?

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Food Safety Manager Flash Cards, ServSafe Manager Exam(80 QuestionsTexas food manager, Food Manager

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