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Food Safety Manager Flash Cards Exam – 84 Q’s and A’s
Food Safety Manager Flash Cards Exam – 84 Q’s and A’s
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Food Safety Manager Flash CardsExam – 84 Q’s and A’s
180 - -In a heat-sanitizing dishwashing machine, what is the minimum
temperature for the final rinse?
-Jaundice, vomiting and/or diarrhea - -A food handler must be excluded
from the food establishment for which symptoms?
-41 to 135 - -What is the temperature range for the danger zone?
-spore - -What is the form some bacteria take to keep from dying when they
do not have enough food?
-state - -Most regulations for food service operations are at what level?
-41 or lower - -At what internal temperature should raw meat, poultry, and
seafood be stored?
-insulated containter - -What type of container should be used to transport
TCS food from the place of preparation to the place of service?
-practice the skill - -To learn a new skill, learners must be given the
opportunity to __.
-close the affected area and clean it - -A backup of raw sewage has
occurred in the kitchen. What should happen next?
-minimum internal cooking temperature of food - -When using a bottom to
top shelving order, what determines the best placement of food in a cooler?
-cross-connection - -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. - -A customer having an allergic reaction may show which 9+
symptoms?
-pasteurized - -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 - -The effectiveness of
chemical sanitizers are effected by __, __, __, and __, but NOT its __.
, -state or local regulatory authority - -Which agencies enforces food safety in
a food service operation?
-time-temperature abuse - -What can cause histamine to form in tuna?
-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?
-16 mesh per square inch screening - -All screens for windows and vents
must meet this requirement.
-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 ____.
-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?
-24 hours - -You should label all ready to eat TCS food that is prepped in
house and held longer than ___.
-vacuum-breaker - -What is the only certain way to prevent backflow?
-when hired, daily (i.e. on-the-job), weekly, monthly, quarterly, and
whenever necessary - -When should employees receive food safety training?
-165 - -TCS food must be reheated to what temperature for 15 seconds
within 2 hours
-show if food has been time-temperature abused during shipment - -What
do time-temperature indicators do?
-at room temperature - -What is one way that food should NEVER be
thawed?
-165 - -What is the minimum internal cooking temperature for poultry?
-Hazard Analysis and Critical Control Points - -What does HACCP stand for?
-HACCP system - -What system is used to control risks and hazards
throughout the flow of food
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