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 - W...
Food Safety Manager Flash Cards Study Guide 2024 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 1. Conduct a hazard analysis 2. determine critical control points (CCPs) 3. establish critical limits
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