Food Safety Manager Exam (all 100%
correct answers) Updated 2024
Exclude a food worker from the operation who has been diagnosed with - answerHepatitis
A Virus, Norovirus, or Jaundice.
(The food worker must report diagnosis)
Exclude worker with illnesses caused by - answerSalmonella Typhi, Shi...
Food Safety Manager Exam (all 100% correct answers) Updated 2024 Exclude a food worker from the operation who has been diagnosed with - answer✔✔Hepatitis A Virus, Norovirus, or Jaundice. (The food worker must report diagno sis) Exclude worker with illnesses caused by - answer✔✔Salmonella Typhi, Shigella spp. or Engterohemorrhagic and shiga toxin -producing Escherichia coli. (notify local regulatory authority) Illnesses need to be reported if they have these symptoms - answer✔✔jaundice, diarrhea, vomiting, and fever When hand washing, water should be at least - answer✔✔100°F (38 °C) Apply soap and wash hands with soap for how long? - answer✔✔10-15 seconds Total wash time is how long? - answer✔✔20 seconds TCS foods are foods tha t need? - answer✔✔TIME and TEMPERATURE CONTROL for SAFETY What are some examples of TCS foods? - answer✔✔milk, chicken, cooked rice, melons, sprouts, and vacuum -packaged foods TCS COLD food must be received and stored at? - answer✔✔41°F (5°C) or lower TCS HOT food must be received and stored at? - answer✔✔135°F (57 °C) or higher. TCS food can remain without temperature controls for how long? - answer✔✔6 hours if the food does not exceed 70 °F (21 °C), and is discarded after 6 hours. Check the temperature a fter 4 hours. TCS ready -to-eat food: hold for no more than how many days? - answer✔✔7 days. Day 1 is the date that it is packaged. Store TCS ready -to-eat food at what temp.? - answer✔✔41°F (5°C) or lower TCS ready -to eat food or commercially processed food reheat to an internal temperature of at least what temp.? - answer✔✔135°F (57 °C) or higher. TCS food thawed in a cooler must be at - answer✔✔41°F (5°C) or lower TCS food thawed by running water must be submerged under running water at - answer✔✔70°F or lo wer. Eggs cooked to be served right away - answer✔✔145°F (63 °C) or higher for a minimum of 15 seconds. Eggs cooked to be held for later service - answer✔✔155°F (68 °C) or higher for a minimum of 15 seconds and held at 135 °F (57 °C). Pooled Eggs - answer✔✔cook promptly after mixing or store at 41°F or lower. Most raw animal foods, including seafood, steaks and chops, must be cooked to a minimum internal temperature of - answer✔✔145°F (63 °C) for at least 15 seconds. Ground beef, needle -injected meats, including brined ham and flavor -injected roasts, and mechanically tenderized meat - cook to an internal temperature of - answer✔✔155°F (68 °C) for 15 seconds Shellfish, shucked shellfish, milk, and eggs must be received at - answer✔✔45 °F (7°C) or lower. Once receiv ed, the shellfish, shucked shellfish, and milk must be cooled to 41°F or lower in four hours. Frozen food should be received - answer✔✔frozen solid. On a buffet line, hold cold foods at - answer✔✔41°F (5°C) or below On a buffet line, hold hot foods at - answer✔✔135°F (57 °C) or above. Meat, poultry, eggs, and seafood cooked in a microwave to - answer✔✔165°F (74 °C). Rotate and stir halfway. Let stand for at least 2 minutes after cooking. Food reheated for hot -holding - reheated to an internal temperature of - answer✔✔165°F for 15 seconds within two hours. Reheat commercially processed and packaged ready -to-eat food to an internal temperature of at least - answer✔✔135°F. Store non -cooked dairy products at - answer✔✔41°F (5°C) or below for serving. A consumer ad visory must be posted for - answer✔✔raw and undercooked animal foods such as raw beef, raw fish, or raw oysters.
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