Food Safety Manager Flash Cards

Food Safety Manager Flash Cards Verified Answers 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 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