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