Food Safety Manager Flash Cards,
ServSafe Manager Exam(80 Questions),
Texas food manager, Food Manager
Exam, Food Manager Practice Exam
Questions With Complete Solutions
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180 - correct answer...✔✔In a heat-sanitizing dishwashing machine, what is the
minimum temperature for the final rinse?
Jaundice, vomiting and/or diarrhea - correct answer...✔✔A food handler must be
excluded from the food establishment for which symptoms?
41 to 135 - correct answer...✔✔What is the temperature range for the danger zone?
spore - correct answer...✔✔What is the form some bacteria take to keep from dying
when they do not have enough food?
state - correct answer...✔✔Most regulations for food service operations are at what
level?
41 or lower - correct answer...✔✔At what internal temperature should raw meat,
poultry, and seafood be stored?
insulated containter - correct 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 - correct answer...✔✔To learn a new skill, learners must be given the
opportunity to __.
close the affected area and clean it - correct answer...✔✔A backup of raw sewage has
occurred in the kitchen. What should happen next?
minimum internal cooking temperature of food - correct answer...✔✔When using a
bottom to top shelving order, what determines the best placement of food in a cooler?
cross-connection - correct answer...✔✔A hose connected to a running faucet that is left
submerged in a bucket is an example of what?
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,sneezing, itching, vomiting, nausea, cramps, diarrhea, hives, rashes, eczema, etc. -
correct answer...✔✔A customer having an allergic reaction may show which 9+
symptoms?
pasteurized - correct 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 - correct answer...✔✔The effectiveness of chemical
sanitizers are effected by __, __, __, and __, but NOT its __.
state or local regulatory authority - correct answer...✔✔Which agencies enforces food
safety in a food service operation?
time-temperature abuse - correct 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 - correct answer...✔✔What are the three rules of an
integrated pest management program (IPM) program?
16 mesh per square inch screening - correct answer...✔✔All screens for windows and
vents must meet this requirement.
touching the walls - correct 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 - correct answer...✔✔How long must shellstock tags be kept on file?
24 hours - correct answer...✔✔You should label all ready to eat TCS food that is
prepped in house and held longer than ___.
vacuum-breaker - correct answer...✔✔What is the only certain way to prevent
backflow?
when hired, daily (i.e. on-the-job), weekly, monthly, quarterly, and whenever necessary -
correct answer...✔✔When should employees receive food safety training?
165 - correct answer...✔✔TCS food must be reheated to what temperature for 15
seconds within 2 hours
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,show if food has been time-temperature abused during shipment - correct answer...✔✔
What do time-temperature indicators do?
at room temperature - correct answer...✔✔What is one way that food should NEVER
be thawed?
165 - correct answer...✔✔What is the minimum internal cooking temperature for
poultry?
Hazard Analysis and Critical Control Points - correct answer...✔✔What does HACCP
stand for?
HACCP system - correct answer...✔✔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 - correct answer...✔✔
What are the 7 steps in developing an HACCP plan?
1. cool food from 135 to 70 within 2 hours
2. cool food from 135 to 41 within 6 hours - correct answer...✔✔What are the "two"
steps in cooling TCS food?
bimetallic stemmed thermometer - correct answer...✔✔Which thermometer or probe is
good for checking the temperature large or thick food?
thermocouples and thermistors - correct answer...✔✔Which thermometer or probe is
good for checking the temperature of thick and thin food
immersion probes - correct answer...✔✔Which thermometer or probe is good for
checking the temperature of liquids, like soups, sauces, and frying oil
165 for 15 seconds - correct answer...✔✔What is the minimum internal temperature for
poultry, stuffing, stuffed meat or seafood or pasta, dishes that include previously
cooked, TCS ingredients?
155 for 15 seconds - correct answer...✔✔What is the minimum internal temperature for
ground meat or seafood, injected meat, and eggs for hot held service?
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, 145 for 15 seconds - correct answer...✔✔What is the minimum internal temperature for
seafood, steaks, pork chop, and eggs that will be served immediately?
145 for 4 minutes - correct answer...✔✔What is the minimum internal temperature for
roasts of pork, beef?
135 - correct answer...✔✔What is the minimum internal temperature for commercially
processed food that will be hot held?
135 - correct answer...✔✔What is the minimum internal temperature for fruit,
vegetables, grains like rice, and legumes or beans that will be hot held for service?
Integrated Pest Management (IPM) program - correct answer...✔✔The best way to
deal with pests is to have an __ program.
detergent - correct answer...✔✔The most common type of cleaner in a food
establishment.
moderately-alkaline and highly-alkaline - correct answer...✔✔What are the two
categories of detergents?
moderately-alkaline - correct answer...✔✔This category of detergent is used mostly for
standard cleaning tasks such as utensil and food prep surface cleaning
moderately-alkaline - correct answer...✔✔This category of detergent works best on
fresh loose soil types.
highly-alkaline - correct answer...✔✔This category of detergent is considered "heavy
duty".
highly-alkaline - correct answer...✔✔This category of detergent is used on hard-to-
clean,baked-on or dried-on food soil.
abrasives - correct answer...✔✔These are added to cleaners to help scrub-off hard to
clean and grease soil.
degreaser - correct answer...✔✔These are added to cleaners to help dissolve grease,
fat and oil.
delimer - correct answer...✔✔These are designed to remove stains caused by mineral
deposits such as calcium and lime scale. They can also remove rust stains.
Pre-scrape, clean, rinse, sanitize, air dry - correct answer...✔✔What are the 5 steps in
using in a 3 compartment sink?
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