Food Safety Manager Test Questions with All Correct Answers
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Course
Food Safety Manager
Institution
Food Safety Manager
Food Safety Manager Test Questions with All Correct Answers
An employee with a fever and headache must be ________ from handling food - Answer-Restricted
If they work with high-risk people then they must be _____ from the poeration - Answer-Exclude
If an employee has symptoms of Diarrhea ...
Food Safety Manager Test
Questions with All Correct
Answers
An employee with a fever and headache must be ________ from handling food -
Answer-Restricted
If they work with high-risk people then they must be _____ from the poeration - Answer-
Exclude
If an employee has symptoms of Diarrhea or Vomiting they must be _______ from the
operation and cannot return to work unless they are symptom free for ___ hours or get
a written release from a doctor - Answer-Exclude; 24
Purchasing, receiving, storing, prepping, cooking, holding, cooling, reheating, and
serving is the _____ of ____ - Answer-Flow; Food
Bacteria grow most rapidly between the temperature of _____ F (21 C) and _____ F (52
C) - Answer-70; 125
We record the temperatures of foods on a ______ log - Answer-Temperature
To make a thermometer accurate we calibrate it by adjusting it the temperature to __ F
(0 C) in ice water - Answer-32
Digital thermometers are also known as Thermocouples and ______ - Answer-
Thermostats
Temperatures should be taken in the ______ part of the product - Answer-Thickest
Food safety begins at ____ - Answer-Purchasing
We should only purchase our food from an ____ source - Answer-Approved
When receiving food products, any food that is determined to be unacceptable should
be _____ - Answer-Rejected
, Cold TCS food should be received at __ F (5 C) or below unless otherwise specified -
Answer-41
Milk, shucked shellfish and shell eggs can be received at __ F (7 C) - Answer-45
In order to prevent shellfish outbreaks we are required to keep _____ tags in the facility
for __ days after the box is emptied - Answer-Shell-stuck; 90
Hot TCS food should be received at ___ F (57 C) or above - Answer-135
Ice crystals are a sign that food has been ____ and then refrozen - Answer-Thawed
If food is expired when received it should be ____ - Answer-Rejected
Poor food quality may have an impact on the ____ of food - Answer-Safety
Three indicators of time-temperature abuse are color, texture and _____ - Answer-
Smell
Meat should not be slimy, ____ or dry and should not leave an imprint when pressed on
- Answer-Sticky
Food that will not be stored more than __ hours does not need a label - Answer-24
Any food that will be stored for longer than 24 hours must have a label with a ___ and
___ written on it - Answer-Date; Time
The method of product rotation known as ____ assures that the oldest product gets
used up first - Answer-FIFO
It takes ______ people for an illness to be considered a part of an outbreak - Answer-2
The three forms of contamination are biological, chemical and ____ - Answer-Physical
The five common risk factors responsible for food borne illness outbreaks in the U.S.
are: Purchasing food from unsafe ______, Failing to cook food ________, Holding food
at incorrect ________, Using contaminated _________, Practicing poor personal
__________ - Answer-Sources, adequately, temperatures, equipment, hygiene
Four major reasons that food becomes unsafe: Time/Temperature ______, Cross
_______, Poor personal _______, Poor cleaning and ________ - Answer-abuse,
contamination, hygiene, sanitizing
TCS stands for T_____/T_____ C______ S______ - Answer-Time/Temperature Control
Safety
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