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Food Safety Manager Exam with Complete Solutions
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Food Safety Manager Exam with Complete Solutions
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Food Safety Manager Exam withComplete Solutions
person's intestines Correct Ans-Where is the only place a foodborne VIRUS can reproduce?
surface temperature Correct Ans-What is an infrared thermometer used to measure?
rodent infestation Correct Ans-When inspecting your facility for pests, you notice a pile of
soft materials in a corner. This is a sign of a possible ___.
thrown out immediately Correct Ans-Hot TCS food that has been held below 135 for over 4
hours should be ___.
the federal goverment's recommendations for foodservice sanitation regulations Correct
Ans-What is the FDA food code?
keep the foodhandler away from duties that involve food Correct Ans-What should a
manager do when a food handler reports being diagnosed with shigellosis?
use a test kit to check the sanitizer's concentration when mixing it Correct Ans-What is the
best way to make sure that the chemical sanitizer is at the correct strength?
, insert the thermometer of the stem into the thickest part of the product Correct Ans-what is
the right way to measure the temperature of fresh meat, poultry, or seafood when it is
delivered
41 or lower Correct Ans-cold TCS food must be received at what internal temperature
165 Correct Ans-what is the minimum internal cooking temperature for TCS food cooked in a
microwave?
the date the food should be sold Correct Ans-Labels on containers of ready to eat TCS food
that was prepped on site must include ___.
cleaned, rinsed, and sanitized Correct Ans-if a food contact surface has been soiled, what
three actions must be performed before it can be used again?
every 4 hours Correct Ans-if a food contact surface is in constant use, how often must it be
cleaned and sanitized
100 Correct Ans-what temperature does the water have to be for washing hands
1 hour Correct Ans-a foodhandler who spends an entire shift deboning chicken should
change gloves after
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