Food Safety Manager Flash Cards, ServSafe Manager Exam
Food Safety Manager Flash Cards, ServSafe Manager
Exam(80 Questions), Texas food manager, Food Manager
Exam, Food Manager Practice Exam 2025
In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final
rinse? -Correct Answer ✔180
A food handler must be excluded from the food establishment for which symptoms? -
Correct Answer ✔Jaundice, vomiting and/or diarrhea
What is the temperature range for the danger zone? -Correct Answer ✔41 to 135
What is the form some bacteria take to keep from dying when they do not have enough
food? -Correct Answer ✔spore
Most regulations for food service operations are at what level? -Correct Answer ✔state
At what internal temperature should raw meat, poultry, and seafood be stored? -Correct
Answer ✔41 or lower
What type of container should be used to transport TCS food from the place of
preparation to the place of service? -Correct Answer ✔insulated containter
To learn a new skill, learners must be given the opportunity to __. -Correct Answer
✔practice the skill
A backup of raw sewage has occurred in the kitchen. What should happen next? -
Correct Answer ✔close the affected area and clean it
When using a bottom to top shelving order, what determines the best placement of food
in a cooler? -Correct Answer ✔minimum internal cooking temperature of food
A hose connected to a running faucet that is left submerged in a bucket is an example
of what? -Correct Answer ✔cross-connection
A customer having an allergic reaction may show which 9+ symptoms? -Correct Answer
✔sneezing, itching, vomiting, nausea, cramps, diarrhea, hives, rashes, eczema, etc.
Raw or undercooked dishes made for highly-susceptible populations (HSPs) must use
eggs that have been __. -Correct Answer ✔pasteurized
Food Safety Manager Flash Cards, ServSafe Manager Exam
,Food Safety Manager Flash Cards, ServSafe Manager Exam
The effectiveness of chemical sanitizers are effected by __, __, __, and __, but NOT its
__. -Correct Answer ✔Exposure Time, Temperature (Avoid 131F+), Concentration,
Water pH and Hardness (Avoid 7.5+); Not the Liquid's Color
Which agencies enforces food safety in a food service operation? -Correct Answer
✔state or local regulatory authority
What can cause histamine to form in tuna? -Correct Answer ✔time-temperature abuse
What are the three rules of an integrated pest management program (IPM) program? -
Correct Answer ✔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
All screens for windows and vents must meet this requirement. -Correct Answer ✔16
mesh per square inch screening
When deciding were to place dry goods for storage in a dry-storage area it is important
that the dry goods NOT be ____. -Correct Answer ✔touching the walls
How long must shellstock tags be kept on file? -Correct Answer ✔90 days after the
container has been emptied or the last shellfish that was served from the container
You should label all ready to eat TCS food that is prepped in house and held longer
than ___. -Correct Answer ✔24 hours
What is the only certain way to prevent backflow? -Correct Answer ✔vacuum-breaker
When should employees receive food safety training? -Correct Answer ✔when hired,
daily (i.e. on-the-job), weekly, monthly, quarterly, and whenever necessary
TCS food must be reheated to what temperature for 15 seconds within 2 hours -Correct
Answer ✔165
What do time-temperature indicators do? -Correct Answer ✔show if food has been time-
temperature abused during shipment
What is one way that food should NEVER be thawed? -Correct Answer ✔at room
temperature
What is the minimum internal cooking temperature for poultry? -Correct Answer ✔165
Food Safety Manager Flash Cards, ServSafe Manager Exam
,Food Safety Manager Flash Cards, ServSafe Manager Exam
What does HACCP stand for? -Correct Answer ✔Hazard Analysis and Critical Control
Points
What system is used to control risks and hazards throughout the flow of food -Correct
Answer ✔HACCP system
What are the 7 steps in developing an HACCP plan? -Correct Answer ✔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 "two" steps in cooling TCS food? -Correct Answer ✔1. cool food from 135
to 70 within 2 hours
2. cool food from 135 to 41 within 6 hours
Which thermometer or probe is good for checking the temperature large or thick food? -
Correct Answer ✔bimetallic stemmed thermometer
Which thermometer or probe is good for checking the temperature of thick and thin food
-Correct Answer ✔thermocouples and thermistors
Which thermometer or probe is good for checking the temperature of liquids, like soups,
sauces, and frying oil -Correct Answer ✔immersion probes
What is the minimum internal temperature for poultry, stuffing, stuffed meat or seafood
or pasta, dishes that include previously cooked, TCS ingredients? -Correct Answer
✔165 for 15 seconds
What is the minimum internal temperature for ground meat or seafood, injected meat,
and eggs for hot held service? -Correct Answer ✔155 for 15 seconds
What is the minimum internal temperature for seafood, steaks, pork chop, and eggs that
will be served immediately? -Correct Answer ✔145 for 15 seconds
What is the minimum internal temperature for roasts of pork, beef? -Correct Answer
✔145 for 4 minutes
What is the minimum internal temperature for commercially processed food that will be
hot held? -Correct Answer ✔135
Food Safety Manager Flash Cards, ServSafe Manager Exam
, Food Safety Manager Flash Cards, ServSafe Manager Exam
What is the minimum internal temperature for fruit, vegetables, grains like rice, and
legumes or beans that will be hot held for service? -Correct Answer ✔135
The best way to deal with pests is to have an __ program. -Correct Answer ✔Integrated
Pest Management (IPM) program
The most common type of cleaner in a food establishment. -Correct Answer ✔detergent
What are the two categories of detergents? -Correct Answer ✔moderately-alkaline and
highly-alkaline
This category of detergent is used mostly for standard cleaning tasks such as utensil
and food prep surface cleaning -Correct Answer ✔moderately-alkaline
This category of detergent works best on fresh loose soil types. -Correct Answer
✔moderately-alkaline
This category of detergent is considered "heavy duty". -Correct Answer ✔highly-alkaline
This category of detergent is used on hard-to-clean,baked-on or dried-on food soil. -
Correct Answer ✔highly-alkaline
These are added to cleaners to help scrub-off hard to clean and grease soil. -Correct
Answer ✔abrasives
These are added to cleaners to help dissolve grease, fat and oil. -Correct Answer
✔degreaser
These are designed to remove stains caused by mineral deposits such as calcium and
lime scale. They can also remove rust stains. -Correct Answer ✔delimer
What are the 5 steps in using in a 3 compartment sink? -Correct Answer ✔Pre-scrape,
clean, rinse, sanitize, air dry
Store tableware and utensils at least ___ off the floor. -Correct Answer ✔6 inches
Occupational safety and health administration (OSHA) has requirements for using __ -
Correct Answer ✔chemicals
OSHA requires chemical manufacturers and suppliers to provide a ____ for each
hazardous chemical they sell -Correct Answer ✔Material Safety Data sheet
What is the purpose of Material Safety Data Sheets? -Correct Answer ✔inform
employees of safe use and hazards associated with chemicals used in the operation
Food Safety Manager Flash Cards, ServSafe Manager Exam
