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Food Safety Manager Exam Questions and Answers 100% Pass
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Food Safety Manager Exam Questions and Answers 100% Pass Cook to 165°F - turkey, chicken, duck, and goose (Ground), stuffing, leftovers, and casseroles Cook to 160°F - egg dishes, beef, veal, and lamb (Ground), pork Cook to 145°F - fish, beef, veal, lamb, steaks, and roasts Handwashing sin...

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  • January 17, 2025
  • 7
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

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  • food safety manager exam questions and answers 100

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  • Food safety manager
  • Food safety manager

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KatelynWhitman

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Food Safety Manager Exam Questions
and Answers 100% Pass


Cook to 165°F - ✔✔turkey, chicken, duck, and goose (Ground), stuffing, leftovers, and

casseroles


Cook to 160°F - ✔✔egg dishes, beef, veal, and lamb (Ground), pork


Cook to 145°F - ✔✔fish, beef, veal, lamb, steaks, and roasts


Handwashing sinks must be able to provide water at a temperature of at least _____

through a mixing valve or a combination faucet. - ✔✔100°F


Hot food on display must be held at ______ or above - ✔✔135°F


The internal food temperature for safe food should be ______ - ✔✔130-190°F


To thaw foods using the submerging method, the food must be submerged under

running drinking quality water below or at _______ - ✔✔70°F


Canned foods must be heated to _______ - ✔✔249°F


Good refrigeration temperatures is ______ - ✔✔34-40°F


Around ______ most bacteria stop growth - ✔✔41°F



Katelyn Whitman, All Rights Reserved © 2025 1

, From the time food is served, any food that has been exposed to the temperature danger

zone (41°F-135°F) for more than ______ hours must be discarded. - ✔✔4


Food not intended for immediate consumption must be held at _____ or above,

reheated to at least _____, rapidly cooled and refrigerated, or held at _____ or less for no

longer than 2 hours (3-403.11). This is especially true for potentially hazardous food. -

✔✔135°F,165°F,41°F


According to the Food Code (3-403.11), cooked foods that have been cooled and will be

reheated need to be heated to at least _____ for ____ or more seconds. - ✔✔165°F, 15


Making sure that hot foods are cooled promptly is very important. According to the

Food Code (3-501.14), foods should be cooled from _______________ within___ hours

and then from ________ within the next ___ hours. - ✔✔135°F to 70°F, 2, 70°F to 41°F, 4


The top eight food allergens include: - ✔✔Peanuts, Soybeans, Milk, Eggs, Fish, Shellfish,

Tree nuts, and Wheat


Examples of potentially hazardous foods include: - ✔✔• Raw and most cooked meat,

poultry, and seafood


• Most milk and dairy products


• Eggs and most dishes made with them


• Cooked vegetables and pasta




Katelyn Whitman, All Rights Reserved © 2025 2

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