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