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?
✅✅-What is the temperature range for the danger zone?
41 to 135 -
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 of 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 of food in a cooler?
cross-connection - ✅✅
-A hose connected to a running faucet that is left 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 shellfish 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
✅✅-What are the 7
6. verify that the system works
7. establish procedures for record keeping and documentation -
steps in developing an HACCP plan?
✅✅-What are the "two" steps in cooling
1. cool food from 135 to 70 within 2 hours
2. cool food from 135 to 41 within 6 hours -
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 of 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 surface 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?
✅✅-What is the temperature range for the danger zone?
41 to 135 -
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 of 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 of food in a cooler?
cross-connection - ✅✅
-A hose connected to a running faucet that is left 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 shellfish 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
✅✅-What are the 7
6. verify that the system works
7. establish procedures for record keeping and documentation -
steps in developing an HACCP plan?
✅✅-What are the "two" steps in cooling
1. cool food from 135 to 70 within 2 hours
2. cool food from 135 to 41 within 6 hours -
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 of 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 surface 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.
