Food Safety Manager Flash Cards
180 - ANSIn a heat-sanitizing dishwashing machine, what is the minimum temperature for the
final rinse?
Jaundice, vomiting and/or diarrhea - ANSA food handler must be excluded from the food
establishment for which symptoms?
41 to 135 - ANSWhat is the temperature range for the danger zone?
spore - ANSWhat is the form some bacteria take to keep from dying when they do not have
enough food?
state - ANSMost regulations for food service operations are at what level?
41 or lower - ANSAt what internal temperature should raw meat, poultry, and seafood be
stored?
insulated containter - ANSWhat type of container should be used to transport TCS food from the
place of preparation to the place of service?
practice the skill - ANSTo learn a new skill, learners must be given the opportunity to __.
close the affected area and clean it - ANSA backup of raw sewage has occurred in the kitchen.
What should happen next?
minimum internal cooking temperature of food - ANSWhen using a bottom to top shelving order,
what determines the best placement of food in a cooler?
cross-connection - ANSA 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. - ANSA
customer having an allergic reaction may show which 9+ symptoms?
pasteurized - ANSRaw 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 - ANSThe effectiveness of chemical sanitizers are effected by __,
__, __, and __, but NOT its __.
, state or local regulatory authority - ANSWhich agencies enforces food safety in a food service
operation?
time-temperature abuse - ANSWhat 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 - ANSWhat are the three rules of an integrated pest management
program (IPM) program?
16 mesh per square inch screening - ANSAll screens for windows and vents must meet this
requirement.
touching the walls - ANSWhen 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 - ANSHow long must shellstock tags be kept on file?
24 hours - ANSYou should label all ready to eat TCS food that is prepped in house and held
longer than ___.
vacuum-breaker - ANSWhat is the only certain way to prevent backflow?
when hired, daily (i.e. on-the-job), weekly, monthly, quarterly, and whenever necessary -
ANSWhen should employees receive food safety training?
165 - ANSTCS food must be reheated to what temperature for 15 seconds within 2 hours
show if food has been time-temperature abused during shipment - ANSWhat do
time-temperature indicators do?
at room temperature - ANSWhat is one way that food should NEVER be thawed?
165 - ANSWhat is the minimum internal cooking temperature for poultry?
Hazard Analysis and Critical Control Points - ANSWhat does HACCP stand for?
HACCP system - ANSWhat system is used to control risks and hazards throughout the flow of
food
1. Conduct a hazard analysis
180 - ANSIn a heat-sanitizing dishwashing machine, what is the minimum temperature for the
final rinse?
Jaundice, vomiting and/or diarrhea - ANSA food handler must be excluded from the food
establishment for which symptoms?
41 to 135 - ANSWhat is the temperature range for the danger zone?
spore - ANSWhat is the form some bacteria take to keep from dying when they do not have
enough food?
state - ANSMost regulations for food service operations are at what level?
41 or lower - ANSAt what internal temperature should raw meat, poultry, and seafood be
stored?
insulated containter - ANSWhat type of container should be used to transport TCS food from the
place of preparation to the place of service?
practice the skill - ANSTo learn a new skill, learners must be given the opportunity to __.
close the affected area and clean it - ANSA backup of raw sewage has occurred in the kitchen.
What should happen next?
minimum internal cooking temperature of food - ANSWhen using a bottom to top shelving order,
what determines the best placement of food in a cooler?
cross-connection - ANSA 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. - ANSA
customer having an allergic reaction may show which 9+ symptoms?
pasteurized - ANSRaw 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 - ANSThe effectiveness of chemical sanitizers are effected by __,
__, __, and __, but NOT its __.
, state or local regulatory authority - ANSWhich agencies enforces food safety in a food service
operation?
time-temperature abuse - ANSWhat 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 - ANSWhat are the three rules of an integrated pest management
program (IPM) program?
16 mesh per square inch screening - ANSAll screens for windows and vents must meet this
requirement.
touching the walls - ANSWhen 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 - ANSHow long must shellstock tags be kept on file?
24 hours - ANSYou should label all ready to eat TCS food that is prepped in house and held
longer than ___.
vacuum-breaker - ANSWhat is the only certain way to prevent backflow?
when hired, daily (i.e. on-the-job), weekly, monthly, quarterly, and whenever necessary -
ANSWhen should employees receive food safety training?
165 - ANSTCS food must be reheated to what temperature for 15 seconds within 2 hours
show if food has been time-temperature abused during shipment - ANSWhat do
time-temperature indicators do?
at room temperature - ANSWhat is one way that food should NEVER be thawed?
165 - ANSWhat is the minimum internal cooking temperature for poultry?
Hazard Analysis and Critical Control Points - ANSWhat does HACCP stand for?
HACCP system - ANSWhat system is used to control risks and hazards throughout the flow of
food
1. Conduct a hazard analysis
