Food Safety Manager Exam | Questions and Verified Answers| 100% Correct| Grade A (2024/ 2025 Update)

Food Safety Manager Exam | Questions and Verified Answers| 100% Correct| Grade A (2024/ 2025 Update) Q: Raw or undercooked dishes made for highly-susceptible populations (HSPs) must use eggs that have been __. Answer: pasteurized Q: The effectiveness of chemical sanitizers are effected by __, __, __, and __, but NOT its __. Answer: Exposure Time, Temperature (Avoid 131F+), Concentration, Water pH and Hardness (Avoid 7.5+); Not the Liquid's Color Q: Which agencies enforces food safety in a food service operation? Answer: state or local regulatory authority Q: What can cause histamine to form in tuna? Answer: time-temperature abuse Q: What are the three rules of an integrated pest management program (IPM) program? 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 Q: All screens for windows and vents must meet this requirement. Answer: 16 mesh per square inch screening Q: When deciding were to place dry goods for storage in a dry-storage area it is important that the dry goods NOT be ____. Answer: touching the walls Q: How long must shellstock tags be kept on file? Answer: 90 days after the container has been emptied or the last shellfish that was served from the container Q: You should label all ready to eat TCS food that is prepped in house and held longer than ___. Answer: 24 hours Q: What is the only certain way to prevent backflow? Answer: vacuum-breaker Q: When should employees receive food safety training? Answer: when hired, daily (i.e. on-the-job), weekly, monthly, quarterly, and whenever necessary Q: TCS food must be reheated to what temperature for 15 seconds within 2 hours Answer: 165 Q: What do time-temperature indicators do? Answer: show if food has been time-temperature abused during shipment Q: What is one way that food should NEVER be thawed? Answer: at room temperature