Food Safety Manager Flash Cards Exam Questions & Answers Graded A+

180-ANSWER - In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea-ANSWER - A food handler must be excluded from the food establishment for which symptoms? 41 to 135-ANSWER - What is the temperature range for the danger zone? spore-ANSWER - What is the form some bacteria take to keep from dying when they do not have enough food? state-ANSWER - Most regulations for food service operations are at what level? 41 or lower-ANSWER - At what internal temperature should raw meat, poultry, and seafood be stored? insulated containter-ANSWER - What type of container should be used to transport TCS food from the place of preparation to the place of service? practice the skill-ANSWER - To learn a new skill, learners must be given the opportunity to __. close the affected area and clean it-ANSWER - A backup of raw sewage has occurred in the kitchen. What should happen next? minimum internal cooking temperature of food-ANSWER - When using a bottom to top shelving order, what determines the best placement of food in a cooler?