Food Safety Manager Flash Cards Exam Questions And Answers(RATED 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?