Food Safety Manager 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?
41 to 135 - What is the temperature range for the danger zone?
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 ___.
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?
41 to 135 - What is the temperature range for the danger zone?
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 ___.
