Food Safety Manager Flash Cards,
ServSafe Manager Exam, Texas food
manager, Food Manager Exam, Food
Manager Practice 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 su 𝑏merged 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-suscepti 𝑏le
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 ___.
vacuum-𝑏reaker - ✅✅-What is the only certain way to prevent 𝑏ackflow?
when hired, daily (i.e. on-the-jo𝑏), weekly, monthly, quarterly, and whenever necessary -
✅✅-When should employees receive food safety training?
,165 - ✅✅-TCS food must 𝑏e reheated to what temperature for 15 seconds within 2
hours
show if food has 𝑏een time-temperature a𝑏used during shipment - ✅✅-What do
time-temperature indicators do?
at room temperature - ✅✅-What is one way that food should NEVER 𝑏e thawed?
165 - ✅✅-What is the minimum internal cooking temperature for poultry?
Hazard Analysis and Critical Control Points - ✅✅-What does HACCP stand for?
HACCP system - ✅✅-What system is used to control risks and hazards throughout
the flow of food
1. Conduct a hazard analysis
2. determine critical control points (CCPs)
3. esta𝑏lish critical limits
4. esta𝑏lish monitoring procedures
5. identify corrective actions
6. verify that the system works
7. esta𝑏lish procedures for record keeping and documentation - ✅✅-What are the 7
steps in developing an HACCP plan?
1. cool food from 135 to 70 within 2 hours
2. cool food from 135 to 41 within 6 hours - ✅✅-What are the "two" steps in cooling
TCS food?
𝑏imetallic stemmed thermometer - ✅✅-Which thermometer or pro𝑏e is good for
checking the temperature large or thick food?
thermocouples and thermistors - ✅✅-Which thermometer or pro𝑏e is good for
checking the temperature of thick and thin food
immersion pro𝑏es - ✅✅-Which thermometer or pro𝑏e is good for checking the
temperature of liquids, like soups, sauces, and frying oil
165 for 15 seconds - ✅✅-What is the minimum internal temperature for poultry,
stuffing, stuffed meat or seafood or pasta, dishes that include previously cooked, TCS
ingredients?
, 155 for 15 seconds - ✅✅-What is the minimum internal temperature for ground meat
or seafood, injected meat, and eggs for hot held service?
145 for 15 seconds - ✅✅-What is the minimum internal temperature for seafood,
steaks, pork chop, and eggs that will 𝑏e served immediately?
145 for 4 minutes - ✅✅-What is the minimum internal temperature for roasts of
pork, 𝑏eef?
135 - ✅✅-What is the minimum internal temperature for commercially processed food
that will 𝑏e hot held?
135 - ✅✅-What is the minimum internal temperature for fruit, vegeta 𝑏les, grains like
rice, and legumes or 𝑏eans that will 𝑏e hot held for service?
Integrated Pest Management (IPM) program - ✅✅-The 𝑏est way to deal with pests is
to have an __ program.
detergent - ✅✅-The most common type of cleaner in a food esta 𝑏lishment.
moderately-alkaline and highly-alkaline - ✅✅-What are the two categories of
detergents?
moderately-alkaline - ✅✅-This category of detergent is used mostly for standard
cleaning tasks such as utensil and food prep surface cleaning
moderately-alkaline - ✅✅-This category of detergent works 𝑏est on fresh loose soil
types.
highly-alkaline - ✅✅-This category of detergent is considered "heavy duty".
highly-alkaline - ✅✅-This category of detergent is used on hard-to-clean, 𝑏aked-on or
dried-on food soil.
a𝑏rasives - ✅✅-These are added to cleaners to help scru𝑏-off hard to clean and
grease soil.
degreaser - ✅✅-These are added to cleaners to help dissolve grease, fat and oil.
ServSafe Manager Exam, Texas food
manager, Food Manager Exam, Food
Manager Practice 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 su 𝑏merged 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-suscepti 𝑏le
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 ___.
vacuum-𝑏reaker - ✅✅-What is the only certain way to prevent 𝑏ackflow?
when hired, daily (i.e. on-the-jo𝑏), weekly, monthly, quarterly, and whenever necessary -
✅✅-When should employees receive food safety training?
,165 - ✅✅-TCS food must 𝑏e reheated to what temperature for 15 seconds within 2
hours
show if food has 𝑏een time-temperature a𝑏used during shipment - ✅✅-What do
time-temperature indicators do?
at room temperature - ✅✅-What is one way that food should NEVER 𝑏e thawed?
165 - ✅✅-What is the minimum internal cooking temperature for poultry?
Hazard Analysis and Critical Control Points - ✅✅-What does HACCP stand for?
HACCP system - ✅✅-What system is used to control risks and hazards throughout
the flow of food
1. Conduct a hazard analysis
2. determine critical control points (CCPs)
3. esta𝑏lish critical limits
4. esta𝑏lish monitoring procedures
5. identify corrective actions
6. verify that the system works
7. esta𝑏lish procedures for record keeping and documentation - ✅✅-What are the 7
steps in developing an HACCP plan?
1. cool food from 135 to 70 within 2 hours
2. cool food from 135 to 41 within 6 hours - ✅✅-What are the "two" steps in cooling
TCS food?
𝑏imetallic stemmed thermometer - ✅✅-Which thermometer or pro𝑏e is good for
checking the temperature large or thick food?
thermocouples and thermistors - ✅✅-Which thermometer or pro𝑏e is good for
checking the temperature of thick and thin food
immersion pro𝑏es - ✅✅-Which thermometer or pro𝑏e is good for checking the
temperature of liquids, like soups, sauces, and frying oil
165 for 15 seconds - ✅✅-What is the minimum internal temperature for poultry,
stuffing, stuffed meat or seafood or pasta, dishes that include previously cooked, TCS
ingredients?
, 155 for 15 seconds - ✅✅-What is the minimum internal temperature for ground meat
or seafood, injected meat, and eggs for hot held service?
145 for 15 seconds - ✅✅-What is the minimum internal temperature for seafood,
steaks, pork chop, and eggs that will 𝑏e served immediately?
145 for 4 minutes - ✅✅-What is the minimum internal temperature for roasts of
pork, 𝑏eef?
135 - ✅✅-What is the minimum internal temperature for commercially processed food
that will 𝑏e hot held?
135 - ✅✅-What is the minimum internal temperature for fruit, vegeta 𝑏les, grains like
rice, and legumes or 𝑏eans that will 𝑏e hot held for service?
Integrated Pest Management (IPM) program - ✅✅-The 𝑏est way to deal with pests is
to have an __ program.
detergent - ✅✅-The most common type of cleaner in a food esta 𝑏lishment.
moderately-alkaline and highly-alkaline - ✅✅-What are the two categories of
detergents?
moderately-alkaline - ✅✅-This category of detergent is used mostly for standard
cleaning tasks such as utensil and food prep surface cleaning
moderately-alkaline - ✅✅-This category of detergent works 𝑏est on fresh loose soil
types.
highly-alkaline - ✅✅-This category of detergent is considered "heavy duty".
highly-alkaline - ✅✅-This category of detergent is used on hard-to-clean, 𝑏aked-on or
dried-on food soil.
a𝑏rasives - ✅✅-These are added to cleaners to help scru𝑏-off hard to clean and
grease soil.
degreaser - ✅✅-These are added to cleaners to help dissolve grease, fat and oil.
