Food Safety Manager Flash Cards,
ServSafe Manager Exam(80 Questions),
Texas food manager, Food Manager
Exam, Food Manager Practice Exam
180 - correct answer In a heat-sanitizing dishwashing machine, what is the minimum temperature for the
final rinse?
Jaundice, vomiting and/or diarrhea - correct answer A food handler must be excluded from the food
establishment for which symptoms?
41 to 135 - correct answer What is the temperature range for the danger zone?
spore - correct answer What is the form some bacteria take to keep from dying when they do not have
enough food?
state - correct answer Most regulations for food service operations are at what level?
41 or lower - correct answer At what internal temperature should raw meat, poultry, and seafood be
stored?
insulated containter - correct 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 - correct answer To learn a new skill, learners must be given the opportunity to __.
close the affected area and clean it - correct answer A backup of raw sewage has occurred in the kitchen.
What should happen next?
,minimum internal cooking temperature of food - correct answer When using a bottom to top shelving
order, what determines the best placement of food in a cooler?
cross-connection - correct answer 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. - correct answer A
customer having an allergic reaction may show which 9+ symptoms?
pasteurized - correct answer 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 - correct answer The effectiveness of chemical sanitizers are effected by __, __, __, and __,
but NOT its __.
state or local regulatory authority - correct answer Which agencies enforces food safety in a food service
operation?
time-temperature abuse - correct answer 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 - correct answer What are the three rules of an integrated pest
management program (IPM) program?
16 mesh per square inch screening - correct answer All screens for windows and vents must meet this
requirement.
,touching the walls - correct answer 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 -
correct answer How long must shellstock tags be kept on file?
24 hours - correct answer You should label all ready to eat TCS food that is prepped in house and held
longer than ___.
vacuum-breaker - correct answer What is the only certain way to prevent backflow?
when hired, daily (i.e. on-the-job), weekly, monthly, quarterly, and whenever necessary - correct answer
When should employees receive food safety training?
165 - correct answer TCS food must be reheated to what temperature for 15 seconds within 2 hours
show if food has been time-temperature abused during shipment - correct answer What do time-
temperature indicators do?
at room temperature - correct answer What is one way that food should NEVER be thawed?
165 - correct answer What is the minimum internal cooking temperature for poultry?
Hazard Analysis and Critical Control Points - correct answer What does HACCP stand for?
HACCP system - correct answer 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 - correct answer 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 - correct answer What are the "two" steps in cooling TCS
food?
bimetallic stemmed thermometer - correct answer Which thermometer or probe is good for checking
the temperature large or thick food?
thermocouples and thermistors - correct answer Which thermometer or probe is good for checking the
temperature of thick and thin food
immersion probes - correct answer Which thermometer or probe is good for checking the temperature
of liquids, like soups, sauces, and frying oil
165 for 15 seconds - correct answer 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 - correct answer What is the minimum internal temperature for ground meat or
seafood, injected meat, and eggs for hot held service?
145 for 15 seconds - correct answer What is the minimum internal temperature for seafood, steaks, pork
chop, and eggs that will be served immediately?
145 for 4 minutes - correct answer What is the minimum internal temperature for roasts of pork, beef?
135 - correct answer What is the minimum internal temperature for commercially processed food that
will be hot held?
ServSafe Manager Exam(80 Questions),
Texas food manager, Food Manager
Exam, Food Manager Practice Exam
180 - correct answer In a heat-sanitizing dishwashing machine, what is the minimum temperature for the
final rinse?
Jaundice, vomiting and/or diarrhea - correct answer A food handler must be excluded from the food
establishment for which symptoms?
41 to 135 - correct answer What is the temperature range for the danger zone?
spore - correct answer What is the form some bacteria take to keep from dying when they do not have
enough food?
state - correct answer Most regulations for food service operations are at what level?
41 or lower - correct answer At what internal temperature should raw meat, poultry, and seafood be
stored?
insulated containter - correct 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 - correct answer To learn a new skill, learners must be given the opportunity to __.
close the affected area and clean it - correct answer A backup of raw sewage has occurred in the kitchen.
What should happen next?
,minimum internal cooking temperature of food - correct answer When using a bottom to top shelving
order, what determines the best placement of food in a cooler?
cross-connection - correct answer 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. - correct answer A
customer having an allergic reaction may show which 9+ symptoms?
pasteurized - correct answer 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 - correct answer The effectiveness of chemical sanitizers are effected by __, __, __, and __,
but NOT its __.
state or local regulatory authority - correct answer Which agencies enforces food safety in a food service
operation?
time-temperature abuse - correct answer 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 - correct answer What are the three rules of an integrated pest
management program (IPM) program?
16 mesh per square inch screening - correct answer All screens for windows and vents must meet this
requirement.
,touching the walls - correct answer 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 -
correct answer How long must shellstock tags be kept on file?
24 hours - correct answer You should label all ready to eat TCS food that is prepped in house and held
longer than ___.
vacuum-breaker - correct answer What is the only certain way to prevent backflow?
when hired, daily (i.e. on-the-job), weekly, monthly, quarterly, and whenever necessary - correct answer
When should employees receive food safety training?
165 - correct answer TCS food must be reheated to what temperature for 15 seconds within 2 hours
show if food has been time-temperature abused during shipment - correct answer What do time-
temperature indicators do?
at room temperature - correct answer What is one way that food should NEVER be thawed?
165 - correct answer What is the minimum internal cooking temperature for poultry?
Hazard Analysis and Critical Control Points - correct answer What does HACCP stand for?
HACCP system - correct answer 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 - correct answer 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 - correct answer What are the "two" steps in cooling TCS
food?
bimetallic stemmed thermometer - correct answer Which thermometer or probe is good for checking
the temperature large or thick food?
thermocouples and thermistors - correct answer Which thermometer or probe is good for checking the
temperature of thick and thin food
immersion probes - correct answer Which thermometer or probe is good for checking the temperature
of liquids, like soups, sauces, and frying oil
165 for 15 seconds - correct answer 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 - correct answer What is the minimum internal temperature for ground meat or
seafood, injected meat, and eggs for hot held service?
145 for 15 seconds - correct answer What is the minimum internal temperature for seafood, steaks, pork
chop, and eggs that will be served immediately?
145 for 4 minutes - correct answer What is the minimum internal temperature for roasts of pork, beef?
135 - correct answer What is the minimum internal temperature for commercially processed food that
will be hot held?
