Food Safety Manager Exam Questions and Answers Already Passed

Food Safety Manager Exam Questions and Answers Already Passed Exclude a food worker from the operation who has been diagnosed with Hepatitis A Virus, Norovirus, or Jaundice. (The food worker must report diagnosis) Exclude worker with illnesses caused by Salmonella Typhi, Shigella spp. or Engterohemorrhagic and shiga toxin-producing Escherichia coli. (notify local regulatory authority) Illnesses need to be reported if they have these symptoms jaundice, diarrhea, vomiting, and fever When hand washing, water should be at least 100°F (38°C) Apply soap and wash hands with soap for how long? 10-15 seconds Total wash time is how long? 20 seconds TCS foods are foods that need? TIME and TEMPERATURE CONTROL for SAFETY What are some examples of TCS foods? milk, chicken, cooked rice, melons, sprouts, and vacuum-packaged foods TCS COLD food must be received and stored at? 41°F (5°C) or lower TCS HOT food must be received and stored at? 135°F (57°C) or higher. TCS food can remain without temperature controls for how long? 6 hours if the food does not exceed 70°F (21°C), and is discarded after 6 hours. Check the temperature after 4 hours. TCS ready-to-eat food: hold for no more than how many days? 7 days. Day 1 is the date that it is packaged. Store TCS ready-to-eat food at what temp.? 41°F (5°C) or lower TCS ready-to eat food or commercially processed food reheat to an internal temperature of at least what temp.? 135°F (57°C) or higher. TCS food thawed in a cooler must be at 41°F (5°C) or lower TCS food thawed by running water must be submerged under running water at 70°F or lower. Eggs cooked to be served right away 145°F (63°C) or higher for a minimum of 15 seconds. Eggs cooked to be held for later service 155°F (68°C) or higher for a minimum of 15 seconds and held at 135°F (57°C). Pooled Eggs cook promptly after mixing or store at 41°F or lower. Most raw animal foods, including seafood, steaks and chops, must be cooked to a minimum internal temperature of 145°F (63°C) for at least 15 seconds. Ground beef, needle-injected meats, including brined ham and flavor-injected roasts, and mechanically tenderized meat - cook to an internal temperature of 155°F (68°C) for 15 seconds Shellfish, shucked shellfish, milk, and eggs must be received at 45 °F (7°C) or lower. Once received, the shellfish, shucked shellfish, and milk must be cooled to 41°F or lower in four hours. Frozen food should be received frozen solid. On a buffet line, hold cold foods at 41°F (5°C) or below On a buffet line, hold hot foods at 135°F (57°C) or above. Meat, poultry, eggs, and seafood cooked in a microwave to 165°F (74°C). Rotate and stir halfway. Let stand for at least 2 minutes after cooking. Food reheated for hot-holding - reheated to an internal temperature of 165°F for 15 seconds within two hours. Reheat commercially processed and packaged ready-to-eat food to an internal temperature of at least 135°F. Store non-cooked dairy products at 41°F (5°C) or below for serving. A consumer advisory must be posted for raw and undercooked animal foods such as raw beef, raw fish, or raw oysters. A variance is needed to offer live shellfish Chicken - thaw in refrigerator at a maximum temperature of 41° F (5°C). Do not use galvanized or copper containers for what kind of foods? acidic foods like orange juice or tomato soup. A label on foods prepared and packaged onsite for retail sales must list : 1. Common name 2. Quantity 3. All ingredients used in descending order by weight. 4. List of artificial colors, flavors, and chemical preservatives. 5. Name and place of Business 6. List of food allergens in the food. Bimetallic stemmed thermometer use to check temperature of food, for example at receiving. Insert into food up to the dimple of the thermometer stem to get an accurate reading. Infrared thermometer use to check surface temperature of food or equipment. Thermocouple use a metal probe to check thin and thick foods. A thermometer must be accurate within what temp. for food? +-2° F (+-1.1°C) for food. A thermometer must be accurate within what temp. for food storage equipment? +-3° F (+-1.5°C) for food storage equipment. MSDS Material Safety Data Sheets - keep these sheets where staff can access them. MSDS are sent with the chemical shipment. OSHA Occupational Safety & Health Administration - requires MSDS to be included with hazardous chemicals. HACCP Hazard Analysis Critical Control Point USDA United States Department of Agriculture- regulates and inspects meat, poultry, and eggs SOP - Safe Operating Procedures FDA Food and Drug Administration CDC Center of Disease Control - inspects cruise ships HACCP Plan - Step 1 Conduct a hazard analysis - IDENTIFY HAZARDS ex. bacteria HACCP Plan - Step 2 Determine critical control points (CCPs) - IDENTIFY HAZARDS, ex. cooking HACCP Plan - Step 3 Establish critical limits - CONTROL HAZARDS, ex. 155 °F (68°C) for 15 seconds HACCP Plan - Step 4 Establish monitoring procedures - CONTROL HAZARDS, ex. Insert thermometer into the middle of each cooked hamburger. HACCP Plan - Step 5 Identify corrective actions - CONTROL HAZARDS, ex. keep cooking until internal temperature of 155 °F (68°C) is reached. HACCP Plan - Step 6 Verify that the system works - VERIFY ex. check temperature logs. HACCP Plan - Step 7 Establish procedures for record keeping and documentation - VERIFY ex. keep temperature logs for 6 months. HACCP PLAN 1. Conduct a hazard analysis - IDENTIFY HAZARDS ex. bacteria 2. Determine critical control points (CCPs) - IDENTIFY HAZARDS, ex. cooking 3. Establish critical limits - CONTROL HAZARDS, ex. 155 °F (68°C) for 15 seconds 4. Establish monitoring procedures - CONTROL HAZARDS, ex. Insert thermometer into the middle of each cooked hamburger. 5. Identify corrective actions - CONTROL HAZARDS, ex. keep cooking until internal temperature of 155 °F (68°C) is reached. 6. Verify that the system works - VERIFY ex. check temperature logs. 7. Establish procedures for record keeping and documentation - VERIFY ex. keep temperature logs for 6 months. A HACCP Plan is needed to vacuum-package meat and reduced-oxygen packaging ( ROP). Smoking or curing of meat requires the operator to obtain a variance from the regulatory authority and the operator must have a HACCP plan that is acceptable to the regulatory authority. Key drop deliveries must be stored in their correct storage location. Food safety control begins at purchasing What is the only reliable method for preventing backflow? Air gap What is the physical link between safe water and dirty water? Cross-connection Manual Dishwashing - minimum wash water temperature is 110°F (43°C). On single tank machines using chemical sanitizers, wash at no less than 120°F (50°C). For high-temperature machines, the final hot water rinse must be at least 180°F (82°C) at the manifold and hot water heater. Single tank machines must be 165°F (74°C). What temperature range is best for machine sanitizing? 180°F to 195°F Throw cleaning solutions down? a drain, not down the street, storm drain, or a toilet, or urinal. Three-Compartment Sink Pre-rinse, Wash, Rinse, Sanitize. What do you do to eliminate pests that enter the operation. Work with a licensed pest control operator (PCO) Garbage containers must have tight fitting lids, doors, or covers. Install air curtains to keep flies and other pests out. Food handlers with vomiting or diarrhea must meet one of the following before they can return to work: • Have had no symptoms for at least 24 hours • Have a written release from a medical practitioner Food handlers must be reported to the regulatory authority if they have what? Jaundice. Food handlers who have had jaundice for less than seven days must be excluded from the operation. Having a sore throat with a fever Restrict the food handler from working with or around food. The food handler can work with or around food when he or she has a written release from a medical practitioner. Exclude the food handler from the operation if they have an illness and symptoms caused by one of these pathogens: • Hepatitis A • Salmonella Typhi • Enterohemorrhagic and shiga toxin-producing E. coli • Norovirus • Shigella spp.