Food Safety Manager Exam Questions and Answers 100% Pass

Food Safety Manager Exam Questions and Answers 100% Pass In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? - Correct Answer ️️ -180 A food handler must be excluded from the food establishment for which symptoms? - Correct Answer ️️ -Jaundice, vomiting and/or diarrhea What is the temperature range for the danger zone? - Correct Answer ️️ -41 to 135 What is the form some bacteria take to keep from dying when they do not have enough food? - Correct Answer ️️ -spore Most regulations for food service operations are at what level? - Correct Answer ️️ - state At what internal temperature should raw meat, poultry, and seafood be stored? - Correct Answer ️️ -41 or lower What type of container should be used to transport TCS food from the place of preparation to the place of service? - Correct Answer ️️ -insulated containter To learn a new skill, learners must be given the opportunity to __. - Correct Answer ️️ - practice the skill A backup of raw sewage has occurred in the kitchen. What should happen next? - Correct Answer ️️ -close the affected area and clean it When using a bottom to top shelving order, what determines the best placement of food in a cooler? - Correct Answer ️️ -minimum internal cooking temperature of food A hose connected to a running faucet that is left submerged in a bucket is an example of what? - Correct Answer ️️ -cross-connection A customer having an allergic reaction may show which 9+ symptoms? - Correct Answer ️️ -sneezing, itching, vomiting, nausea, cramps, diarrhea, hives, rashes, eczema, etc. Raw or undercooked dishes made for highly-susceptible populations (HSPs) must use eggs that have been __. - Correct Answer ️️ -pasteurized The effectiveness of chemical sanitizers are effected by __, __, __, and __, but NOT its __. - Correct Answer ️️ -Exposure Time, Temperature (Avoid 131F+), Concentration, Water pH and Hardness (Avoid 7.5+); Not the Liquid's Color Which agencies enforces food safety in a food service operation? - Correct Answer ️️ - state or local regulatory authority What can cause histamine to form in tuna? - Correct Answer ️️ -time-temperature abuse What are the three rules of an integrated pest management program (IPM) program? - Correct Answer ️️ -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 All screens for windows and vents must meet this requirement. - Correct Answer ️️ -16 mesh per square inch screening When deciding were to place dry goods for storage in a dry-storage area it is important that the dry goods NOT be ____. - Correct Answer ️️ -touching the walls How long must shellstock tags be kept on file? - Correct Answer ️️ -90 days after the container has been emptied or the last shellfish that was served from the container You should label all ready to eat TCS food that is prepped in house and held longer than ___. - Correct Answer ️️ -24 hours