Food Safety Manager Flash Cards Exam
Questions & Answers(SCORED A+)
180 - ANSWER-In a heat-sanitizing dishwashing machine, what is the minimum
temperature for the final rinse?
Jaundice, vomiting and/or diarrhea - ANSWER-A food handler must be excluded from
the food establishment for which symptoms?
41 to 135 - ANSWER-What is the temperature range for the danger zone?
spore - ANSWER-What is the form some bacteria take to keep from dying when they do
not have enough food?
state - ANSWER-Most regulations for food service operations are at what level?
41 or lower - ANSWER-At what internal temperature should raw meat, poultry, and
seafood be stored?
insulated containter - 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 - ANSWER-To learn a new skill, learners must be given the opportunity
to __.
close the affected area and clean it - ANSWER-A backup of raw sewage has occurred
in the kitchen. What should happen next?
minimum internal cooking temperature of food - ANSWER-When using a bottom to top
shelving order, what determines the best placement of food in a cooler?
cross-connection - 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. -
ANSWER-A customer having an allergic reaction may show which 9+ symptoms?
pasteurized - 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 - ANSWER-The effectiveness of chemical sanitizers
are effected by __, __, __, and __, but NOT its __.
state or local regulatory authority - ANSWER-Which agencies enforces food safety in a
food service operation?
time-temperature abuse - 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 - ANSWER-What are the three rules of an integrated pest
management program (IPM) program?
16 mesh per square inch screening - ANSWER-All screens for windows and vents must
meet this requirement.
touching the walls - 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 - ANSWER-How long must shellstock tags be kept on file?
Questions & Answers(SCORED A+)
180 - ANSWER-In a heat-sanitizing dishwashing machine, what is the minimum
temperature for the final rinse?
Jaundice, vomiting and/or diarrhea - ANSWER-A food handler must be excluded from
the food establishment for which symptoms?
41 to 135 - ANSWER-What is the temperature range for the danger zone?
spore - ANSWER-What is the form some bacteria take to keep from dying when they do
not have enough food?
state - ANSWER-Most regulations for food service operations are at what level?
41 or lower - ANSWER-At what internal temperature should raw meat, poultry, and
seafood be stored?
insulated containter - 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 - ANSWER-To learn a new skill, learners must be given the opportunity
to __.
close the affected area and clean it - ANSWER-A backup of raw sewage has occurred
in the kitchen. What should happen next?
minimum internal cooking temperature of food - ANSWER-When using a bottom to top
shelving order, what determines the best placement of food in a cooler?
cross-connection - 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. -
ANSWER-A customer having an allergic reaction may show which 9+ symptoms?
pasteurized - 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 - ANSWER-The effectiveness of chemical sanitizers
are effected by __, __, __, and __, but NOT its __.
state or local regulatory authority - ANSWER-Which agencies enforces food safety in a
food service operation?
time-temperature abuse - 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 - ANSWER-What are the three rules of an integrated pest
management program (IPM) program?
16 mesh per square inch screening - ANSWER-All screens for windows and vents must
meet this requirement.
touching the walls - 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 - ANSWER-How long must shellstock tags be kept on file?
