Food Safety Manager Flash Cards, ServSafe Manager Exam(80 Questions), Texas food manager, Food Manager Exam, Food Manager Practice Exam Questions and Answers 100% Verified

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?