Food Safety Manager Questions with Complete Correct Answers | Grade A+

In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Ans: 180 A food handler must be excluded from the food establishment for which symptoms? Ans: Jaundice, vomiting and/or diarrhea What is the temperature range for the danger zone? Ans: 41 to 135 What is the form some bacteria take to keep from dying when they do not have enough food? Ans: spore Most regulations for food service operations are at what level? Ans: state At what internal temperature should raw meat, poultry, and seafood be stored? Ans: 41 or lower What type of container should be used to transport TCS food from the place of preparation to the place of service? Ans: insulated containter To learn a new skill, learners must be given the opportunity to __. Ans: practice the skill A backup of raw sewage has occurred in the kitchen. What should happen next? Ans: 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? Ans: minimum internal cooking temperature of foo