FOOD SAFETY MANAGER FLASH
CARDS QUESTIONS AND ANSWERS
180 a- aans--In aa aheat-sanitizing adishwashing amachine, awhat ais athe aminimum
atemperature afor athe afinal arinse?
Jaundice, avomiting aand/or adiarrhea a- aans--A afood ahandler amust abe aexcluded afrom athe
afood aestablishment afor awhich asymptoms?
41 ato a135 a- aans--What ais athe atemperature arange afor athe adanger azone?
spore a- aans--What ais athe aform asome abacteria atake ato akeep afrom adying awhen athey ado
anot ahave aenough afood?
state a- aans--Most aregulations afor afood aservice aoperations aare aat awhat alevel?
41 aor alower a- aans--At awhat ainternal atemperature ashould araw ameat, apoultry, aand aseafood
abe astored?
insulated acontainter a- aans--What atype aof acontainer ashould abe aused ato atransport aTCS
afood afrom athe aplace aof apreparation ato athe aplace aof aservice?
practice athe askill a- aans--To alearn aa anew askill, alearners amust abe agiven athe aopportunity ato
a__.
close athe aaffected aarea aand aclean ait a- aans--A abackup aof araw asewage ahas aoccurred ain
athe akitchen. aWhat ashould ahappen anext?
minimum ainternal acooking atemperature aof afood a- aans--When ausing aa abottom ato atop
ashelving aorder, awhat adetermines athe abest aplacement aof afood ain aa acooler?
cross-connection a- aans--A ahose aconnected ato aa arunning afaucet athat ais aleft asubmerged
ain aa abucket ais aan aexample aof awhat?
sneezing, aitching, avomiting, anausea, acramps, adiarrhea, ahives, arashes, aeczema, aetc. a-
aans--A acustomer ahaving aan aallergic areaction amay ashow awhich a9+ asymptoms?
pasteurized a- aans--Raw aor aundercooked adishes amade afor ahighly-susceptible
apopulations a(HSPs) amust ause aeggs athat ahave abeen a__.
, Exposure aTime, aTemperature a(Avoid a131F+), aConcentration, aWater apH aand aHardness
a(Avoid a7.5+); aNot athe aLiquid's aColor a- aans--The aeffectiveness aof achemical asanitizers
aare aeffected aby a__, a__, a__, aand a__, abut aNOT aits a__.
state aor alocal aregulatory aauthority a- aans--Which aagencies aenforces afood asafety ain aa
afood aservice aoperation?
time-temperature aabuse a- aans--What acan acause ahistamine ato aform ain atuna?
1. adeny apests aaccess ato athe aoperation
2. adeny apests afood, awater, aand aa anesting aor ahiding a
aplace
3. awork awith aa alicensed aPCO ato aeliminate apests a
athat ado aenter athe aoperation a- aans--What aare athe athree arules aof aan aintegrated apest
amanagement aprogram a(IPM) aprogram?
16 amesh aper asquare ainch ascreening a- aans--All ascreens afor awindows aand avents amust
ameet athis arequirement.
touching athe awalls a- aans--When adeciding awere ato aplace adry agoods afor astorage ain aa adry-
storage aarea ait ais aimportant athat athe adry agoods aNOT abe a____.
90 adays aafter athe acontainer ahas abeen aemptied aor athe alast ashellfish athat awas aserved
afrom athe acontainer a- aans--How along amust ashellstock atags abe akept aon afile?
24 ahours a- aans--You ashould alabel aall aready ato aeat aTCS afood athat ais aprepped ain ahouse
aand aheld alonger athan a___.
vacuum-breaker a- aans--What ais athe aonly acertain away ato aprevent abackflow?
when ahired, adaily a(i.e. aon-the-job), aweekly, amonthly, aquarterly, aand awhenever
anecessary a- aans--When ashould aemployees areceive afood asafety atraining?
165 a- aans--TCS afood amust abe areheated ato awhat atemperature afor a15 aseconds awithin a2
ahours
show aif afood ahas abeen atime-temperature aabused aduring ashipment a- aans--What ado atime-
temperature aindicators ado?
at aroom atemperature a- aans--What ais aone away athat afood ashould aNEVER abe athawed?
165 a- aans--What ais athe aminimum ainternal acooking atemperature afor apoultry?
Hazard aAnalysis aand aCritical aControl aPoints a- aans--What adoes aHACCP astand afor?
CARDS QUESTIONS AND ANSWERS
180 a- aans--In aa aheat-sanitizing adishwashing amachine, awhat ais athe aminimum
atemperature afor athe afinal arinse?
Jaundice, avomiting aand/or adiarrhea a- aans--A afood ahandler amust abe aexcluded afrom athe
afood aestablishment afor awhich asymptoms?
41 ato a135 a- aans--What ais athe atemperature arange afor athe adanger azone?
spore a- aans--What ais athe aform asome abacteria atake ato akeep afrom adying awhen athey ado
anot ahave aenough afood?
state a- aans--Most aregulations afor afood aservice aoperations aare aat awhat alevel?
41 aor alower a- aans--At awhat ainternal atemperature ashould araw ameat, apoultry, aand aseafood
abe astored?
insulated acontainter a- aans--What atype aof acontainer ashould abe aused ato atransport aTCS
afood afrom athe aplace aof apreparation ato athe aplace aof aservice?
practice athe askill a- aans--To alearn aa anew askill, alearners amust abe agiven athe aopportunity ato
a__.
close athe aaffected aarea aand aclean ait a- aans--A abackup aof araw asewage ahas aoccurred ain
athe akitchen. aWhat ashould ahappen anext?
minimum ainternal acooking atemperature aof afood a- aans--When ausing aa abottom ato atop
ashelving aorder, awhat adetermines athe abest aplacement aof afood ain aa acooler?
cross-connection a- aans--A ahose aconnected ato aa arunning afaucet athat ais aleft asubmerged
ain aa abucket ais aan aexample aof awhat?
sneezing, aitching, avomiting, anausea, acramps, adiarrhea, ahives, arashes, aeczema, aetc. a-
aans--A acustomer ahaving aan aallergic areaction amay ashow awhich a9+ asymptoms?
pasteurized a- aans--Raw aor aundercooked adishes amade afor ahighly-susceptible
apopulations a(HSPs) amust ause aeggs athat ahave abeen a__.
, Exposure aTime, aTemperature a(Avoid a131F+), aConcentration, aWater apH aand aHardness
a(Avoid a7.5+); aNot athe aLiquid's aColor a- aans--The aeffectiveness aof achemical asanitizers
aare aeffected aby a__, a__, a__, aand a__, abut aNOT aits a__.
state aor alocal aregulatory aauthority a- aans--Which aagencies aenforces afood asafety ain aa
afood aservice aoperation?
time-temperature aabuse a- aans--What acan acause ahistamine ato aform ain atuna?
1. adeny apests aaccess ato athe aoperation
2. adeny apests afood, awater, aand aa anesting aor ahiding a
aplace
3. awork awith aa alicensed aPCO ato aeliminate apests a
athat ado aenter athe aoperation a- aans--What aare athe athree arules aof aan aintegrated apest
amanagement aprogram a(IPM) aprogram?
16 amesh aper asquare ainch ascreening a- aans--All ascreens afor awindows aand avents amust
ameet athis arequirement.
touching athe awalls a- aans--When adeciding awere ato aplace adry agoods afor astorage ain aa adry-
storage aarea ait ais aimportant athat athe adry agoods aNOT abe a____.
90 adays aafter athe acontainer ahas abeen aemptied aor athe alast ashellfish athat awas aserved
afrom athe acontainer a- aans--How along amust ashellstock atags abe akept aon afile?
24 ahours a- aans--You ashould alabel aall aready ato aeat aTCS afood athat ais aprepped ain ahouse
aand aheld alonger athan a___.
vacuum-breaker a- aans--What ais athe aonly acertain away ato aprevent abackflow?
when ahired, adaily a(i.e. aon-the-job), aweekly, amonthly, aquarterly, aand awhenever
anecessary a- aans--When ashould aemployees areceive afood asafety atraining?
165 a- aans--TCS afood amust abe areheated ato awhat atemperature afor a15 aseconds awithin a2
ahours
show aif afood ahas abeen atime-temperature aabused aduring ashipment a- aans--What ado atime-
temperature aindicators ado?
at aroom atemperature a- aans--What ais aone away athat afood ashould aNEVER abe athawed?
165 a- aans--What ais athe aminimum ainternal acooking atemperature afor apoultry?
Hazard aAnalysis aand aCritical aControl aPoints a- aans--What adoes aHACCP astand afor?
