Food Safety Manager Flash Cards
Questions With Answers
180 - CORRECT ANSWER-In a heat-sanitizing dishwashing machine, what is the
minimum temperature for the final rinse?
Jaundice, vomiting and/or diarrhea - CORRECT ANSWER-A food handler must be
excluded from the food establishment for which symptoms?
41 to 135 - CORRECT ANSWER-What is the temperature range for the danger zone?
spore - CORRECT ANSWER-What is the form some bacteria take to keep from dying
when they do not have enough food?
state - CORRECT ANSWER-Most regulations for food service operations are at what
level?
41 or lower - CORRECT ANSWER-At what internal temperature should raw meat,
poultry, and seafood be stored?
insulated containter - CORRECT 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 - CORRECT ANSWER-To learn a new skill, learners must be given the
opportunity to __.
close the affected area and clean it - CORRECT ANSWER-A backup of raw sewage
has occurred in the kitchen. What should happen next?
minimum internal cooking temperature of food - CORRECT ANSWER-When using a
bottom to top shelving order, what determines the best placement of food in a cooler?
cross-connection - CORRECT 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. -
CORRECT ANSWER-A customer having an allergic reaction may show which 9+
symptoms?
pasteurized - CORRECT 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 - CORRECT ANSWER-The effectiveness of
chemical sanitizers are effected by __, __, __, and __, but NOT its __.
state or local regulatory authority - CORRECT ANSWER-Which agencies enforces food
safety in a food service operation?
time-temperature abuse - CORRECT 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 - CORRECT ANSWER-What are the three rules of an
integrated pest management program (IPM) program?
16 mesh per square inch screening - CORRECT ANSWER-All screens for windows and
vents must meet this requirement.
touching the walls - CORRECT 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 - CORRECT ANSWER-How long must shellstock tags be kept on file?
24 hours - CORRECT ANSWER-You should label all ready to eat TCS food that is
prepped in house and held longer than ___.
vacuum-breaker - CORRECT ANSWER-What is the only certain way to prevent
backflow?
when hired, daily (i.e. on-the-job), weekly, monthly, quarterly, and whenever necessary -
CORRECT ANSWER-When should employees receive food safety training?
165 - CORRECT ANSWER-TCS food must be reheated to what temperature for 15
seconds within 2 hours
show if food has been time-temperature abused during shipment - CORRECT
ANSWER-What do time-temperature indicators do?
at room temperature - CORRECT ANSWER-What is one way that food should NEVER
be thawed?
165 - CORRECT ANSWER-What is the minimum internal cooking temperature for
poultry?
Questions With Answers
180 - CORRECT ANSWER-In a heat-sanitizing dishwashing machine, what is the
minimum temperature for the final rinse?
Jaundice, vomiting and/or diarrhea - CORRECT ANSWER-A food handler must be
excluded from the food establishment for which symptoms?
41 to 135 - CORRECT ANSWER-What is the temperature range for the danger zone?
spore - CORRECT ANSWER-What is the form some bacteria take to keep from dying
when they do not have enough food?
state - CORRECT ANSWER-Most regulations for food service operations are at what
level?
41 or lower - CORRECT ANSWER-At what internal temperature should raw meat,
poultry, and seafood be stored?
insulated containter - CORRECT 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 - CORRECT ANSWER-To learn a new skill, learners must be given the
opportunity to __.
close the affected area and clean it - CORRECT ANSWER-A backup of raw sewage
has occurred in the kitchen. What should happen next?
minimum internal cooking temperature of food - CORRECT ANSWER-When using a
bottom to top shelving order, what determines the best placement of food in a cooler?
cross-connection - CORRECT 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. -
CORRECT ANSWER-A customer having an allergic reaction may show which 9+
symptoms?
pasteurized - CORRECT 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 - CORRECT ANSWER-The effectiveness of
chemical sanitizers are effected by __, __, __, and __, but NOT its __.
state or local regulatory authority - CORRECT ANSWER-Which agencies enforces food
safety in a food service operation?
time-temperature abuse - CORRECT 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 - CORRECT ANSWER-What are the three rules of an
integrated pest management program (IPM) program?
16 mesh per square inch screening - CORRECT ANSWER-All screens for windows and
vents must meet this requirement.
touching the walls - CORRECT 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 - CORRECT ANSWER-How long must shellstock tags be kept on file?
24 hours - CORRECT ANSWER-You should label all ready to eat TCS food that is
prepped in house and held longer than ___.
vacuum-breaker - CORRECT ANSWER-What is the only certain way to prevent
backflow?
when hired, daily (i.e. on-the-job), weekly, monthly, quarterly, and whenever necessary -
CORRECT ANSWER-When should employees receive food safety training?
165 - CORRECT ANSWER-TCS food must be reheated to what temperature for 15
seconds within 2 hours
show if food has been time-temperature abused during shipment - CORRECT
ANSWER-What do time-temperature indicators do?
at room temperature - CORRECT ANSWER-What is one way that food should NEVER
be thawed?
165 - CORRECT ANSWER-What is the minimum internal cooking temperature for
poultry?
