Food Safety Manager Exam Study Guide Solutions

Food Safety Manager Exam Study Guide Solutions Exclude a food worker from the operation who has been diagnosed with - ANSWER-Hepatitis A Virus, Norovirus, or Jaundice. (The food worker must report diagnosis) Exclude worker with illnesses caused by - ANSWER-Salmonella Typhi, Shigella spp. or Engterohemorrhagic and shiga toxin-producing Escherichia coli. (notify local regulatory authority) Illnesses need to be reported if they have these symptoms - ANSWER- jaundice, diarrhea, vomiting, and fever When hand washing, water should be at least - ANSWER-100°F (38°C) Apply soap and wash hands with soap for how long? - ANSWER-10-15 seconds Copyright ©EMILLYCHARLOTE 2025 ACADEMIC YEAR, ALL RIGHTS RESERVED. Page 2/12 Total wash time is how long? - ANSWER-20 seconds TCS foods are foods that need? - ANSWER-TIME and TEMPERATURE CONTROL for SAFETY What are some examples of TCS foods? - ANSWER-milk, chicken, cooked rice, melons, sprouts, and vacuum-packaged foods TCS COLD food must be received and stored at? - ANSWER-41°F (5°C) or lower TCS HOT food must be received and stored at? - ANSWER-135°F (57°C) or higher. TCS food can remain without temperature controls for how long? - ANSWER-6 hours if the food does not exceed 70°F (21°C), and is discarded after 6 hours. Check the temperature after 4 hours. TCS ready-to-eat food: hold for no more than how many days? - ANSWER-7 days. Day 1 is the date that it is packaged. Store TCS ready-to-eat food at what temp.? - ANSWER-41°F (5°C) or lower Copyright ©EMILLYCHARLOTE 2025 ACADEMIC YEAR, ALL RIGHTS RESERVED. Page 3/12 TCS ready-to eat food or commercially processed food reheat to an internal temperature of at least what temp.? - ANSWER-135°F (57°C) or higher. TCS food thawed in a cooler must be at - ANSWER-41°F (5°C) or lower TCS food thawed by running water must be submerged under running water at - ANSWER-70°F or lower. Eggs cooked to be served right away - ANSWER-145°F (63°C) or higher for a minimum of 15 seconds. Eggs cooked to be held for later service - ANSWER-155°F (68°C) or higher for a minimum of 15 seconds and held at 135°F (57°C). Pooled Eggs - ANSWER-cook promptly after mixing or store at 41°F or lower. Most raw animal foods, including seafood, steaks and chops,