Food Safety Manager Exam Study
Guide Solutions
Cook to 165°F - ANSWER✔✔-turkey, chicken, duck, and goose (Ground),
stuffing, leftovers, and casseroles
Cook to 160°F - ANSWER✔✔-egg dishes, beef, veal, and lamb (Ground),
pork
Cook to 145°F - ANSWER✔✔-fish, beef, veal, lamb, steaks, and roasts
Handwashing sinks must be able to provide water at a temperature of at
least _____ through a mixing valve or a combination faucet. -
ANSWER✔✔-100°F
Hot food on display must be held at ______ or above - ANSWER✔✔-135°F
The internal food temperature for safe food should be ______ -
ANSWER✔✔-130-190°F
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, To thaw foods using the submerging method, the food must be submerged
under running drinking quality water below or at _______ - ANSWER✔✔-
70°F
Canned foods must be heated to _______ - ANSWER✔✔-249°F
Good refrigeration temperatures is ______ - ANSWER✔✔-34-40°F
Around ______ most bacteria stop growth - ANSWER✔✔-41°F
From the time food is served, any food that has been exposed to the
temperature danger zone (41°F-135°F) for more than ______ hours must be
discarded. - ANSWER✔✔-4
Food not intended for immediate consumption must be held at _____ or
above, reheated to at least _____, rapidly cooled and refrigerated, or held at
_____ or less for no longer than 2 hours (3-403.11). This is especially true for
potentially hazardous food. - ANSWER✔✔-135°F,165°F,41°F
According to the Food Code (3-403.11), cooked foods that have been cooled
and will be reheated need to be heated to at least _____ for ____ or more
seconds. - ANSWER✔✔-165°F, 15
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Guide Solutions
Cook to 165°F - ANSWER✔✔-turkey, chicken, duck, and goose (Ground),
stuffing, leftovers, and casseroles
Cook to 160°F - ANSWER✔✔-egg dishes, beef, veal, and lamb (Ground),
pork
Cook to 145°F - ANSWER✔✔-fish, beef, veal, lamb, steaks, and roasts
Handwashing sinks must be able to provide water at a temperature of at
least _____ through a mixing valve or a combination faucet. -
ANSWER✔✔-100°F
Hot food on display must be held at ______ or above - ANSWER✔✔-135°F
The internal food temperature for safe food should be ______ -
ANSWER✔✔-130-190°F
Copyright ©EMILLYCHARLOTE 2025 ACADEMIC YEAR, ALL RIGHTS RESERVED. Page 1/8
, To thaw foods using the submerging method, the food must be submerged
under running drinking quality water below or at _______ - ANSWER✔✔-
70°F
Canned foods must be heated to _______ - ANSWER✔✔-249°F
Good refrigeration temperatures is ______ - ANSWER✔✔-34-40°F
Around ______ most bacteria stop growth - ANSWER✔✔-41°F
From the time food is served, any food that has been exposed to the
temperature danger zone (41°F-135°F) for more than ______ hours must be
discarded. - ANSWER✔✔-4
Food not intended for immediate consumption must be held at _____ or
above, reheated to at least _____, rapidly cooled and refrigerated, or held at
_____ or less for no longer than 2 hours (3-403.11). This is especially true for
potentially hazardous food. - ANSWER✔✔-135°F,165°F,41°F
According to the Food Code (3-403.11), cooked foods that have been cooled
and will be reheated need to be heated to at least _____ for ____ or more
seconds. - ANSWER✔✔-165°F, 15
Copyright ©EMILLYCHARLOTE 2025 ACADEMIC YEAR, ALL RIGHTS RESERVED. Page 2/8
