Food Safety Manager Flash Cards questions and answers latest top score.

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Food Safety Manager Flash Cards
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questions and answers latest top score.
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180 s- s scorrect sanswer. s s sIn sa sheat-sanitizing sdishwashing smachine, swhat sis sthe
sminimum stemperature sfor sthe sfinal srinse? s
s

Jaundice, svomiting sand/or sdiarrhea s- s scorrect sanswer. s s sA sfood shandler smust sbe
sexcluded sfrom sthe sfood sestablishment sfor swhich ssymptoms? s
s

41 sto s135 s- s scorrect sanswer. s s sWhat sis sthe stemperature srange sfor sthe sdanger szone?
s
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spore s- s scorrect sanswer. s s sWhat sis sthe sform ssome sbacteria stake sto skeep sfrom sdying
swhen sthey sdo snot shave senough sfood? s
s

state s- s scorrect sanswer. s s sMost sregulations sfor sfood sservice soperations sare sat swhat
slevel? s
s

41 sor slower s- s scorrect sanswer. s s sAt swhat sinternal stemperature sshould sraw smeat,
spoultry, sand sseafood sbe sstored? s
s

insulated scontainter s- s scorrect sanswer. s s sWhat stype sof scontainer sshould sbe sused sto
stransport sTCS sfood sfrom sthe splace sof spreparation sto sthe splace sof sservice? s
s

practice sthe sskill s- s scorrect sanswer. s s sTo slearn sa snew sskill, slearners smust sbe sgiven
sthe sopportunity sto s__. s
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close sthe saffected sarea sand sclean sit s- s scorrect sanswer. s s sA sbackup sof sraw ssewage
shas soccurred sin sthe skitchen. sWhat sshould shappen snext? s

minimum sinternal scooking stemperature sof sfood s- s scorrect sanswer. s s sWhen susing sa
sbottom sto stop sshelving sorder, swhat sdetermines sthe sbest splacement sof sfood sin sa

scooler? s
s

cross-connection s- s scorrect sanswer. s s sA shose sconnected sto sa srunning sfaucet sthat sis
sleft ssubmerged sin sa sbucket sis san sexample sof swhat? s
s

sneezing, sitching, svomiting, snausea, scramps, sdiarrhea, shives, srashes, seczema, setc. s- s
scorrect sanswer. s s sA scustomer shaving san sallergic sreaction smay sshow swhich s9+

ssymptoms? s
s

pasteurized s- s scorrect sanswer. s s sRaw sor sundercooked sdishes smade sfor shighly-
susceptible spopulations s(HSPs) smust suse seggs sthat shave sbeen s__. s

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Exposure sTime, sTemperature s(Avoid s131F+), sConcentration, sWater spH sand sHardness
s(Avoid s7.5+); sNot sthe sLiquid's sColor s- s scorrect sanswer. s s sThe seffectiveness sof

schemical ssanitizers sare seffected sby s__, s__, s__, sand s__, sbut sNOT sits s__. s
s

state sor slocal sregulatory sauthority s- s scorrect sanswer. s s sWhich sagencies senforces sfood
ssafety sin sa sfood sservice soperation? s
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time-temperature sabuse s- s scorrect sanswer. s s sWhat scan scause shistamine sto sform sin
stuna? s
s

1. deny spests saccess sto sthe soperation s
2. deny spests sfood, swater, sand sa snesting sor shiding s s splace s
3. work swith sa slicensed sPCO sto seliminate spests s s sthat sdo senter sthe soperation s- s
scorrect sanswer. s s sWhat sare sthe sthree srules sof san sintegrated spest smanagement

sprogram s(IPM) sprogram? s
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16 smesh sper ssquare sinch sscreening s- s scorrect sanswer. s s sAll sscreens sfor swindows
sand svents smust smeet sthis srequirement. s
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touching sthe swalls s- s scorrect sanswer. s s sWhen sdeciding swere sto splace sdry sgoods sfor
sstorage sin sa sdry-storage sarea sit sis simportant sthat sthe sdry sgoods sNOT sbe s____. s
s

90 sdays safter sthe scontainer shas sbeen semptied sor sthe slast sshellfish sthat swas sserved
sfrom sthe scontainer s- s scorrect sanswer. s s s How slong smust sshellstock stags sbe skept son

sfile? s
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24 shours s- s scorrect sanswer. s s sYou sshould slabel sall sready sto seat sTCS sfood sthat sis
sprepped sin shouse sand sheld slonger sthan s___. s
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vacuum-breaker s- s scorrect sanswer. s s sWhat sis sthe sonly scertain sway sto sprevent
sbackflow? s
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when shired, sdaily s(i.e. son-the-job), sweekly, smonthly, squarterly, sand swhenever
snecessary s- s scorrect sanswer. s s sWhen sshould semployees sreceive sfood ssafety

straining? s

165 s- s scorrect sanswer. s s sTCS sfood smust sbe sreheated sto swhat stemperature sfor s15
sseconds swithin s2 shours s
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show sif sfood shas sbeen stime-temperature sabused sduring sshipment s- s scorrect sanswer. s
s sWhat sdo stime-temperature sindicators sdo? s
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at sroom stemperature s- s scorrect sanswer. s s sWhat sis sone sway sthat sfood sshould sNEVER
sbe sthawed? s
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165 s- s scorrect sanswer. s s sWhat sis sthe sminimum sinternal scooking stemperature sfor
spoultry? s
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Hazard sAnalysis sand sCritical sControl sPoints s- s scorrect sanswer. s s sWhat sdoes sHACCP
sstand sfor? s
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