Food Safety Manager Exam ACTUAL
UPDATED Questions and CORRECT
Answers
Hot foods can be reheated if - CORRECT ANSWER - Less than 2 hours at incorrect
temperature and not contaminated.
Reheat to 165°F minimum.
Highly Susceptible Population - CORRECT ANSWER - Young Children, The Elderly,
Weakened Immune Systems
Partial cooking during preparation - CORRECT ANSWER - Do not cook food longer than
60 minutes during initial cooking.
Cool food immediately.
Freeze or refrigerate after cooling 41°F or lower.
Heat food to at least 165°F for 15 seconds before selling or serving.
Cool the food if not served immediately.
Five most common risk factors - CORRECT ANSWER - Purchasing food from unsafe
sources
Failing to cook food adequately
Holding food at incorrect temperatures
Using contaminated equipment
Practicing poor personal hygiene
Reheating Food - CORRECT ANSWER - For Immediate Service: as long as cooked and
cooled correctly, reheat to any temperature.
For Hot-Holding: Internal Temp to 165 for 15 seconds within 2 hours. These guidelines apply to
all reheating methods.
, Agencies regulating food and food service - CORRECT ANSWER - USDA: Meat,
poultry, eggs, food crossing state boundaries.
FDA: all food except meat, poultry and eggs. Publishes food code.
CDC: conducts research into causes of illness and assists in investigations.
State and local health jurisdictions.
Reserving Food: - CORRECT ANSWER - DO NOT re-serve food returned by one
customer to another customer.
Change bread basket liner.
Undamaged packaged food can be re-served. This includes cracker, honey, jelly and certain
condiments.
foodborne illness outbreak - CORRECT ANSWER - When two or more unrelated people
have the same symptoms after eating the same food
Sneeze guards - CORRECT ANSWER - Food shields placed over self-service displays
and food bars that extend 7" beyond the food and 14" above the food counter.
TCS - CORRECT ANSWER - Time and Temperature Control for Safety
Buffet and self-serve utensils - CORRECT ANSWER - Handle up.
Spoons and scoops for sticky items can be stored in clean water held at 135°F.
TCS food - CORRECT ANSWER - Milk, chicken, cooked rice, melons, sprouts, vacuum-
packaged food, eggs, meats, fish, cooked potatoes.
Vending machines - CORRECT ANSWER - Refrigerated food can be kept 7 days.
Not expired.
Fresh fruit with edible peel must be washed and wrapped.
UPDATED Questions and CORRECT
Answers
Hot foods can be reheated if - CORRECT ANSWER - Less than 2 hours at incorrect
temperature and not contaminated.
Reheat to 165°F minimum.
Highly Susceptible Population - CORRECT ANSWER - Young Children, The Elderly,
Weakened Immune Systems
Partial cooking during preparation - CORRECT ANSWER - Do not cook food longer than
60 minutes during initial cooking.
Cool food immediately.
Freeze or refrigerate after cooling 41°F or lower.
Heat food to at least 165°F for 15 seconds before selling or serving.
Cool the food if not served immediately.
Five most common risk factors - CORRECT ANSWER - Purchasing food from unsafe
sources
Failing to cook food adequately
Holding food at incorrect temperatures
Using contaminated equipment
Practicing poor personal hygiene
Reheating Food - CORRECT ANSWER - For Immediate Service: as long as cooked and
cooled correctly, reheat to any temperature.
For Hot-Holding: Internal Temp to 165 for 15 seconds within 2 hours. These guidelines apply to
all reheating methods.
, Agencies regulating food and food service - CORRECT ANSWER - USDA: Meat,
poultry, eggs, food crossing state boundaries.
FDA: all food except meat, poultry and eggs. Publishes food code.
CDC: conducts research into causes of illness and assists in investigations.
State and local health jurisdictions.
Reserving Food: - CORRECT ANSWER - DO NOT re-serve food returned by one
customer to another customer.
Change bread basket liner.
Undamaged packaged food can be re-served. This includes cracker, honey, jelly and certain
condiments.
foodborne illness outbreak - CORRECT ANSWER - When two or more unrelated people
have the same symptoms after eating the same food
Sneeze guards - CORRECT ANSWER - Food shields placed over self-service displays
and food bars that extend 7" beyond the food and 14" above the food counter.
TCS - CORRECT ANSWER - Time and Temperature Control for Safety
Buffet and self-serve utensils - CORRECT ANSWER - Handle up.
Spoons and scoops for sticky items can be stored in clean water held at 135°F.
TCS food - CORRECT ANSWER - Milk, chicken, cooked rice, melons, sprouts, vacuum-
packaged food, eggs, meats, fish, cooked potatoes.
Vending machines - CORRECT ANSWER - Refrigerated food can be kept 7 days.
Not expired.
Fresh fruit with edible peel must be washed and wrapped.
