Food Safety Manager Exam
Hot foods can be reheated if Less than 2 hours at incorrect temperature and not contaminated.
Reheat to 165°F minimum.
Highly Susceptible Population Young Children, The Elderly, Weakened Immune Systems
Partial cooking during preparation 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 Purchasing food from unsafe sources
Failing to cook food adequately
Holding food at incorrect temperatures
Using contaminated equipment
Practicing poor personal hygiene
Reheating Food 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 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: 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 When two or more unrelated people have the same symptoms after
eating the same food
Sneeze guards Food shields placed over self-service displays and food bars that extend 7"
beyond the food and 14" above the food counter.
TCS Time and Temperature Control for Safety
Buffet and self-serve utensils Handle up.
Spoons and scoops for sticky items can be stored in clean water held at 135°F.
TCS food Milk, chicken, cooked rice, melons, sprouts, vacuum-packaged food, eggs, meats, fish,
cooked potatoes.
Vending machines Refrigerated food can be kept 7 days.
Not expired.
Fresh fruit with edible peel must be washed and wrapped.
TCS mist be in original container.
Hot foods can be reheated if Less than 2 hours at incorrect temperature and not contaminated.
Reheat to 165°F minimum.
Highly Susceptible Population Young Children, The Elderly, Weakened Immune Systems
Partial cooking during preparation 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 Purchasing food from unsafe sources
Failing to cook food adequately
Holding food at incorrect temperatures
Using contaminated equipment
Practicing poor personal hygiene
Reheating Food 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 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: 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 When two or more unrelated people have the same symptoms after
eating the same food
Sneeze guards Food shields placed over self-service displays and food bars that extend 7"
beyond the food and 14" above the food counter.
TCS Time and Temperature Control for Safety
Buffet and self-serve utensils Handle up.
Spoons and scoops for sticky items can be stored in clean water held at 135°F.
TCS food Milk, chicken, cooked rice, melons, sprouts, vacuum-packaged food, eggs, meats, fish,
cooked potatoes.
Vending machines Refrigerated food can be kept 7 days.
Not expired.
Fresh fruit with edible peel must be washed and wrapped.
TCS mist be in original container.
