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Food Safety Manager Flash Cards, ServSafe Manager Exam, Texas
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food manager, Food Manager Exam, Food Manager Practice Exam
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with answers ||
In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final
|| || || || || || || || || || || || ||
rinse? - ✔✔180 || ||
A food handler must be excluded from the food establishment for which symptoms? -
|| || || || || || || || || || || || || ||
✔✔Jaundice, vomiting and/or diarrhea || || ||
What is the temperature range for the danger zone? - ✔✔41 to 135
|| || || || || || || || || || || ||
What is the form some bacteria take to keep from dying when they do not have enough
|| || || || || || || || || || || || || || || || ||
food? - ✔✔spore || ||
Most regulations for food service operations are at what level? - ✔✔state
|| || || || || || || || || || ||
At what internal temperature should raw meat, poultry, and seafood be stored? - ✔✔41 or
|| || || || || || || || || || || || || || ||
lower
What type of container should be used to transport TCS food from the place of preparation
|| || || || || || || || || || || || || || || ||
to the place of service? - ✔✔insulated containter
|| || || || || || ||
To learn a new skill, learners must be given the opportunity to __. - ✔✔practice the skill
|| || || || || || || || || || || || || || || ||
A backup of raw sewage has occurred in the kitchen. What should happen next? - ✔✔close
|| || || || || || || || || || || || || || || ||
the affected area and clean it
|| || || || ||
,2
When using a bottom to top shelving order, what determines the best placement of food in a
|| || || || || || || || || || || || || || || ||
cooler? - ✔✔minimum internal cooking temperature of food
|| || || || || || || ||
A hose connected to a running faucet that is left submerged in a bucket is an example of
|| || || || || || || || || || || || || || || || || ||
what? - ✔✔cross-connection || ||
A customer having an allergic reaction may show which 9+ symptoms? - ✔✔sneezing,
|| || || || || || || || || || || || ||
itching, vomiting, nausea, cramps, diarrhea, hives, rashes, eczema, etc.
|| || || || || || || ||
Raw or undercooked dishes made for highly-susceptible populations (HSPs) must use eggs
|| || || || || || || || || || || ||
that have been __. - ✔✔pasteurized
|| || || || ||
The effectiveness of chemical sanitizers are effected by __, __, __, and __, but NOT its __. -
|| || || || || || || || || || || || || || || || || ||
✔✔Exposure Time, Temperature (Avoid 131F+), Concentration, Water pH and Hardness || || || || || || || || || ||
(Avoid 7.5+); Not the Liquid's Color
|| || || || ||
Which agencies enforces food safety in a food service operation? - ✔✔state or local
|| || || || || || || || || || || || || ||
regulatory authority ||
What can cause histamine to form in tuna? - ✔✔time-temperature abuse
|| || || || || || || || || ||
What are the three rules of an integrated pest management program (IPM) program? -
|| || || || || || || || || || || || || ||
✔✔1. deny pests access to the operation
|| || || || || ||
2. deny pests food, water, and a nesting or hiding
|| || || || || || || || || ||
|| place
3. work with a licensed PCO to eliminate pests
|| || || || || || || || ||
|| that do enter the operation
|| || || ||
,2
All screens for windows and vents must meet this requirement. - ✔✔16 mesh per square
|| || || || || || || || || || || || || || ||
inch screening||
When deciding were to place dry goods for storage in a dry-storage area it is important that
|| || || || || || || || || || || || || || || || ||
the dry goods NOT be ____. - ✔✔touching the walls
|| || || || || || || || ||
How long must shellstock tags be kept on file? - ✔✔90 days after the container has been
|| || || || || || || || || || || || || || || || ||
emptied or the last shellfish that was served from the container
|| || || || || || || || || ||
You should label all ready to eat TCS food that is prepped in house and held longer than
|| || || || || || || || || || || || || || || || || ||
___. - ✔✔24 hours
|| || ||
What is the only certain way to prevent backflow? - ✔✔vacuum-breaker
|| || || || || || || || || ||
When should employees receive food safety training? - ✔✔when hired, daily (i.e. on-the-
|| || || || || || || || || || || ||
job), weekly, monthly, quarterly, and whenever necessary
|| || || || || ||
TCS food must be reheated to what temperature for 15 seconds within 2 hours - ✔✔165
|| || || || || || || || || || || || || || ||
What do time-temperature indicators do? - ✔✔show if food has been time-temperature
|| || || || || || || || || || || ||
abused during shipment || ||
What is one way that food should NEVER be thawed? - ✔✔at room temperature
|| || || || || || || || || || || || ||
What is the minimum internal cooking temperature for poultry? - ✔✔165
|| || || || || || || || || ||
, 2
What does HACCP stand for? - ✔✔Hazard Analysis and Critical Control Points
|| || || || || || || || || || ||
What system is used to control risks and hazards throughout the flow of food - ✔✔HACCP
|| || || || || || || || || || || || || || || ||
system
What are the 7 steps in developing an HACCP plan? - ✔✔1. Conduct a hazard analysis
|| || || || || || || || || || || || || || ||
2. determine critical control points (CCPs)
|| || || || ||
3. establish critical limits
|| || ||
4. establish monitoring procedures
|| || ||
5. identify corrective actions
|| || ||
6. verify that the system works
|| || || || ||
7. establish procedures for record keeping and documentation
|| || || || || || ||
What are the "two" steps in cooling TCS food? - ✔✔1. cool food from 135 to 70 within 2
|| || || || || || || || || || || || || || || || || || ||
hours
2. cool food from 135 to 41 within 6 hours
|| || || || || || || || ||
Which thermometer or probe is good for checking the temperature large or thick food? -
|| || || || || || || || || || || || || || ||
✔✔bimetallic stemmed thermometer || ||
Which thermometer or probe is good for checking the temperature of thick and thin food -
|| || || || || || || || || || || || || || || ||
✔✔thermocouples and thermistors || ||
Which thermometer or probe is good for checking the temperature of liquids, like soups,
|| || || || || || || || || || || || || ||
sauces, and frying oil - ✔✔immersion probes
|| || || || || ||
Food Safety Manager Flash Cards, ServSafe Manager Exam, Texas
|| || || || || || || || ||
food manager, Food Manager Exam, Food Manager Practice Exam
|| || || || || || || || ||
with answers ||
In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final
|| || || || || || || || || || || || ||
rinse? - ✔✔180 || ||
A food handler must be excluded from the food establishment for which symptoms? -
|| || || || || || || || || || || || || ||
✔✔Jaundice, vomiting and/or diarrhea || || ||
What is the temperature range for the danger zone? - ✔✔41 to 135
|| || || || || || || || || || || ||
What is the form some bacteria take to keep from dying when they do not have enough
|| || || || || || || || || || || || || || || || ||
food? - ✔✔spore || ||
Most regulations for food service operations are at what level? - ✔✔state
|| || || || || || || || || || ||
At what internal temperature should raw meat, poultry, and seafood be stored? - ✔✔41 or
|| || || || || || || || || || || || || || ||
lower
What type of container should be used to transport TCS food from the place of preparation
|| || || || || || || || || || || || || || || ||
to the place of service? - ✔✔insulated containter
|| || || || || || ||
To learn a new skill, learners must be given the opportunity to __. - ✔✔practice the skill
|| || || || || || || || || || || || || || || ||
A backup of raw sewage has occurred in the kitchen. What should happen next? - ✔✔close
|| || || || || || || || || || || || || || || ||
the affected area and clean it
|| || || || ||
,2
When using a bottom to top shelving order, what determines the best placement of food in a
|| || || || || || || || || || || || || || || ||
cooler? - ✔✔minimum internal cooking temperature of food
|| || || || || || || ||
A hose connected to a running faucet that is left submerged in a bucket is an example of
|| || || || || || || || || || || || || || || || || ||
what? - ✔✔cross-connection || ||
A customer having an allergic reaction may show which 9+ symptoms? - ✔✔sneezing,
|| || || || || || || || || || || || ||
itching, vomiting, nausea, cramps, diarrhea, hives, rashes, eczema, etc.
|| || || || || || || ||
Raw or undercooked dishes made for highly-susceptible populations (HSPs) must use eggs
|| || || || || || || || || || || ||
that have been __. - ✔✔pasteurized
|| || || || ||
The effectiveness of chemical sanitizers are effected by __, __, __, and __, but NOT its __. -
|| || || || || || || || || || || || || || || || || ||
✔✔Exposure Time, Temperature (Avoid 131F+), Concentration, Water pH and Hardness || || || || || || || || || ||
(Avoid 7.5+); Not the Liquid's Color
|| || || || ||
Which agencies enforces food safety in a food service operation? - ✔✔state or local
|| || || || || || || || || || || || || ||
regulatory authority ||
What can cause histamine to form in tuna? - ✔✔time-temperature abuse
|| || || || || || || || || ||
What are the three rules of an integrated pest management program (IPM) program? -
|| || || || || || || || || || || || || ||
✔✔1. deny pests access to the operation
|| || || || || ||
2. deny pests food, water, and a nesting or hiding
|| || || || || || || || || ||
|| place
3. work with a licensed PCO to eliminate pests
|| || || || || || || || ||
|| that do enter the operation
|| || || ||
,2
All screens for windows and vents must meet this requirement. - ✔✔16 mesh per square
|| || || || || || || || || || || || || || ||
inch screening||
When deciding were to place dry goods for storage in a dry-storage area it is important that
|| || || || || || || || || || || || || || || || ||
the dry goods NOT be ____. - ✔✔touching the walls
|| || || || || || || || ||
How long must shellstock tags be kept on file? - ✔✔90 days after the container has been
|| || || || || || || || || || || || || || || || ||
emptied or the last shellfish that was served from the container
|| || || || || || || || || ||
You should label all ready to eat TCS food that is prepped in house and held longer than
|| || || || || || || || || || || || || || || || || ||
___. - ✔✔24 hours
|| || ||
What is the only certain way to prevent backflow? - ✔✔vacuum-breaker
|| || || || || || || || || ||
When should employees receive food safety training? - ✔✔when hired, daily (i.e. on-the-
|| || || || || || || || || || || ||
job), weekly, monthly, quarterly, and whenever necessary
|| || || || || ||
TCS food must be reheated to what temperature for 15 seconds within 2 hours - ✔✔165
|| || || || || || || || || || || || || || ||
What do time-temperature indicators do? - ✔✔show if food has been time-temperature
|| || || || || || || || || || || ||
abused during shipment || ||
What is one way that food should NEVER be thawed? - ✔✔at room temperature
|| || || || || || || || || || || || ||
What is the minimum internal cooking temperature for poultry? - ✔✔165
|| || || || || || || || || ||
, 2
What does HACCP stand for? - ✔✔Hazard Analysis and Critical Control Points
|| || || || || || || || || || ||
What system is used to control risks and hazards throughout the flow of food - ✔✔HACCP
|| || || || || || || || || || || || || || || ||
system
What are the 7 steps in developing an HACCP plan? - ✔✔1. Conduct a hazard analysis
|| || || || || || || || || || || || || || ||
2. determine critical control points (CCPs)
|| || || || ||
3. establish critical limits
|| || ||
4. establish monitoring procedures
|| || ||
5. identify corrective actions
|| || ||
6. verify that the system works
|| || || || ||
7. establish procedures for record keeping and documentation
|| || || || || || ||
What are the "two" steps in cooling TCS food? - ✔✔1. cool food from 135 to 70 within 2
|| || || || || || || || || || || || || || || || || || ||
hours
2. cool food from 135 to 41 within 6 hours
|| || || || || || || || ||
Which thermometer or probe is good for checking the temperature large or thick food? -
|| || || || || || || || || || || || || || ||
✔✔bimetallic stemmed thermometer || ||
Which thermometer or probe is good for checking the temperature of thick and thin food -
|| || || || || || || || || || || || || || || ||
✔✔thermocouples and thermistors || ||
Which thermometer or probe is good for checking the temperature of liquids, like soups,
|| || || || || || || || || || || || || ||
sauces, and frying oil - ✔✔immersion probes
|| || || || || ||
