Food Safety Manager Exams (2024/ 2025 Updates
STUDY BUNDLE WITH COMPLETE SOLUTIONS)
Questions and Verified Answers| 100% Correct| A
Grade
Cook to 165°F - ANSWERturkey, chicken, duck, and goose (Ground), stuffing,
leftovers, and casseroles
Cook to 160°F - ANSWERegg dishes, beef, veal, and lamb (Ground), pork
Cook to 145°F - ANSWERfish, 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. - ANSWER100°F
Hot food on display must be held at ______ or above - ANSWER135°F
The internal food temperature for safe food should be ______ - ANSWER130-190°F
To thaw foods using the submerging method, the food must be submerged under
running drinking quality water below or at _______ - ANSWER70°F
Canned foods must be heated to _______ - ANSWER249°F
Good refrigeration temperatures is ______ - ANSWER34-40°F
Around ______ most bacteria stop growth - ANSWER41°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. -
ANSWER4
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. - ANSWER135°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. -
ANSWER165°F, 15
Making sure that hot foods are cooled promptly is very important. According to the
Food Code (3-501.14), foods should be cooled from _______________ within___
hours and then from ________ within the next ___ hours. - ANSWER135°F to 70°F, 2,
70°F to 41°F, 4
STUDY BUNDLE WITH COMPLETE SOLUTIONS)
Questions and Verified Answers| 100% Correct| A
Grade
Cook to 165°F - ANSWERturkey, chicken, duck, and goose (Ground), stuffing,
leftovers, and casseroles
Cook to 160°F - ANSWERegg dishes, beef, veal, and lamb (Ground), pork
Cook to 145°F - ANSWERfish, 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. - ANSWER100°F
Hot food on display must be held at ______ or above - ANSWER135°F
The internal food temperature for safe food should be ______ - ANSWER130-190°F
To thaw foods using the submerging method, the food must be submerged under
running drinking quality water below or at _______ - ANSWER70°F
Canned foods must be heated to _______ - ANSWER249°F
Good refrigeration temperatures is ______ - ANSWER34-40°F
Around ______ most bacteria stop growth - ANSWER41°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. -
ANSWER4
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. - ANSWER135°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. -
ANSWER165°F, 15
Making sure that hot foods are cooled promptly is very important. According to the
Food Code (3-501.14), foods should be cooled from _______________ within___
hours and then from ________ within the next ___ hours. - ANSWER135°F to 70°F, 2,
70°F to 41°F, 4
