Food Safety Manager Exam Review (2024/ 2025 Update) Questions and Verified Answers| 100% Correct| Grade A

Food Safety Manager Exam Review (2024/ 2025 Update) Questions and Verified Answers| 100% Correct| Grade A Q: Eggs cooked to be served right away Answer: 145°F (63°C) or higher for a minimum of 15 seconds. Q: Eggs cooked to be held for later service Answer: 155°F (68°C) or higher for a minimum of 15 seconds and held at 135°F (57°C). Q: Pooled Eggs Answer: cook promptly after mixing or store at 41°F or lower. Q: Most raw animal foods, including seafood, steaks and chops, must be cooked to a minimum internal temperature of Answer: 145°F (63°C) for at least 15 seconds. Q: Ground beef, needle-injected meats, including brined ham and flavor-injected roasts, and mechanically tenderized meat - cook to an internal temperature of Answer: 155°F (68°C) for 15 seconds Q: Shellfish, shucked shellfish, milk, and eggs must be received at Answer: 45 °F (7°C) or lower. Once received, the shellfish, shucked shellfish, and milk must be cooled to 41°F or lower in four hours. Q: Frozen food should be received Answer: frozen solid. Q: On a buffet line, hold cold foods at Answer: 41°F (5°C) or below Q: On a buffet line, hold hot foods at Answer: 135°F (57°C) or above. Q: Meat, poultry, eggs, and seafood cooked in a microwave to Answer: 165°F (74°C). Rotate and stir halfway. Let stand for at least 2 minutes after cooking.