Food Safety Manager Flash Cards 2024

Food Safety Manager Flash Cards 2024 180 -Answer-In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea -Answer-A food handler must be excluded from the food establishment for which symptoms? 41 to 135 -Answer-What is the temperature range for the danger zone? spore -Answer-What is the form some bacteria take to keep from dying when they do not have enough food? state -Answer-Most regulations for food service operations are at what level? 41 or lower -Answer-At what internal temperature should raw meat, poultry, and seafood be stored? insulated containter -Answer-What type of container should be used to transport TCS food from the place of preparation to the place of service? practice the skill -Answer-To learn a new skill, learners must be given the opportunity to __. close the affected area and clean it -Answer-A backup of raw sewage has occurred in the kitchen. What should happen next? minimum internal cooking temperature of food -Answer-When using a bottom to top shelving order, what determines the best placement of food in a cooler? cross-connection -Answer-A hose connected to a running faucet that is left submerged in a bucket is an example of what? sneezing, itching, vomiting, nausea, cramps, diarrhea, hives, rashes, eczema, etc. -Answer-A customer having an allergic reaction may show which 9+ symptoms? pasteurized -Answer-Raw or undercooked dishes made for highly-susceptible populations (HSPs) must use eggs that have been __. Exposure Time, Temperature (Avoid 131F+), Concentration, Water pH and Hardness (Avoid 7.5+); Not the Liquid's Color -Answer-The effectiveness of chemical sanitizers are effected by __, __, __, and __, but NOT its __. state or local regulatory authority -Answer-Which agencies enforces food safety in a food service operation? time-temperature abuse -Answer-What can cause histamine to form in tuna? 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 -Answer-What are the three rules of an integrated pest management program (IPM) program? 16 mesh per square inch screening -Answer-All screens for windows and vents must meet this requirement. touching the walls -Answer-When deciding were to place dry goods for storage in a dry-storage area it is important that the dry goods NOT be ____. 90 days after the container has been emptied or the last shellfish that was served from the container -Answer-How long must shellstock tags be kept on file? 24 hours -Answer-You should label all ready to eat TCS food that is prepped in house and held longer than ___. vacuum-breaker -Answer-What is the only certain way to prevent backflow? when hired, daily (i.e. on-the-job), weekly, monthly, quarterly, and whenever necessary - Answer-When should employees receive food safety training? 165 -Answer-TCS food must be reheated to what temperature for 15 seconds within 2 hours show if food has been time-temperature abused during shipment -Answer-What do time- temperature indicators do? at room temperature -Answer-What is one way that food should NEVER be thawed? 165 -Answer-What is the minimum internal cooking temperature for poultry? Hazard Analysis and Critical Control Points -Answer-What does HACCP stand for? HACCP system -Answer-What sy