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FOOD SAFETY MANAGER Study guides, Class notes & Summaries
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FOOD SAFETY MANAGER QUESTIONS AND ANSWERS
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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 leve...
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Food Safety Manager Exam Questions and Answers(SCORED A)
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It takes ______ people for an illness to be considered a part of an outbreak - ANSWER-2 
 
The three forms of contamination are biological, chemical and ____ - ANSWER-Physical 
 
The five common risk factors responsible for food borne illness outbreaks in the U.S. are: Purchasing food from unsafe ______, Failing to cook food ________, Holding food at incorrect ________, Using contaminated _________, Practicing poor personal __________ - ANSWER-Sources, adequately, temperatures, equipment, hygien...
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Food Safety Manager Exam Tap Series Exam Questions and Answers 100% SOLVED
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What type of person is at high risk for food born illnesses? - ANSWER-Young children, elderly, people with weak immune systems 
 
Active Managerial Control focuses on the top five foodborne illness risk factors: - ANSWER-Purchasing food from an unsafe source, Failing to cook food correctly, Poor personal hygiene, Working with contaminated equipment, Holding food at incorrect temperatures 
 
What are the three food contaminants? - ANSWER-Biological, Physical, Chemical 
 
What does FATTOM stand fo...
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Food Safety Manager Flash Cards Exam Questions & Answers(SCORED A+)
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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? 
 ...
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Food Safety Manager Exam Questions and Answers(RATED A+)
- Exam (elaborations) • 39 pages • 2024
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The Person In Charge (PIC) is responsible for all of the following except 
 
a) training all staff in food safety 
b) complying with all state and local regulations 
c) correctly answer questions regarding food safety 
d) complying with staff's vacation requests - ANSWER-d) complying with staff's vacation requests 
 
In order to continue working, what should a Food Employee with a minor cut on their hand do? 
 
a) Not allowed to work with a minor cut 
b) Must be checked by a doctor first 
c) N...
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Food Safety Manager Test with 100% Verified Answers
- Exam (elaborations) • 6 pages • 2024
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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 s...
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Food Safety Manager Exam with Verified Solutions
- Exam (elaborations) • 26 pages • 2024
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Potentially Hazardous Foods (PHF) must be reheated to a temperature of 
A) 155°F 
B) 135°F 
C) 165°F 
D) 175°F - c) 165°F 
 
Food that is being reheated to hot hold must reach a temperature of 
A) 135°F 
B) 155°F 
C) 165°F 
D) 175°F - c) 165°F 
 
What temperature is required when cooking chili containing tomatoes, kidney beans, ground chicken and spices? 
A) 135°F 
B) 145°F 
C) 155°F 
D) 165°F - d) 165°F 
 
When cooling food the food must cooled from 
A) 135°F to 50°F within ...
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Food Safety Manager Exam Questions And Answers 100% Verified
- Exam (elaborations) • 34 pages • 2024
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Food Safety Manager Exam Questions And 
Answers 100% Verified 
The Person In Charge (PIC) is responsible for all of the following except 
a) training all staff in food safety 
b) complying with all state and local regulations 
c) correctly answer questions regarding food safety 
d) complying with staff's vacation requests - answerd) complying with staff's vacation 
requests 
In order to continue working, what should a Food Employee with a minor cut on their hand do? 
a) Not allowed to work wit...
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Food Safety Manager Review Already Passed ( A+ GRADED 100% VERIFIED).
- Exam (elaborations) • 6 pages • 2024
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Available in package deal
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Food Safety Manager Review Already Passed ( A+ GRADED 100% VERIFIED).
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Food Safety Manager Exam Questions And Answers 100% Verified
- Exam (elaborations) • 34 pages • 2024
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- $13.49
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Food Safety Manager Exam Questions And 
Answers 100% Verified 
The Person In Charge (PIC) is responsible for all of the following except 
a) training all staff in food safety 
b) complying with all state and local regulations 
c) correctly answer questions regarding food safety 
d) complying with staff's vacation requests - answerd) complying with staff's vacation 
requests 
In order to continue working, what should a Food Employee with a minor cut on their hand do? 
a) Not allowed to work wit...
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Food Safety with 100+ complete Questions and Answers
- Exam (elaborations) • 24 pages • 2024
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Available in package deal
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- $11.49
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Food Safety with 100+ complete Questions and Answers