FOOD SAFETY MANAGER Study guides, Class notes & Summaries

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...

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 ...

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 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 Flash Cards practice questions and answer exam

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? insulate...

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) Nothi...