Food Safety Manager Questions with Correct Answers In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? - Correct Answer 180 A food handler must be excluded from the food establishment for which symptoms? - Correct Answer Jaundice, vomiting and/or diarrhea What is the temperature range for the danger zone? - Correct Answer 41 to 135 What is the form some bacteria take to keep from dying when they do not have enough food? - Correct Answer spore Most regulations for food service operations are at what level? - Correct Answer state At what internal temperature should raw meat, poultry, and seafood be stored? - Correct Answer 41 or lower What type of container should be used to transport TCS food from the place of preparation to the place of service? - Correct Answer insulated containter To learn a new skill, learners must be given the opportunity to __. - Correct Answer practice the skill A backup of raw sewage has occurred in the kitchen. What should happen next? - Correct Answer close the affected area and clean it When using a bottom to top shelving order, what determines the best placement of food in a cooler? - Correct Answer minimum internal cooking temperature of food A hose connected to a running faucet that is left submerged in a bucket is an example of what? - Correct Answer cross-connection 1 / 2
A customer having an allergic reaction may show which 9+ symptoms? - Correct Answer sneezing, itching, vomiting, nausea, cramps, diarrhea, hives, rashes, eczema, etc.Raw or undercooked dishes made for highly-susceptible populations (HSPs) must use eggs that have been __. - Correct Answer pasteurized The effectiveness of chemical sanitizers are effected by __, __, __, and __, but NOT its __. - Correct Answer Exposure Time, Temperature (Avoid 131F+), Concentration, Water pH and Hardness (Avoid 7.5+); Not the Liquid's Color Which agencies enforces food safety in a food service operation? - Correct Answer state or local regulatory authority What can cause histamine to form in tuna? - Correct Answer time-temperature abuse What are the three rules of an integrated pest management program (IPM) program? - Correct Answer
- deny pests access to the operation
- deny pests food, water, and a nesting or hiding
- work with a licensed PCO to eliminate pests
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that do enter the operation All screens for windows and vents must meet this requirement. - Correct Answer 16 mesh per square inch screening When deciding were to place dry goods for storage in a dry-storage area it is important that the dry goods NOT be ____. - Correct Answer touching the walls How long must shellstock tags be kept on file? - Correct Answer 90 days after the container has been emptied or the last shellfish that was served from the container