Food Safety Manager Exam Questions with Best Solutions Verified and Graded A+
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Course
Food Safety Manager
Institution
Food Safety Manager
Food Safety Manager Exam Questions with Best Solutions Verified and Graded A+
Hot foods can be reheated if - Correct Answer Less than 2 hours at incorrect temperature and not contaminated.
Reheat to 165°F minimum.
Highly Susceptible Population - Correct Answer Young Children, The Elderly, We...
Food Safety Manager Exam Questions with Best
Solutions Verified and Graded A+ Hot foods can be reheated if - Correct Answer Less than 2 hours at incorrect temperature and not contaminated.
Reheat to 165°F minimum.
Highly Susceptible Population - Correct Answer Young Children, The Elderly, Weakened Immune Systems
Partial cooking during preparation - Correct Answer Do not cook food longer than 60 minutes during initial cooking. Cool food immediately. Freeze or refrigerate after cooling 41°F or lower. Heat food to at least 165°F for 15 seconds before selling or serving.
Cool the food if not served immediately.
Five most common risk factors - Correct Answer Purchasing food from unsafe sources
Failing to cook food adequately
Holding food at incorrect temperatures
Using contaminated equipment
Practicing poor personal hygiene
Reheating Food - Correct Answer For Immediate Service: as long as cooked and cooled correctly, reheat to any temperature. For Hot-Holding: Internal Temp to 165 for 15 seconds within 2 hours. These guidelines apply to all reheating methods.
Agencies regulating food and food service - Correct Answer USDA: Meat, poultry, eggs,
food crossing state boundaries.
FDA: all food except meat, poultry and eggs. Publishes food code.
CDC: conducts research into causes of illness and assists in investigations.
State and local health jurisdictions.
Reserving Food: - Correct Answer DO NOT re-serve food returned by one customer to another customer.
Change bread basket liner.
Undamaged packaged food can be re-served. This includes cracker, honey, jelly and certain condiments.
foodborne illness outbreak - Correct Answer When two or more unrelated people have the same symptoms after eating the same food
Sneeze guards - Correct Answer Food shields placed over self-service displays and food bars that extend 7" beyond the food and 14" above the food counter. TCS - Correct Answer Time and Temperature Control for Safety
Buffet and self-serve utensils - Correct Answer Handle up.
Spoons and scoops for sticky items can be stored in clean water held at 135°F.
TCS food - Correct Answer Milk, chicken, cooked rice, melons, sprouts, vacuum-
packaged food, eggs, meats, fish, cooked potatoes.
Vending machines - Correct Answer Refrigerated food can be kept 7 days.
Not expired.
Fresh fruit with edible peel must be washed and wrapped.
TCS mist be in original container.
FAT TOM - Correct Answer Food, Acidity, Temperature, Time, Oxygen, Moisture
NSF International - Correct Answer Develops and publishes standards for sanitary equipment design.
Shigella spp. - Correct Answer Found in the FECES of humans with the illness.
Can occur when people eat/drink contaminated food/water.
Flies can transfer.
Food: TCS foods, salads.
Prevention: exclude workers with diarrhea who have been diagnosed with Shigella spp. Proper hand washing techniques. Control flies.
American National Standards Institute (ANSI) - Correct Answer A private, non-profit organization that coordinates the development and use of a voluntary consensus standards in the United States.
Salmonella typhi - Correct Answer Bacteria found in blood and feces of person diagnosed with Typhoid Fever. Can remain in feces weeks after symptoms subside.
Food: Ready-to-eat, beverages.
Prevention: Exclude workers with diarrhea diagnosed with Salmonella. Proper hand washing techniques. Cook food to minimum internal temperatures.
Underwriters Laboratories - Correct Answer Provides sanitation classification listings for
equipment found in compliance with NSF international standards.
Non-typhoidal Salmonella - Correct Answer Source: Farm animals.
Food: Poultry and eggs, meat, milk and dairy, produce (such as tomatoes, peppers, cantaloupes, etc.)
Symptoms: Diarrhea, cramps, vomiting, fever
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