Food Safety Manager Flash Cards Already Graded A+
In a heat-sanitizing dishwashing machine, the minimum temperature for the final rinse is:
️180°F.
A food handler must be excluded from the food establishment for symptoms such as:
️Jaundice, vomiting, and/or diarrhea.
The temp...
In a heat-sanitizing dishwashing machine, the minimum temperature for the final rinse is:
✔️180°F.
A food handler must be excluded from the food establishment for symptoms such as:
✔️Jaundice, vomiting, and/or diarrhea.
The temperature range for the danger zone is:
✔️41°F to 135°F.
The form some bacteria take to survive in the absence of enough food is known as a:
✔️Spore.
Most regulations for food service operations are at what level?
✔️State.
Raw meat, poultry, and seafood should be stored at an internal temperature of:
✔️41°F or lower.
An insulated container should be used to transport TCS food from the place of preparation to the place
of service.
✔️Insulated container.
To learn a new skill, learners must be given the opportunity to:
✔️Practice the skill.
In the event of a backup of raw sewage in the kitchen, the next step is to:
, ✔️Close the affected area and clean it.
When using a bottom-to-top shelving order, the best placement of food in a cooler is determined by:
✔️Minimum internal cooking temperature of food.
A hose connected to a running faucet that is left submerged in a bucket demonstrates:
✔️Cross-connection.
A customer experiencing an allergic reaction may show symptoms such as:
✔️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:
✔️Pasteurized.
The effectiveness of chemical sanitizers is affected by Exposure Time, Temperature (avoid 131°F+),
Concentration, Water pH and Hardness (avoid 7.5+); but NOT its:
✔️Liquid's color.
The agency that enforces food safety in a food service operation is the:
✔️State or local regulatory authority.
Histamine can form in tuna due to:
✔️Time-temperature abuse.
The three rules of an integrated pest management (IPM) program are:
✔️1. Deny pests access to the operation; 2. Deny pests food, water, and a nesting or hiding place; 3.
Work with a licensed pest control operator (PCO) to eliminate any pests that do enter the operation.
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