Food Safety Manager Flash Cards 2023
180
In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?
Jaundice, vomiting and/or diarrhea
A food handler must be excluded from the food establishment for which symptoms?
41 to 135
What is the temperature range ...
Food Safety Manager Flash Cards 2023
180
In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final
rinse?
Jaundice, vomiting and/or diarrhea
A food handler must be excluded from the food establishment for which symptoms?
41 to 135
What is the temperature range for the danger zone?
spore
What is the form some bacteria take to keep from dying when they do not have enough
food?
state
Most regulations for food service operations are at what level?
41 or lower
At what internal temperature should raw meat, poultry, and seafood be stored?
insulated containter
What type of container should be used to transport TCS food from the place of
preparation to the place of service?
practice the skill
To learn a new skill, learners must be given the opportunity to __.
close the affected area and clean it
A backup of raw sewage has occurred in the kitchen. What should happen next?
minimum internal cooking temperature of food
When using a bottom to top shelving order, what determines the best placement of food
in a cooler?
cross-connection
A hose connected to a running faucet that is left submerged in a bucket is an example
of what?
sneezing, itching, vomiting, nausea, cramps, diarrhea, hives, rashes, eczema, etc.
A customer having an allergic reaction may show which 9+ symptoms?
pasteurized
Raw or undercooked dishes made for highly-susceptible populations (HSPs) must use
eggs that have been __.
Exposure Time, Temperature (Avoid 131F+), Concentration, Water pH and
Hardness (Avoid 7.5+); Not the Liquid's Color
The effectiveness of chemical sanitizers are effected by __, __, __, and __, but NOT its
__.
state or local regulatory authority
Which agencies enforces food safety in a food service operation?
time-temperature abuse
What can cause histamine to form in tuna?
1. deny pests access to the operation
2. deny pests food, water, and a nesting or hiding
place
, 3. work with a licensed PCO to eliminate pests
that do enter the operation
What are the three rules of an integrated pest management program (IPM) program?
16 mesh per square inch screening
All screens for windows and vents must meet this requirement.
touching the walls
When deciding were to place dry goods for storage in a dry-storage area it is important
that the dry goods NOT be ____.
90 days after the container has been emptied or the last shellfish that was served
from the container
How long must shellstock tags be kept on file?
24 hours
You should label all ready to eat TCS food that is prepped in house and held longer
than ___.
vacuum-breaker
What is the only certain way to prevent backflow?
when hired, daily (i.e. on-the-job), weekly, monthly, quarterly, and whenever
necessary
When should employees receive food safety training?
165
TCS food must be reheated to what temperature for 15 seconds within 2 hours
show if food has been time-temperature abused during shipment
What do time-temperature indicators do?
at room temperature
What is one way that food should NEVER be thawed?
165
What is the minimum internal cooking temperature for poultry?
Hazard Analysis and Critical Control Points
What does HACCP stand for?
HACCP system
What system is used to control risks and hazards throughout the flow of food
1. Conduct a hazard analysis
2. determine critical control points (CCPs)
3. establish critical limits
4. establish monitoring procedures
5. identify corrective actions
6. verify that the system works
7. establish procedures for record keeping and documentation
What are the 7 steps in developing an HACCP plan?
1. cool food from 135 to 70 within 2 hours
2. cool food from 135 to 41 within 6 hours
What are the "two" steps in cooling TCS food?
bimetallic stemmed thermometer
Which thermometer or probe is good for checking the temperature large or thick food?
thermocouples and thermistors
Which thermometer or probe is good for checking the temperature of thick and thin food
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