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Food Safety Manager Exam with Complete Solutions
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Food Safety Manager Exam with Complete Solutions
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Food Safety Manager Exam withComplete Solutions
Smoking or curing of meat requires the operator to obtain Correct Ans-a variance from the
regulatory authority and the operator must have a HACCP plan that is acceptable to the
regulatory authority.
Key drop deliveries must be stored in their Correct Ans-correct storage location.
Food safety control begins at Correct Ans-purchasing
What is the only reliable method for preventing backflow? Correct Ans-Air gap
What is the physical link between safe water and dirty water? Correct Ans-Cross-connection
Manual Dishwashing - minimum wash water temperature is Correct Ans-110°F (43°C).
On single tank machines using chemical sanitizers, wash at no less than Correct Ans-120°F
(50°C).
For high-temperature machines, the final hot water rinse must be at least Correct Ans-180°F
(82°C) at the manifold and hot water heater.
, Single tank machines must be 165°F (74°C).
What temperature range is best for machine sanitizing? Correct Ans-180°F to 195°F
Throw cleaning solutions down? Correct Ans-a drain, not down the street, storm drain, or a
toilet, or urinal.
Three-Compartment Sink Correct Ans-Pre-rinse, Wash, Rinse, Sanitize.
What do you do to eliminate pests that enter the operation. Correct Ans-Work with a
licensed pest control operator (PCO)
Garbage containers must have Correct Ans-tight fitting lids, doors, or covers.
Install air curtains to keep Correct Ans-flies and other pests out.
Food handlers with vomiting or diarrhea must meet one of the following before they can return
to work: Correct Ans-• Have had no symptoms for at least 24 hours
• Have a written release from a medical practitioner
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