Food Safety Manager Cards

2025

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

immersion probes

Which thermometer or probe is good for checking the temperature of liquids, like soups, sauces, and frying oil

165 for 15 seconds

What is the minimum internal temperature for poultry, stuffing, stuffed meat or seafood or pasta, dishes that include previously cooked, TCS ingredients?

155 for 15 seconds

What is the minimum internal temperature for ground meat or seafood, injected meat, and eggs for hot held service?

145 for 15 seconds

What is the minimum internal temperature for seafood, steaks, pork chop, and eggs that will be served immediately?

145 for 4 minutes

What is the minimum internal temperature for roasts of pork, beef?

135

What is the minimum internal temperature for commercially processed food that will be hot held?

135

What is the minimum internal temperature for fruit, vegetables, grains like rice, and legumes or beans that will be hot held for service?

Integrated Pest Management (IPM) program

The best way to deal with pests is to have an __ program.

detergent

The most common type of cleaner in a food establishment.

moderately-alkaline and highly-alkaline

What are the two categories of detergents?

moderately-alkaline

This category of detergent is used mostly for standard cleaning tasks such as utensil and food prep surface cleaning

moderately-alkaline

This category of detergent works best on fresh loose soil types.

highly-alkaline

This category of detergent is considered "heavy duty".

highly-alkaline

This category of detergent is used on hard-to-clean,baked-on or dried-on food soil.

abrasives

These are added to cleaners to help scrub-off hard to clean and grease soil.

degreaser

These are added to cleaners to help dissolve grease, fat and oil.

delimer

These are designed to remove stains caused by mineral deposits such as calcium and lime scale. They can also remove rust stains.

Pre-scrape, clean, rinse, sanitize, air dry

What are the 5 steps in using in a 3 compartment sink?

6 inches

Store tableware and utensils at least ___ off the floor.

chemicals

Occupational safety and health administration (OSHA) has requirements for using __

Material Safety Data sheet

OSHA requires chemical manufacturers and suppliers to provide a ____ for each hazardous chemical they sell

inform employees of safe use and hazards associated with chemicals used in the operation

What is the purpose of Material Safety Data Sheets?

1. Creating a Master Cleaning Schedule

2. Training your employees to follow it

3. Monitoring the program to make sure it works

What are the 3 things to focus on when developing a cleaning program?

virus

What type of pathogen is enterovirus?

virus

What type of pathogen is hepatitis A?

virus

What type of pathogen is hepatitis E?

virus

What type of pathogen is norovirus?

virus

What type of pathogen is rotavirus?

person's intestines

Where is the only place a foodborne VIRUS can reproduce?

surface temperature

What is an infrared thermometer used to measure?

rodent infestation

When inspecting your facility for pests, you notice a pile of soft materials in a corner. This is a sign of a possible ___.

thrown out immediately

Hot TCS food that has been held below 135 for over 4 hours should be ___.

the federal goverment's recommendations for foodservice sanitation regulations

What is the FDA food code?

keep the foodhandler away from duties that involve food

What should a manager do when a food handler reports being diagnosed with shigellosis?

use a test kit to check the sanitizer's concentration when mixing it

What is the best way to make sure that the chemical sanitizer is at the correct strength?

insert the thermometer of the stem into the thickest part of the product

what is the right way to measure the temperature of fresh meat, poultry, or seafood when it is delivered

41 or lower

cold TCS food must be received at what internal temperature

165

what is the minimum internal cooking temperature for TCS food cooked in a microwave?

the date the food should be sold

Labels on containers of ready to eat TCS food that was prepped on site must include ___.

cleaned, rinsed, and sanitized

if a food contact surface has been soiled, what three actions must be performed before it can be used again?

every 4 hours

if a food contact surface is in constant use, how often must it be cleaned and sanitized

100

what temperature does the water have to be for washing hands

1 hour

a foodhandler who spends an entire shift deboning chicken should change gloves after

fully describe each menu item to customers who ask, including any secret ingredients

when taking the orders of customers with food allergies, a server should

acids in the food can leach zinc into the food

why should food NOT be stored in a galvanized container

botulism

food commonly linked with the bacteria are dented cans, baked potatoes

sous-vide

cooking food in an airtight bag in hot water at 140 degrees for a long period of time

shiga toxin producing e coli

linked with contaminated ground beef and produce

cooking food in the right temperature

can reduce salmonella spp. in poultry to safe levels

wash their hands

viruses such as norovirus and hepatitis a can be spread when foodhandlers fail to

toxic metal poisoning

cooking tomato sauce in a copper pot can cause which food borne illness