Food Safety Manager Exam Questions And Answers

When using hot water as a sanitizer the water must be ___________ for 30 seconds. a) 171°F b) 110°F c) 135°F d) 212°F {Ans: a) 171°F}The value that must be met to ensure the food's safety is which principle in a HACCP plan? a) Critical Limit b) Corrective Action c) Hazard Analysis d) Documentation {Ans: b) Corrective Action}A Food Manager is using time only as a measure for food safety. When using this method, PHF must be discarded after a maximum of ____ hours. a) 2 b) 4 c) 8 d) 3 {Ans: b) 4}Which food is not a PHF? a) Bean sprouts b) Cut melon c) Beef jerky d) Chocolate custard {Ans: c) Beef jerky}Foods with an Aw of .85 or greater will a) encourage bacteria to grow rapidly in the food b) inhibit the growth of bacteria in the food c) have no effect on bacteria in the food d) allow viruses to grow in the food {Ans: a) encourage bacteria to grow rapidly in the food}The chef is cooling a stew. It has taken the chef 30 minutes to reduce the temperature to 70°F. How much more time does the chef have