Safety Manager Exam Questions And Answers Latest Updated

Illnesses need to be reported if they have these symptoms {Ans: jaundice, diarrhea, vomiting, and fever}HACCP Plan - Step 6 {Ans: Verify that the system works - VERIFY ex. check temperature logs.}Smoking or curing of meat requires the operator to obtain {Ans: a variance from the regulatory authority and the operator must have a HACCP plan that is acceptable to the regulatory authority.}CDC {Ans: Center of Disease Control - inspects cruise ships}For high-temperature machines, the final hot water rinse must be at least {Ans: 180°F (82°C) at the manifold and hot water heater. Single tank machines must be 165°F (74°C).}Most raw animal foods, including seafood, steaks and chops, must be cooked to a minimum internal temperature of {Ans: 145°F (63°C) for at least 15 seconds.}