[Music] hey fellow food enthusiasts welcome back to the Serve Safe manager Channel where we dive deep into all things related to the Serve Safe manager test question one commuted means a mixture of blank or more types of meat that have been reduced inze and combined 1 2 3 or four B two question two which foodborn illness symptom must be reported to the regulatory Authority nausea vomiting sore throat or jaundice D jaundice question three a packaged food with a pH of 4.8 or less and a water activity of blank or less is considered a non-time temperature control for safety or TCS food 0.99 0.98 0.96 or 0.95 D 0.95 question four the best way to solve a pest issue is to work with a licensed pest control operator apply pesticides allow cats into the facility or open the doors to let them out a work with a licensed pest control operator question five Shell stock identification tags must be maintained on premises for at least how many days after sale 10 days 30 days 90 days or 36 65 days C 90 days question six which may not be served to high-risk populations pasteurized eggs fresh vegetables high fructose corn syrup or raw or undercooked Meats D raw or undercooked Meats question 7 what is the minimum internal cooking temperature for raw Foods cooked in a microwave oven 187° f 110° f 165° fit or 135° F C 165 de F question 8 what must always be worn when working with ready to eat Foods a ball cap single use gloves an apron or or a cut glove B single use gloves question n the permit holder must require food employees to report exposure to norovirus within the past blank hours of the last exposure 24 48 36 or 72 B 48 question 10 when transferring a chemical to a secondary container what must be done print the SDS label the secondary Container Store the chemical above food or never transfer a chemical to a new container B label the secondary container question 11 the permit holder must require food employees to report exposure to typhoid fever within the past blank days of the last exposure 7 14 18 or 30 b 14 question 12 hand antiseptics or hand sanitizers must be applied before handwashing eliminate all pathogens on hands be applied even when wearing single use gloves or comply with the Food and Drug Administration and the code of federal regulations D comply with the Food and Drug Administration and the code of Federal Regulation question 13 unless provided with medical documentation a person in charge must exclude an employee whose onset of jaundice occurred within the last blank Days 1 3 5 or 7 d 7 question 14 food employees can wash their hands in a food preparation sync dishwashing syn handwashing syn only or service / mop sync C handwashing sync only question 15 when handwashing a food employee must vigorously scrub with soap for at least blank seconds 10 to 15 15 to 20 20 to 25 or 25 to 30 a 10 to 15 question 16 an example of a wild game animal is a sheep bison or goat C bison question 17 refrigerated time temperature control for safety or TCS food must be received at blank degrees fenhe or below 32° F 40° F 41° Fen or 45° f c 41° Fahrenheit question 18 Foods prepared in private homes may be offered in a food establishment when they are carefully prepared the home has no pets the homeowner is a certified food protection manager or Foods prepared in private homes are never allowed to be sold in licensed food establishments D Foods prepared in private homes are never allowed to be sold in licensed food establishments question 19 during food preparation or dispensing utensils may be stored in a container of standing water at a temperature of at least blank de f 125° fhe 135° f 145° fenhe or 165° f b 135° f question 20 in a food establishment water obtained from non-public Water Systems must be visibly clear bottled tested at least annually or used only for sprinklers C tested at least annually question 21 in a food establishment food must be protected from contamination by storing the food at least blank inches above the floor four 6 8 or 12 B six question 22 which may not be used for pest prevention in a food establishment talcum containing tracking powder flour containing tracking powder pesticide containing tracking powder or non-toxic tracking powder C pesticide containing tracking powder question 23 food cooked in a microwave must be allowed to stand covered for blank minutes after cooking to obtain temperature equilibrium 2 4 6 or 8 a two question 24 a critical control point is an acceptable risk in the food system the maximum or minimum value to which a parameter must be controlled a point or procedure in a specific food system where loss of control may result in an unacceptable health risk or taking an internal food temperature c a point or procedure in a specific food system where loss of control may result in an unacceptable health risk question 25 to ensure parasite destruction ready to eat raw or partially cooked fish must be Frozen and stored at a temperature of -4° f or below for a minimum of blank hours in a freezer 4 24 15 or 168 D 168 question 26 milk used in a permitted food establishment must be organic whole raw or grade a D grade a question 27 ready to eat or RTE time temperature control for safety or TCS food that is being reheated for hot Hing must reach a temperature of blank degrees Fahrenheit for 15 seconds 135 145 155 or 165 D 165 question 28 would may be used as a food contact service when used as Pine cutting boards wooden pitchers Chopsticks or Wooden Forks C Chopsticks question 29 reheating for hot holding must not exceed a period of blank hours 2 3 4 or five a two question 30 the curved sealed Edge at a floor wall juncture in a food preparation area is called flushing Edge juncture area Corner ceiling or coing D coing question 31 TCS food that is slacked thawed to moderate the temperature must be held under Refrigeration that maintains the food temperature at blank degrees fit or less 32° f 41° f 0° fenhe or 65° fhe B 41° F question 32 when constructing or remodeling a food establishment plans must be submitted to the regulatory Authority the FDA the building owner or the franchise owner a the regulatory Authority question 33 when cooling cooked TCS food it must be cooled from 135° F to 70° F within the first blank hours 1 2 4 or six B two question 34 which symptom is not required to be reported by employees to management jaundice headache vomiting or diarrhea B headache question 35 TCS Foods held in hot holding must be held at blank de F or more5 135 145 or 155 B 135 question 36 food thermometers may not be made of glass unless they are calibrated enclosed in a shatterproof casing used for candy making or used for non-tcs Foods B enclosed in a shatterproof casing question 37 handwashing sinks must be able to provide water at a temperature of at least 90° F 100° fhe 110° fhe or 120° f b 100° F question 38 light bulbs in areas with exposed food clean equipment and unwrapped single-use items must be shielded fluorescent food safe or at least 100 Watts a shielded question 39 RTE TCS Foods prepared in a food establishment and held for longer than 24 hours can be held for a maximum of blank days at 41° fhe or less 2 4 7 or 14 c 7 question 40 an hacp plan must include types of foods controlled under the plan a flow diagram or chart for different types of foods or categories types of Records to be maintained or all of the above D all of the above question 41 if rtecs food is prepared and placed in a refrigerator on September 1st what is the discard date September 1st September 7th September 8th or September 10th B September 7th question 42 a lesion containing plus such as a boil or infected wound that is open and draining and is on the hand or wrist must be covered while the employee is restricted from working covered by an impermeable cover and a single use glove have a bandage on it only or have a finger cot applied only B covered by an impermeable cover and a single use glove question 43 raw eggs must be received in refrigerated equipment that maintains an Ambient Air Temperature of less than or equal to 32° F less than or equal to 41° F less than or equal to 45° F or less than or equal to 50° f c less than or equal to 45° F question 44 sinks for manual were washing must have at least blank compartments unless otherwise approved by the regulatory Authority two 3 4 5 b three question 45 self-closing slow closing or metering faucets must provide a flow of water for at least blank seconds without the need to reactivate the faucet 10 15 20 or 30 B 15 question 46 in a food establishment insect control devices that are used to electrocute or stun flying insects must be designed to destroy the insect Parts dispense the insect Parts outwardly allow for the insect to remain intact or retain the insect within the device D retain the insect within the device question 47 if time not temperature is used as the public health control cold foods with an initial temperature of 41° f or less may be held for up to blank hours 1 2 4 or six D six question 48 a person may not operate a food establishment without a valid blank from the regulatory Authority variance permission permit SL license or meeting C permit license question 49 food thermometers must be accurate to plus or minus blank degrees fhe 2 4 6 or8 a two question 50 a food establishment person in charge does not have to report which of the following employee diagnoses norovirus hepatitis A calaor Juni or shagel C calaor Juni question 51 time temperature control for safety TCS food that is received hot must be received at what temperature greater than or equal to 125° F greater than or equal to 135° F greater than or equal to 145° fhe or greater than or equal to 165° f b greater than or equal to 135° F question 52 ventilation Hood systems prevent blank and condensation from collecting on the walls and ceilings steam insects debris or grease D grease question 53 a vending machine holding hot TC food must automatically shut off if the interior Ambient Air Temperature is less than 135° f for more than blank minutes 110 120 130 or 160 B 120 question 54 restrooms in food establishments must be provided with tight fitting blank doors self-locking self-closing metal or sanitary B self-closing question 55 water temperature measuring devices on were washing dishwashing machines must have temperature increments of no greater than blank degrees fahren 1 2 4 or 10 B two question 56 the permit holder of a food establishment must notify customers that the most recent establishment inspection report is available upon request by posting the name of the pic a phone number a sign or placard or the regulatory Authority inspector information c a sign or placard question 57 hot water used to sanitize during manual were washing dishwashing must be maintained at a temperature of at least blank degrees fah 135 145 171 or 180 C 171 question 58 employees living in the same household as an individual involved in a confirmed disease outbreak do not have to report which of the following disease exposures norovirus within 48 Hours of exposure ecoli or Chago within the past 3 days typhoid fever within 14 days or Hepatitis B within the past 30 days D Hepatitis B within the past 30 days question 59 food that is received Frozen must be received less than or equal to 32° F less than or equal to 0° F solidly Frozen or less than or equal to 41° F C solidly Frozen question 60 if a salad bar has 20 different food options there should be blank different serving utensils 10 15 20 or 40 C 20 question 61 counter mounted equipment that is not easily movable must be elevated on legs that provide at least blank of clearance 1 3 4 or 6 C four question 62 living or sleeping quarters located on the premisis of a food establishment such as for lodging must be separated from areas used for food operations by complete partitioning and self-closing blank doors compartments hallways or room dividers a doors question 63 the temperature of the wash waterer in a three compartment sink must be maintained at a temperature of at least blank de F 110 120 130 or 140 a 110 question 64 employees are permitted to handle service animals mkin shellfish or fish in aquariums if they immediately blank after log the incident wash their hands report to their manager or use hand sanitizer B wash their hands question 65 in all other dishwashing machines except stationary rack single temperature the temperature of the hot water sanitizing rinse must be at least blank degrees fahren 165 170 175 or 180 D 180 question 66 ice used as a food or cooling medium must be made from recycled water non-potable water drinking water or distilled water C drinking water question 67 a test kit or other device that measures the concentration of iodine in a sanitizing solution must read 12.5 parts per million to blank parts per million to comply 20 25 50 or 200 B 25 question 68 when an air gap is not possible in a plumbing system an approved blank device must be installed flow stopper reverse flow water flow or backflow prevention D backflow prevention question 69 equipment and utensils used with TCS Foods must be cleaned at least once every blank hours 4 8 16 or 24 a four question 70 all retail food F facility inspection reports are considered blank and must be made available by the regulatory authority to any person requesting them public information Trade Secrets private or confidential a public information question 71 a temporary food establishment is one that operates for a period of no more than blank consecutive days in conjunction with a single event or celebration for 5 10 14 or 30 C 14 question 72 a food worker must wash their hands and exposed portions of their arms for at least this many seconds making sure to scrub for 10 to 15 seconds 20 30 45 or 60 a 20 question 73 a contact time of at least blank seconds is required for a chlorine solution of 50 parts per million at a pH of 10 or less and a temperature of at least 100° F 5 7 30 or 60 B 7 question 74 outdoor trash and recycling containers must be placed on a smooth durable surface such as concrete or asphalt grass gravel or dirt a concrete or asphalt question 75 cleaned equipment and utensils laundered Linens and single use articles must be stored at least blank inches above the floor 2 4 six or eight C question 76 an imminent health hazard is a significant threat or danger to health that exists when an event creates a situation that requires immediate correction or closure of the operation to prevent injury examples include fires floods or sewage backups gross in sanitary occurrences or all of the above D all of the above question 77 the minimum internal cooking temperature for poultry blutes stuffed foods and stuffing containing meat is blank degrees F instantaneously or less than 1 second 135° fah 145° f 155° f or 165° f d 165° f question 78 the minimum internal cooking temperature for whole muscle beef pork and all Seafood is blank for 15 seconds 135° f 145° f 155° fhe or 165° fhe b 145° f question 79 the minimum internal cooking temperature for ground beef ground pork ground game and ground Seafood is blank for 17 seconds 35° f 145° f 155° f or 165° f c 155° f question 80 the minimum internal cooking temperature for plant-based foods that are going into hot holding is 135° f 145° f 155° f or 65° f a 135° f