FOOD MANAGER EXAM (ALL 100% CORRECT ANSWERS)
QUESTIONS AND ANSWERS
An outbreak of Salmonella is commonly associated with ______. - -Undercooked poultry
--The restaurant staff noticed the health inspector coming in the door and assumed correctly they
would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink
with dirty dishes, made fresh sanitizing solution, and put the towels back in the water. To their
surprise, the inspector marked a violation. The violation was for _________. - -Putting the soiled
towels back in the new water
--What are the rules for storing food cold? - -All these.
--What type of hazard could occur by wearing jewelry while prepping food? - -Physical and Biological
--Which of the following would be the best method for cleaning and sanitizing equipment that
cannot placed in a dish machine or three compartment sink? - -Clean, rinse, and sanitize in place.
--Which is the proper way to test the internal temperature of a pot of soup? - -An immersion probe
into the soup
--Single-use gloves should be worn: - -Before you begin handling foods
--PHF stands for ______. - -Potentially hazardous food
--Bacterial growth can be minimized by properly controlling ______. - -Time, Temperature, Oxygen,
Moisture.
--Which is an example of a cross-connection? - -A hose in a mop bucket
--A prep cook must be sure to wash hands well _________. - -All of the above
--Shellstock identification tags on shellfish must include the harvester's ID number, the date and
location of harvest, the type of shellfish and a statement proclaiming that ______. - -The tag must be
kept for 90 days.
--If hot water is not available in the ware-washing sink, food establishments can still serve food using
______. - -Single use utensils
--The entire handwashing process should take _____ seconds. - -20
--Which of the following is an acceptable source of potable water? - -Private well water
--An employee who is assigned to clean the frozen dessert dispenser at the end of the night must
use CIP systems. CIP is an acronym for _______. - -Clean in place
, --All of the following are effective ways to prevent cross contamination except ______. - -Rinsing
food contact surfaces in between tasks
--Customer forks should be stored at a self-service buffet _______. - -With only the handles
extending out of the container
--When selecting small wares (plates, bowls, eating utensils) to use in the kitchen, a manager must
be sure the small wares are durable, easy to clean, safe, and _____. - -Resistant to chipping
--HACCP is a/an ______. - -Management system designed to prevent foodborne illness
--Cutting boards or cutting blocks that have scratches and cuts into the surfaces ______. - -May be
resurfaced as needed
--An outbreak of Salmonella is commonly associated with ______. - -Undercooked poultry
--The four steps in the cleaning and sanitizing process include cleaning the surface, rinsing the
surface, sanitizing the surface and then ________. - -Allowing the surface to air dry
--Employees must change gloves between which tasks? - -Handling raw meat and dressing the buns
--According to the most health codes, what is the minimum standard for parts per million
concentration (ppm) of a chlorine based chemical when preparing a sanitizing solution for the three
compartment sink? - -50
--A school lunch program offers seconds on fruits and vegetables. A child came back for more sliced
peaches. Without thinking about it, the nutrition worker scooped a spoonful of peaches onto the
child's used tray and touched the tray with the scoop.After putting the scoop back into the pan of
peaches the worker realized what had happened. What should be done to immediately remedy this?
- -Pull and discard the peaches and replace with a new pan.
--What is the active ingredient in all FDA approved hand sanitizers? - -Alcohol
--The best way for a food handler to have a beverage in their work area is to ________. - -Keep a
beverage in a cup with a lid and a straw.
--The greatest concern about having pests in the restaurant is that they will ________. - -Spread
disease
--If you have a small cut on your finger, you should ________. - -Cover it with a bandage and finger
cot or glove.
--What is the most accurate method for calibrating bimetallic thermometers? - -INCORRECT: Place
thermometer probe in very cold water, wait 30 seconds to take the reading and adjust to 32ºF.
CORRECT ANSWER: Place thermometer probe in crushed ice and cold water, wait 15 seconds to take
the reading and adjust to 32°F.
--Which is an approved method for storing in-use utensils? - -In the food with the handle extending
out
QUESTIONS AND ANSWERS
An outbreak of Salmonella is commonly associated with ______. - -Undercooked poultry
--The restaurant staff noticed the health inspector coming in the door and assumed correctly they
would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink
with dirty dishes, made fresh sanitizing solution, and put the towels back in the water. To their
surprise, the inspector marked a violation. The violation was for _________. - -Putting the soiled
towels back in the new water
--What are the rules for storing food cold? - -All these.
--What type of hazard could occur by wearing jewelry while prepping food? - -Physical and Biological
--Which of the following would be the best method for cleaning and sanitizing equipment that
cannot placed in a dish machine or three compartment sink? - -Clean, rinse, and sanitize in place.
--Which is the proper way to test the internal temperature of a pot of soup? - -An immersion probe
into the soup
--Single-use gloves should be worn: - -Before you begin handling foods
--PHF stands for ______. - -Potentially hazardous food
--Bacterial growth can be minimized by properly controlling ______. - -Time, Temperature, Oxygen,
Moisture.
--Which is an example of a cross-connection? - -A hose in a mop bucket
--A prep cook must be sure to wash hands well _________. - -All of the above
--Shellstock identification tags on shellfish must include the harvester's ID number, the date and
location of harvest, the type of shellfish and a statement proclaiming that ______. - -The tag must be
kept for 90 days.
--If hot water is not available in the ware-washing sink, food establishments can still serve food using
______. - -Single use utensils
--The entire handwashing process should take _____ seconds. - -20
--Which of the following is an acceptable source of potable water? - -Private well water
--An employee who is assigned to clean the frozen dessert dispenser at the end of the night must
use CIP systems. CIP is an acronym for _______. - -Clean in place
, --All of the following are effective ways to prevent cross contamination except ______. - -Rinsing
food contact surfaces in between tasks
--Customer forks should be stored at a self-service buffet _______. - -With only the handles
extending out of the container
--When selecting small wares (plates, bowls, eating utensils) to use in the kitchen, a manager must
be sure the small wares are durable, easy to clean, safe, and _____. - -Resistant to chipping
--HACCP is a/an ______. - -Management system designed to prevent foodborne illness
--Cutting boards or cutting blocks that have scratches and cuts into the surfaces ______. - -May be
resurfaced as needed
--An outbreak of Salmonella is commonly associated with ______. - -Undercooked poultry
--The four steps in the cleaning and sanitizing process include cleaning the surface, rinsing the
surface, sanitizing the surface and then ________. - -Allowing the surface to air dry
--Employees must change gloves between which tasks? - -Handling raw meat and dressing the buns
--According to the most health codes, what is the minimum standard for parts per million
concentration (ppm) of a chlorine based chemical when preparing a sanitizing solution for the three
compartment sink? - -50
--A school lunch program offers seconds on fruits and vegetables. A child came back for more sliced
peaches. Without thinking about it, the nutrition worker scooped a spoonful of peaches onto the
child's used tray and touched the tray with the scoop.After putting the scoop back into the pan of
peaches the worker realized what had happened. What should be done to immediately remedy this?
- -Pull and discard the peaches and replace with a new pan.
--What is the active ingredient in all FDA approved hand sanitizers? - -Alcohol
--The best way for a food handler to have a beverage in their work area is to ________. - -Keep a
beverage in a cup with a lid and a straw.
--The greatest concern about having pests in the restaurant is that they will ________. - -Spread
disease
--If you have a small cut on your finger, you should ________. - -Cover it with a bandage and finger
cot or glove.
--What is the most accurate method for calibrating bimetallic thermometers? - -INCORRECT: Place
thermometer probe in very cold water, wait 30 seconds to take the reading and adjust to 32ºF.
CORRECT ANSWER: Place thermometer probe in crushed ice and cold water, wait 15 seconds to take
the reading and adjust to 32°F.
--Which is an approved method for storing in-use utensils? - -In the food with the handle extending
out
