Food Manager Exam Questions and Answers | Latest Version | 2025/2026 | Correct & Verified

Food Manager Exam Questions and Answers | Latest Version | 2025/2026 | Correct & Verified What does time–temperature control mean? Keeping food out of unsafe temperature ranges What is a foodborne illness? A disease caused by eating contaminated food Why is handwashing critical in food service? It removes germs that can contaminate food What is the danger zone in food safety? The temperature range where bacteria grow rapidly What is cross-contamination? The transfer of harmful bacteria from one surface or food to another Why must raw meat be kept separate from ready-to-eat food? To prevent bacteria from spreading What is the purpose of a food thermometer? 2 To check internal food temperatures What is the minimum safe temperature for poultry? 165°F (74°C) Why should hot foods be held above 135°F? To stop bacteria from multiplying What is proper cooling? Lowering food temperature quickly to safe levels Why must leftovers be reheated thoroughly? To kill harmful bacteria What is a TCS food? Food that needs time and temperature control for safety Why should gloves be changed often? They can become contaminated during use What is personal hygiene in food service? Keeping the body clean to avoid contaminating food 3 Why should hair be restrained in the kitchen? To prevent hair from falling into food What is the purpose of sanitizing surfaces? To reduce bacteria to safe levels What is the difference between cleaning and sanitizing? Cleaning removes dirt, sanitizing kills germs Why must cutting boards be sanitized after raw meat? To prevent cross-contamination What is FIFO in food storage? First In, First Out Why must food be labeled with dates? To track freshness and prevent spoilage What is receiving inspection? Checking food quality and temperature at delivery 4 Why should dented cans be rejected? They may allow bacteria inside What is proper thawing? Defrosting food safely in controlled conditions Why is thawing on the counter unsafe? Bacteria grow quickly at room temperature What is hot holding? Keeping cooked food hot until served What is cold holding? Keeping cold food cold to prevent bacteria