FSM FINAL PAPER 2026 QUESTIONS WITH FULL
ANSWERS
◉ The temperature danger zone, as defined by the federal
government is: Answer: 41 to 135 degrees (p 70, 83)
◉ The single most important measure to prevent the spread of
staphylococci in a food service operation is to teach and monitor
proper: Answer: handwashing
◉ Which of the following is the best resource to consult for federal
guidelines on proper time-temperature relationships in food
preparation? Answer: Food code
◉ Which is true regarding the Food Code? Answer: it is the federal
government's best guidance on food safety
◉ The best method to assure that poultry has been adequately
cooked to reduce harmful microorganisms is to: Answer: monitor
time and temperature throughout the preparation process
◉ The P.M. supervisor checks the refrigerator at 7:00 P.M. and finds
a three-gallon stock pot full of beef tips in gravy leftover from the
, noon cafeteria serving line. The internal temperature is 75°F. The
supervisor should: Answer: dispose of the tips
◉ As part of a HACCP plan a dietary manager identifies quantifiable
time and temperature standards for each phase of a recipe. These
standards are examples of: Answer: critical limits
◉ Starting a HACCP plan can be overwhelming especially in
establishments with hundreds of recipes and complex
production/service systems. Under these circumstances a good
place to start HACCP plans would be with: Answer: recipes that
include potentially hazardous ingredients
◉ A cook prepares chicken according to a recipe. The recipe includes
a CCP with a minimum end point temperature of 165° for 15
seconds. At the end of the specified baking time the product
temperature is at 160°. Following principles of HACCP the next thing
the cook should do is: Answer: follow corrective actions as
established for this CCP
◉ Representatives from the CDC inspect foodservice operations for
compliance with sanitation regulations. Answer: F
◉ The Food Code is federal law and must be adopted by state
regulatory agencies. Answer: F
ANSWERS
◉ The temperature danger zone, as defined by the federal
government is: Answer: 41 to 135 degrees (p 70, 83)
◉ The single most important measure to prevent the spread of
staphylococci in a food service operation is to teach and monitor
proper: Answer: handwashing
◉ Which of the following is the best resource to consult for federal
guidelines on proper time-temperature relationships in food
preparation? Answer: Food code
◉ Which is true regarding the Food Code? Answer: it is the federal
government's best guidance on food safety
◉ The best method to assure that poultry has been adequately
cooked to reduce harmful microorganisms is to: Answer: monitor
time and temperature throughout the preparation process
◉ The P.M. supervisor checks the refrigerator at 7:00 P.M. and finds
a three-gallon stock pot full of beef tips in gravy leftover from the
, noon cafeteria serving line. The internal temperature is 75°F. The
supervisor should: Answer: dispose of the tips
◉ As part of a HACCP plan a dietary manager identifies quantifiable
time and temperature standards for each phase of a recipe. These
standards are examples of: Answer: critical limits
◉ Starting a HACCP plan can be overwhelming especially in
establishments with hundreds of recipes and complex
production/service systems. Under these circumstances a good
place to start HACCP plans would be with: Answer: recipes that
include potentially hazardous ingredients
◉ A cook prepares chicken according to a recipe. The recipe includes
a CCP with a minimum end point temperature of 165° for 15
seconds. At the end of the specified baking time the product
temperature is at 160°. Following principles of HACCP the next thing
the cook should do is: Answer: follow corrective actions as
established for this CCP
◉ Representatives from the CDC inspect foodservice operations for
compliance with sanitation regulations. Answer: F
◉ The Food Code is federal law and must be adopted by state
regulatory agencies. Answer: F
