Food Manager Final Exam A+ Grade Assured Complete Solutions And Verified Answers

EXAM

Exam Solution
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Food Service Manager License Final Exam 2026 A+ GRA
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DE ASSURED COMPLETE SOLUTIONS AND VERIFIED AN
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SWERS (9C24E) +t




QUESTION 1 +t




Six tuna and salad sandwiches were made using a large pan of tuna salad that a food han
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dler had taken out of the cooler. What exactly is wrong with this scenario?
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ANSWER

Time-temperature abuse +t




QUESTION 2 +t




A customer phoned a restaurant and informed the manager that they had become ill afte
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r dining there. A few hours after consuming the raw oysters, the guest complained of hav
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ing diarrhea and vomiting. What pathogen is likely to blame for the illness?
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ANSWER

Norovirus



QUESTION 3 +t




What is the most effective way to determine the temperature of fresh fish deliveries?
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ANSWER

Insert a thermometer probe into the thickest part of the fish.
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QUESTION 4 +t




What information must be placed on the label of TCS food that was prepared in-house?
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ANSWER

The date on which the food should be discarded.
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,QUESTION 5 +t




A food handler thaws several frozen turkeys on a prep table. What kind of threat does th
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is pose to the food?
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ANSWER

Time-temperature abuse +t




QUESTION 6 +t




What is necessary for a high-
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temperature dishwashing machine to measure the sanitizer rinse temperature?
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ANSWER

Maximum registering thermometer +t +t




QUESTION 7 +t




Grease and condensation had accumulated on the walls and ceiling of an operation. Wha
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t issue is most likely to cause?
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ANSWER

The ventilation system is not working correctly.
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QUESTION 8 +t




When is it acceptable to eat in an operation?
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ANSWER

When sitting in a break area
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QUESTION 9 +t




A deli serves cold sandwiches on a self-
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serve display. Which step in the path of food would be a critical control point?
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ANSWER

Storage



QUESTION 10 +t




What action is crucial to preventing food-borne illness?
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, ANSWER

Controlling time and temperature+t +t +t




QUESTION 11 +t




What is the recommended minimum temperature for holding hot TCS food?
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ANSWER

135°F



QUESTION 12 +t




Who develops the national standards for food service equipment?
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ANSWER

NSF



QUESTION 13 +t




What is the most important way to prevent a foodborne illness from bacteria?
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ANSWER

Controlling time and temperature+t +t +t




QUESTION 14 +t




A server cleans a dining table with a wiping cloth and then puts the cloth in an apron po
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cket. What is the risk that could cause a foodborne illness?
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ANSWER

Poor cleaning and sanitizing
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QUESTION 15 +t




When should hand sanitizers be applied?
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ANSWER

After washing hands.
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QUESTION 16 +t