Food Safety Manager Exam Prep
FOOD SAFETY MANAGER EXAM PREP NEWEST 2026/2027
ACTUAL EXAM COMPLETE 100 QUESTIONS AND CORRECT
DETAILED ANSWERS (VERIFIED ANSWERS) |ALREADY GRADED
A+||BRAND NEW VERSION!!
Food should be raised a minimum of ____ inches off the floor.
a) 4
b) 6
c) 8
d) 12 - Correct Answer-b) 6
Materials used for food contact surfaces should be all of the following except
a) Dark in color to hide the dirt
b) Smooth and easily cleanable
c) Safe and durable
d) Resistant to chipping and cracking - Correct Answer-a) Dark in color to hide the
dirt
Wood may be used for a cutting block or baker's table only if
a) It is made from plywood
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, Food Safety Manager Exam Prep
b) It is made from hard maple
c) It is used for vegetables only
d) Wood may not be used as a cutting block or baker's table - Correct Answer-b) It
is made from hard maple
Thermometers that measure temperatures in Fahrenheit only must be accurate to
a) ± 1°F
b) ± 4°F
c) ± 10°F
d) ± 2°F - Correct Answer-d) ± 2°F
When checking the temperature of a turkey as it cooks, it is important to make
sure an employee checks the
a) core temperature
b) surface temperature
c) oven temperature
d) temperature of the juices that run out - Correct Answer-a) core temperature
The five steps to a manual ware washing sink in order are
a) scrape, wash, rinse, sanitize, air dry
b) scrape, rinse, wash, sanitize, air dry
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, Food Safety Manager Exam Prep
c) scrape, wash, rinse, sanitize, towel dry
d) scrape, rinse, wash, sanitize, towel dry - Correct Answer-a) scrape, wash, rinse,
sanitize, air dry
When the hostess is seating customers at a table with preset tableware, it is most
important that the hostess
a) seat ladies first
b) place the menus on the table
c) take a drink order
d) remove any excess tableware - Correct Answer-d) remove any excess tableware
Acidic foods cannot be placed in or on
a) coolers
b) copper or galvanized metal containers
c) cutting boards
d) serving trays - Correct Answer-b) copper or galvanized metal containers
When sanitizing with chlorine, the chlorine should be checked and be at a
temperature of
a) 100°F
b) 171°F
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, Food Safety Manager Exam Prep
c) 75°F
d) 50°F - Correct Answer-c) 75°F
A Clean In Place (CIP) item must
a) be easily disassembled for daily cleaning and sanitizing
b) be designed so cleaning and sanitizing solution will circulate and contact all
food contact surfaces in CIP item
c) be able to fit in the mechanical ware washing machine
d) be able to fit in the manual ware washing sink - Correct Answer-b) be designed
so cleaning and sanitizing solution will circulate and contact all food contact
surfaces in CIP item
When using the slush method to calibrate a thermometer, the thermometer
should be place into
a) A bowl filled with ice cubes and water
b) A bowl filled with very cold water
c) A bowl filled with ice cubes only
d) A bowl filled with crushed ice and water - Correct Answer-d) A bowl filled with
crushed ice and water
A dumpster should have all of the following except
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FOOD SAFETY MANAGER EXAM PREP NEWEST 2026/2027
ACTUAL EXAM COMPLETE 100 QUESTIONS AND CORRECT
DETAILED ANSWERS (VERIFIED ANSWERS) |ALREADY GRADED
A+||BRAND NEW VERSION!!
Food should be raised a minimum of ____ inches off the floor.
a) 4
b) 6
c) 8
d) 12 - Correct Answer-b) 6
Materials used for food contact surfaces should be all of the following except
a) Dark in color to hide the dirt
b) Smooth and easily cleanable
c) Safe and durable
d) Resistant to chipping and cracking - Correct Answer-a) Dark in color to hide the
dirt
Wood may be used for a cutting block or baker's table only if
a) It is made from plywood
1|Page
, Food Safety Manager Exam Prep
b) It is made from hard maple
c) It is used for vegetables only
d) Wood may not be used as a cutting block or baker's table - Correct Answer-b) It
is made from hard maple
Thermometers that measure temperatures in Fahrenheit only must be accurate to
a) ± 1°F
b) ± 4°F
c) ± 10°F
d) ± 2°F - Correct Answer-d) ± 2°F
When checking the temperature of a turkey as it cooks, it is important to make
sure an employee checks the
a) core temperature
b) surface temperature
c) oven temperature
d) temperature of the juices that run out - Correct Answer-a) core temperature
The five steps to a manual ware washing sink in order are
a) scrape, wash, rinse, sanitize, air dry
b) scrape, rinse, wash, sanitize, air dry
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, Food Safety Manager Exam Prep
c) scrape, wash, rinse, sanitize, towel dry
d) scrape, rinse, wash, sanitize, towel dry - Correct Answer-a) scrape, wash, rinse,
sanitize, air dry
When the hostess is seating customers at a table with preset tableware, it is most
important that the hostess
a) seat ladies first
b) place the menus on the table
c) take a drink order
d) remove any excess tableware - Correct Answer-d) remove any excess tableware
Acidic foods cannot be placed in or on
a) coolers
b) copper or galvanized metal containers
c) cutting boards
d) serving trays - Correct Answer-b) copper or galvanized metal containers
When sanitizing with chlorine, the chlorine should be checked and be at a
temperature of
a) 100°F
b) 171°F
3|Page
, Food Safety Manager Exam Prep
c) 75°F
d) 50°F - Correct Answer-c) 75°F
A Clean In Place (CIP) item must
a) be easily disassembled for daily cleaning and sanitizing
b) be designed so cleaning and sanitizing solution will circulate and contact all
food contact surfaces in CIP item
c) be able to fit in the mechanical ware washing machine
d) be able to fit in the manual ware washing sink - Correct Answer-b) be designed
so cleaning and sanitizing solution will circulate and contact all food contact
surfaces in CIP item
When using the slush method to calibrate a thermometer, the thermometer
should be place into
a) A bowl filled with ice cubes and water
b) A bowl filled with very cold water
c) A bowl filled with ice cubes only
d) A bowl filled with crushed ice and water - Correct Answer-d) A bowl filled with
crushed ice and water
A dumpster should have all of the following except
4|Page
