Manager Practice EXAM WITH COMPLETE
SOLUTIONS
1). No, homemade foods may not be sold or used in a public food service establishment
Ans: Can homemade salad dressing be sold in public food service establishment?
2). Food is delivered within an acceptable temperature range
Ans: During a delivery of frozen products the manager on duty should check the?
3). Upon receipt and before use
Ans: When should canned and vacuum-sealed products be thoroughly inspected?
4). Using stock rotation so products are used in the order in which they are received
Ans: What is FIFO
5). Salt
Ans: What is not a TCS food?
6). 165 degrees
Ans: What minimum internal temperature should poultry, reheated meats and stuffed
meats be cooked to?
7). At room temperature
Ans: How should food NOT be dethawed?
8). A metal scoop
Ans: Which utensil should be used to dispense ice
135 degrees
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, 9).
Ans: Hot food must be held at a minimum internal temperature of what?
10). Galvanized metal
Ans: Which of the following materials are unacceptable for storing acidic food?
11). A cross-contamination may occur
Ans: What can happen if raw foods come into contact with cooked ready to eat food?
12). Frequent and effective handwashing
Ans: Which of the following is the best way to prevent cross contamination?
13). Holding all potentially hazardous foods at 41 degrees or below
Ans: Which of the following procedures is acceptable in a public food service
establishment?
14). Eating or smoking might contaminate their hands
Ans: Employees are prohibited from smoking and eating while at work because?
15). Raw chicken
Ans: What food is primarily associated with the bacteria Salmonella?
16). Allow the employee to work, unless they have another communicable disease
Ans: What is a acceptable practice when dealing with a food service worker who has
HIV or AIDS
17). Wash the wound, use a water resistant bandage and cover the bandage with a single use
glove or finger cot
Ans: What should you do if an employee has a minor cut?
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SOLUTIONS
1). No, homemade foods may not be sold or used in a public food service establishment
Ans: Can homemade salad dressing be sold in public food service establishment?
2). Food is delivered within an acceptable temperature range
Ans: During a delivery of frozen products the manager on duty should check the?
3). Upon receipt and before use
Ans: When should canned and vacuum-sealed products be thoroughly inspected?
4). Using stock rotation so products are used in the order in which they are received
Ans: What is FIFO
5). Salt
Ans: What is not a TCS food?
6). 165 degrees
Ans: What minimum internal temperature should poultry, reheated meats and stuffed
meats be cooked to?
7). At room temperature
Ans: How should food NOT be dethawed?
8). A metal scoop
Ans: Which utensil should be used to dispense ice
135 degrees
PaperStoc.com Page 1 of 9
, 9).
Ans: Hot food must be held at a minimum internal temperature of what?
10). Galvanized metal
Ans: Which of the following materials are unacceptable for storing acidic food?
11). A cross-contamination may occur
Ans: What can happen if raw foods come into contact with cooked ready to eat food?
12). Frequent and effective handwashing
Ans: Which of the following is the best way to prevent cross contamination?
13). Holding all potentially hazardous foods at 41 degrees or below
Ans: Which of the following procedures is acceptable in a public food service
establishment?
14). Eating or smoking might contaminate their hands
Ans: Employees are prohibited from smoking and eating while at work because?
15). Raw chicken
Ans: What food is primarily associated with the bacteria Salmonella?
16). Allow the employee to work, unless they have another communicable disease
Ans: What is a acceptable practice when dealing with a food service worker who has
HIV or AIDS
17). Wash the wound, use a water resistant bandage and cover the bandage with a single use
glove or finger cot
Ans: What should you do if an employee has a minor cut?
PaperStoc.com Page 2 of 9
