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Food Manager Practice Test Questions With Solved Solutions

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When responding to a foodborne-illness outbreak, what should you do first? - ANSWER-immediately segregate the suspected product What is the best way of controlling flies in a food preparation area? - ANSWER-electric bug zapper A server has been assigned to clearing tables at a catered event, and you notice she has a runny nose. You are under-staffed that day. What should you do? - ANSWER-restrict her to non-food contact activities Which of these considered the most important document in a Food Management System? - ANSWER-corrective actions Which of the following statements about pathogenic bacteria is correct? - ANSWER-pathogenic bacteria grow best at 98F Soy is often a hidden ingredient in which of the following? - ANSWER-cooking oils What should the temperature of the detergent solution in a three-basin sink system be? - ANSWER-110F How often should you clean dishwashers? - ANSWER-every day Hand sanitizers must comply with standards set by which organization? - ANSWER-FDA At what temperature should hot water reach to be used as an effective sanitizer? - ANSWER-171F

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