Food Manager Exam Questions (all
100% correct answers)
An outbreak of Salmonella is commonly associated with ______. - ANSWER-
Undercooked poultry
The restaurant staff noticed the health inspector coming in the door and assumed
correctly they would be inspected. One of the employees quickly took the towel buckets,
dumped them in a sink with dirty dishes, made fresh sanitizing solution, and put the
towels back in the water. To their surprise, the inspector marked a violation. The
violation was for _________. - ANSWER-Putting the soiled towels back in the new
water
What are the rules for storing food cold? - ANSWER-All these.
What type of hazard could occur by wearing jewelry while prepping food? - ANSWER-
Physical and Biological
Which of the following would be the best method for cleaning and sanitizing equipment
that cannot placed in a dish machine or three compartment sink? - ANSWER-Clean,
rinse, and sanitize in place.
Which is the proper way to test the internal temperature of a pot of soup? - ANSWER-
An immersion probe into the soup
Single-use gloves should be worn: - ANSWER-Before you begin handling foods
PHF stands for ______. - ANSWER-Potentially hazardous food
Bacterial growth can be minimized by properly controlling ______. - ANSWER-Time,
Temperature, Oxygen, Moisture.
Which is an example of a cross-connection? - ANSWER-A hose in a mop bucket
,A prep cook must be sure to wash hands well _________. - ANSWER-All of the above
Shellstock identification tags on shellfish must include the harvester's ID number, the
date and location of harvest, the type of shellfish and a statement proclaiming that
______. - ANSWER-The tag must be kept for 90 days.
If hot water is not available in the ware-washing sink, food establishments can still serve
food using ______. - ANSWER-Single use utensils
The entire handwashing process should take _____ seconds. - ANSWER-20
Which of the following is an acceptable source of potable water? - ANSWER-Private
well water
An employee who is assigned to clean the frozen dessert dispenser at the end of the
night must use CIP systems. CIP is an acronym for _______. - ANSWER-Clean in place
All of the following are effective ways to prevent cross contamination except ______. -
ANSWER-Rinsing food contact surfaces in between tasks
Customer forks should be stored at a self-service buffet _______. - ANSWER-With only
the handles extending out of the container
When selecting small wares (plates, bowls, eating utensils) to use in the kitchen, a
manager must be sure the small wares are durable, easy to clean, safe, and _____. -
ANSWER-Resistant to chipping
HACCP is a/an ______. - ANSWER-Management system designed to prevent
foodborne illness
Cutting boards or cutting blocks that have scratches and cuts into the surfaces ______.
- ANSWER-May be resurfaced as needed
, An outbreak of Salmonella is commonly associated with ______. - ANSWER-
Undercooked poultry
The four steps in the cleaning and sanitizing process include cleaning the surface,
rinsing the surface, sanitizing the surface and then ________. - ANSWER-Allowing the
surface to air dry
Employees must change gloves between which tasks? - ANSWER-Handling raw meat
and dressing the buns
According to the most health codes, what is the minimum standard for parts per million
concentration (ppm) of a chlorine based chemical when preparing a sanitizing solution
for the three compartment sink? - ANSWER-50
A school lunch program offers seconds on fruits and vegetables. A child came back for
more sliced peaches. Without thinking about it, the nutrition worker scooped a spoonful
of peaches onto the child's used tray and touched the tray with the scoop.After putting
the scoop back into the pan of peaches the worker realized what had happened. What
should be done to immediately remedy this? - ANSWER-Pull and discard the peaches
and replace with a new pan.
What is the active ingredient in all FDA approved hand sanitizers? - ANSWER-Alcohol
The best way for a food handler to have a beverage in their work area is to ________. -
ANSWER-Keep a beverage in a cup with a lid and a straw.
The greatest concern about having pests in the restaurant is that they will ________. -
ANSWER-Spread disease
If you have a small cut on your finger, you should ________. - ANSWER-Cover it with a
bandage and finger cot or glove.
100% correct answers)
An outbreak of Salmonella is commonly associated with ______. - ANSWER-
Undercooked poultry
The restaurant staff noticed the health inspector coming in the door and assumed
correctly they would be inspected. One of the employees quickly took the towel buckets,
dumped them in a sink with dirty dishes, made fresh sanitizing solution, and put the
towels back in the water. To their surprise, the inspector marked a violation. The
violation was for _________. - ANSWER-Putting the soiled towels back in the new
water
What are the rules for storing food cold? - ANSWER-All these.
What type of hazard could occur by wearing jewelry while prepping food? - ANSWER-
Physical and Biological
Which of the following would be the best method for cleaning and sanitizing equipment
that cannot placed in a dish machine or three compartment sink? - ANSWER-Clean,
rinse, and sanitize in place.
Which is the proper way to test the internal temperature of a pot of soup? - ANSWER-
An immersion probe into the soup
Single-use gloves should be worn: - ANSWER-Before you begin handling foods
PHF stands for ______. - ANSWER-Potentially hazardous food
Bacterial growth can be minimized by properly controlling ______. - ANSWER-Time,
Temperature, Oxygen, Moisture.
Which is an example of a cross-connection? - ANSWER-A hose in a mop bucket
,A prep cook must be sure to wash hands well _________. - ANSWER-All of the above
Shellstock identification tags on shellfish must include the harvester's ID number, the
date and location of harvest, the type of shellfish and a statement proclaiming that
______. - ANSWER-The tag must be kept for 90 days.
If hot water is not available in the ware-washing sink, food establishments can still serve
food using ______. - ANSWER-Single use utensils
The entire handwashing process should take _____ seconds. - ANSWER-20
Which of the following is an acceptable source of potable water? - ANSWER-Private
well water
An employee who is assigned to clean the frozen dessert dispenser at the end of the
night must use CIP systems. CIP is an acronym for _______. - ANSWER-Clean in place
All of the following are effective ways to prevent cross contamination except ______. -
ANSWER-Rinsing food contact surfaces in between tasks
Customer forks should be stored at a self-service buffet _______. - ANSWER-With only
the handles extending out of the container
When selecting small wares (plates, bowls, eating utensils) to use in the kitchen, a
manager must be sure the small wares are durable, easy to clean, safe, and _____. -
ANSWER-Resistant to chipping
HACCP is a/an ______. - ANSWER-Management system designed to prevent
foodborne illness
Cutting boards or cutting blocks that have scratches and cuts into the surfaces ______.
- ANSWER-May be resurfaced as needed
, An outbreak of Salmonella is commonly associated with ______. - ANSWER-
Undercooked poultry
The four steps in the cleaning and sanitizing process include cleaning the surface,
rinsing the surface, sanitizing the surface and then ________. - ANSWER-Allowing the
surface to air dry
Employees must change gloves between which tasks? - ANSWER-Handling raw meat
and dressing the buns
According to the most health codes, what is the minimum standard for parts per million
concentration (ppm) of a chlorine based chemical when preparing a sanitizing solution
for the three compartment sink? - ANSWER-50
A school lunch program offers seconds on fruits and vegetables. A child came back for
more sliced peaches. Without thinking about it, the nutrition worker scooped a spoonful
of peaches onto the child's used tray and touched the tray with the scoop.After putting
the scoop back into the pan of peaches the worker realized what had happened. What
should be done to immediately remedy this? - ANSWER-Pull and discard the peaches
and replace with a new pan.
What is the active ingredient in all FDA approved hand sanitizers? - ANSWER-Alcohol
The best way for a food handler to have a beverage in their work area is to ________. -
ANSWER-Keep a beverage in a cup with a lid and a straw.
The greatest concern about having pests in the restaurant is that they will ________. -
ANSWER-Spread disease
If you have a small cut on your finger, you should ________. - ANSWER-Cover it with a
bandage and finger cot or glove.
