Food Manager Practice Test Exam Questions With Complete Solutions

Food Manager Practice Test Exam Questions With Complete Solutions A food worker at a nursing home reports that her roommate was diagnosed with Norovirus over the weekend. What must the manager do? a. Restrict to non-food duties b. Notify the regulatory authority c. Exclude until the roommate does not show symptoms d. Ask the worker to double handwash before serving the guests - Answer-a. Restrict to non-food duties /.A food worker at bar was diagnosed with E. coli and has not shown symptoms for a couple of days. What must her manager do? a. restrict until regulatory approval is obtained b. Exclude until regulatory approval is obtained c. allow the worker to resume her normal duties d. require her to wear single-use gloves at all times. - Answer-a. restrict until regulatory approval is obtained /.A food worker decides to thaw a pound of ground beef by submerging it under running water. What is the maximum temperature that the water can be? a. 41°F (5°C) b. 70°F (21°C) c. 86°F (38°C) d. 135°F (57°C) - Answer-b. 70°F (21°C) /.A food worker has several dirty plates and needs to start a dishwashing cycle. What should she do as she loads the dishwasher? a. Place the plates face-down on the trays b. Fit as many plates on the trays as possible c. Scrape or rinse large food particles off the plates d. Clean and sanitize the plates before loading them - Answer-c. Scrape or rinse large food particles off the plates /.A food worker is about to partially cook a large batch of chicken stir-fry. What must he do immediately before cooling the food? a. Freeze the food b. Hot-hold the food for two hours c. Heat the food for no longer than one hour d. Cook the chicken to its minimum internal temperature - Answer-c. Heat the food for no longer than one hour /.A food worker is learning how to clean and sanitize dishes in a three-compartment sink. What is the third step of the five-step process? a. Air dry the dishes b. Place dishes in a sanitizing solution c. Rinse the dishes with clear, clean water d. Use soap and warm water to scrub the dishes - Answer-c. Rinse the dishes with clear, clean water /.A food worker is monitoring a self-service station. What must she remind customers to do? a. Try the salad bar options b. Use clean dishes each time they get food c. Prevent children from serving themselves d. Cough and sneeze into the crook of their arm - Answer-Use clean dishes each time they get food /.A food worker is preparing eggs that will be hot held for service. What is the minimum internal temperature the eggs must reach for at least 15 seconds? a. 135°F (57°C) b. 145°F (63°C) c. 155°F (68°C) d. 165°F (74°C) - Answer-c. 155°F (68°C) /.A food worker needs to measure the temperature of a casserole. Where must the thermometer be placed when measuring this cooking temperature? a. In the middle of the casserole b. On the top of the food surface c. In several areas of the casserole d. On the edge of the casserole dish - Answer-c. In several areas of the casserole /.A hospital cook is preparing the dinner menu for hospital patients. Which menu item should NOT be included on the menu? a. Grilled salmon b. Chicken stir fry c. Spaghetti and meatballs d. Hamburgers (cooked to order) - Answer-d. Hamburgers (cooked to order) /.A large container of potato salad has been removed from cold holding at the correct temperature. How long can the food be safely held without temperature control, as long as it does not exceed 70 degrees F (21degrees C)? a. 1 hr b. 2 hrs c. 4 hrs d. 6hrs - Answer-d. 6 hours /.A large pot of chicken noodle soup needs to be cooled. What is an acceptable method to cool the soup? a. Use an ice paddle to stir the soup b. Place the pot of soup in the freezer c. Place the pot of soup in front of an open window d. Cover the soup with a tight lid and put it in the refrigerator - Answer-a. Use an ice paddle to stir the soup /.A manager comes into the establishment in the morning to find that the water supply was shut off overnight. What action must he take first? a. Wait until the water is back on and resume operations b. Contact neighboring facilities to see if their water is off c. Close the establishment and notify the regulatory authority d. Tap into the emergency water supply and resume operations - Answer-c. Close the establishment and notify the regulatory authority /.A manager is picking out a new set of frying pans for the kitchen. What material should he NOT select? a. Aluminum b. Cast iron c. Stainless steel d. Galvanized steel - Answer-d. Galvanized steel /.A manager is preparing to train some new employees. Which topic should she include, according to the FDA Food Code? a. Logging time b. Food allergy awareness c. Placing customer orders d. Restroom cleaning procedures - Answer-b. Food allergy awareness /.A restaurant manager has received eight complaints from unrelated customers who have ordered dinners containing chicken. How should the manager respond? a. Order a new shipment of chicken b. Wait to see if more customers report symptoms c. Advise customers to order chicken at their own risk d. Close the restaurant and notify the regulatory authority - Answer-d. Close the restaurant and notify the regulatory authority /.According to the FDA, what are the two required parts of a consumer advisory? a. A disclosure and a reminder b. A public notice and a memo c. A new menu and a display case d. A warning and a signed agreement - Answer-a. A disclosure and a reminder