Food Manager Practice Test
A food worker at a bar was diagnosed with E. Coli and has not shown symptoms for a couple of
days. What must her manager do? - ANS Restrict until regulatory approval is obtained
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* F? - ANS Six hours
To prevent providing shelter for pests, how far above the floor should equipment be raised? -
ANS Four inches
At a minimum, how far must tabletop equipment be raised if it is not sealed to the counter? -
ANS Four inches
Which symptom is a food worker required to report to his manager? - ANS An infected wound
A food worker needs to measure the temperature of a casserole. Where the thermometer is
placed when measuring this cooking temperature? - ANS In several areas of the casserole
What is a sign of a cockroach infestation? - ANS Strong oily smells
Which confirmed food worker illness must a manager report to the regulatory authority? - ANS
Shigella
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? - ANS 155* F
A food worker is monitoring a self-service station. What must she remind customers to do? -
ANS Use clean dishes every time they get food
What is a requirement for handwashing sinks? - ANS Sign reminding workers to wash their
hands
Which confirmed food worker infection must a manager report to the regulatory authority? -
ANS Hepatitis A
An employee is cooking roast beef in the oven. What temperature must the roast beef be reach
for at least 4 minutes while cooking? - ANS 145* F
Where can utensils be stored? - ANS Food preparation areas
, What event would require a food worker to restock a pot of soup at a self-service station? -
ANS The handle of the soup ladle fell in
What must be located in, or immediately adjacent to, a toilet room in a food establishment? -
ANS A handwashing sink
An employee at a cafe tells his manager that he had diarrhea last night but is feeling better. How
should the manager handle this situation? - ANS Exclude until symptoms have been gone for
24 hours.
A food worker is about to partially cook a large batch of chicken stir-fry. What must he do
immediately before cooking the food? - ANS Heat the food for no longer than one hour
Which food item can be re-served if it has been in possession of a customer, but not used? -
ANS Packaged crackers
What does the FDA Food Code require of a water system in a food establishment? - ANS
Meets peak water demand
A food worker at a nursing home reports that her roommate was diagnosed with Norovirus over
the weekend. What must the manager do? - ANS Restrict to non-food duties
An employee is reheating meatballs that will be hot at a catering event. Which temperature must
the meatballs reach while being reheated? - ANS 165*F
Which practice could cause cross-contact with one of the eight major food allergens? - ANS
Frying French fries in the same oil as chicken nuggets
How should a manager prevent backflow in a food establishment, if an air gap is not practical? -
ANS Use a backflow prevention device
What is the correct order of steps in the handwashing process? - ANS Wet, apply soap. scrub,
rinse, dry
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? - ANS 70* F
How should a food manager prevent cross-contact? - ANS Provide separate ware items to
handle dishes for allergic customers Q
Where should liquid waste, such as mop water, be disposed of? - ANS In a service sink
A food worker at a bar was diagnosed with E. Coli and has not shown symptoms for a couple of
days. What must her manager do? - ANS Restrict until regulatory approval is obtained
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* F? - ANS Six hours
To prevent providing shelter for pests, how far above the floor should equipment be raised? -
ANS Four inches
At a minimum, how far must tabletop equipment be raised if it is not sealed to the counter? -
ANS Four inches
Which symptom is a food worker required to report to his manager? - ANS An infected wound
A food worker needs to measure the temperature of a casserole. Where the thermometer is
placed when measuring this cooking temperature? - ANS In several areas of the casserole
What is a sign of a cockroach infestation? - ANS Strong oily smells
Which confirmed food worker illness must a manager report to the regulatory authority? - ANS
Shigella
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? - ANS 155* F
A food worker is monitoring a self-service station. What must she remind customers to do? -
ANS Use clean dishes every time they get food
What is a requirement for handwashing sinks? - ANS Sign reminding workers to wash their
hands
Which confirmed food worker infection must a manager report to the regulatory authority? -
ANS Hepatitis A
An employee is cooking roast beef in the oven. What temperature must the roast beef be reach
for at least 4 minutes while cooking? - ANS 145* F
Where can utensils be stored? - ANS Food preparation areas
, What event would require a food worker to restock a pot of soup at a self-service station? -
ANS The handle of the soup ladle fell in
What must be located in, or immediately adjacent to, a toilet room in a food establishment? -
ANS A handwashing sink
An employee at a cafe tells his manager that he had diarrhea last night but is feeling better. How
should the manager handle this situation? - ANS Exclude until symptoms have been gone for
24 hours.
A food worker is about to partially cook a large batch of chicken stir-fry. What must he do
immediately before cooking the food? - ANS Heat the food for no longer than one hour
Which food item can be re-served if it has been in possession of a customer, but not used? -
ANS Packaged crackers
What does the FDA Food Code require of a water system in a food establishment? - ANS
Meets peak water demand
A food worker at a nursing home reports that her roommate was diagnosed with Norovirus over
the weekend. What must the manager do? - ANS Restrict to non-food duties
An employee is reheating meatballs that will be hot at a catering event. Which temperature must
the meatballs reach while being reheated? - ANS 165*F
Which practice could cause cross-contact with one of the eight major food allergens? - ANS
Frying French fries in the same oil as chicken nuggets
How should a manager prevent backflow in a food establishment, if an air gap is not practical? -
ANS Use a backflow prevention device
What is the correct order of steps in the handwashing process? - ANS Wet, apply soap. scrub,
rinse, dry
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? - ANS 70* F
How should a food manager prevent cross-contact? - ANS Provide separate ware items to
handle dishes for allergic customers Q
Where should liquid waste, such as mop water, be disposed of? - ANS In a service sink
