Food Manager Exam (all 100% correct
answers) GRADED A+
An outbreak of Salmonella is commonly associated with ______. - CORRECT
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 _________. - CORRECT
ANSWER✅✅✅Putting the soiled towels back in the new water
What are the rules for storing food cold? - CORRECT ANSWER✅✅✅All these.
What type of hazard could occur by wearing jewelry while prepping food? - CORRECT
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? - CORRECT
ANSWER✅✅✅Clean, rinse, and sanitize in place.
Which is the proper way to test the internal temperature of a pot of soup? - CORRECT
ANSWER✅✅✅An immersion probe into the soup
Single-use gloves should be worn: - CORRECT ANSWER✅✅✅Before you begin handling
foods
PHF stands for ______. - CORRECT ANSWER✅✅✅Potentially hazardous food
Bacterial growth can be minimized by properly controlling ______. - CORRECT
ANSWER✅✅✅Time, Temperature, Oxygen, Moisture.
, Which is an example of a cross-connection? - CORRECT ANSWER✅✅✅A hose in a mop
bucket
A prep cook must be sure to wash hands well _________. - CORRECT 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 ______. - CORRECT
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 ______. - CORRECT ANSWER✅✅✅Single use utensils
The entire handwashing process should take _____ seconds. - CORRECT
ANSWER✅✅✅20
Which of the following is an acceptable source of potable water? - CORRECT
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 _______. - CORRECT ANSWER✅✅✅Clean in
place
All of the following are effective ways to prevent cross contamination except ______. -
CORRECT ANSWER✅✅✅Rinsing food contact surfaces in between tasks
Customer forks should be stored at a self-service buffet _______. - CORRECT
ANSWER✅✅✅With only the handles extending out of the container
answers) GRADED A+
An outbreak of Salmonella is commonly associated with ______. - CORRECT
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 _________. - CORRECT
ANSWER✅✅✅Putting the soiled towels back in the new water
What are the rules for storing food cold? - CORRECT ANSWER✅✅✅All these.
What type of hazard could occur by wearing jewelry while prepping food? - CORRECT
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? - CORRECT
ANSWER✅✅✅Clean, rinse, and sanitize in place.
Which is the proper way to test the internal temperature of a pot of soup? - CORRECT
ANSWER✅✅✅An immersion probe into the soup
Single-use gloves should be worn: - CORRECT ANSWER✅✅✅Before you begin handling
foods
PHF stands for ______. - CORRECT ANSWER✅✅✅Potentially hazardous food
Bacterial growth can be minimized by properly controlling ______. - CORRECT
ANSWER✅✅✅Time, Temperature, Oxygen, Moisture.
, Which is an example of a cross-connection? - CORRECT ANSWER✅✅✅A hose in a mop
bucket
A prep cook must be sure to wash hands well _________. - CORRECT 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 ______. - CORRECT
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 ______. - CORRECT ANSWER✅✅✅Single use utensils
The entire handwashing process should take _____ seconds. - CORRECT
ANSWER✅✅✅20
Which of the following is an acceptable source of potable water? - CORRECT
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 _______. - CORRECT ANSWER✅✅✅Clean in
place
All of the following are effective ways to prevent cross contamination except ______. -
CORRECT ANSWER✅✅✅Rinsing food contact surfaces in between tasks
Customer forks should be stored at a self-service buffet _______. - CORRECT
ANSWER✅✅✅With only the handles extending out of the container
