Food Safety Manager Test – Practice
Exam Questions with Correct Answers
If a TCS food will be hot held for service, what is the minimum internal temperature
that this food must maintain while being held?
a. 135 F
b. 145 F
c. 41 F
d. 165 F - Answer-a. 135 F
Which unused items may be reserved to another customer?
a. you should never reuse unused food items
b. prepackaged items such as soup crackers
c. open condiments, such as a dish of salsa
d. garnishes, such as a sprig of parsley - Answer-b. prepacked items such as soup
crackers
only unopened prepackaged food in good condition (and a bottle of ketchup if it
remains closed) can be reused
Which of the following is an acceptable method for cooling hot TCS food before
storage?
a. in the freezer
b. on the counter at room temp
c. in an ice water bath
d. in the walk in cooler - Answer-c. in an ice water bath
coolers and freezers are not designed to cool food quickly, all hot TCS food should
be cooled before storage
A food handler has a wound or a boil on their hand or wrist. What is an appropriate
course of action?
a. be restricted to duties that do not involve food contact
b. wear an impermeable bandage and cover with a single use glove
c. stay home until the wound or boil is completely healed
d. wash hands thoroughly between each task - Answer-b. wear an impermeable
bandage and cover with a single use glove
an employee may still work with food as long as they take the precaution to use a
bandage and cover with a single use glove
Which symptom must be reported to your regulatory authority when it afflicts a food
handler?
a. diarrhea
b. jaundice
c. a severe allergic reaction
d. an infected food or boil - Answer-b. jaundice
, jaundice is sometimes caused by hepatitis A, which is contagious and can be spread
through food
Which of the following symptoms is most commonly associated with foodborne
illness?
a. a rash or hives
b. congestion
c. dizziness or vertigo
d. diarrhea - Answer-d. diarrhea
What or who is the most responsible for training new staff about safe food handling
practices?
a. the owner
b. the general manager
c. the certified food manager
d. staff should already have this knowledge before being hired - Answer-c. the
certified food manager
Raw ground beef and pork should be cooked to an internal temperature of 155 F for
how many seconds before serving?
a. 13 seconds
b. 17 seconds
c. 15 seconds
d. less then one second - Answer-b. 17 seconds
What should you do if food shipments are not delivered at the correct temperatures?
a. accept the delivery, but notify your supervisor
b. bring the food items to the correct temperature within 2 hours
c. reject the delivery
d. file a complaint with your regulatory authority - Answer-c. reject the delivery
temperature control is critical for food safety and that begins before the food enters
the establishment
When is a foodborne illness considered an outbreak?
a. when a person must be hospitalized due to foodborne illness
b. when at least two people experience the same symptoms after eating the same
food
c. when more then one variety of pathogens is discovered in the same food product
d. when a foodborne illness is linked to multiple food service establishments -
Answer-b. when at least two people experience the same symptoms after eating the
same food
Handwashing stations are required in which area?
a. near chemical, dirty linen, and garbage storage areas
b. in food prep, service, and dishwashing areas
c. near areas designated for smoke breaks
d. all of these - Answer-b. in food prep, service, and dishwashing areas
Exam Questions with Correct Answers
If a TCS food will be hot held for service, what is the minimum internal temperature
that this food must maintain while being held?
a. 135 F
b. 145 F
c. 41 F
d. 165 F - Answer-a. 135 F
Which unused items may be reserved to another customer?
a. you should never reuse unused food items
b. prepackaged items such as soup crackers
c. open condiments, such as a dish of salsa
d. garnishes, such as a sprig of parsley - Answer-b. prepacked items such as soup
crackers
only unopened prepackaged food in good condition (and a bottle of ketchup if it
remains closed) can be reused
Which of the following is an acceptable method for cooling hot TCS food before
storage?
a. in the freezer
b. on the counter at room temp
c. in an ice water bath
d. in the walk in cooler - Answer-c. in an ice water bath
coolers and freezers are not designed to cool food quickly, all hot TCS food should
be cooled before storage
A food handler has a wound or a boil on their hand or wrist. What is an appropriate
course of action?
a. be restricted to duties that do not involve food contact
b. wear an impermeable bandage and cover with a single use glove
c. stay home until the wound or boil is completely healed
d. wash hands thoroughly between each task - Answer-b. wear an impermeable
bandage and cover with a single use glove
an employee may still work with food as long as they take the precaution to use a
bandage and cover with a single use glove
Which symptom must be reported to your regulatory authority when it afflicts a food
handler?
a. diarrhea
b. jaundice
c. a severe allergic reaction
d. an infected food or boil - Answer-b. jaundice
, jaundice is sometimes caused by hepatitis A, which is contagious and can be spread
through food
Which of the following symptoms is most commonly associated with foodborne
illness?
a. a rash or hives
b. congestion
c. dizziness or vertigo
d. diarrhea - Answer-d. diarrhea
What or who is the most responsible for training new staff about safe food handling
practices?
a. the owner
b. the general manager
c. the certified food manager
d. staff should already have this knowledge before being hired - Answer-c. the
certified food manager
Raw ground beef and pork should be cooked to an internal temperature of 155 F for
how many seconds before serving?
a. 13 seconds
b. 17 seconds
c. 15 seconds
d. less then one second - Answer-b. 17 seconds
What should you do if food shipments are not delivered at the correct temperatures?
a. accept the delivery, but notify your supervisor
b. bring the food items to the correct temperature within 2 hours
c. reject the delivery
d. file a complaint with your regulatory authority - Answer-c. reject the delivery
temperature control is critical for food safety and that begins before the food enters
the establishment
When is a foodborne illness considered an outbreak?
a. when a person must be hospitalized due to foodborne illness
b. when at least two people experience the same symptoms after eating the same
food
c. when more then one variety of pathogens is discovered in the same food product
d. when a foodborne illness is linked to multiple food service establishments -
Answer-b. when at least two people experience the same symptoms after eating the
same food
Handwashing stations are required in which area?
a. near chemical, dirty linen, and garbage storage areas
b. in food prep, service, and dishwashing areas
c. near areas designated for smoke breaks
d. all of these - Answer-b. in food prep, service, and dishwashing areas
