Food Safety Manager Training Exam Comprehensive
Questions And Answers
1. What are the general guidelines for holding food for service? - CORRECT ANSWER- 1.
Use food covers and sneeze guards to protect against contaminants and help maintain a
food's internal temperature 2. Hold food at correct internal temperature 3. Use a
thermometer to check a food's internal temperature. The equipment's thermometer
does not measure internal temperature 4. Check food temperatures at least every four
hours. If food is between 41dF and 135dF, throw it out.
2. What are the guidelines for holding cold food? - CORRECT ANSWER- Hold cold food at
41dF or lower
3. What are the guidelines for holding hot food? - CORRECT ANSWER- Hold hot food at
135dF or higher, Never use hot-holding equipment to reheat food unless it was built to
do so. Most equipment reheats too slow to get through the temperature danger zone.
Reheat food correctly and then move to the holding unit.
4. When can food be held without temperature control? - CORRECT ANSWER- Food can be
held without temperature control if you are NOT serving a high-risk population. Food
can be held without temperature control if displaying food for a short time (off-site
catered event) or when electricity is not available to power holding equipment.
5. What are the conditions for holding cold food without temperature control? - CORRECT
ANSWER- Cold food can be held without temperature control for up to 6 hours if 1)
Food is held at 41dF or lower before removing it from refrigeration 2) Label the food
with the time removed from fridge and the time that it expires (ex. Removed: 4:30,
Discard 10:30) 3) Make sure the food's temp does not exceed 70dF while being served.
Discard any that exceeds temp 4) Sell, serve, or throw out the food within 6 hours
6. What are the conditions for holding hot food without temperature control? - CORRECT
ANSWER- Hot food can be held for up to 4 hours if these conditions are met: 1) Hold
, food at 135dF or above before removing from temp control 2) Label food with time
removed from temp control and discard time 3) Sell, serve, or throw out the food within
4 hours.
7. Which food item is being handled safely? 1) Soup at 120dF 2) Pasta salad at 39dF 3)
Potato salad at 75dF 4) Soup placed in a hot holding unit at 40dF - CORRECT ANSWER-
ANSWER: 2
8. Roy prepared pans of pasta with meat sauce and held them in a 200dF degree oven for
two hours. At 5:00pm, he packed them in an insulated container to take to a wedding
reception at the beach. There was no equipment to keep the food hot. At 8:00pm, three
hours after Roy removed the pasta from the over in his operation, the pasta was served
to the guests. Is this food safe to serve? - CORRECT ANSWER- Yes. The food was held
above 135dF and then served within four hours after being removed from temperature
control.
9. At 6am, Alvin removed deli meat, sliced cheese, apples, and pudding cups from the
cooler to make box lunches for a high school class field trip. When he finished making
the lunches, Alvin left them on a table for the teacher. The lunches were left on the bus
that warm spring day while the students toured a museum. At 1pm, they returned to a
very warm bus to get their lunches, which they ate in a picnic area. Is the food safe to
serve? - CORRECT ANSWER- No. The lunches were left too long outside of temperature
control. The temp of the food also probably rose higher than 70dF as the bus warmed in
the sun.
10. Sally is a cook at the Springfield Retirement Community. As a special treat, she set up a
picnic for some of the elderly residents. The picnic included a buffet of cold chicken,
potato salad, coleslaw, rolls, and cupcakes. There was no equipment to keep the food
cold. The food was served one hour after it was removed from the cooler. Is the food
safe to serve? - CORRECT ANSWER- No. Food cannot be held without temperature
control if it is primarily for high-risk populations, such as elderly people.
11. How can you prevent contamination when serving food? - CORRECT ANSWER-
Contamination can be prevented when serving food by 1) Avoiding bare-hand contact
with ready-to-eat foods 2) Using clean and sanitized utensils for each food items. If
utensils are being used constantly, clean and sanitize every 4 hours 3) Store serving
, utensils in the food with the handle extended above the rim of the container or on a
clean and sanitized food-contact surface 4) Taking caution when using guest-provided
take-home containers.
12. What precautions should you take when using guest-provided take-home containers? -
CORRECT ANSWER- Take-home containers can be used if they 1) Were designed to be
reused 2) Provided to the guest by the operation 3) Are cleaned and sanitized properly
13. How can you prevent contamination by service staff? - CORRECT ANSWER- Train them
to follow these guidelines: 1) Hold dishes by the bottom or edge 2) Hold glasses by the
middle, bottom, or stem 3) Do NOT touch the food-contact areas of dishes or glassware
4) Carry glasses in a rack or a tray to avoid touching the food-contact surfaces 5) Do NOT
stack glasses when carrying them 6) Hold flatware by the handle 7) Store flatware so
that servers grasp handles, not food-contact surfaces 8) Avoid bare-hand contact with
food that is ready-to-eat 9) Use ice scoops or tongs to get ice, NEVER the cup or bare-
hands.
14. How do you prevent preset tableware contamination? - CORRECT ANSWER- Steps to
prevent tableware from becoming contaminated include: 1) Wrapping or covering the
items 2) Unused settings are removed when guests are seated and cleaned and sanitized
after the guests have left
15. How do I re-serve food from one guest to another? - CORRECT ANSWER- You can't
really. 1) Never re-serve food returned by one guest to another guest 2) Condiments
must be in their original contianers (i.e. individual packets or portions) 3) Bread or rolls
cannot be re-served 4) Garnishes cannot be reused 5) You may re-serve only unopened,
prepackaged food in good condition like condiment packets and wrapped crackers.
16. How can you prevent contamination in self-serve areas? - CORRECT ANSWER-
Contamination in self-serve areas can be prevented by 1) Protecting the food using
sneeze cards, display cases, or packaging 2) Labels for handles and containers 3)
Temperature control: hot food = 135dF or higher and cold = 41dF or lower 4) Do not let
guests refill dirty plates or use dirty utensils at self-service areas 5) Stock food displays
with the correct utensils for dispensing food 6) Never use ice for food/beverages as an
ingredient.
Questions And Answers
1. What are the general guidelines for holding food for service? - CORRECT ANSWER- 1.
Use food covers and sneeze guards to protect against contaminants and help maintain a
food's internal temperature 2. Hold food at correct internal temperature 3. Use a
thermometer to check a food's internal temperature. The equipment's thermometer
does not measure internal temperature 4. Check food temperatures at least every four
hours. If food is between 41dF and 135dF, throw it out.
2. What are the guidelines for holding cold food? - CORRECT ANSWER- Hold cold food at
41dF or lower
3. What are the guidelines for holding hot food? - CORRECT ANSWER- Hold hot food at
135dF or higher, Never use hot-holding equipment to reheat food unless it was built to
do so. Most equipment reheats too slow to get through the temperature danger zone.
Reheat food correctly and then move to the holding unit.
4. When can food be held without temperature control? - CORRECT ANSWER- Food can be
held without temperature control if you are NOT serving a high-risk population. Food
can be held without temperature control if displaying food for a short time (off-site
catered event) or when electricity is not available to power holding equipment.
5. What are the conditions for holding cold food without temperature control? - CORRECT
ANSWER- Cold food can be held without temperature control for up to 6 hours if 1)
Food is held at 41dF or lower before removing it from refrigeration 2) Label the food
with the time removed from fridge and the time that it expires (ex. Removed: 4:30,
Discard 10:30) 3) Make sure the food's temp does not exceed 70dF while being served.
Discard any that exceeds temp 4) Sell, serve, or throw out the food within 6 hours
6. What are the conditions for holding hot food without temperature control? - CORRECT
ANSWER- Hot food can be held for up to 4 hours if these conditions are met: 1) Hold
, food at 135dF or above before removing from temp control 2) Label food with time
removed from temp control and discard time 3) Sell, serve, or throw out the food within
4 hours.
7. Which food item is being handled safely? 1) Soup at 120dF 2) Pasta salad at 39dF 3)
Potato salad at 75dF 4) Soup placed in a hot holding unit at 40dF - CORRECT ANSWER-
ANSWER: 2
8. Roy prepared pans of pasta with meat sauce and held them in a 200dF degree oven for
two hours. At 5:00pm, he packed them in an insulated container to take to a wedding
reception at the beach. There was no equipment to keep the food hot. At 8:00pm, three
hours after Roy removed the pasta from the over in his operation, the pasta was served
to the guests. Is this food safe to serve? - CORRECT ANSWER- Yes. The food was held
above 135dF and then served within four hours after being removed from temperature
control.
9. At 6am, Alvin removed deli meat, sliced cheese, apples, and pudding cups from the
cooler to make box lunches for a high school class field trip. When he finished making
the lunches, Alvin left them on a table for the teacher. The lunches were left on the bus
that warm spring day while the students toured a museum. At 1pm, they returned to a
very warm bus to get their lunches, which they ate in a picnic area. Is the food safe to
serve? - CORRECT ANSWER- No. The lunches were left too long outside of temperature
control. The temp of the food also probably rose higher than 70dF as the bus warmed in
the sun.
10. Sally is a cook at the Springfield Retirement Community. As a special treat, she set up a
picnic for some of the elderly residents. The picnic included a buffet of cold chicken,
potato salad, coleslaw, rolls, and cupcakes. There was no equipment to keep the food
cold. The food was served one hour after it was removed from the cooler. Is the food
safe to serve? - CORRECT ANSWER- No. Food cannot be held without temperature
control if it is primarily for high-risk populations, such as elderly people.
11. How can you prevent contamination when serving food? - CORRECT ANSWER-
Contamination can be prevented when serving food by 1) Avoiding bare-hand contact
with ready-to-eat foods 2) Using clean and sanitized utensils for each food items. If
utensils are being used constantly, clean and sanitize every 4 hours 3) Store serving
, utensils in the food with the handle extended above the rim of the container or on a
clean and sanitized food-contact surface 4) Taking caution when using guest-provided
take-home containers.
12. What precautions should you take when using guest-provided take-home containers? -
CORRECT ANSWER- Take-home containers can be used if they 1) Were designed to be
reused 2) Provided to the guest by the operation 3) Are cleaned and sanitized properly
13. How can you prevent contamination by service staff? - CORRECT ANSWER- Train them
to follow these guidelines: 1) Hold dishes by the bottom or edge 2) Hold glasses by the
middle, bottom, or stem 3) Do NOT touch the food-contact areas of dishes or glassware
4) Carry glasses in a rack or a tray to avoid touching the food-contact surfaces 5) Do NOT
stack glasses when carrying them 6) Hold flatware by the handle 7) Store flatware so
that servers grasp handles, not food-contact surfaces 8) Avoid bare-hand contact with
food that is ready-to-eat 9) Use ice scoops or tongs to get ice, NEVER the cup or bare-
hands.
14. How do you prevent preset tableware contamination? - CORRECT ANSWER- Steps to
prevent tableware from becoming contaminated include: 1) Wrapping or covering the
items 2) Unused settings are removed when guests are seated and cleaned and sanitized
after the guests have left
15. How do I re-serve food from one guest to another? - CORRECT ANSWER- You can't
really. 1) Never re-serve food returned by one guest to another guest 2) Condiments
must be in their original contianers (i.e. individual packets or portions) 3) Bread or rolls
cannot be re-served 4) Garnishes cannot be reused 5) You may re-serve only unopened,
prepackaged food in good condition like condiment packets and wrapped crackers.
16. How can you prevent contamination in self-serve areas? - CORRECT ANSWER-
Contamination in self-serve areas can be prevented by 1) Protecting the food using
sneeze cards, display cases, or packaging 2) Labels for handles and containers 3)
Temperature control: hot food = 135dF or higher and cold = 41dF or lower 4) Do not let
guests refill dirty plates or use dirty utensils at self-service areas 5) Stock food displays
with the correct utensils for dispensing food 6) Never use ice for food/beverages as an
ingredient.
