Food Manager Exam Questions And
Answers With Verified Solutions
A food Manager trains workers about illnesses. Which symptom must be reported to the
manager?
A. Headaches
B. Vomiting
C. Muscle Aches
D. Congestion - CORRECT ANSWER- A. Vomiting
How is a food Manager required to encourage proper handwashing for their employees?
A. Place signs as reminders
B. Install cameras
C. supply sinks with a timer
D. provide nail brushes - CORRECT ANSWER- Place signs
what is required to be included in food thermometer training?
A. what thermometers are made out of
B. when to use infrared thermometers
C. how to convert between Fahrenheit and celisius
D. how to calibrate thermometers - CORRECT ANSWER- how to calibrate thermometers
A manager is teaching a group of new workers how to receive food shipments. What must be a
part of this training?
,A. ask the driver to show their current driver's license
B. require the delivery driver to sign a liability form
C. record the license plate number
D. visually inspect shipments for signs of contamination - CORRECT ANSWER- visually inspect
shipments for signs of contamination
What must be included when teaching workers how to prepare food for customers with
allergies?
A. ask the customer about sensitivity of their allergy
B. prepare allergen-free meals last
C. use separate equipment for allergen-free orders
D. apply hand antiseptic before prepping allergen-free orders - CORRECT ANSWER- use
seperate equipment for allergen free orders
what must managers teach workers about cooking raw meats
A. how to cook them to be visually appealing
B. the required minimum internal temps
C. how to visually check when they are done cooking
D. the diff types of meat cuts and quality - CORRECT ANSWER- the required minimum internal
temps
a food est. uses hot holding equipm. what must managers teach new workers about keeping
food safe in this equipment?
A. set the temp dial to 145F to keep food out of the tempeature danger zone
B. add new food directly to the pans and mix it throughly
C. monitor the temp of the food every hour
D. stir the food every 4 hours to evenly distribute - CORRECT ANSWER- set the temp dial to
145F to keep food out of the tempeature danger zone
, which food ingredient contains a major food allergen?
A. red meat
B. cashew butter
C. strawberry preserves
D. fennel seeds - CORRECT ANSWER- cashew butter
how must cross contact be prevented during food prep?
A. cook animal products to the correct internal temps
B. change single use gloves whenever theyre torn
C. calibrate thermometers at the beginning of every shift
D. clean and sanitize equipm before preparing allergen free meals - CORRECT ANSWER- clean
and sanitize equipm before preparing allergen free meals
how must a manager prevent intentional contamination of food?
A. allow visitors with visitor badges to watch food prep unsupervised
B. Keep exterior doors unlocked during the day and locked at night
C. gather worker identification three months after the worker is no longer employed
D. buy ingredients from approved suppliers - CORRECT ANSWER- buy ingredients from
approved suppliers
a food worker has a relative who grows tomatoes in her garden. she offers to bring some for
the food establishment to use. what must the manager do?
A. use tomatoes the same day
B. wash the tomatoes before using
C. decline to accept the tomatoes
D. cut and store the tomatoes in a refrigerator - CORRECT ANSWER- decline to accept the
tomatoes
Answers With Verified Solutions
A food Manager trains workers about illnesses. Which symptom must be reported to the
manager?
A. Headaches
B. Vomiting
C. Muscle Aches
D. Congestion - CORRECT ANSWER- A. Vomiting
How is a food Manager required to encourage proper handwashing for their employees?
A. Place signs as reminders
B. Install cameras
C. supply sinks with a timer
D. provide nail brushes - CORRECT ANSWER- Place signs
what is required to be included in food thermometer training?
A. what thermometers are made out of
B. when to use infrared thermometers
C. how to convert between Fahrenheit and celisius
D. how to calibrate thermometers - CORRECT ANSWER- how to calibrate thermometers
A manager is teaching a group of new workers how to receive food shipments. What must be a
part of this training?
,A. ask the driver to show their current driver's license
B. require the delivery driver to sign a liability form
C. record the license plate number
D. visually inspect shipments for signs of contamination - CORRECT ANSWER- visually inspect
shipments for signs of contamination
What must be included when teaching workers how to prepare food for customers with
allergies?
A. ask the customer about sensitivity of their allergy
B. prepare allergen-free meals last
C. use separate equipment for allergen-free orders
D. apply hand antiseptic before prepping allergen-free orders - CORRECT ANSWER- use
seperate equipment for allergen free orders
what must managers teach workers about cooking raw meats
A. how to cook them to be visually appealing
B. the required minimum internal temps
C. how to visually check when they are done cooking
D. the diff types of meat cuts and quality - CORRECT ANSWER- the required minimum internal
temps
a food est. uses hot holding equipm. what must managers teach new workers about keeping
food safe in this equipment?
A. set the temp dial to 145F to keep food out of the tempeature danger zone
B. add new food directly to the pans and mix it throughly
C. monitor the temp of the food every hour
D. stir the food every 4 hours to evenly distribute - CORRECT ANSWER- set the temp dial to
145F to keep food out of the tempeature danger zone
, which food ingredient contains a major food allergen?
A. red meat
B. cashew butter
C. strawberry preserves
D. fennel seeds - CORRECT ANSWER- cashew butter
how must cross contact be prevented during food prep?
A. cook animal products to the correct internal temps
B. change single use gloves whenever theyre torn
C. calibrate thermometers at the beginning of every shift
D. clean and sanitize equipm before preparing allergen free meals - CORRECT ANSWER- clean
and sanitize equipm before preparing allergen free meals
how must a manager prevent intentional contamination of food?
A. allow visitors with visitor badges to watch food prep unsupervised
B. Keep exterior doors unlocked during the day and locked at night
C. gather worker identification three months after the worker is no longer employed
D. buy ingredients from approved suppliers - CORRECT ANSWER- buy ingredients from
approved suppliers
a food worker has a relative who grows tomatoes in her garden. she offers to bring some for
the food establishment to use. what must the manager do?
A. use tomatoes the same day
B. wash the tomatoes before using
C. decline to accept the tomatoes
D. cut and store the tomatoes in a refrigerator - CORRECT ANSWER- decline to accept the
tomatoes
