FOOD MANAGER CERTIFICATION EXAM 2026
1. A food handler has cooled a container of chili to 70°F (21°C) in 1 hour. How much time is left to cool
the chili to 41°F (5°C)? - >>>>>> ANSWER: 5 Hours
2. How should an item that has been recalled by its manufacturer be stored in an operation? - >>>>>>
ANSWER: Separately from food that will be served
3. What symptom can indicate a customer is having an allergic reaction? - >>>>>> ANSWER: Wheezing
or shortness of breath
4. When must a food handler change gloves? - >>>>>> ANSWER: As soon as they become dirty or torn
5. Where should a food handler wash his or her hands after prepping food? - >>>>>> ANSWER:
Designated sink for handwashing
6. A food handler has just finished storing a dry food order. Which step was done correctly? - >>>>>>
ANSWER: Stored food away from the wall
7. Which is an example of physical contamination? - >>>>>> ANSWER: Bones in fish
8. What temperature must stuffed lobster be cooked to? - >>>>>> ANSWER: 165°F (74°C) for 15 seconds
9. What should a server do after clearing a table? - >>>>>> ANSWER: Wash hands
10. What does the L stand for in the FDA's A.L.E.R.T. tool? - >>>>>> ANSWER: Look
11. A local nursing home has a yearly barbecue for its residents. Which food item should not be served?
- >>>>>> ANSWER: Rare hamburgers
, 12. The temperature of clam chowder is checked during holding. According to the operation's policy, the
chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup? -
>>>>>> ANSWER: Corrective Action
13. When should a food handler with a sore throat and fever be excluded from the operation? - >>>>>>
ANSWER: When the customers served are primarily a high-risk population
14. What rule for serving condiments should be practiced? - >>>>>> ANSWER: Serve condiments in
original containers
15. What must an operation do before packaging fresh juice on-site for later sale? - >>>>>> ANSWER:
Obtain a variance
16. Which organization includes inspecting food as one of its primary responsibilities? - >>>>>>
ANSWER: U.S. Department of Agriculture
17. Why are people who take certain medications at risk for foodborne illness? - >>>>>> ANSWER: Their
immune systems are compromised
18. What is the first step of cleaning and sanitizing stationary equipment? - >>>>>> ANSWER: Unplug the
unit
19. What must a food handler with an infected hand wound do to work safely with food? - >>>>>>
ANSWER: Cover the wound with an impermeable cover and wear a single-use glove
20. What should food handlers do after leaving and returning to the prep area? - >>>>>> ANSWER: Wash
hands
21. Parasites are commonly associated with what food? - >>>>>> ANSWER: Wild game
22. What temperature must a high-temperature dishwasher's final sanitizing rinse be? - >>>>>>
ANSWER: At least 180°F (82°C)
1. A food handler has cooled a container of chili to 70°F (21°C) in 1 hour. How much time is left to cool
the chili to 41°F (5°C)? - >>>>>> ANSWER: 5 Hours
2. How should an item that has been recalled by its manufacturer be stored in an operation? - >>>>>>
ANSWER: Separately from food that will be served
3. What symptom can indicate a customer is having an allergic reaction? - >>>>>> ANSWER: Wheezing
or shortness of breath
4. When must a food handler change gloves? - >>>>>> ANSWER: As soon as they become dirty or torn
5. Where should a food handler wash his or her hands after prepping food? - >>>>>> ANSWER:
Designated sink for handwashing
6. A food handler has just finished storing a dry food order. Which step was done correctly? - >>>>>>
ANSWER: Stored food away from the wall
7. Which is an example of physical contamination? - >>>>>> ANSWER: Bones in fish
8. What temperature must stuffed lobster be cooked to? - >>>>>> ANSWER: 165°F (74°C) for 15 seconds
9. What should a server do after clearing a table? - >>>>>> ANSWER: Wash hands
10. What does the L stand for in the FDA's A.L.E.R.T. tool? - >>>>>> ANSWER: Look
11. A local nursing home has a yearly barbecue for its residents. Which food item should not be served?
- >>>>>> ANSWER: Rare hamburgers
, 12. The temperature of clam chowder is checked during holding. According to the operation's policy, the
chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup? -
>>>>>> ANSWER: Corrective Action
13. When should a food handler with a sore throat and fever be excluded from the operation? - >>>>>>
ANSWER: When the customers served are primarily a high-risk population
14. What rule for serving condiments should be practiced? - >>>>>> ANSWER: Serve condiments in
original containers
15. What must an operation do before packaging fresh juice on-site for later sale? - >>>>>> ANSWER:
Obtain a variance
16. Which organization includes inspecting food as one of its primary responsibilities? - >>>>>>
ANSWER: U.S. Department of Agriculture
17. Why are people who take certain medications at risk for foodborne illness? - >>>>>> ANSWER: Their
immune systems are compromised
18. What is the first step of cleaning and sanitizing stationary equipment? - >>>>>> ANSWER: Unplug the
unit
19. What must a food handler with an infected hand wound do to work safely with food? - >>>>>>
ANSWER: Cover the wound with an impermeable cover and wear a single-use glove
20. What should food handlers do after leaving and returning to the prep area? - >>>>>> ANSWER: Wash
hands
21. Parasites are commonly associated with what food? - >>>>>> ANSWER: Wild game
22. What temperature must a high-temperature dishwasher's final sanitizing rinse be? - >>>>>>
ANSWER: At least 180°F (82°C)
