EXAM
Exam Solution +t
food managers exam 2026 A+ GRADE ASSURED COMPL
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ETE SOLUTIONS AND VERIFIED ANSWERS (D970E)
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QUESTION 1 +t
Term
ANSWER
Definition
QUESTION 2 +t
**A server is assigned to clearing tables at a catered event and you notice she has a runn
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y nose. You are under-staffed that day. What should you do?
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ANSWER
Let her work with unwrapped TCS foods, utensils and equipment Exclude her from the operation -
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Restrict her to non- +t +t +t
food contact activities Provide her with cold medicine that will act on the runny nose issue
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QUESTION 3 +t
****Which of these would you consider to be the most important document in a Food Saf
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ety Management System?
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ANSWER
-Corrective actions Staff schedules Stock purchase orders FIFO
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QUESTION 4 +t
Soy is often a hidden ingredient in which of the following?
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ANSWER
Pasta Burgers Pizza -Cooking oils
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, QUESTION 5 +t
***How often should you clean dishwashers?
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ANSWER
-Every day Every week Every two weeks Once a month
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QUESTION 6 +t
***At what temperature should hot water reach to be used as an effective sanitizer?
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ANSWER
71°F 101°F -172°F 241°F
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QUESTION 7 +t
****Why must you cook food to the required internal temperature?
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ANSWER
It destroys 100% of all pathogens -
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It reduces the number of pathogens to a safe level It kills all allergens It stops all time and temperature
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abuse
QUESTION 8 +t
**For ease of cleaning floors, walls and other surfaces should be designed so that they ar
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e which of the following?
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ANSWER
Durable and FDA approved Smooth and NSF listed -Durable and smooth Durable and NSF listed
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QUESTION 9 +t
***What does the T stand for in the FDA's ALERT tool?
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ANSWER
-Threat Time Temperature Tell
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QUESTION 10 +t
****How often should a food thermometer be calibrated?
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Exam Solution +t
food managers exam 2026 A+ GRADE ASSURED COMPL
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ETE SOLUTIONS AND VERIFIED ANSWERS (D970E)
+t +t +t +t +t
QUESTION 1 +t
Term
ANSWER
Definition
QUESTION 2 +t
**A server is assigned to clearing tables at a catered event and you notice she has a runn
+t +t +t +t +t +t +t +t +t +t +t +t +t +t +t +t +t
y nose. You are under-staffed that day. What should you do?
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ANSWER
Let her work with unwrapped TCS foods, utensils and equipment Exclude her from the operation -
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Restrict her to non- +t +t +t
food contact activities Provide her with cold medicine that will act on the runny nose issue
+t +t +t +t +t +t +t +t +t +t +t +t +t +t +t
QUESTION 3 +t
****Which of these would you consider to be the most important document in a Food Saf
+t +t +t +t +t +t +t +t +t +t +t +t +t +t +t
ety Management System?
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ANSWER
-Corrective actions Staff schedules Stock purchase orders FIFO
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QUESTION 4 +t
Soy is often a hidden ingredient in which of the following?
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ANSWER
Pasta Burgers Pizza -Cooking oils
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, QUESTION 5 +t
***How often should you clean dishwashers?
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ANSWER
-Every day Every week Every two weeks Once a month
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QUESTION 6 +t
***At what temperature should hot water reach to be used as an effective sanitizer?
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ANSWER
71°F 101°F -172°F 241°F
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QUESTION 7 +t
****Why must you cook food to the required internal temperature?
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ANSWER
It destroys 100% of all pathogens -
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It reduces the number of pathogens to a safe level It kills all allergens It stops all time and temperature
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abuse
QUESTION 8 +t
**For ease of cleaning floors, walls and other surfaces should be designed so that they ar
+t +t +t +t +t +t +t +t +t +t +t +t +t +t +t
e which of the following?
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ANSWER
Durable and FDA approved Smooth and NSF listed -Durable and smooth Durable and NSF listed
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QUESTION 9 +t
***What does the T stand for in the FDA's ALERT tool?
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ANSWER
-Threat Time Temperature Tell
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QUESTION 10 +t
****How often should a food thermometer be calibrated?
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