EXAM
Exam Solutionzm
Food Manager 2026 A+ GRADE ASSURED COMPLETE S
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OLUTIONS AND VERIFIED ANSWERS (645C8) zm zm zm zm
QUESTION 1 zm
A food worker at bar was diagnosed with
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E. coli and has not shown symptoms for a couple of days. What must her manager do?
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a. restrict until regulatory approval is obtained
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b. Exclude until regulatory approval is obtained
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c. allow the worker to resume her normal duties
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d. require her to wear single-use gloves at all times.
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ANSWER
a. restrict until regulatory approval is obtained
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QUESTION 2 zm
A large container of potato salad has been removed from cold holding at the correct t
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emperature. How long can the food be safely held without temperature control, as lon
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g as it does not exceed 70 degrees F (21degrees C)?
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a. 1 hr
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b. 2 hrs
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c. 4 hrs
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d. 6hrs
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ANSWER
d. 6 hours
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QUESTION 3 zm
To prevent providing shelter for pests, how far above the floor should equipment be r
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aised? -2 inches -4 inches -6 inches -8 inches
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ANSWER
6 inches
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,QUESTION 4 zm
At a minimum, how far must tabletop equipment be raised if it is not sealed to the co
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unter? - 2 inches - 4 inches - 6 inches - 8 inches
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ANSWER
4 inches
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QUESTION 5 zm
Which symptoms is a food worker required to report to his/her manager?
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a. A sore throat
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b. Stomach cramps
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c. Sensitivity to light
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d. An infected wound
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ANSWER
d. an infected wound
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QUESTION 6 zm
A food worker needs to measure the temperature of a casserole. Where must the ther
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mometer be placed when measuring this cooking temperature?
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a. In the middle of the casserole
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b. On the top of the food surface
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c. In several areas of the casserole
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d. On the edge of the casserole dish
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ANSWER
c. In several areas of the casserole
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QUESTION 7 zm
What is a sign of a cockroach infestation?
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a. Gnaw marks
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b. Nesting material
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c. Strong oily smells
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d. Strong smells of ammonia
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ANSWER
c. Strong Oily Smells
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, QUESTION 8 zm
Where can utensils be stored?
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a. Restrooms
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b. Locker rooms
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c. Mechanical rooms
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d. Food preparation areas
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ANSWER
d. Food preparation Area
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QUESTION 9 zm
Which confirmed food worker illness must a manager report to the regulatory authori
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ty?
a. Giardia
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b. Shigella
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c. Campylobacter
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d. Listeria monocytogenes
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ANSWER
Shigella
QUESTION 10 zm
A food worker is preparing eggs that will be hot held for service. What is the minimu
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m internal temperature the eggs must reach for at least 15 seconds? C) C) C)
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a. 135°F (57°
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b. 145°F (63°
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c. 155°F (68°
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d. 165°F (74°C)
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ANSWER
c. 155°F (68°C)
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QUESTION 11 zm
A food worker is monitoring a self-
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service station. What must she remind customers to do?
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a. Try the salad bar options
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b. Use clean dishes each time they get food
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c. Prevent children from serving themselves
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d. Cough and sneeze into the crook of their arm
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ANSWER
Exam Solutionzm
Food Manager 2026 A+ GRADE ASSURED COMPLETE S
zm zm zm zm zm zm zm
OLUTIONS AND VERIFIED ANSWERS (645C8) zm zm zm zm
QUESTION 1 zm
A food worker at bar was diagnosed with
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E. coli and has not shown symptoms for a couple of days. What must her manager do?
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a. restrict until regulatory approval is obtained
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b. Exclude until regulatory approval is obtained
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c. allow the worker to resume her normal duties
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d. require her to wear single-use gloves at all times.
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ANSWER
a. restrict until regulatory approval is obtained
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QUESTION 2 zm
A large container of potato salad has been removed from cold holding at the correct t
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emperature. How long can the food be safely held without temperature control, as lon
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g as it does not exceed 70 degrees F (21degrees C)?
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a. 1 hr
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b. 2 hrs
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c. 4 hrs
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d. 6hrs
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ANSWER
d. 6 hours
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QUESTION 3 zm
To prevent providing shelter for pests, how far above the floor should equipment be r
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aised? -2 inches -4 inches -6 inches -8 inches
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ANSWER
6 inches
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,QUESTION 4 zm
At a minimum, how far must tabletop equipment be raised if it is not sealed to the co
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unter? - 2 inches - 4 inches - 6 inches - 8 inches
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ANSWER
4 inches
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QUESTION 5 zm
Which symptoms is a food worker required to report to his/her manager?
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a. A sore throat
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b. Stomach cramps
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c. Sensitivity to light
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d. An infected wound
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ANSWER
d. an infected wound
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QUESTION 6 zm
A food worker needs to measure the temperature of a casserole. Where must the ther
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mometer be placed when measuring this cooking temperature?
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a. In the middle of the casserole
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b. On the top of the food surface
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c. In several areas of the casserole
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d. On the edge of the casserole dish
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ANSWER
c. In several areas of the casserole
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QUESTION 7 zm
What is a sign of a cockroach infestation?
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a. Gnaw marks
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b. Nesting material
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c. Strong oily smells
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d. Strong smells of ammonia
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ANSWER
c. Strong Oily Smells
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, QUESTION 8 zm
Where can utensils be stored?
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a. Restrooms
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b. Locker rooms
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c. Mechanical rooms
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d. Food preparation areas
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ANSWER
d. Food preparation Area
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QUESTION 9 zm
Which confirmed food worker illness must a manager report to the regulatory authori
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ty?
a. Giardia
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b. Shigella
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c. Campylobacter
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d. Listeria monocytogenes
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ANSWER
Shigella
QUESTION 10 zm
A food worker is preparing eggs that will be hot held for service. What is the minimu
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m internal temperature the eggs must reach for at least 15 seconds? C) C) C)
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a. 135°F (57°
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b. 145°F (63°
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c. 155°F (68°
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d. 165°F (74°C)
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ANSWER
c. 155°F (68°C)
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QUESTION 11 zm
A food worker is monitoring a self-
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service station. What must she remind customers to do?
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a. Try the salad bar options
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b. Use clean dishes each time they get food
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c. Prevent children from serving themselves
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d. Cough and sneeze into the crook of their arm
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ANSWER
