Learn2Serve Food Manager Certification
Updated Actual Exam Question and Answer
(2026/2027) | 100% Verified Answers
• Prerequisite programs provide the _______ and _______ conditions required to
produce safe food. -✓✓ Environmental, operating
• The major elements of the FSMA can be divided into _______ key areas. -✓✓ 5
• You should call the local regulatory authority when you run into which of the
following problems? -✓✓ Water service interrupted for more than two hours
• You can help prevent the spread of Staphyloccocus aureus by not touching which
of the following things? -✓✓ Mouth and nose
• You open a package of frozen fish that has too much ice, and you notice that the
fillets are brown around the edges. This is evidence of which of the following
things? -✓✓ Thawing and refreezing
• Under 9 CFR Part 320, the Food Safety and Inspection Service (FSIS) requires all
retail stores that grind raw beef products for sale: -✓✓ maintain specific records
• You buy fresh fish and plan to cook it the next day. Where can you store it? -✓✓
In the fridge
• Which of the following situations is an example of cross-contamination? -✓✓ the
same gloves are used to handle uncooked meat and then touching salad greens
• How do you know when equipment has been fully cleaned and sanitized? -✓✓
When they've been allowed to air dry completely
• A busy restaurant kitchen is short staffed, so Tom is tasked with the duties of two
people. He has just trimmed steaks in record time and then hurries over to dice six
potatoes with the same knife. What should he do first? -✓✓ clean and sanitize the
knife
,• Which of the following things is crucial for the effectiveness of a HACCP
system? -✓✓ regular verification activities
• What is one of the following method consumer advisories must use to give
information: -✓✓ brochures
• You handle a lot of seafood and mushrooms on the job. The toxins you may
encounter pose a high risk of which kind of contamination? -✓✓ Chemical
contamination
• How fast can bacteria multiply in the right conditions? -✓✓ 10-20 min
• Where should you put pest baits and bait stations to prevent chemical
contamination from rodenticides? -✓✓ outdoors
• The HACCP management system helps prevent problems before they occur.
What kind of system is this? -✓✓ proactive
• How can you tell if shellfish is alive? -✓✓ it closes up when the shell is tapped
• The FDA's primary role is to: -✓✓ Establish strong, risk-based food safety
standards
• A trap has caught a mouse in your kitchen. What should you do? -✓✓ Check for
biological contamination from blood and dispose of any possibly contaminated
foods
• You are considering a number of food suppliers. How can you ensure that you've
picked a reputable company? -✓✓ Visit company's warehouse
• What is the best way that you can prevent a pest infestation? -✓✓ regular
cleaning and monitoring
• What type of hazard is posed by the growth of microorganisms? -✓✓ Biological
• What is the first HACCP step? -✓✓ Conduct a hazard analysis
, • Sam grabs a can of tomatoes from the pantry and notices that the end of the can
has started to swell. Which food contamination is the likely culprit? -✓✓ Botulism
• The HACCP team should consist of individuals who have: -✓✓ Specific
knowledge & expertise appropriate to the product & process
• What is a requirement for all wooden utensils? -✓✓ Made of maple or close-
grained hardwoods
• You have been told to put food in short-term refrigeration storage. What is the
best temperature? -✓✓ 34-40F
• Where would you put grains in order to limit cross-contamination? -✓✓ next to
canned pears
• The chef hands Amy a plate of sautéed chicken that looks undercooked. Which
food contamination is a likely danger here? -✓✓ salmonella
• It is imperative that you remember which of the following things when you're
developing and implementing a successful HACCP Plan? -✓✓ Training
• What is the most important part of a HACCP implementation? -✓✓ employee
training
• What would you do if you were implementing HACCP principles? -✓✓
Determine the CCPs
• Which of the following things is a common Critical Control Point? -✓✓ Time
and temperature
• The lower end of the Danger Zone temperature range is 41 degrees. What is the
upper temp (in degrees Fahrenheit)? -✓✓ 140
• What is the next step after CCP limits have been determined? -✓✓ Monitoring
procedures
• You can use non-potable water for which of the following tasks? -✓✓ Mopping
floors
Updated Actual Exam Question and Answer
(2026/2027) | 100% Verified Answers
• Prerequisite programs provide the _______ and _______ conditions required to
produce safe food. -✓✓ Environmental, operating
• The major elements of the FSMA can be divided into _______ key areas. -✓✓ 5
• You should call the local regulatory authority when you run into which of the
following problems? -✓✓ Water service interrupted for more than two hours
• You can help prevent the spread of Staphyloccocus aureus by not touching which
of the following things? -✓✓ Mouth and nose
• You open a package of frozen fish that has too much ice, and you notice that the
fillets are brown around the edges. This is evidence of which of the following
things? -✓✓ Thawing and refreezing
• Under 9 CFR Part 320, the Food Safety and Inspection Service (FSIS) requires all
retail stores that grind raw beef products for sale: -✓✓ maintain specific records
• You buy fresh fish and plan to cook it the next day. Where can you store it? -✓✓
In the fridge
• Which of the following situations is an example of cross-contamination? -✓✓ the
same gloves are used to handle uncooked meat and then touching salad greens
• How do you know when equipment has been fully cleaned and sanitized? -✓✓
When they've been allowed to air dry completely
• A busy restaurant kitchen is short staffed, so Tom is tasked with the duties of two
people. He has just trimmed steaks in record time and then hurries over to dice six
potatoes with the same knife. What should he do first? -✓✓ clean and sanitize the
knife
,• Which of the following things is crucial for the effectiveness of a HACCP
system? -✓✓ regular verification activities
• What is one of the following method consumer advisories must use to give
information: -✓✓ brochures
• You handle a lot of seafood and mushrooms on the job. The toxins you may
encounter pose a high risk of which kind of contamination? -✓✓ Chemical
contamination
• How fast can bacteria multiply in the right conditions? -✓✓ 10-20 min
• Where should you put pest baits and bait stations to prevent chemical
contamination from rodenticides? -✓✓ outdoors
• The HACCP management system helps prevent problems before they occur.
What kind of system is this? -✓✓ proactive
• How can you tell if shellfish is alive? -✓✓ it closes up when the shell is tapped
• The FDA's primary role is to: -✓✓ Establish strong, risk-based food safety
standards
• A trap has caught a mouse in your kitchen. What should you do? -✓✓ Check for
biological contamination from blood and dispose of any possibly contaminated
foods
• You are considering a number of food suppliers. How can you ensure that you've
picked a reputable company? -✓✓ Visit company's warehouse
• What is the best way that you can prevent a pest infestation? -✓✓ regular
cleaning and monitoring
• What type of hazard is posed by the growth of microorganisms? -✓✓ Biological
• What is the first HACCP step? -✓✓ Conduct a hazard analysis
, • Sam grabs a can of tomatoes from the pantry and notices that the end of the can
has started to swell. Which food contamination is the likely culprit? -✓✓ Botulism
• The HACCP team should consist of individuals who have: -✓✓ Specific
knowledge & expertise appropriate to the product & process
• What is a requirement for all wooden utensils? -✓✓ Made of maple or close-
grained hardwoods
• You have been told to put food in short-term refrigeration storage. What is the
best temperature? -✓✓ 34-40F
• Where would you put grains in order to limit cross-contamination? -✓✓ next to
canned pears
• The chef hands Amy a plate of sautéed chicken that looks undercooked. Which
food contamination is a likely danger here? -✓✓ salmonella
• It is imperative that you remember which of the following things when you're
developing and implementing a successful HACCP Plan? -✓✓ Training
• What is the most important part of a HACCP implementation? -✓✓ employee
training
• What would you do if you were implementing HACCP principles? -✓✓
Determine the CCPs
• Which of the following things is a common Critical Control Point? -✓✓ Time
and temperature
• The lower end of the Danger Zone temperature range is 41 degrees. What is the
upper temp (in degrees Fahrenheit)? -✓✓ 140
• What is the next step after CCP limits have been determined? -✓✓ Monitoring
procedures
• You can use non-potable water for which of the following tasks? -✓✓ Mopping
floors
