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FOOD MANAGER EXAM NEWEST 2026/2027 COMPLETE EXAM
200 QUESTIONS AND CORRECT DETAILED ANSWERS (VERIFIED
ANSWERS) |ALREADY GRADED A+||JUST OUT!!!
Local health codes establish requirements for all of the
following except: - ANSWER-price controls
Around what most the bacteria stop grwoth - ANSWER-41 F
Hot food on display must be held at ________ or above -
ANSWER-135 F
What is 7 ? - ANSWER-The HACCP system has this number of
steps
To thaw food using the submerging method the food must be
submerged under running drinking water below or at _____ -
ANSWER-70 F
Maintaining high food safety standards help ensure the safety
and satisfaction of customers and other employees and it is also
a legal responsibility. - ANSWER-wash your hands after lunch,
Use a new clean spoon each time you taste soup to be served in
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a cafe, Wash your hands before putting on gloves, use deli
tissue to make contact with foods, only drink from containers
with both a straw and lid.
you see that the food handler you assigned to prepare a salad
has a small cut on her hand. you should - ANSWER-Have her put
on a watertight bandage over the cut and wear gloves.
because of the risk of spreading Staphyloccous Aureus, which
area of their bodies should employees be trained to avoid
touching? - ANSWER-mouths and noses
The most important reason for having food handlers wear hair
ties restrains is to : - ANSWER-Prevent food handlers from
contaminating their hands by touching their hair.
Gabe fries chicken at country boy restaurant. Gabe wears gloves
as he preps the raw chicken in flour. Today during lunch rush,
you tell him to fill chicken orders for impatient customers. Gabe
immediately begins putting cooked chicken in boxes and on
plates. What are the hazards created by Gabe's actions, and
what action should you take? - ANSWER-Although he is wearing
gloves, Gabe has created a cross-contamination hazard by
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touching raw chicken and then touching cooked chicken. You
should stop Gabe, dispose of any orders he has just filled, and
then have Gabe wash his hands and change gloves before
continuing to fill orders.
If all proper hand washing steps are followed, how long should
the entire process take? - ANSWER-At least 20 seconds/
You have a staff that is thoroughly trained in proper hand
washing; however, in which on of the following situations would
you need to speak to an employee? - ANSWER-You are out back
and you see a food prepare finish a cigarette and reenter the
kitchen.
Why should you stock only brightly colored bandages for first
aid supplies? - ANSWER-So they can be more easily found
should they fall into food.
Near the end of an interview with a person you have decided to
hire, she discloses to you that she is infected with HIV -
ANSWER-Consider her to be a disabled person and continue
with your decision.
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If an employee is properly trained, he should be able to
demonstrate all of the following competencies except -
ANSWER-Identify by price and quality the most desirable
supplies.
Corrective action needs to be taken IMMEDIATELY if you see a
food handler: - ANSWER-Using hand sanitizer instead of
washing their hands.
Your latest shipment of chicken has some items with USDA
stickers and some items with USDA GRADE stamps. What is the
difference in this items? - ANSWER-Stamps mean the chickens
quality has been rated.
A shipment of frozen fish arrives at your food establishment.
You see that the outside bottoms of the shipping cartons have
too much ice and the fish fillets held within the carton brown
edges. These are signs of: - ANSWER-Thawing and refreezing
Employees trained to receive foods properly will complete all of
the following except: - ANSWER-Label and date rejected items
FOOD MANAGER EXAM NEWEST 2026/2027 COMPLETE EXAM
200 QUESTIONS AND CORRECT DETAILED ANSWERS (VERIFIED
ANSWERS) |ALREADY GRADED A+||JUST OUT!!!
Local health codes establish requirements for all of the
following except: - ANSWER-price controls
Around what most the bacteria stop grwoth - ANSWER-41 F
Hot food on display must be held at ________ or above -
ANSWER-135 F
What is 7 ? - ANSWER-The HACCP system has this number of
steps
To thaw food using the submerging method the food must be
submerged under running drinking water below or at _____ -
ANSWER-70 F
Maintaining high food safety standards help ensure the safety
and satisfaction of customers and other employees and it is also
a legal responsibility. - ANSWER-wash your hands after lunch,
Use a new clean spoon each time you taste soup to be served in
,2|Page
a cafe, Wash your hands before putting on gloves, use deli
tissue to make contact with foods, only drink from containers
with both a straw and lid.
you see that the food handler you assigned to prepare a salad
has a small cut on her hand. you should - ANSWER-Have her put
on a watertight bandage over the cut and wear gloves.
because of the risk of spreading Staphyloccous Aureus, which
area of their bodies should employees be trained to avoid
touching? - ANSWER-mouths and noses
The most important reason for having food handlers wear hair
ties restrains is to : - ANSWER-Prevent food handlers from
contaminating their hands by touching their hair.
Gabe fries chicken at country boy restaurant. Gabe wears gloves
as he preps the raw chicken in flour. Today during lunch rush,
you tell him to fill chicken orders for impatient customers. Gabe
immediately begins putting cooked chicken in boxes and on
plates. What are the hazards created by Gabe's actions, and
what action should you take? - ANSWER-Although he is wearing
gloves, Gabe has created a cross-contamination hazard by
,3|Page
touching raw chicken and then touching cooked chicken. You
should stop Gabe, dispose of any orders he has just filled, and
then have Gabe wash his hands and change gloves before
continuing to fill orders.
If all proper hand washing steps are followed, how long should
the entire process take? - ANSWER-At least 20 seconds/
You have a staff that is thoroughly trained in proper hand
washing; however, in which on of the following situations would
you need to speak to an employee? - ANSWER-You are out back
and you see a food prepare finish a cigarette and reenter the
kitchen.
Why should you stock only brightly colored bandages for first
aid supplies? - ANSWER-So they can be more easily found
should they fall into food.
Near the end of an interview with a person you have decided to
hire, she discloses to you that she is infected with HIV -
ANSWER-Consider her to be a disabled person and continue
with your decision.
, 4|Page
If an employee is properly trained, he should be able to
demonstrate all of the following competencies except -
ANSWER-Identify by price and quality the most desirable
supplies.
Corrective action needs to be taken IMMEDIATELY if you see a
food handler: - ANSWER-Using hand sanitizer instead of
washing their hands.
Your latest shipment of chicken has some items with USDA
stickers and some items with USDA GRADE stamps. What is the
difference in this items? - ANSWER-Stamps mean the chickens
quality has been rated.
A shipment of frozen fish arrives at your food establishment.
You see that the outside bottoms of the shipping cartons have
too much ice and the fish fillets held within the carton brown
edges. These are signs of: - ANSWER-Thawing and refreezing
Employees trained to receive foods properly will complete all of
the following except: - ANSWER-Label and date rejected items
