1|Page
FOOD MANAGER FINAL EXAM NEWEST 2026/2027 ACTUAL
EXAM COMPLETE 200 QUESTIONS AND CORRECT DETAILED
ANSWERS (VERIFIED ANSWERS) |ALREADY GRADED A+||JUST
OUT!!!
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
Rotating stock so that the oldest items move first is often
referred to as: - ANSWER-FIFO
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Labels should include all of the following except: - ANSWER-
Possible contaminants
According to the Food Code, proper food labels should NOT
contain - ANSWER-The date that frozen preparation-needed
foods are to be consumed.
An effective way too choose reputable suppliers is to: -
ANSWER-Visit the warehouses.
The best place to store grains to reduce the risk of cross-
contamination is: - ANSWER-Next to the canned peaches.
Which of these food items upon receiving should be given
priority in storage? - ANSWER-Eggs
To ensure proper protection for foods during storage, the
bottom shelf should be: - ANSWER-At least six inches off the
floor.
Cross-contamination has occurred when : - ANSWER-Same
gloves are used to handle different meats.
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If steam is used to sanitize, it must be at: - ANSWER-171 F for
15 seconds-This is wrong
To prevent cross-contamination, you should take immediate
corrective action if you notice a receiving employee did not: -
ANSWER-Wash off rubber boots before entering food storage
areas.
Most of your cooking equipment is copper and you utensils are
silver, so which sanitizer would you NOT want to use: -
ANSWER-Chlorine based- Wrong answer
Which of the following steps come last? - ANSWER-Air dry
food surfaces and equipment are not fully cleaned and
sanitized until: - ANSWER-They have been allowed to air dry
completely.
It is very important to sanitize all of the following except: -
ANSWER-Hair
FOOD MANAGER FINAL EXAM NEWEST 2026/2027 ACTUAL
EXAM COMPLETE 200 QUESTIONS AND CORRECT DETAILED
ANSWERS (VERIFIED ANSWERS) |ALREADY GRADED A+||JUST
OUT!!!
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.
,2|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
Rotating stock so that the oldest items move first is often
referred to as: - ANSWER-FIFO
,3|Page
Labels should include all of the following except: - ANSWER-
Possible contaminants
According to the Food Code, proper food labels should NOT
contain - ANSWER-The date that frozen preparation-needed
foods are to be consumed.
An effective way too choose reputable suppliers is to: -
ANSWER-Visit the warehouses.
The best place to store grains to reduce the risk of cross-
contamination is: - ANSWER-Next to the canned peaches.
Which of these food items upon receiving should be given
priority in storage? - ANSWER-Eggs
To ensure proper protection for foods during storage, the
bottom shelf should be: - ANSWER-At least six inches off the
floor.
Cross-contamination has occurred when : - ANSWER-Same
gloves are used to handle different meats.
, 4|Page
If steam is used to sanitize, it must be at: - ANSWER-171 F for
15 seconds-This is wrong
To prevent cross-contamination, you should take immediate
corrective action if you notice a receiving employee did not: -
ANSWER-Wash off rubber boots before entering food storage
areas.
Most of your cooking equipment is copper and you utensils are
silver, so which sanitizer would you NOT want to use: -
ANSWER-Chlorine based- Wrong answer
Which of the following steps come last? - ANSWER-Air dry
food surfaces and equipment are not fully cleaned and
sanitized until: - ANSWER-They have been allowed to air dry
completely.
It is very important to sanitize all of the following except: -
ANSWER-Hair
