Food Safety Manager Exam Questions
and Answers
1.In a heat-sanitizing dishwashing machine, what is the
minimum temperature for the final rinse?
Answer 180
2.A food handler must be excluded from the food
establishment for which symptoms?
Answer Jaundice, vomiting and/or diarrhea
3.What is the temperature range for the danger zone?
Answer 41 to 135
4.What is the form some bacteria take to keep from dying
when they do not have enough food?
Answer spore
5.Most regulations for food service operations are at what level?
Answer state
6.At what internal temperature should raw meat, poultry,
and seafood be stored?
Answer 41 or lower
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, 7.What type of container should be used to transport TCS food
from the place of preparation to the place of service?
Answer insulated container
8.To learn a new skill, learners must be given the opportunity
to .
Answer practice the skill
9.A backup of raw sewage has occurred in the kitchen. What
should happen next?
Answer close the affected area and clean it
10.When using a bottom to top shelving order, what
determines the best placement of food in a cooler?
Answer minimum internal cooking temperature of food
11.A hose connected to a running faucet that is left submerged
in a bucket is an example of what?
Answer cross-connection
12.A customer having an allergic reaction may show which 9+
symptoms?
Answer -
sneezing, itching, vomiting, nausea, cramps, diarrhea, hives, rashes,
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and Answers
1.In a heat-sanitizing dishwashing machine, what is the
minimum temperature for the final rinse?
Answer 180
2.A food handler must be excluded from the food
establishment for which symptoms?
Answer Jaundice, vomiting and/or diarrhea
3.What is the temperature range for the danger zone?
Answer 41 to 135
4.What is the form some bacteria take to keep from dying
when they do not have enough food?
Answer spore
5.Most regulations for food service operations are at what level?
Answer state
6.At what internal temperature should raw meat, poultry,
and seafood be stored?
Answer 41 or lower
1/
13
, 7.What type of container should be used to transport TCS food
from the place of preparation to the place of service?
Answer insulated container
8.To learn a new skill, learners must be given the opportunity
to .
Answer practice the skill
9.A backup of raw sewage has occurred in the kitchen. What
should happen next?
Answer close the affected area and clean it
10.When using a bottom to top shelving order, what
determines the best placement of food in a cooler?
Answer minimum internal cooking temperature of food
11.A hose connected to a running faucet that is left submerged
in a bucket is an example of what?
Answer cross-connection
12.A customer having an allergic reaction may show which 9+
symptoms?
Answer -
sneezing, itching, vomiting, nausea, cramps, diarrhea, hives, rashes,
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13
