Food Manager Certification Exam Questions and Answers - Latest Updated | Verified

Food Manager Certification Exam Questions and Answers - Latest Updated | Verified. The first step in cooling a deep pan of rice is to.... A. let the pan sit on the counter for an hour to cool. B. cover the rice tightly with foil. C. place the pan of rice in the walk-in freezer. D. put the rice into shallow pans. - D. put the rice into shallow pans. A cook working for the local nursing home, wants to serve grilled salmon with Hollandaise sauce to the residents. What type of eggs must they use in the sauce? A. Shell B. Grade A C. Pasteurized D. Fortified - C. Pasteurized To which minimum internal temperature should chopped or minced fish be cooked? A. 125 degree F. (52 C) B. 135 degree F. (57 C) C. 145 degree F. (63 C) D. 155 degree F. (68 C) - D. 155 degree F. (68 C) Which practice is an effective method of preventing cross-contamination. Food Protection Manager Certification Exam Questions and Answers Updated A. Cooking food items to the correct internal cooking temperature B. Keeping the kitchen floor and walls clean and sanitary at all times C. Exterminating pest that have entered the facility D. Cleaning and sanitizing cutting boards between prepping cooked and raw meat - D. Cleaning and sanitizing cutting boards between prepping cooked and raw meat A couple orders grilled top sirloin and grilled halibut. The customer tells the server that he is allergic to fish. The server tells the Chef. After placing the sirloin on the grill, the Chef places the halibut in a saute pan. After 10 minutes, the Chef uses the same pair of tongs to turn the halibut and then the steak. The Chef committed A. cross contact B. cross grilling C. cross connection D. cross allergen switching - A. cross contact A food handler is permitted to work with highly susceptible populations without prior approval from the local regulatory authority when the food handler has a A. diagnosis of norovirus. B. diagnosis of typhoid fever but provides a medical note. C. visibly covered wound. D. case of jaundice for more than 7 days. - C. visibly covered wound. Reusable containers provided by an operation for take-home food must be A. provided and maintained by the customer. B. cleaned and sanitized by the customer before being refilled. C. returned to the operation labeled with the customer's name. D. cleaned and sanitized by the operation before being refilled. - D. cleaned and sanitized by the operation before being refilled. The manager assigns a cook to monitor and record temperatures on the steam table in order to A. keep the food from drying out. B. prevent cross-contamination. C. avoid time-temperature abuse. D. ensure food quality. - C. avoid time-temperature abuse. In a self-service area, utensils should be provided for each item to prevent customers from A. taking more than one serving at a time. B. asking a server to dispense food. C. sampling the food. D. using their bare hands to dispense food. - D. using their bare hands to dispense food. Food displayed on a salad bar A. must be protected by food guards. B. should be placed on ice. C. should be maintained at 45 degrees F (7 C) D. must include nutritional information. - A. must be protected by food guards. The purpose of sneeze guards in self-service areas is to A. maintain food temperature. B. retain food surface moisture. C. protect food from customer contamination. D. keep insects out of food. - C. protect food from customer contamination. A consumer advisory is required when serving A. cooked-to-order hamburgers. B. stuffed shrimp. C. lamb chops. D. reheated beef stew. - B. stuffed shrimp. Food has been honestly presented if it A. has been farmed locally in organic soil B. has been grown without the use of pesticides. C. contains only the freshest ingredients. D. does not contain color additives. - D. does not contain color additives. An example of a corrective action is A. reusing utensils for each new task. B. serving food on a buffet that is below 165 degrees F (74 C) C. using the same equipment for raw food and ready-to-eat food. D. Reheating food on a buffet that is below 135 degrees F (57 C) - D. Reheating food on a buffet that is below 135 degrees F (57 C) When using a single tank dishwasher, the utensil surface temperature must reach at least A. 160 degrees F (71 C) B. 170 degrees F (77 C) C. 180 degrees F (82 C) D. 190 degrees F (88 C) - C. 180 degrees F (82 C) If chemicals are transferred to secondary containers, the secondary containers must be labeled with the chemical's A. expiration date. B. common name. C. usage instructions. D. SDS information. - B. common name. Using hard water when preparing a sanitizing solution will cause the sanitizer to be A. dangerous. B. more effective. C. less effective. D. useless. - C. less effective. Sanitizer concentration is measured using a test kit and expressed in A. parts per million (ppm). B. acidity or alkalinity (pH). C. drops per liter. D. milliliters per second. - A. parts per million (ppm). A pan is being washed in a three-compartment sink. Some food bits are stuck to the pan. To clean the pan correctly A. soak the pan in warm water, wash it in a detergent solution, rinse, and air-dry. B. scrape the pan, wash it in a detergent-sanitizer solution, rinse, and air-dry. C. scrape the pan wash it in a detergent solution, rinse, sanitize, and air dry. D. soak the pan in warm water, wash it in a detergent solution, immerse it in a chlorine bleach solution, rinse, and air dry. - C. scrape the pan wash it in a detergent solution, rinse, sanitize, and air dry. Which action should a food handler take if a sanitizing solution has weakened after 2 hours? A. Add boiling water. B. Add more sanitizer C. Increase the contact time. D. Replace the entire solution. - D. Replace the entire solution. Where can cleaning chemicals or other toxic materials be stored? A. With tablecloths and napkins B. On the top shelf in the dry storage area C. In a cabinet with packaged condiments D. Below food equipment or food contact surfaces - D. Below food equipment or food contact surfaces A cloth that is used for wiping counters and equipment should be stored between uses in A. sanitizer solution. B. degreasing solution. C. clean rinse water. D. warm soapy water. - A. sanitizer solution. The first sink in a three-compartment sink is used for A. cleaning. B. rinsing. C. sanitizing. D. sterilizing. - A. cleaning. An operation must have specific procedures for employees to follow that list actions to perform when cleaning up A. vomit and diarrhea. B. rodent and pest waste. C. employee restrooms and break rooms. D. food spills involving TCS food. - A. vomit and diarrhea. After preparing raw poultry, the food handler should A. wipe the work surface with a damp cloth. B. rinse the utensils in hot water. C. clean and sanitize all work surfaces and utensils. D. spray the work surface with sanitizer. - C. clean and sanitize all work surfaces and utensils. Spraying pesticide should be performed by a A. licensed plumber B. trained maintenance worker. C. cleaning crew. D. certified pest-control operator. - D. certified pest-control operator. The physical link that allows backflow between drinkable water and non-drinkable water is called a(n) A. air gap. B. t-valve. C. vacuum breaker. D. cross-connection. - D. cross-connection. To prevent pests from entering an operation, all doors, windows, and skylights should be A. tinted to reflect UV lights. B. tight-fitting and free of breaks. C. framed in hardwood casing. D. lit by mercury vapor lighting. - B. tight-fitting and free of breaks. Which risk may result from having a cross-connection?