FOOD MANAGER'S CERTIFICATION EXAM 2024 WITH 100% CORRECT ANSWERS

When transporting tuna salad to an event, the tuna salad must be transported at a temperature of a) 41°F or below b) 50°F to 70°F c) 0°F d) 50°F or below Answer - A A pH level below 4.6 will a) encourage bacteria to grow rapidly in the food b) inhibit the growth of bacteria in the food c) have no effect on bacteria in the food d) allow viruses to grow in the food Answer - B The chef is cooling a stew. It has taken the chef 30 minutes to reduce the temperature to 70°F. How much more time does the chef have to cool the stew to 41°F? a) 5 ½ hours b) 4 hours c) 6 hours d) 3 ½ hours Answer - A When storing raw poultry in the cooler, it should be stored a) On the shelf next to the lettuce b) On a shelf above the pasta salad c) On a shelf below everything else d) Raised a minimum of 2" off the floor Answer - C Meat and poultry must be all of the following except a) FDA approved b) stored below salad in the cooler c) received at 41°F or below d) free of any signs of spoilage Answer - A Ciguatoxin can be prevented by a) purchasing fish from approved sources b) purchasing fish from private fisherman c) refrigerating fish for two weeks d) eating only fish high up in the food chain Answer - A Shellfish identification tags should be kept on file for a minimum of a) 30 days b) 60 days c) 90 days d) 120 days Answer - C The bacteria Listeria is unusual because it can a) grow at refrigerated temperatures b) grow in the Danger Zone c) grow at 135°F or higher d) grow in the freezer Answer - A In order to maintain safety with chemicals in the facility, all of the following should be considered except a) proper storage of the chemicals b) proper labeling of the chemicals c) maintaining Material Safety Data Sheets (MSDS) in case of emergency d) proper ordering procedures for chemicals Answer - D Which food is not a TCS Food? a) Bean sprouts b) Cut melon c) Beef jerky d) Chocolate custard Answer - C An example of a Critical Control Point is a) cook the chicken to a specific temperature b) clean the floors at night c) receive deliveries when you are not busy d) serve customers quickly Answer - A Ground beef is required to be cooked to a minimum temperature of a) 135°F b) 145°F c) 155°F d) 165°F Answer - C A virus typically spread through the fecal oral route is a) Vibrio b) Anisakis c) Salmonella d) Hepatitis A Answer - D Items may be polished with a clean dry cloth a) after they air dry b) never c) after they are sanitized d) after they are washed Answer - A In regards to FATTOM, the critical control points for a retail food service establishment are a) Food and Acid b) Oxygen and Moisture c) Food and Moisture d) Time and Temperature Answer - D In order to ensure food safety, deliveries should be scheduled a) during off peak hours b) anytime facility is open c) on weekends d) only when a PIC is present Answer - A Mop water may be disposed of in a) three-compartment sink b) ladies restroom c) the utility sink d) men's urinal Answer - C TCS Food must be labeled with the Consume By Date, which is ____ days, including date of prep. a) 4 b) 2 c) 10 d) 7 Answer - D The freezer should be set at a minimum of a) 0°F b) 32°F c) 10°F d) -10°F Answer - A A Person In Charge is using time only as a measure for food safety. When using this method, TCS Food must be discarded after a maximum of ____ hours. a) 2 b) 4 c)