Food Manager's Certification Exam Questions and Answers 100% Pass

Food Manager's Certification Exam Questions and Answers 100% Pass 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 Copyright ©EMILLYCHARLOTE 2025 ACADEMIC YEAR, ALL RIGHTS RESERVED. Page 2/33 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 Copyright ©EMILLYCHARLOTE 2025 ACADEMIC YEAR, ALL RIGHTS RESERVED. Page 3/33 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 Copyright ©EMILLYCHARLOTE 2025 ACADEMIC YEAR, ALL RIGHTS RESERVED. Page 4/33 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 Copyright ©EMILLYCHARLOTE 2025 ACADEMIC YEAR, ALL RIGHTS RESERVED. Page 5/33 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