Food Safety Manager Training Exam
Questions and Answers 100% Pass
What are the general guidelines for holding food for service? -
ANSWER✔✔-1. Use food covers and sneeze guards to protect against
contaminants and help maintain a food's internal temperature 2. Hold food
at correct internal temperature 3. Use a thermometer to check a food's
internal temperature. The equipment's thermometer does not measure
internal temperature 4. Check food temperatures at least every four hours.
If food is between 41dF and 135dF, throw it out.
What are the guidelines for holding cold food? - ANSWER✔✔-Hold cold
food at 41dF or lower
What are the guidelines for holding hot food? - ANSWER✔✔-Hold hot
food at 135dF or higher, Never use hot-holding equipment to reheat food
unless it was built to do so. Most equipment reheats too slow to get
through the temperature danger zone. Reheat food correctly and then
move to the holding unit.
Copyright ©EMILLYCHARLOTE 2025 ACADEMIC YEAR, ALL RIGHTS RESERVED. Page 1/51
,When can food be held without temperature control? - ANSWER✔✔-Food
can be held without temperature control if you are NOT serving a high-risk
population. Food can be held without temperature control if displaying
food for a short time (off-site catered event) or when electricity is not
available to power holding equipment.
What are the conditions for holding cold food without temperature
control? - ANSWER✔✔-Cold food can be held without temperature control
for up to 6 hours if 1) Food is held at 41dF or lower before removing it from
refrigeration 2) Label the food with the time removed from fridge and the
time that it expires (ex. Removed: 4:30, Discard 10:30) 3) Make sure the
food's temp does not exceed 70dF while being served. Discard any that
exceeds temp 4) Sell, serve, or throw out the food within 6 hours
What are the conditions for holding hot food without temperature control?
- ANSWER✔✔-Hot food can be held for up to 4 hours if these conditions
are met: 1) Hold food at 135dF or above before removing from temp
control 2) Label food with time removed from temp control and discard
time 3) Sell, serve, or throw out the food within 4 hours.
Copyright ©EMILLYCHARLOTE 2025 ACADEMIC YEAR, ALL RIGHTS RESERVED. Page 2/51
,Which food item is being handled safely? 1) Soup at 120dF 2) Pasta salad at
39dF 3) Potato salad at 75dF 4) Soup placed in a hot holding unit at 40dF -
ANSWER✔✔-ANSWER: 2
Roy prepared pans of pasta with meat sauce and held them in a 200dF
degree oven for two hours. At 5:00pm, he packed them in an insulated
container to take to a wedding reception at the beach. There was no
equipment to keep the food hot. At 8:00pm, three hours after Roy removed
the pasta from the over in his operation, the pasta was served to the guests.
Is this food safe to serve? - ANSWER✔✔-Yes. The food was held above
135dF and then served within four hours after being removed from
temperature control.
At 6am, Alvin removed deli meat, sliced cheese, apples, and pudding cups
from the cooler to make box lunches for a high school class field trip. When
he finished making the lunches, Alvin left them on a table for the teacher.
The lunches were left on the bus that warm spring day while the students
toured a museum. At 1pm, they returned to a very warm bus to get their
lunches, which they ate in a picnic area. Is the food safe to serve? -
ANSWER✔✔-No. The lunches were left too long outside of temperature
Copyright ©EMILLYCHARLOTE 2025 ACADEMIC YEAR, ALL RIGHTS RESERVED. Page 3/51
, control. The temp of the food also probably rose higher than 70dF as the
bus warmed in the sun.
Sally is a cook at the Springfield Retirement Community. As a special treat,
she set up a picnic for some of the elderly residents. The picnic included a
buffet of cold chicken, potato salad, coleslaw, rolls, and cupcakes. There
was no equipment to keep the food cold. The food was served one hour
after it was removed from the cooler. Is the food safe to serve? -
ANSWER✔✔-No. Food cannot be held without temperature control if it is
primarily for high-risk populations, such as elderly people.
How can you prevent contamination when serving food? - ANSWER✔✔-
Contamination can be prevented when serving food by 1) Avoiding bare-
hand contact with ready-to-eat foods 2) Using clean and sanitized utensils
for each food items. If utensils are being used constantly, clean and sanitize
every 4 hours 3) Store serving utensils in the food with the handle
extended above the rim of the container or on a clean and sanitized food-
contact surface 4) Taking caution when using guest-provided take-home
containers.
Copyright ©EMILLYCHARLOTE 2025 ACADEMIC YEAR, ALL RIGHTS RESERVED. Page 4/51
Questions and Answers 100% Pass
What are the general guidelines for holding food for service? -
ANSWER✔✔-1. Use food covers and sneeze guards to protect against
contaminants and help maintain a food's internal temperature 2. Hold food
at correct internal temperature 3. Use a thermometer to check a food's
internal temperature. The equipment's thermometer does not measure
internal temperature 4. Check food temperatures at least every four hours.
If food is between 41dF and 135dF, throw it out.
What are the guidelines for holding cold food? - ANSWER✔✔-Hold cold
food at 41dF or lower
What are the guidelines for holding hot food? - ANSWER✔✔-Hold hot
food at 135dF or higher, Never use hot-holding equipment to reheat food
unless it was built to do so. Most equipment reheats too slow to get
through the temperature danger zone. Reheat food correctly and then
move to the holding unit.
Copyright ©EMILLYCHARLOTE 2025 ACADEMIC YEAR, ALL RIGHTS RESERVED. Page 1/51
,When can food be held without temperature control? - ANSWER✔✔-Food
can be held without temperature control if you are NOT serving a high-risk
population. Food can be held without temperature control if displaying
food for a short time (off-site catered event) or when electricity is not
available to power holding equipment.
What are the conditions for holding cold food without temperature
control? - ANSWER✔✔-Cold food can be held without temperature control
for up to 6 hours if 1) Food is held at 41dF or lower before removing it from
refrigeration 2) Label the food with the time removed from fridge and the
time that it expires (ex. Removed: 4:30, Discard 10:30) 3) Make sure the
food's temp does not exceed 70dF while being served. Discard any that
exceeds temp 4) Sell, serve, or throw out the food within 6 hours
What are the conditions for holding hot food without temperature control?
- ANSWER✔✔-Hot food can be held for up to 4 hours if these conditions
are met: 1) Hold food at 135dF or above before removing from temp
control 2) Label food with time removed from temp control and discard
time 3) Sell, serve, or throw out the food within 4 hours.
Copyright ©EMILLYCHARLOTE 2025 ACADEMIC YEAR, ALL RIGHTS RESERVED. Page 2/51
,Which food item is being handled safely? 1) Soup at 120dF 2) Pasta salad at
39dF 3) Potato salad at 75dF 4) Soup placed in a hot holding unit at 40dF -
ANSWER✔✔-ANSWER: 2
Roy prepared pans of pasta with meat sauce and held them in a 200dF
degree oven for two hours. At 5:00pm, he packed them in an insulated
container to take to a wedding reception at the beach. There was no
equipment to keep the food hot. At 8:00pm, three hours after Roy removed
the pasta from the over in his operation, the pasta was served to the guests.
Is this food safe to serve? - ANSWER✔✔-Yes. The food was held above
135dF and then served within four hours after being removed from
temperature control.
At 6am, Alvin removed deli meat, sliced cheese, apples, and pudding cups
from the cooler to make box lunches for a high school class field trip. When
he finished making the lunches, Alvin left them on a table for the teacher.
The lunches were left on the bus that warm spring day while the students
toured a museum. At 1pm, they returned to a very warm bus to get their
lunches, which they ate in a picnic area. Is the food safe to serve? -
ANSWER✔✔-No. The lunches were left too long outside of temperature
Copyright ©EMILLYCHARLOTE 2025 ACADEMIC YEAR, ALL RIGHTS RESERVED. Page 3/51
, control. The temp of the food also probably rose higher than 70dF as the
bus warmed in the sun.
Sally is a cook at the Springfield Retirement Community. As a special treat,
she set up a picnic for some of the elderly residents. The picnic included a
buffet of cold chicken, potato salad, coleslaw, rolls, and cupcakes. There
was no equipment to keep the food cold. The food was served one hour
after it was removed from the cooler. Is the food safe to serve? -
ANSWER✔✔-No. Food cannot be held without temperature control if it is
primarily for high-risk populations, such as elderly people.
How can you prevent contamination when serving food? - ANSWER✔✔-
Contamination can be prevented when serving food by 1) Avoiding bare-
hand contact with ready-to-eat foods 2) Using clean and sanitized utensils
for each food items. If utensils are being used constantly, clean and sanitize
every 4 hours 3) Store serving utensils in the food with the handle
extended above the rim of the container or on a clean and sanitized food-
contact surface 4) Taking caution when using guest-provided take-home
containers.
Copyright ©EMILLYCHARLOTE 2025 ACADEMIC YEAR, ALL RIGHTS RESERVED. Page 4/51
