2023 Food Manager Practice Exam
Questions and Correct Answers 100% Verified
1. No, homemade foods may not be sold or used in a public food service
establishment: Can homemade salad dressing be sold in public food service
establishment?
2. Food is delivered within an acceptable temperature range: During a delivery of frozen
products the manager on duty should check the?
3. Upon receipt and before use: When should canned and vacuum-sealed prod- ucts be
thoroughly inspected?
4. Using stock rotation so products are used in the order in which they are received:
What is FIFO
5. Salt: What is not a TCS food?
6. 165 degrees: What minimum internal temperature should poultry, reheated meats
and stuffed meats be cooked to?
7. At room temperature: How should food NOT be dethawed?
8. A metal scoop: Which utensil should be used to dispense ice
9. 135 Degrees: Hot food must be held at a minimum internal temperature of what?
10. Galvanized Metal: Which of the following materials are unacceptable for storing acidic
food?
11. A Cross-Contamination may occur: What can happen if raw foods come into contact
with cooked ready to eat food?
12. Frequent and effective handwashing: Which of the following is the best way to prevent
cross contamination?
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, 13. Holding all potentially hazardous foods at 41 degrees or below: Which of the
following procedures is acceptable in a public food service establishment?
14. Eating or smoking might contaminate their hands: Employees are prohibited from
smoking and eating while at work because?
15. Raw Chicken: What food is primarily associated with the bacteria Salmonella?
16. Allow the employee to work, UNLESS they have another communicable disease:
What is a acceptable practice when dealing with a food service worker who has HIV or
AIDS
17. Wash the wound, use a water resistant bandage and cover the bandage with a single
use glove or finger cot: What should you do if an employee has a minor cut?
18. Only in designated handwashing areas: Which of the following is an accept- able area
for employee handwashing?
19. Single use disposable paper towels: Which of the following is an acceptable method
for hand drying?
20. Human ears, skin, nose and throat of an otherwise healthy person: What is the source
of Staphylococcus?
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Questions and Correct Answers 100% Verified
1. No, homemade foods may not be sold or used in a public food service
establishment: Can homemade salad dressing be sold in public food service
establishment?
2. Food is delivered within an acceptable temperature range: During a delivery of frozen
products the manager on duty should check the?
3. Upon receipt and before use: When should canned and vacuum-sealed prod- ucts be
thoroughly inspected?
4. Using stock rotation so products are used in the order in which they are received:
What is FIFO
5. Salt: What is not a TCS food?
6. 165 degrees: What minimum internal temperature should poultry, reheated meats
and stuffed meats be cooked to?
7. At room temperature: How should food NOT be dethawed?
8. A metal scoop: Which utensil should be used to dispense ice
9. 135 Degrees: Hot food must be held at a minimum internal temperature of what?
10. Galvanized Metal: Which of the following materials are unacceptable for storing acidic
food?
11. A Cross-Contamination may occur: What can happen if raw foods come into contact
with cooked ready to eat food?
12. Frequent and effective handwashing: Which of the following is the best way to prevent
cross contamination?
1/7
, 13. Holding all potentially hazardous foods at 41 degrees or below: Which of the
following procedures is acceptable in a public food service establishment?
14. Eating or smoking might contaminate their hands: Employees are prohibited from
smoking and eating while at work because?
15. Raw Chicken: What food is primarily associated with the bacteria Salmonella?
16. Allow the employee to work, UNLESS they have another communicable disease:
What is a acceptable practice when dealing with a food service worker who has HIV or
AIDS
17. Wash the wound, use a water resistant bandage and cover the bandage with a single
use glove or finger cot: What should you do if an employee has a minor cut?
18. Only in designated handwashing areas: Which of the following is an accept- able area
for employee handwashing?
19. Single use disposable paper towels: Which of the following is an acceptable method
for hand drying?
20. Human ears, skin, nose and throat of an otherwise healthy person: What is the source
of Staphylococcus?
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