FOOD SAFETY MANAGER EXAM Questions with
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1. Hepatitis A can be found in all of the following except
a) raw shellfish
b) cooked meat
c) unwashed hands
d) raw vegetables: b) cooked meat
2. All of the following are an example of a physical hazard except
a) pesticide on the food prep counter
b) metal shavings from the can opener
c) gemstone from a ring
d) broken glass in the ice: a) pesticide on the food prep counter
3. Potentially Hazardous Foods (PHF) must be reheated to a temperature of
a) 155°F
b) 135°F
c) 165°F
d) 175°F: c) 165°F
4. Food that is being reheated to hot hold must reach a temperature of
a) 135°F
b) 155°F
c) 165°F
d) 175°F: c) 165°F
5. What temperature is required when cooking chili containing tomatoes,
kidney beans, ground chicken and spices?
a) 135°F
b) 145°F
c) 155°F
d) 165°F: d) 165°F
6. When cooling food the food must cooled from
,a) 135°F to 50°F within 2 hours, and 135°F to 41°F within 6 hours
b) 135°F to 70°F within 4 hours, and 135°F to 41°F within 6 hours
c) 135°F to 50°F within 4 hours, and 135°F to 41°F within 6 hours
, d) 135°F to 70°F within 2 hours, and 135°F to 41°F within 6 hours: d) 135°F to
70°F within 2 hours, and 135°F to 41°F within 6 hours
7. A PHF is a food that
a) allows bacteria to grow rapidly
b) inhibits the growth of bacteria
c) allows viruses to become bacteria
d) inhibit parasites: a) allows bacteria to grow rapidly
8. The safest method for thawing a roast is
a) On the counter at ambient temperature
b) In the sink filled with warm water
c) In the dry storage area at 50°F to 70°F
d) In the refrigerator at 41°F or below: d) In the refrigerator at 41°F or below
9. Foods may not be stored in all of the following except
a) in a locker room
b) under open stairs
c) cooler
d) in a bathroom: c) cooler
10. Dry storage should be kept at a temperature of
a) 41°F or below
b) 135°F or higher
c) 41°F to 135°F
d) 50°F to 70°F: d) 50°F to 70°F
11. According to the 2005 FDA Food Code, when hot holding food, it must be
held at a minimum temperature of
a) 140°F or higher
b) 135°F or higher
c) 165°F or higher
d) 150°F or higher: b) 135°F or higher
12. Food should be raised a minimum of inches off the floor.
a) 4
b) 6
c) 8
d) 12: b) 6
100% verified Answers Latest Versions 2025 TOP
RATED A+
1. Hepatitis A can be found in all of the following except
a) raw shellfish
b) cooked meat
c) unwashed hands
d) raw vegetables: b) cooked meat
2. All of the following are an example of a physical hazard except
a) pesticide on the food prep counter
b) metal shavings from the can opener
c) gemstone from a ring
d) broken glass in the ice: a) pesticide on the food prep counter
3. Potentially Hazardous Foods (PHF) must be reheated to a temperature of
a) 155°F
b) 135°F
c) 165°F
d) 175°F: c) 165°F
4. Food that is being reheated to hot hold must reach a temperature of
a) 135°F
b) 155°F
c) 165°F
d) 175°F: c) 165°F
5. What temperature is required when cooking chili containing tomatoes,
kidney beans, ground chicken and spices?
a) 135°F
b) 145°F
c) 155°F
d) 165°F: d) 165°F
6. When cooling food the food must cooled from
,a) 135°F to 50°F within 2 hours, and 135°F to 41°F within 6 hours
b) 135°F to 70°F within 4 hours, and 135°F to 41°F within 6 hours
c) 135°F to 50°F within 4 hours, and 135°F to 41°F within 6 hours
, d) 135°F to 70°F within 2 hours, and 135°F to 41°F within 6 hours: d) 135°F to
70°F within 2 hours, and 135°F to 41°F within 6 hours
7. A PHF is a food that
a) allows bacteria to grow rapidly
b) inhibits the growth of bacteria
c) allows viruses to become bacteria
d) inhibit parasites: a) allows bacteria to grow rapidly
8. The safest method for thawing a roast is
a) On the counter at ambient temperature
b) In the sink filled with warm water
c) In the dry storage area at 50°F to 70°F
d) In the refrigerator at 41°F or below: d) In the refrigerator at 41°F or below
9. Foods may not be stored in all of the following except
a) in a locker room
b) under open stairs
c) cooler
d) in a bathroom: c) cooler
10. Dry storage should be kept at a temperature of
a) 41°F or below
b) 135°F or higher
c) 41°F to 135°F
d) 50°F to 70°F: d) 50°F to 70°F
11. According to the 2005 FDA Food Code, when hot holding food, it must be
held at a minimum temperature of
a) 140°F or higher
b) 135°F or higher
c) 165°F or higher
d) 150°F or higher: b) 135°F or higher
12. Food should be raised a minimum of inches off the floor.
a) 4
b) 6
c) 8
d) 12: b) 6
