FSM ACTUAL COMPREHENSIVE QUESTIONS WITH
SOLUTIONS 2025 GRADED A+
✔✔Which of the following is the best resource to consult for federal guidelines on
proper time-temperature relationships in food preparation? - ✔✔Food code
✔✔Which is true regarding the Food Code? - ✔✔it is the federal government's best
guidance on food safety
✔✔The best method to assure that poultry has been adequately cooked to reduce
harmful microorganisms is to: - ✔✔monitor time and temperature throughout the
preparation process
✔✔The P.M. supervisor checks the refrigerator at 7:00 P.M. and finds a three-gallon
stock pot full of beef tips in gravy leftover from the noon cafeteria serving line. The
internal temperature is 75°F. The supervisor should: - ✔✔dispose of the tips
✔✔As part of a HACCP plan a dietary manager identifies quantifiable time and
temperature standards for each phase of a recipe. These standards are examples of: -
✔✔critical limits
✔✔Starting a HACCP plan can be overwhelming especially in establishments with
hundreds of recipes and complex production/service systems. Under these
circumstances a good place to start HACCP plans would be with: - ✔✔recipes that
include potentially hazardous ingredients
✔✔A cook prepares chicken according to a recipe. The recipe includes a CCP with a
minimum end point temperature of 165° for 15 seconds. At the end of the specified
baking time the product temperature is at 160°. Following principles of HACCP the next
thing the cook should do is: - ✔✔follow corrective actions as established for this CCP
✔✔Representatives from the CDC inspect foodservice operations for compliance with
sanitation regulations. - ✔✔F
✔✔The Food Code is federal law and must be adopted by state regulatory agencies. -
✔✔F
✔✔According to the Food Code, refrigerated foods should be held at or below 41°F. -
✔✔T
✔✔A high temperature dishmachine registers at 203 to 205°F during the final rinse
cycle. For effective sanitation this temperature range is: - ✔✔too high
, ✔✔To assure that proper concentrations and volumes of chemicals are used in the
dishmachine, the administrative dietitian could develop and implement policy on: -
✔✔chemical titration testing
✔✔An iodine based sanitizer is used in a small, long term care facility. An employee
uses 12.5 ppm and water temperature at 165°F. This temperature will: - ✔✔cause the
iodine to leave the solution
✔✔A foodservice employee informs the supervisor that the clean dishes have water
spots. Which of the following is the most likely cause? - ✔✔inadequate time between
rinsing and storage
✔✔Which of the following is mandated by federal law to communicate special protection
information to employees regarding use of chemicals? - ✔✔Material Safety Data Sheets
✔✔Which of the following federal agencies established the Hazards Communication
Standard? - ✔✔OSHA Occupational Safety and Health Administration
✔✔Employee health records indicate that there has been an increase in the number of
work days lost per employee as a result of accidents that occur on the job. This likely
indicates that: - ✔✔individual accidents are increasing in severity
✔✔Most accidents that occur in foodservice are the result of unsafe acts. The most
important role of the manager is to: - ✔✔design and implement an on-going safety and
training program
✔✔Which of the following types of fire extinguishers is NOT appropriate for Class B
fires: - ✔✔water-type pump
✔✔Cleaning is the reduction in the number of disease-causing microorganisms to safe
levels on food contact surfaces. - ✔✔F
✔✔Nonionic synthetics may be used to saponify fat particles on soiled dishes during the
dishwashing process. - ✔✔T
✔✔Food contact surfaces may be sanitized by either heat or chemicals. - ✔✔T
✔✔The National Sanitation Foundation International is a government agency that sets
and enforces standards of sanitation for foodservice operations. - ✔✔F
✔✔Preventive maintenance is a documented program of routine checks or inspections
of facilities and equipment to ensure sanitary, safe, and efficient operation. - ✔✔T
SOLUTIONS 2025 GRADED A+
✔✔Which of the following is the best resource to consult for federal guidelines on
proper time-temperature relationships in food preparation? - ✔✔Food code
✔✔Which is true regarding the Food Code? - ✔✔it is the federal government's best
guidance on food safety
✔✔The best method to assure that poultry has been adequately cooked to reduce
harmful microorganisms is to: - ✔✔monitor time and temperature throughout the
preparation process
✔✔The P.M. supervisor checks the refrigerator at 7:00 P.M. and finds a three-gallon
stock pot full of beef tips in gravy leftover from the noon cafeteria serving line. The
internal temperature is 75°F. The supervisor should: - ✔✔dispose of the tips
✔✔As part of a HACCP plan a dietary manager identifies quantifiable time and
temperature standards for each phase of a recipe. These standards are examples of: -
✔✔critical limits
✔✔Starting a HACCP plan can be overwhelming especially in establishments with
hundreds of recipes and complex production/service systems. Under these
circumstances a good place to start HACCP plans would be with: - ✔✔recipes that
include potentially hazardous ingredients
✔✔A cook prepares chicken according to a recipe. The recipe includes a CCP with a
minimum end point temperature of 165° for 15 seconds. At the end of the specified
baking time the product temperature is at 160°. Following principles of HACCP the next
thing the cook should do is: - ✔✔follow corrective actions as established for this CCP
✔✔Representatives from the CDC inspect foodservice operations for compliance with
sanitation regulations. - ✔✔F
✔✔The Food Code is federal law and must be adopted by state regulatory agencies. -
✔✔F
✔✔According to the Food Code, refrigerated foods should be held at or below 41°F. -
✔✔T
✔✔A high temperature dishmachine registers at 203 to 205°F during the final rinse
cycle. For effective sanitation this temperature range is: - ✔✔too high
, ✔✔To assure that proper concentrations and volumes of chemicals are used in the
dishmachine, the administrative dietitian could develop and implement policy on: -
✔✔chemical titration testing
✔✔An iodine based sanitizer is used in a small, long term care facility. An employee
uses 12.5 ppm and water temperature at 165°F. This temperature will: - ✔✔cause the
iodine to leave the solution
✔✔A foodservice employee informs the supervisor that the clean dishes have water
spots. Which of the following is the most likely cause? - ✔✔inadequate time between
rinsing and storage
✔✔Which of the following is mandated by federal law to communicate special protection
information to employees regarding use of chemicals? - ✔✔Material Safety Data Sheets
✔✔Which of the following federal agencies established the Hazards Communication
Standard? - ✔✔OSHA Occupational Safety and Health Administration
✔✔Employee health records indicate that there has been an increase in the number of
work days lost per employee as a result of accidents that occur on the job. This likely
indicates that: - ✔✔individual accidents are increasing in severity
✔✔Most accidents that occur in foodservice are the result of unsafe acts. The most
important role of the manager is to: - ✔✔design and implement an on-going safety and
training program
✔✔Which of the following types of fire extinguishers is NOT appropriate for Class B
fires: - ✔✔water-type pump
✔✔Cleaning is the reduction in the number of disease-causing microorganisms to safe
levels on food contact surfaces. - ✔✔F
✔✔Nonionic synthetics may be used to saponify fat particles on soiled dishes during the
dishwashing process. - ✔✔T
✔✔Food contact surfaces may be sanitized by either heat or chemicals. - ✔✔T
✔✔The National Sanitation Foundation International is a government agency that sets
and enforces standards of sanitation for foodservice operations. - ✔✔F
✔✔Preventive maintenance is a documented program of routine checks or inspections
of facilities and equipment to ensure sanitary, safe, and efficient operation. - ✔✔T
