Food Handler Manager Test UPDATED
ACTUAL Exam Questions and CORRECT
Answers
One of the FDA-recommended food safety responsibilities of a manager is: - CORRECT
ANSWER - Ensuring that food handling staff are following proper procedures
How can a food handler reduce or eliminate the risk of food contamination? - CORRECT
ANSWER - Washing their hands after using the restroom
How long should hands and arms be scrubbed during hand washing? - CORRECT
ANSWER - 20-25 seconds
Ready-to-eat food should never be handled with bare hands in what situation? - CORRECT
ANSWER - When food is being served to a high risk population, like children or the
elderly
When should a delivery be inspected? - CORRECT ANSWER - Immediately upon
receiving the delivery
Performing procedural checks every shift to identify problems, and comparing and analyzing
temperature logs each week are examples of which principle in the HAACP system? -
CORRECT ANSWER - Principle 6- verifying that the system works
Name the four types of pathogens that can contaminate food and cause food-borne illness? -
CORRECT ANSWER - Bacteria, Viruses, Parasites, and Fungi
What would be classified as an imminent health hazard? - CORRECT ANSWER -A
broken water main in the facility
Cooler and freezer thermometers should be accurate to within: - CORRECT ANSWER -+
, - 3 degrees f
A running faucet below the rim of a sink is an example of: - CORRECT ANSWER - cross-
contamination
What is the sanitizer concentration range for chlorine sanitizers? - CORRECT ANSWER -
50-99 ppm
The final sanitizing rinse of a high-temperature dishwasher must be at least: - CORRECT
ANSWER - 180 degrees
A chef wants to put a seared tuna dish on the menu how can she best ensure a safe product for
service? - CORRECT ANSWER - Order the tuna from approved and reputable supplier
Which of the following is an example of physical contamination? - CORRECT
ANSWER - a piece of wood found in a customers salad
What is an accepted covering for an infected cut on the hand? - CORRECT ANSWER -A
plastic band-aid and a single use glove
where should employees coats and bags be stored? - CORRECT ANSWER - In a closet or
away from food prep areas
A package of frozen shrimp arrives with large ice crystals present on the outside of the food, and
the water damage on the box. What is this an example of? - CORRECT ANSWER - The
product has undergone thawing and refreezing
What would be the minimum internal cooking temperature of a chopped salmon burger? -
CORRECT ANSWER - 155 degrees
ACTUAL Exam Questions and CORRECT
Answers
One of the FDA-recommended food safety responsibilities of a manager is: - CORRECT
ANSWER - Ensuring that food handling staff are following proper procedures
How can a food handler reduce or eliminate the risk of food contamination? - CORRECT
ANSWER - Washing their hands after using the restroom
How long should hands and arms be scrubbed during hand washing? - CORRECT
ANSWER - 20-25 seconds
Ready-to-eat food should never be handled with bare hands in what situation? - CORRECT
ANSWER - When food is being served to a high risk population, like children or the
elderly
When should a delivery be inspected? - CORRECT ANSWER - Immediately upon
receiving the delivery
Performing procedural checks every shift to identify problems, and comparing and analyzing
temperature logs each week are examples of which principle in the HAACP system? -
CORRECT ANSWER - Principle 6- verifying that the system works
Name the four types of pathogens that can contaminate food and cause food-borne illness? -
CORRECT ANSWER - Bacteria, Viruses, Parasites, and Fungi
What would be classified as an imminent health hazard? - CORRECT ANSWER -A
broken water main in the facility
Cooler and freezer thermometers should be accurate to within: - CORRECT ANSWER -+
, - 3 degrees f
A running faucet below the rim of a sink is an example of: - CORRECT ANSWER - cross-
contamination
What is the sanitizer concentration range for chlorine sanitizers? - CORRECT ANSWER -
50-99 ppm
The final sanitizing rinse of a high-temperature dishwasher must be at least: - CORRECT
ANSWER - 180 degrees
A chef wants to put a seared tuna dish on the menu how can she best ensure a safe product for
service? - CORRECT ANSWER - Order the tuna from approved and reputable supplier
Which of the following is an example of physical contamination? - CORRECT
ANSWER - a piece of wood found in a customers salad
What is an accepted covering for an infected cut on the hand? - CORRECT ANSWER -A
plastic band-aid and a single use glove
where should employees coats and bags be stored? - CORRECT ANSWER - In a closet or
away from food prep areas
A package of frozen shrimp arrives with large ice crystals present on the outside of the food, and
the water damage on the box. What is this an example of? - CORRECT ANSWER - The
product has undergone thawing and refreezing
What would be the minimum internal cooking temperature of a chopped salmon burger? -
CORRECT ANSWER - 155 degrees
