Food Handler Manager Test Questions and Answers 100% Pass

Food Handler Manager Test Questions and Answers 100% Pass One of the FDA-recommended food safety responsibilities of a manager is: - Ensuring that food handling staff are following proper procedures How can a food handler reduce or eliminate the risk of food contamination? - Washing their hands after using the restroom How long should hands and arms be scrubbed during hand washing? - 20-25 seconds Ready-to-eat food should never be handled with bare hands in what situation? - When food is being served to a high risk population, like children or the elderly When should a delivery be inspected? - 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? - Principle 6- verifying that the system works Name the four types of pathogens that can contaminate food and cause food-borne illness? - Bacteria, Viruses, Parasites, and Fungi What would be classified as an imminent health hazard? - A broken water main in the facility Cooler and freezer thermometers should be accurate to within: - + 2COPYRIGHT © 2025 BY KATELYN WHITMAN, ALL RIGHTS RESERVED - 3 degrees f A running faucet below the rim of a sink is an example of: - cross- contamination What is the sanitizer concentration range for chlorine sanitizers? - 50-99 ppm The final sanitizing rinse of a high-temperature dishwasher must be at least: - 180 degrees A chef wants to put a seared tuna dish on the menu how can she best ensure a safe product for service? - Order the tuna from approved and reputable supplier Which of the following is an example of physical contamination? - a piece of wood found in a customers salad What is an accepted covering for an infected cut on the hand? - A plastic band-aid and a single use glove where should employees coats and bags be stored? - 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? - The product has undergone thawing and refreezing What would be the minimum internal cooking temperature of a chopped salmon burger? - 155 degrees Which food item does not need to be behind a sneeze guard or in a case in a self-service area? - Whole, unpeeled bananas Where should chemicals be stored in a food service operation? - In a closet or shelving area away from food prep areas. 3COPYRIGHT © 2025 BY KATELYN WHITMAN, ALL RIGHTS RESERVED What is an acceptable container for an employee beverage? - A disposable coffee cup with a sip-top lid An employee is coughing and complaining of experiencing vomiting and diarrhea. How should the situation be handled? - send the employee home immediately, and require a note from their doctor before they return. A case of 10 cans of tomato sauce on a delivery has 4 out of 6 cans dented, but not punctured or leaking. what should be done with the items? - Return the damaged cans to the delivery driver and request a delivery credit slip for unusable items Which action should be taken to prepare for a flood? - Keep an emergency supply of bottled water on hand. What is the sanitizer concentration range for iodine sanitizers? - 12.5-25 ppm How long should documentation for both frozen and farm-raised fish be kept? - 90 days from the sale of the fish- How quickly must food be cooled from 135 degrees to 70 degrees? - 2 hours When catering, the service site should have: - A s