FOOD MANAGER EXAM (ALL 100%
CORRECT ANSWERS) QUESTIONS AND
ANSWERS
An qoutbreak qof qSalmonella qis qcommonly qassociated qwith q______. q-answersUndercooked
qpoultry
The qrestaurant qstaff qnoticed qthe qhealth qinspector qcoming qin qthe qdoor qand qassumed
qcorrectly qthey qwould qbe qinspected. qOne qof qthe qemployees qquickly qtook qthe qtowel qbuckets,
qdumped qthem qin qa qsink qwith qdirty qdishes, qmade qfresh qsanitizing qsolution, qand qput qthe
qtowels qback qin qthe qwater. qTo qtheir qsurprise, qthe qinspector qmarked qa qviolation. qThe
qviolation qwas qfor q_________. q-answersPutting qthe qsoiled qtowels qback qin qthe qnew qwater
What qare qthe qrules qfor qstoring qfood qcold? q-answersAll qthese.
What qtype qof qhazard qcould qoccur qby qwearing qjewelry qwhile qprepping qfood? q-answersPhysical
qand qBiological
Which qof qthe qfollowing qwould qbe qthe qbest qmethod qfor qcleaning qand qsanitizing qequipment
qthat qcannot qplaced qin qa qdish qmachine qor qthree qcompartment qsink? q-answersClean, qrinse,
qand qsanitize qin qplace.
Which qis qthe qproper qway qto qtest qthe qinternal qtemperature qof qa qpot qof qsoup? q-answersAn
qimmersion qprobe qinto qthe qsoup
Single-use qgloves qshould qbe qworn: q-answersBefore qyou qbegin qhandling qfoods
PHF qstands qfor q______. q-answersPotentially qhazardous qfood
Bacterial qgrowth qcan qbe qminimized qby qproperly qcontrolling q______. q-answersTime,
qTemperature, qOxygen, qMoisture.
, Which qis qan qexample qof qa qcross-connection? q-answersA qhose qin qa qmop qbucket
A qprep qcook qmust qbe qsure qto qwash qhands qwell q_________. q-answersAll qof qthe qabove
Shellstock qidentification qtags qon qshellfish qmust qinclude qthe qharvester's qID qnumber, qthe qdate
qand qlocation qof qharvest, qthe qtype qof qshellfish qand qa qstatement qproclaiming qthat q______. q-
answersThe qtag qmust qbe qkept qfor q90 qdays.
If qhot qwater qis qnot qavailable qin qthe qware-washing qsink, qfood qestablishments qcan qstill qserve
qfood qusing q______. q-answersSingle quse qutensils
The qentire qhandwashing qprocess qshould qtake q_____ qseconds. q-answers20
Which qof qthe qfollowing qis qan qacceptable qsource qof qpotable qwater? q-answersPrivate qwell
qwater
An qemployee qwho qis qassigned qto qclean qthe qfrozen qdessert qdispenser qat qthe qend qof qthe
qnight qmust quse qCIP qsystems. qCIP qis qan qacronym qfor q_______. q-answersClean qin qplace
All qof qthe qfollowing qare qeffective qways qto qprevent qcross qcontamination qexcept q______. q-
answersRinsing qfood qcontact qsurfaces qin qbetween qtasks
Customer qforks qshould qbe qstored qat qa qself-service qbuffet q_______. q-answersWith qonly qthe
qhandles qextending qout qof qthe qcontainer
When qselecting qsmall qwares q(plates, qbowls, qeating qutensils) qto quse qin qthe qkitchen, qa
qmanager qmust qbe qsure qthe qsmall qwares qare qdurable, qeasy qto qclean, qsafe, qand q_____. q-
answersResistant qto qchipping
HACCP qis qa/an q______. q-answersManagement qsystem qdesigned qto qprevent qfoodborne qillness
Cutting qboards qor qcutting qblocks qthat qhave qscratches qand qcuts qinto qthe qsurfaces q______. q-
answersMay qbe qresurfaced qas qneeded
CORRECT ANSWERS) QUESTIONS AND
ANSWERS
An qoutbreak qof qSalmonella qis qcommonly qassociated qwith q______. q-answersUndercooked
qpoultry
The qrestaurant qstaff qnoticed qthe qhealth qinspector qcoming qin qthe qdoor qand qassumed
qcorrectly qthey qwould qbe qinspected. qOne qof qthe qemployees qquickly qtook qthe qtowel qbuckets,
qdumped qthem qin qa qsink qwith qdirty qdishes, qmade qfresh qsanitizing qsolution, qand qput qthe
qtowels qback qin qthe qwater. qTo qtheir qsurprise, qthe qinspector qmarked qa qviolation. qThe
qviolation qwas qfor q_________. q-answersPutting qthe qsoiled qtowels qback qin qthe qnew qwater
What qare qthe qrules qfor qstoring qfood qcold? q-answersAll qthese.
What qtype qof qhazard qcould qoccur qby qwearing qjewelry qwhile qprepping qfood? q-answersPhysical
qand qBiological
Which qof qthe qfollowing qwould qbe qthe qbest qmethod qfor qcleaning qand qsanitizing qequipment
qthat qcannot qplaced qin qa qdish qmachine qor qthree qcompartment qsink? q-answersClean, qrinse,
qand qsanitize qin qplace.
Which qis qthe qproper qway qto qtest qthe qinternal qtemperature qof qa qpot qof qsoup? q-answersAn
qimmersion qprobe qinto qthe qsoup
Single-use qgloves qshould qbe qworn: q-answersBefore qyou qbegin qhandling qfoods
PHF qstands qfor q______. q-answersPotentially qhazardous qfood
Bacterial qgrowth qcan qbe qminimized qby qproperly qcontrolling q______. q-answersTime,
qTemperature, qOxygen, qMoisture.
, Which qis qan qexample qof qa qcross-connection? q-answersA qhose qin qa qmop qbucket
A qprep qcook qmust qbe qsure qto qwash qhands qwell q_________. q-answersAll qof qthe qabove
Shellstock qidentification qtags qon qshellfish qmust qinclude qthe qharvester's qID qnumber, qthe qdate
qand qlocation qof qharvest, qthe qtype qof qshellfish qand qa qstatement qproclaiming qthat q______. q-
answersThe qtag qmust qbe qkept qfor q90 qdays.
If qhot qwater qis qnot qavailable qin qthe qware-washing qsink, qfood qestablishments qcan qstill qserve
qfood qusing q______. q-answersSingle quse qutensils
The qentire qhandwashing qprocess qshould qtake q_____ qseconds. q-answers20
Which qof qthe qfollowing qis qan qacceptable qsource qof qpotable qwater? q-answersPrivate qwell
qwater
An qemployee qwho qis qassigned qto qclean qthe qfrozen qdessert qdispenser qat qthe qend qof qthe
qnight qmust quse qCIP qsystems. qCIP qis qan qacronym qfor q_______. q-answersClean qin qplace
All qof qthe qfollowing qare qeffective qways qto qprevent qcross qcontamination qexcept q______. q-
answersRinsing qfood qcontact qsurfaces qin qbetween qtasks
Customer qforks qshould qbe qstored qat qa qself-service qbuffet q_______. q-answersWith qonly qthe
qhandles qextending qout qof qthe qcontainer
When qselecting qsmall qwares q(plates, qbowls, qeating qutensils) qto quse qin qthe qkitchen, qa
qmanager qmust qbe qsure qthe qsmall qwares qare qdurable, qeasy qto qclean, qsafe, qand q_____. q-
answersResistant qto qchipping
HACCP qis qa/an q______. q-answersManagement qsystem qdesigned qto qprevent qfoodborne qillness
Cutting qboards qor qcutting qblocks qthat qhave qscratches qand qcuts qinto qthe qsurfaces q______. q-
answersMay qbe qresurfaced qas qneeded
