FOOD MANAGER CERTIFICATION – 2025 COMPLETE STUDY GUIDE
WITH 130 PRACTICE QUESTIONS AND VERIFIED ANSWERS FOR SAFE
FOOD HANDLING AND COMPLIANCE/ MOST TESTED QUESTIONS
GRADED A+
THE FOOD MANAGER CERTIFICATION EXAM ASSESSES KNOWLEDGE OF CRITICAL FOOD
SAFETY PRACTICES, INCLUDING PROPER HANDLING, STORAGE, AND SANITATION
PROCEDURES. THIS RESOURCE PROVIDES A THOROUGH REVIEW OF TEMPERATURE
CONTROL, CROSS-CONTAMINATION PREVENTION, PERSONAL HYGIENE STANDARDS, AND
FOODBORNE ILLNESS RISK REDUCTION. IT IS IDEAL FOR INDIVIDUALS PREPARING TO
MANAGE FOOD SAFETY IN COMMERCIAL KITCHENS OR RETAIL FOOD OPERATIONS.
When a problem arises, a plan that focuses on preparation, response and recovery is known as:
a. Crisis Management Program
b. Active Managerial Control
c. Hazard Analysis
d. Critical Control Points
a. Crisis Management Program
Which of the following is NOT considered as one of the "highly susceptible populations" (HSPs):
a. young children
b. people with immune problems
c. pregnant women
d. the elderly
c. pregnant women
A woman runs out of the bathroom in a fast-food restaurant, and frantically tells the manager that
the toilet has backed up and is overflowing into the service area. What should the manager do?
a. close the restaurant and report the incident to the local health department
b. close the restroom and call a plumber to unblock the drain
c. close the restroom and report the incident to the local health department
d. close the restroom and use an approved disinfectant to clean the area
,a. close the restaurant and report the incident to the local health department
Eggs are inspected by which federal agency:
a. U.S. Department of Agriculture (USDA)
b. National Sanitation Foundation (NSF)
c. Food and Drug Administration (FDA)
d. Centers for Disease Control and Prevention (CDC)
a. U.S. Department of Agriculture (USDA)
The chef has just removed a chicken noodle casserole from the oven. He reaches for his bimetallic-
stemmed thermometer to check the temperature. Where should the chef insert the thermometer to
get an accurate reading?
a. into a small piece of chicken along the side of the pan
b. into one of the noodles anywhere in the pan
c. into the center, or thickest part of the casserole
d. it doesn't matter. the chef will get the same reading wherever he inserts the thermometer
c. into the center, or thickest part of the casserole
Which of the following does NOT require a Variance and maybe a HACCP Plan for retail processing?
a. smoked meats
b. smoked fish
c. raw produce
d. soft cheeses
c. raw produce
A food worker takes a lunch break and returns to cut tomatoes, then cuts raw chicken, and then
prepares read to eat salads. At a minimum, how many times should the food worker washed their
hands?
, a. five times
b. four times
c. three times
d. two times
c. three times
Foodborne intoxication is caused by eating foods that contain:
a. viruses
b. parasites
c. poisons
d. bacillus
c. poisons
The minimum internal temperature of a pork roast or tuna casserole cooked in a microwave is:
a. 150F (66C) for 15 seconds
b. 155F (68C) for 15 seconds
c. 170F (77C) for 15 seconds
d. 165F (74C) for less than 1 second
d. 165F (74C) for less than 1 second
Where can personal items be stored?
a. in a designated area away from food
b. under prep tables
c. in dry storage rooms
d. on hangers in the kitchen
a. in a designated area away from food
WITH 130 PRACTICE QUESTIONS AND VERIFIED ANSWERS FOR SAFE
FOOD HANDLING AND COMPLIANCE/ MOST TESTED QUESTIONS
GRADED A+
THE FOOD MANAGER CERTIFICATION EXAM ASSESSES KNOWLEDGE OF CRITICAL FOOD
SAFETY PRACTICES, INCLUDING PROPER HANDLING, STORAGE, AND SANITATION
PROCEDURES. THIS RESOURCE PROVIDES A THOROUGH REVIEW OF TEMPERATURE
CONTROL, CROSS-CONTAMINATION PREVENTION, PERSONAL HYGIENE STANDARDS, AND
FOODBORNE ILLNESS RISK REDUCTION. IT IS IDEAL FOR INDIVIDUALS PREPARING TO
MANAGE FOOD SAFETY IN COMMERCIAL KITCHENS OR RETAIL FOOD OPERATIONS.
When a problem arises, a plan that focuses on preparation, response and recovery is known as:
a. Crisis Management Program
b. Active Managerial Control
c. Hazard Analysis
d. Critical Control Points
a. Crisis Management Program
Which of the following is NOT considered as one of the "highly susceptible populations" (HSPs):
a. young children
b. people with immune problems
c. pregnant women
d. the elderly
c. pregnant women
A woman runs out of the bathroom in a fast-food restaurant, and frantically tells the manager that
the toilet has backed up and is overflowing into the service area. What should the manager do?
a. close the restaurant and report the incident to the local health department
b. close the restroom and call a plumber to unblock the drain
c. close the restroom and report the incident to the local health department
d. close the restroom and use an approved disinfectant to clean the area
,a. close the restaurant and report the incident to the local health department
Eggs are inspected by which federal agency:
a. U.S. Department of Agriculture (USDA)
b. National Sanitation Foundation (NSF)
c. Food and Drug Administration (FDA)
d. Centers for Disease Control and Prevention (CDC)
a. U.S. Department of Agriculture (USDA)
The chef has just removed a chicken noodle casserole from the oven. He reaches for his bimetallic-
stemmed thermometer to check the temperature. Where should the chef insert the thermometer to
get an accurate reading?
a. into a small piece of chicken along the side of the pan
b. into one of the noodles anywhere in the pan
c. into the center, or thickest part of the casserole
d. it doesn't matter. the chef will get the same reading wherever he inserts the thermometer
c. into the center, or thickest part of the casserole
Which of the following does NOT require a Variance and maybe a HACCP Plan for retail processing?
a. smoked meats
b. smoked fish
c. raw produce
d. soft cheeses
c. raw produce
A food worker takes a lunch break and returns to cut tomatoes, then cuts raw chicken, and then
prepares read to eat salads. At a minimum, how many times should the food worker washed their
hands?
, a. five times
b. four times
c. three times
d. two times
c. three times
Foodborne intoxication is caused by eating foods that contain:
a. viruses
b. parasites
c. poisons
d. bacillus
c. poisons
The minimum internal temperature of a pork roast or tuna casserole cooked in a microwave is:
a. 150F (66C) for 15 seconds
b. 155F (68C) for 15 seconds
c. 170F (77C) for 15 seconds
d. 165F (74C) for less than 1 second
d. 165F (74C) for less than 1 second
Where can personal items be stored?
a. in a designated area away from food
b. under prep tables
c. in dry storage rooms
d. on hangers in the kitchen
a. in a designated area away from food
