Food Manager Practice Exam (2025/2026) ACTUAL QUESTIONS WITH VERIFIED ACCURATE ANSWERS || 100% ENDORSED PASS>LATEST VERSION<

Food Manager Practice Exam (2025/2026) ACTUAL QUESTIONS WITH VERIFIED ACCURATE ANSWERS || 100% ENDORSED PASS&gt;LATEST VERSION&lt; 1. What is the Temperature Danger Zone? - ANSWER 41-135 degrees F 2. What is the maximum accumulated time that food can remain the Danger Zone? - ANSWER 4 hours 3. How are toxins killed? - ANSWER They cannot be killed with heat or cold. 4. What type of bacteria have the ability to change into forms that are very resistant to heat and dry conditions? - ANSWER Spores 5. What type of bacteria is formed in improperly processed home canned foods; therefore food from home cannot be purchased by a food service establishment? - ANSWER Spores 6. How should a food worker avoid contaminating ready-to-eat food? a. Use a napkin as a barrier b. Apply hand sanitizer first c. Use tongs or other utensils d. Use the thumb and pointer finger - ANSWER c. Use tongs or other utensils 7. What is the maximum amount of time a food worker can continuously slice deli meat before needing to clean and sanitize the equipment? a. Four hours b. Six hours c. Eight hours d. Ten hours - ANSWER a. Four hours 8. When a manager learns about a food recall that affects her establishment, what should she do? a. Discard the food immediately b. Isolate the food and keep it in a designated area c. Leave the food out in the open for easy inspection d. Finish serving it to current customers and then take it off the menu - ANSWER b. Isolate the food and keep it in a designated area 9. Employees frequently use a chlorine spray to sanitize counters. Where can they store the spray between uses? a. By the food preparation sink b. On a shelf in the linen closet c. On a shelf near the counters d. In a cabinet, separate from food - ANSWER d. In a cabinet, separate from food 10. Which task would allow for bare-hand contact with ready-to-eat foods, without regulatory authority approval? a. Washing fruits and vegetables b. Restocking a pastry display case c. Cutting vegetables for a veggie tray d. Serving highly susceptible populations - ANSWER a. Washing fruits and vegetables 11. While preparing different kinds of raw meat, when would an employee be required to clean and sanitize a food-contact surface? a. When switching from steak to chicken b. When switching from turkey to salmon c. When switching from ground beef to duck d. When switching from pork chops to ground pork - ANSWER b. When switching from turkey to salmon 12. Raw ground beef is being packaged to sell to customers at a grocery store. What must be included on the label? a. The slaughtering date b. Description of how the beef was raised c. Instructions for handling the meat safely d. The name of the food worker who packaged the meat - ANSWER c. Instructions for handling the meat safely 13. What must a container of pesticides be labeled with? a. "CAUTION" b. A use-by date c. A manufacturer's label d. "Only for use by professionals" - ANSWER c. A manufacturer's label 14. An employee has just received a large case of peanuts and needs to store it. Where should he store the case of peanuts? a. Under an open stairwell b. In a food preparation room c. In an employee break room d. Under the cleaning supplies - ANSWER b. In a food preparation room 15. What should be a characteristic of non-food-contact surfaces for cleaning? a. Smooth b. Textured c. Corroded d. Absorbent - ANSWER a. Smooth 16. According to the FDA, what are the two required parts of a consumer advisory? a. A disclosure and a reminder b. A public notice and a memo c. A new menu and a display case d. A warning and a signed agreement - ANSWER a. A disclosure and a reminder 17. What would be the proper shelf order for a food worker to place raw fish, pastries, and a raw turkey in the refrigerator, from top to bottom? a. Raw fish, pastries, raw turkey b. Pastries, raw fish, raw turkey c. Pastries, raw turkey, raw fish d. Raw turkey, raw fish, pastries - ANSWER b. Pastries, raw fish, raw turkey 18. How should a food worker label a working container of food? a. With a red X b. With the label "Do Not Use" c. With their name and the date d. With the common name of the food - ANSWER d. With the common name of the food 19. How often should a food employee replace a cloth napkin that lines a basket of breadsticks? a. Once a day b. Every two hours c. When it is time to launder the linens d. Each time the basket is refilled for a new customer - ANSWER d. Each time the basket is refilled for a new customer 20. A hospital cook is preparing the dinner menu for hospital patients. Which menu item should NOT be included on the menu? a. Grilled salmon b. Chicken stir fry c. Spaghetti and meatballs d. Hamburgers (cooked to order) - ANSWER d. Hamburgers (cooked to order) 21. Which virus lives in the human intestinal tract and is commonly transmitted through a fecal-oral route or vomit-oral route? - ANSWER Norwalk/Norovirus 22. What type of organism lives within or feed off another organism or host? They are usually larger than bacteria. - ANSWER Parasites 23. What type of parasite is found in pork? - ANSWER Trichinosis 24. A type of disease transferred by way of the circulatory system. - ANSWER Trichinella 25. How can you kill trichinella in pork? - ANSWER Cooking pork to 145 degrees F for 15 seconds 26. Parasites can be killed if the food is cooked well or if frozen at how many degrees for how many days and hours? - ANSWER Frozen at -4 degrees F for 7 days or 31 degrees F for 15 hours 27. Parasite found in fish and seafood produces what type of disease? - ANSWER Anisakis 28. The temperature of the wash water in a three-compartment sink should be maintained at a minimum of A. 75°F (24°C) B. 100°F (38°C) C. 110°F (43°C) D. 135°F (57°C) - ANSWER C. 110°F (43°C) 29. Which is the most effective way to prevent viral foodborne illnesses? A. Washing food B. Washing hands C. Bandaging open cuts and sores D. Monitoring time and temperature - ANSWER B. Washing hands 30. How should food and supplies be stored in a dry-storage area? A. Away from the walls and 4 inches off the floor B. Next to the walls and 4 inches off the floor C. Away from the walls and 6 inches off the floor D. Next to the walls and 6 inches off the floor - ANSWER 31. A manager has been notified by the regulatory authority that the operation will be investigated as the possible source of a current hepatitis A outbreak. What should the manager do immediately? A. Advise all food handler to throw out food suspected of contamination. B. Cooperate with the investigating regulatory authority. C. Vaccinate food handlers against hepatitis A. D. Hire a media consultant to handle public relations. - ANSWER B. Cooperate with the investigating regulatory authority. 32. A service sink should be used for A. first-aid functions such as eye washing. B. food prep activities. C. washing, rinsing, and sanitizing utensils. D. cleaning mops and throwing out waste water. - ANSWER D. cleaning mops and throwing out waste water. 33. Which food item can be received at a temperature of 45°F (7°C) or lower? A. Fresh fish B. Fresh poultry C. Shell eggs D. Frozen cod fillets - ANSWER C. Shell eggs