FOOD SAFETY MANAGER EXAM|QUESTIONS AND
100% CORRECT WELL DETAILED
ANSWERS|2025/2026|GUARANTEED PASS
In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final
rinse? - ANSWER 180
A food handler must be excluded from the food establishment for which symptoms? -
ANSWER Jaundice, vomiting and/or diarrhea
What is the temperature range for the danger zone? - ANSWER 41 to 135
What is the form some bacteria take to keep from dying when they do not have enough food? -
ANSWER spore
Most regulations for food service operations are at what level? - ANSWER state
At what internal temperature should raw meat, poultry, and seafood be stored? -
ANSWER 41 or lower
What type of container should be used to transport TCS food from the place of preparation to
the place of service? - ANSWER insulated containter
To learn a new skill, learners must be given the opportunity to __. - ANSWER practice the
skill
A backup of raw sewage has occurred in the kitchen. What should happen next? -
ANSWER close the affected area and clean it
1
, When using a bottom to top shelving order, what determines the best placement of food in a
cooler? - ANSWER minimum internal cooking temperature of food
A hose connected to a running faucet that is left submerged in a bucket is an example of what? -
ANSWER cross-connection
A customer having an allergic reaction may show which 9+ symptoms? -
ANSWER sneezing, itching, vomiting, nausea, cramps, diarrhea, hives, rashes, eczema,
etc.
Raw or undercooked dishes made for highly-susceptible populations (HSPs) must use eggs that
have been __. - ANSWER pasteurized
The effectiveness of chemical sanitizers are effected by __, __, __, and __, but NOT its __. -
ANSWER Exposure Time, Temperature (Avoid 131F+), Concentration, Water pH and
Hardness (Avoid 7.5+); Not the Liquid's Color
Which agencies enforces food safety in a food service operation? - ANSWER state or local
regulatory authority
What can cause histamine to form in tuna? - ANSWER time-temperature abuse
What are the three rules of an integrated pest management program (IPM) program? -
ANSWER 1. deny pests access to the operation
2. deny pests food, water, and a nesting or hiding
place
3. work with a licensed PCO to eliminate pests
that do enter the operation
2
100% CORRECT WELL DETAILED
ANSWERS|2025/2026|GUARANTEED PASS
In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final
rinse? - ANSWER 180
A food handler must be excluded from the food establishment for which symptoms? -
ANSWER Jaundice, vomiting and/or diarrhea
What is the temperature range for the danger zone? - ANSWER 41 to 135
What is the form some bacteria take to keep from dying when they do not have enough food? -
ANSWER spore
Most regulations for food service operations are at what level? - ANSWER state
At what internal temperature should raw meat, poultry, and seafood be stored? -
ANSWER 41 or lower
What type of container should be used to transport TCS food from the place of preparation to
the place of service? - ANSWER insulated containter
To learn a new skill, learners must be given the opportunity to __. - ANSWER practice the
skill
A backup of raw sewage has occurred in the kitchen. What should happen next? -
ANSWER close the affected area and clean it
1
, When using a bottom to top shelving order, what determines the best placement of food in a
cooler? - ANSWER minimum internal cooking temperature of food
A hose connected to a running faucet that is left submerged in a bucket is an example of what? -
ANSWER cross-connection
A customer having an allergic reaction may show which 9+ symptoms? -
ANSWER sneezing, itching, vomiting, nausea, cramps, diarrhea, hives, rashes, eczema,
etc.
Raw or undercooked dishes made for highly-susceptible populations (HSPs) must use eggs that
have been __. - ANSWER pasteurized
The effectiveness of chemical sanitizers are effected by __, __, __, and __, but NOT its __. -
ANSWER Exposure Time, Temperature (Avoid 131F+), Concentration, Water pH and
Hardness (Avoid 7.5+); Not the Liquid's Color
Which agencies enforces food safety in a food service operation? - ANSWER state or local
regulatory authority
What can cause histamine to form in tuna? - ANSWER time-temperature abuse
What are the three rules of an integrated pest management program (IPM) program? -
ANSWER 1. deny pests access to the operation
2. deny pests food, water, and a nesting or hiding
place
3. work with a licensed PCO to eliminate pests
that do enter the operation
2
