Food Manager Certification Exam Prep 2025/2026 |
Complete Study Guide with 230+ Practice Questions
& Answers | Updated ServSafe, HACCP & Food Safety
Management Application Questions | Food Handler &
Restaurant Compliance Training
Question 1
What is the primary responsibility of a food manager in a food service establishment?
A) Ensuring food safety and sanitation
B) Managing employee schedules
C) Creating new menu items
D) Conducting customer satisfaction surveys
Rationale: The primary responsibility of a food manager is to ensure food safety and
sanitation, protecting customers and the establishment from foodborne illnesses.
Question 2
Which of the following is the most important factor in preventing foodborne illnesses?
A) Proper food handling practices
B) Attractive food presentation
C) Serving food at high temperatures
D) Using organic ingredients
Rationale: Proper food handling practices are critical in preventing foodborne illnesses
by minimizing contamination risks.
Question 3
What is the correct internal cooking temperature for poultry?
A) 145°F
B) 160°F
C) 165°F
D) 180°F
Rationale: Poultry should be cooked to an internal temperature of 165°F to ensure that
harmful bacteria, such as Salmonella, are killed.
Question 4
Which of the following is a critical control point in the Hazard Analysis and Critical
Control Points (HACCP) system?
A) Receiving food deliveries
B) Cooking food to the proper temperature
,C) Storing food in the refrigerator
D) Cleaning kitchen surfaces
Rationale: Cooking food to the proper temperature is a critical control point in the
HACCP system to ensure food safety.
Question 5
What is the minimum temperature that hot foods must be held at to prevent bacterial
growth?
A) 120°F
B) 140°F
C) 160°F
D) 180°F
Rationale: Hot foods must be held at a minimum temperature of 140°F to prevent the
growth of bacteria.
Question 6
Which of the following practices is essential for preventing cross-contamination in a
kitchen?
A) Using the same cutting board for all foods
B) Using separate utensils for raw and cooked foods
C) Washing hands after handling food
D) Storing food in open containers
Rationale: Using separate utensils for raw and cooked foods is essential to prevent
cross-contamination and protect food safety.
Question 7
What is the primary purpose of food labeling?
A) To enhance food appearance
B) To increase sales
C) To inform consumers about allergens and nutritional content
D) To comply with local regulations
Rationale: Food labeling serves to inform consumers about allergens and nutritional
content, helping them make informed choices.
Question 8
Which of the following is a common allergen that food managers must be aware of?
,A) Gluten
B) Peanuts
C) Dairy
D) All of the above
Rationale: All of the above are common allergens, and food managers must be aware of
them to ensure the safety of customers with allergies.
Question 9
What is the recommended method for thawing frozen food?
A) At room temperature
B) In the refrigerator
C) Under hot water
D) In a microwave
Rationale: Thawing food in the refrigerator is the safest method, as it keeps the food at
a safe temperature and prevents bacterial growth.
Question 10
What is the primary purpose of conducting regular food safety training for staff?
A) To improve employee morale
B) To ensure compliance with food safety regulations
C) To reduce food costs
D) To increase customer satisfaction
Rationale: Regular food safety training for staff is essential to ensure compliance with
food safety regulations and to minimize the risk of foodborne illnesses.
Question 11
What is the most effective way to prevent pest infestations in a food service
establishment?
A) Using pesticides regularly
B) Implementing proper sanitation practices
C) Keeping food in sealed containers
D) Installing traps
Rationale: Proper sanitation practices are the most effective way to prevent pest
infestations by eliminating food sources and hiding places.
, Question 12
Which of the following is an example of a physical hazard in food service?
A) Bacteria
B) A piece of glass
C) Allergens
D) Chemicals
Rationale: A piece of glass is a physical hazard that can cause injury if it contaminates
food.
Question 13
What is the purpose of a food safety management system?
A) To improve food presentation
B) To ensure the safety and quality of food
C) To reduce food costs
D) To enhance customer service
Rationale: A food safety management system is designed to ensure the safety and
quality of food throughout the food service operation.
Question 14
Which type of thermometer is commonly used to measure the internal temperature of
food?
A) Infrared thermometer
B) Bimetallic stemmed thermometer
C) Alcohol thermometer
D) Digital thermometer
Rationale: A bimetallic stemmed thermometer is commonly used for measuring the
internal temperature of food to ensure it is safe to eat.
Question 15
What is the proper way to store raw meat in a refrigerator?
A) On the top shelf
B) On the bottom shelf
C) In the crisper drawer
D) Next to cooked foods
Rationale: Raw meat should be stored on the bottom shelf to prevent drippings from
contaminating other foods.
Complete Study Guide with 230+ Practice Questions
& Answers | Updated ServSafe, HACCP & Food Safety
Management Application Questions | Food Handler &
Restaurant Compliance Training
Question 1
What is the primary responsibility of a food manager in a food service establishment?
A) Ensuring food safety and sanitation
B) Managing employee schedules
C) Creating new menu items
D) Conducting customer satisfaction surveys
Rationale: The primary responsibility of a food manager is to ensure food safety and
sanitation, protecting customers and the establishment from foodborne illnesses.
Question 2
Which of the following is the most important factor in preventing foodborne illnesses?
A) Proper food handling practices
B) Attractive food presentation
C) Serving food at high temperatures
D) Using organic ingredients
Rationale: Proper food handling practices are critical in preventing foodborne illnesses
by minimizing contamination risks.
Question 3
What is the correct internal cooking temperature for poultry?
A) 145°F
B) 160°F
C) 165°F
D) 180°F
Rationale: Poultry should be cooked to an internal temperature of 165°F to ensure that
harmful bacteria, such as Salmonella, are killed.
Question 4
Which of the following is a critical control point in the Hazard Analysis and Critical
Control Points (HACCP) system?
A) Receiving food deliveries
B) Cooking food to the proper temperature
,C) Storing food in the refrigerator
D) Cleaning kitchen surfaces
Rationale: Cooking food to the proper temperature is a critical control point in the
HACCP system to ensure food safety.
Question 5
What is the minimum temperature that hot foods must be held at to prevent bacterial
growth?
A) 120°F
B) 140°F
C) 160°F
D) 180°F
Rationale: Hot foods must be held at a minimum temperature of 140°F to prevent the
growth of bacteria.
Question 6
Which of the following practices is essential for preventing cross-contamination in a
kitchen?
A) Using the same cutting board for all foods
B) Using separate utensils for raw and cooked foods
C) Washing hands after handling food
D) Storing food in open containers
Rationale: Using separate utensils for raw and cooked foods is essential to prevent
cross-contamination and protect food safety.
Question 7
What is the primary purpose of food labeling?
A) To enhance food appearance
B) To increase sales
C) To inform consumers about allergens and nutritional content
D) To comply with local regulations
Rationale: Food labeling serves to inform consumers about allergens and nutritional
content, helping them make informed choices.
Question 8
Which of the following is a common allergen that food managers must be aware of?
,A) Gluten
B) Peanuts
C) Dairy
D) All of the above
Rationale: All of the above are common allergens, and food managers must be aware of
them to ensure the safety of customers with allergies.
Question 9
What is the recommended method for thawing frozen food?
A) At room temperature
B) In the refrigerator
C) Under hot water
D) In a microwave
Rationale: Thawing food in the refrigerator is the safest method, as it keeps the food at
a safe temperature and prevents bacterial growth.
Question 10
What is the primary purpose of conducting regular food safety training for staff?
A) To improve employee morale
B) To ensure compliance with food safety regulations
C) To reduce food costs
D) To increase customer satisfaction
Rationale: Regular food safety training for staff is essential to ensure compliance with
food safety regulations and to minimize the risk of foodborne illnesses.
Question 11
What is the most effective way to prevent pest infestations in a food service
establishment?
A) Using pesticides regularly
B) Implementing proper sanitation practices
C) Keeping food in sealed containers
D) Installing traps
Rationale: Proper sanitation practices are the most effective way to prevent pest
infestations by eliminating food sources and hiding places.
, Question 12
Which of the following is an example of a physical hazard in food service?
A) Bacteria
B) A piece of glass
C) Allergens
D) Chemicals
Rationale: A piece of glass is a physical hazard that can cause injury if it contaminates
food.
Question 13
What is the purpose of a food safety management system?
A) To improve food presentation
B) To ensure the safety and quality of food
C) To reduce food costs
D) To enhance customer service
Rationale: A food safety management system is designed to ensure the safety and
quality of food throughout the food service operation.
Question 14
Which type of thermometer is commonly used to measure the internal temperature of
food?
A) Infrared thermometer
B) Bimetallic stemmed thermometer
C) Alcohol thermometer
D) Digital thermometer
Rationale: A bimetallic stemmed thermometer is commonly used for measuring the
internal temperature of food to ensure it is safe to eat.
Question 15
What is the proper way to store raw meat in a refrigerator?
A) On the top shelf
B) On the bottom shelf
C) In the crisper drawer
D) Next to cooked foods
Rationale: Raw meat should be stored on the bottom shelf to prevent drippings from
contaminating other foods.
