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Exam (elaborations)

Food Manager Practice Test – MCQs Exam Questions and Answers – Graded A+ (100% Verified)

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This document provides a fully verified set of multiple-choice questions (MCQs) for the Food Manager practice exam, with A+ graded answers. It covers key topics including food safety principles, sanitation, hazard analysis and critical control points (HACCP), proper food handling and storage, employee training, and regulatory compliance. The material is designed to support effective practice and mastery of food manager exam content.

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Food Manager
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Institution
Food Manager
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Food Manager

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Uploaded on
November 28, 2025
Number of pages
26
Written in
2025/2026
Type
Exam (elaborations)
Contains
Questions & answers

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FOOD MANAGER PRACTICE TEST MCQS EXAM
QUESTIONS AND ANSWERS GRADED A+ 100% VERIFIED.




Our manager receives the shipment of fruit for the new
breakfast menu. When should this fruit be washed? Choose
from the following options:
1. Immediately after signing for the delivery.
2. Immediately prior to squeezing or preparing.
3. At least once per day.
4. None of the above. ANS >> Immediately prior to squeezing or
preparing.

,When storing chemicals used in a food service establishment,
which of the following below is true? Choose from the following
options:
1. Chemicals that are not in the original container should be
labelled with their common name.
2. Chemicals should be stored away from any food products or
food storage areas.
3. Chemicals should be stored beneath non-chemical items in
the storage area.
4. All of the above. ANS >> All of the above.


Ground turkey meat and cheese used for turkey burgers should
be cooked to a minimum internal temperature of:
1. 135 Fahrenheit
2. 145 F
3. 155 F - 165 F
4. Less than 1 second. ANS >> 3. 155 F - 165 F


From the list below, which food item looks like it is not one of
the big eight food allergens? Choose from the following options:
1. Tofu slices
2. Sharp peanuts

, 3. Raspberry yogurt
4. 3 egg omelettes with cheese ANS >> 1. Tofu slices


A chef uses an ice-point method to calibrate her thermometer. A
few minutes later, she retests the thermometer, and the
temperature now reads 36 Fahrenheit. On one more test of the
thermometer, it gives a reading of 33 Fahrenheit. What should
the chef do now? Choose from the following options:
1. Since each reading was within an acceptable Fahrenheit
range, the chef can now use the thermometer.
2. Discard the thermometer since it is now working properly.
3. Use this thermometer but adjust cooking temperatures
appropriately.
4. None of the above. ANS >> 2. Discard the thermometer since it
is now working properly.


Which of the following is the most appropriate air temperature
for the inside of a cold storage refrigerator unit? Choose from
the following options:
1. 32 F
2. 27 F
3. 39 F
4. 44 F ANS >> 3. 39 F

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