Food Manager Exam Questions
Answers
1. Salmonella - ANS -Commonly associated with undercooked poultry.
2. Violation - ANS -Putting soiled towels back in fresh water.
3. Rules for storing food cold - ANS -Include all options provided.
4. Hazard from wearing jewelry while prepping food - ANS -Physical and Biological.
5. Cleaning and sanitizing equipment method - ANS -Clean, rinse, and sanitize in place.
6. Proper way to test internal temperature of soup - ANS -Using an immersion probe.
7. When to wear single-use gloves - ANS -Before handling foods.
8. PHF - ANS -Potentially hazardous food.
9. Factors for minimizing bacterial growth - ANS -Time, Temperature, Oxygen, Moisture.
10. Example of cross-connection - ANS -A hose in a mop bucket.
11. Handwashing by a prep cook - ANS -Must wash hands well.
, 12. Shellstock identification tags on shellfish - ANS -Must be kept for 90 days.
13. Alternative for hot water in ware-washing sink - ANS -Single-use utensils.
14. Duration of entire handwashing process - ANS -20 seconds.
15. Acceptable source of potable water - ANS -Private well water.
16. CIP system for cleaning frozen dessert dispenser - ANS -Clean in place.
17. Preventing cross contamination - ANS -Not rinsing food contact surfaces between tasks.
18. Storage of customer forks at a self-service buffet - ANS -With only handles extending out
of the container.
19. Criteria for selecting small wares in the kitchen - ANS -Durable, easy to clean, safe, and
resistant to chipping.
20. HACCP - ANS -Management system to prevent foodborne illness.
21. Condition of cutting boards with scratches - ANS -May be resurfaced as needed.
22. Steps in cleaning and sanitizing process - ANS -Cleaning, rinsing, sanitizing, and allowing
to air dry.
23. Task for changing gloves - ANS -Handling raw meat and dressing buns.
24. Minimum standard for chlorine concentration in sanitizing solution - ANS -50 ppm.
Answers
1. Salmonella - ANS -Commonly associated with undercooked poultry.
2. Violation - ANS -Putting soiled towels back in fresh water.
3. Rules for storing food cold - ANS -Include all options provided.
4. Hazard from wearing jewelry while prepping food - ANS -Physical and Biological.
5. Cleaning and sanitizing equipment method - ANS -Clean, rinse, and sanitize in place.
6. Proper way to test internal temperature of soup - ANS -Using an immersion probe.
7. When to wear single-use gloves - ANS -Before handling foods.
8. PHF - ANS -Potentially hazardous food.
9. Factors for minimizing bacterial growth - ANS -Time, Temperature, Oxygen, Moisture.
10. Example of cross-connection - ANS -A hose in a mop bucket.
11. Handwashing by a prep cook - ANS -Must wash hands well.
, 12. Shellstock identification tags on shellfish - ANS -Must be kept for 90 days.
13. Alternative for hot water in ware-washing sink - ANS -Single-use utensils.
14. Duration of entire handwashing process - ANS -20 seconds.
15. Acceptable source of potable water - ANS -Private well water.
16. CIP system for cleaning frozen dessert dispenser - ANS -Clean in place.
17. Preventing cross contamination - ANS -Not rinsing food contact surfaces between tasks.
18. Storage of customer forks at a self-service buffet - ANS -With only handles extending out
of the container.
19. Criteria for selecting small wares in the kitchen - ANS -Durable, easy to clean, safe, and
resistant to chipping.
20. HACCP - ANS -Management system to prevent foodborne illness.
21. Condition of cutting boards with scratches - ANS -May be resurfaced as needed.
22. Steps in cleaning and sanitizing process - ANS -Cleaning, rinsing, sanitizing, and allowing
to air dry.
23. Task for changing gloves - ANS -Handling raw meat and dressing buns.
24. Minimum standard for chlorine concentration in sanitizing solution - ANS -50 ppm.
