Food Manager's Certification Exam 2026
Questions and Answers Graded A+
When transporting tuna salad to an event, the tuna salad must be transported at a
temperature of
a) 41°F or below
b) 50°F to 70°F
c) 0°F
d) 50°F or below - Correct answer-A
A pH level below 4.6 will
a) encourage bacteria to grow rapidly in the food
b) inhibit the growth of bacteria in the food
c) have no effect on bacteria in the food
d) allow viruses to grow in the food - Correct answer-B
,The chef is cooling a stew. It has taken the chef 30 minutes to reduce the
temperature to 70°F. How much more time does the chef have to cool the stew to
41°F?
a) 5 ½ hours
b) 4 hours
c) 6 hours
d) 3 ½ hours - Correct answer-A
When storing raw poultry in the cooler, it should be stored
a) On the shelf next to the lettuce
b) On a shelf above the pasta salad
c) On a shelf below everything else
d) Raised a minimum of 2" off the floor - Correct answer-C
Meat and poultry must be all of the following except
a) FDA approved
b) stored below salad in the cooler
c) received at 41°F or below
d) free of any signs of spoilage - Correct answer-A
, Ciguatoxin can be prevented by
a) purchasing fish from approved sources
b) purchasing fish from private fisherman
c) refrigerating fish for two weeks
d) eating only fish high up in the food chain - Correct answer-A
Shellfish identification tags should be kept on file for a minimum of
a) 30 days
b) 60 days
c) 90 days
d) 120 days - Correct answer-C
The bacteria Listeria is unusual because it can
a) grow at refrigerated temperatures
b) grow in the Danger Zone
c) grow at 135°F or higher
d) grow in the freezer - Correct answer-A
Questions and Answers Graded A+
When transporting tuna salad to an event, the tuna salad must be transported at a
temperature of
a) 41°F or below
b) 50°F to 70°F
c) 0°F
d) 50°F or below - Correct answer-A
A pH level below 4.6 will
a) encourage bacteria to grow rapidly in the food
b) inhibit the growth of bacteria in the food
c) have no effect on bacteria in the food
d) allow viruses to grow in the food - Correct answer-B
,The chef is cooling a stew. It has taken the chef 30 minutes to reduce the
temperature to 70°F. How much more time does the chef have to cool the stew to
41°F?
a) 5 ½ hours
b) 4 hours
c) 6 hours
d) 3 ½ hours - Correct answer-A
When storing raw poultry in the cooler, it should be stored
a) On the shelf next to the lettuce
b) On a shelf above the pasta salad
c) On a shelf below everything else
d) Raised a minimum of 2" off the floor - Correct answer-C
Meat and poultry must be all of the following except
a) FDA approved
b) stored below salad in the cooler
c) received at 41°F or below
d) free of any signs of spoilage - Correct answer-A
, Ciguatoxin can be prevented by
a) purchasing fish from approved sources
b) purchasing fish from private fisherman
c) refrigerating fish for two weeks
d) eating only fish high up in the food chain - Correct answer-A
Shellfish identification tags should be kept on file for a minimum of
a) 30 days
b) 60 days
c) 90 days
d) 120 days - Correct answer-C
The bacteria Listeria is unusual because it can
a) grow at refrigerated temperatures
b) grow in the Danger Zone
c) grow at 135°F or higher
d) grow in the freezer - Correct answer-A
