Food Manager Practice Test Questions
and Answers Already Graded A+
When responding to a foodborne-illness outbreak, what should you do first? -
ANSWER-immediately segregate the suspected product
What is the best way of controlling flies in a food preparation area? - ANSWER-electric
bug zapper
A server has been assigned to clearing tables at a catered event, and you notice she
has a runny nose. You are under-staffed that day. What should you do? - ANSWER-
restrict her to non-food contact activities
Which of these considered the most important document in a Food Management
System? - ANSWER-corrective actions
Which of the following statements about pathogenic bacteria is correct? - ANSWER-
pathogenic bacteria grow best at 98F
Soy is often a hidden ingredient in which of the following? - ANSWER-cooking oils
What should the temperature of the detergent solution in a three-basin sink system be?
- ANSWER-110F
How often should you clean dishwashers? - ANSWER-every day
Hand sanitizers must comply with standards set by which organization? - ANSWER-
FDA
At what temperature should hot water reach to be used as an effective sanitizer? -
ANSWER-171F
,Why must you cook food to the required internal temperature? - ANSWER-it reduces
the number of pathogens to safe level
For ease of cleaning, floors, walls, and other surfaces should be designed so that they
are which of the following? - ANSWER-durable and smooth
What does the T stand for in the FDA's ALERT tool? - ANSWER-threat
How should a food thermometer be calibrated? - ANSWER-after it fails validation
When cleaning and sanitizing items using a three-compartment sink, what is the third
step? - ANSWER-rinsing
What is the minimum safe cooking temperature for shell eggs that will be held for
service? - ANSWER-155F for 15 secs
The Food and Drug Administration (FDA) does which of the following? - ANSWER-
issues the Food Code that guides food safety regulations for state, tribal, local, county,
and city agencies
which of the following is the best temperature for a freezer? - ANSWER-0F
How often should you clean and sanitize a food contact surface that is in constant use?
- ANSWER-every 4 hours
which is the most effective way to prevent backflow from a cross-connection? -
ANSWER-air gap
a member of a food handler's family is suffering from food poisoning. the relative does
not work in the food industry. which of the following should the food handler do first? -
ANSWER-tell their manager immediately
, bringing raw poultry into a kitchen is a risk to food safety because: - ANSWER-raw
poultry is a TCS food, high risk food for bacteria growth
a chicken dish containing peanuts has been spilled over a work surface. what should a
food handler do first? - ANSWER-clean the spill immediately and sanitize the area
which of the following is a potential allergenic hazard? - ANSWER-peanuts
the best way to reduce heat and condensation in a kitchen is by having which of the
following? - ANSWER-a well-designed ventilation system
what type of food can nuts often be a hiddent ingredient? - ANSWER-indian curry paste
sauce
pastry
all of the above
what is the food safety danger when mixing raw foods with cooked foods? - ANSWER-
cross-contamination
which action should a food handler take immediately after cutting raw meat on a cutting
board? - ANSWER-clean and sanitize the board
cleaning is best described as: - ANSWER-the removal of dirt, grease, and food waste
which sealed packet of cooked ham should a food handler use first? - ANSWER-
(choose the "use by--" earliest expired date)
which of the following is a chemical contamination of food? - ANSWER-detergent left of
a food prep surface
what measure can you put in place as part of a pest control policy? - ANSWER-
implement prevention measures to deter and deny their access
and Answers Already Graded A+
When responding to a foodborne-illness outbreak, what should you do first? -
ANSWER-immediately segregate the suspected product
What is the best way of controlling flies in a food preparation area? - ANSWER-electric
bug zapper
A server has been assigned to clearing tables at a catered event, and you notice she
has a runny nose. You are under-staffed that day. What should you do? - ANSWER-
restrict her to non-food contact activities
Which of these considered the most important document in a Food Management
System? - ANSWER-corrective actions
Which of the following statements about pathogenic bacteria is correct? - ANSWER-
pathogenic bacteria grow best at 98F
Soy is often a hidden ingredient in which of the following? - ANSWER-cooking oils
What should the temperature of the detergent solution in a three-basin sink system be?
- ANSWER-110F
How often should you clean dishwashers? - ANSWER-every day
Hand sanitizers must comply with standards set by which organization? - ANSWER-
FDA
At what temperature should hot water reach to be used as an effective sanitizer? -
ANSWER-171F
,Why must you cook food to the required internal temperature? - ANSWER-it reduces
the number of pathogens to safe level
For ease of cleaning, floors, walls, and other surfaces should be designed so that they
are which of the following? - ANSWER-durable and smooth
What does the T stand for in the FDA's ALERT tool? - ANSWER-threat
How should a food thermometer be calibrated? - ANSWER-after it fails validation
When cleaning and sanitizing items using a three-compartment sink, what is the third
step? - ANSWER-rinsing
What is the minimum safe cooking temperature for shell eggs that will be held for
service? - ANSWER-155F for 15 secs
The Food and Drug Administration (FDA) does which of the following? - ANSWER-
issues the Food Code that guides food safety regulations for state, tribal, local, county,
and city agencies
which of the following is the best temperature for a freezer? - ANSWER-0F
How often should you clean and sanitize a food contact surface that is in constant use?
- ANSWER-every 4 hours
which is the most effective way to prevent backflow from a cross-connection? -
ANSWER-air gap
a member of a food handler's family is suffering from food poisoning. the relative does
not work in the food industry. which of the following should the food handler do first? -
ANSWER-tell their manager immediately
, bringing raw poultry into a kitchen is a risk to food safety because: - ANSWER-raw
poultry is a TCS food, high risk food for bacteria growth
a chicken dish containing peanuts has been spilled over a work surface. what should a
food handler do first? - ANSWER-clean the spill immediately and sanitize the area
which of the following is a potential allergenic hazard? - ANSWER-peanuts
the best way to reduce heat and condensation in a kitchen is by having which of the
following? - ANSWER-a well-designed ventilation system
what type of food can nuts often be a hiddent ingredient? - ANSWER-indian curry paste
sauce
pastry
all of the above
what is the food safety danger when mixing raw foods with cooked foods? - ANSWER-
cross-contamination
which action should a food handler take immediately after cutting raw meat on a cutting
board? - ANSWER-clean and sanitize the board
cleaning is best described as: - ANSWER-the removal of dirt, grease, and food waste
which sealed packet of cooked ham should a food handler use first? - ANSWER-
(choose the "use by--" earliest expired date)
which of the following is a chemical contamination of food? - ANSWER-detergent left of
a food prep surface
what measure can you put in place as part of a pest control policy? - ANSWER-
implement prevention measures to deter and deny their access
