Food Manager Practice Test Questions
When responding to a foodborne-illness outbreak, what should you do first? - ANS immediately
segregate the suspected product
What is the best way of controlling flies in a food preparation area? - ANS 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? - ANS restrict her to non-food
contact activities
Which of these is considered the most important document in a Food Management System? -
ANS corrective actions
Which of the following statements about pathogenic bacteria is correct? - ANS pathogenic
bacteria grow best at 98F
Soy is often a hidden ingredient in which of the following? - ANS cooking oils
What should the temperature of the detergent solution in a three-basin sink system be? - ANS
110F
How often should you clean dishwashers? - ANS every day
Hand sanitizers must comply with standards set by which organization? - ANS FDA
At what temperature should hot water reach to be used as an effective sanitizer? - ANS 171F
Why must you cook food to the required internal temperature? - ANS 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? - ANS durable and smooth
What does the T stand for in the FDA's ALERT tool? - ANS threat
How should a food thermometer be calibrated? - ANS after it fails validation
When cleaning and sanitizing items using a three-compartment sink, what is the third step? -
ANS rinsing
, What is the minimum safe cooking temperature for shell eggs that will be held for service? -
ANS 155F for 15 secs
The Food and Drug Administration (FDA) does which of the following? - ANS 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? - ANS 0F
How often should you clean and sanitize a food contact surface that is in constant use? - ANS
every 4 hours
which is the most effective way to prevent backflow from a cross-connection? - ANS 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? - ANS tell their
manager immediately
bringing raw poultry into a kitchen is a risk to food safety because: - ANS 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? - ANS clean the spill immediately and sanitize the area
which of the following is a potential allergenic hazard? - ANS peanuts
the best way to reduce heat and condensation in a kitchen is by having which of the following? -
ANS a well-designed ventilation system
what type of food can nuts often be a hidden ingredient? - ANS indian curry paste
sauce
pastry
all of the above
What is the food safety danger when mixing raw foods with cooked foods? - ANS
cross-contamination
Which action should a food handler take immediately after cutting raw meat on a cutting board?
- ANS clean and sanitize the board
cleaning is best described as: - ANS the removal of dirt, grease, and food waste
Which sealed packet of cooked ham should a food handler use first? - ANS (choose the "use
by--" earliest expired date)
When responding to a foodborne-illness outbreak, what should you do first? - ANS immediately
segregate the suspected product
What is the best way of controlling flies in a food preparation area? - ANS 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? - ANS restrict her to non-food
contact activities
Which of these is considered the most important document in a Food Management System? -
ANS corrective actions
Which of the following statements about pathogenic bacteria is correct? - ANS pathogenic
bacteria grow best at 98F
Soy is often a hidden ingredient in which of the following? - ANS cooking oils
What should the temperature of the detergent solution in a three-basin sink system be? - ANS
110F
How often should you clean dishwashers? - ANS every day
Hand sanitizers must comply with standards set by which organization? - ANS FDA
At what temperature should hot water reach to be used as an effective sanitizer? - ANS 171F
Why must you cook food to the required internal temperature? - ANS 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? - ANS durable and smooth
What does the T stand for in the FDA's ALERT tool? - ANS threat
How should a food thermometer be calibrated? - ANS after it fails validation
When cleaning and sanitizing items using a three-compartment sink, what is the third step? -
ANS rinsing
, What is the minimum safe cooking temperature for shell eggs that will be held for service? -
ANS 155F for 15 secs
The Food and Drug Administration (FDA) does which of the following? - ANS 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? - ANS 0F
How often should you clean and sanitize a food contact surface that is in constant use? - ANS
every 4 hours
which is the most effective way to prevent backflow from a cross-connection? - ANS 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? - ANS tell their
manager immediately
bringing raw poultry into a kitchen is a risk to food safety because: - ANS 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? - ANS clean the spill immediately and sanitize the area
which of the following is a potential allergenic hazard? - ANS peanuts
the best way to reduce heat and condensation in a kitchen is by having which of the following? -
ANS a well-designed ventilation system
what type of food can nuts often be a hidden ingredient? - ANS indian curry paste
sauce
pastry
all of the above
What is the food safety danger when mixing raw foods with cooked foods? - ANS
cross-contamination
Which action should a food handler take immediately after cutting raw meat on a cutting board?
- ANS clean and sanitize the board
cleaning is best described as: - ANS the removal of dirt, grease, and food waste
Which sealed packet of cooked ham should a food handler use first? - ANS (choose the "use
by--" earliest expired date)
