Food Manager Exam (all 100% correct answers) latest
update 2025
An outbreak of Salmonella is commonly associated with ______. - answersUndercooked poultry
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The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected.
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One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes, made fresh sanitizing
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solution, and put the towels back in the water. To their surprise, the inspector marked a violation. The violation was fo
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_________. - answersPutting the soiled towels back in the new water
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What are the rules for storing food cold? - answersAll these.
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What type of hazard could occur by wearing jewelry while prepping food? - answersPhysical and Biological
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Which of the following would be the best method for cleaning and sanitizing equipment that cannot placed in a dish
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machine or three compartment sink? - answersClean, rinse, and sanitize in place.
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Which is the proper way to test the internal temperature of a pot of soup? - answersAn immersion probe into the soup
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Single-use gloves should be worn: - answersBefore you begin handling foods me, me, me, me, me, me , me, me , me, me,
PHF stands for ______. - answersPotentially hazardous food
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Bacterial growth can be minimized by properly controlling ______. - answersTime, Temperature, Oxygen, Moisture.
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Which is an example of a cross-connection? - answersA hose in a mop bucket
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A prep cook must be sure to wash hands well _________. - answersAll of the above
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Shellstock identification tags on shellfish must include the harvester's ID number, the date and location of harvest, the
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type of shellfish and a statement proclaiming that ______. - answersThe tag must be kept for 90 days.
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If hot water is not available in the ware-washing sink, food establishments can still serve food using ______. -
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answersSingle use utensils
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The entire handwashing process should take _____ seconds. - answers20
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Which of the following is an acceptable source of potable water? - answersPrivate well water
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An employee who is assigned to clean the frozen dessert dispenser at the end of the night must use CIP systems. CIP
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an acronym for _______. - answersClean in place
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All of the following are effective ways to prevent cross contamination except ______. - answersRinsing food contact
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surfaces in between tasks
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1
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5
,Customer forks should be stored at a self-service buffet _______. - answersWith only the handles extending out of the
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container
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When selecting small wares (plates, bowls, eating utensils) to use in the kitchen, a manager must be sure the small
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wares are durable, easy to clean, safe, and _____. - answersResistant to chipping
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HACCP is a/an ______. - answersManagement system designed to prevent foodborne illness me, me, me, me, me , me, me, me, me, me, me,
Cutting boards or cutting blocks that have scratches and cuts into the surfaces ______. - answersMay be resurfaced
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needed
me,
An outbreak of Salmonella is commonly associated with ______. - answersUndercooked poultry
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The four steps in the cleaning and sanitizing process include cleaning the surface, rinsing the surface, sanitizing the
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surface and then ________. - answersAllowing the surface to air dry
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Employees must change gloves between which tasks? - answersHandling raw meat and dressing the buns me , me, me, me, me, me , me, me, me, me, me, me, me, me,
According to the most health codes, what is the minimum standard for parts per million concentration (ppm) of a chlor
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based chemical when preparing a sanitizing solution for the three compartment sink? - answers50
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A school lunch program offers seconds on fruits and vegetables. A child came back for more sliced peaches. Without
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thinking about it, the nutrition worker scooped a spoonful of peaches onto the child's used tray and touched the tray w
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the scoop.After putting the scoop back into the pan of peaches the worker realized what had happened. What should
me, me, me, me , me, me , me, me, me, me, me, me, me , me, me, me, me, me, me,
done to immediately remedy this? - answersPull and discard the peaches and replace with a new pan.
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What is the active ingredient in all FDA approved hand sanitizers? - answersAlcohol
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The best way for a food handler to have a beverage in their work area is to ________. - answersKeep a beverage in a
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cup with a lid and a straw.
me, me, me, me, me, me, me,
The greatest concern about having pests in the restaurant is that they will ________. - answersSpread disease
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If you have a small cut on your finger, you should ________. - answersCover it with a bandage and finger cot or glove.
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What is the most accurate method for calibrating bimetallic thermometers? - answersINCORRECT: Place thermome
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probe in very cold water, wait 30 seconds to take the reading and adjust to 32ºF.
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CORRECT ANSWER: Place thermometer probe in crushed ice and cold water, wait 15 seconds to take the reading a me, me, me, me, me, me, me, me, me, me, me, me, me, me, me, me, me , me,
adjust to 32°F.
me, me, me,
Which is an approved method for storing in-use utensils? - answersIn the food with the handle extending out
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During an inspection, the manager asked the inspector about can opener cleaning. The health inspector said there
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could be ______ hazards present. - answersPhysical, biological, or chemical
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Which of the following food containers in the dry-store room must be labeled? - answersINCORRECT: Rice
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CORRECT ANSWER: Flour me, me,
2
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5
update 2025
An outbreak of Salmonella is commonly associated with ______. - answersUndercooked poultry
me, me, me, me , me, me, me, me, me, me , me ,
The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected.
me, me, me, me, me, me , me, me, me, me , me, me, me, me, me, me , me,
One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes, made fresh sanitizing
me, me, me, me, me, me, me, me , me, me, me, me, me, me, me, me, me, me , me, me ,
solution, and put the towels back in the water. To their surprise, the inspector marked a violation. The violation was fo
me, me , me, me, me , me, me, me, me, me, me, me, me, me, me, me, me, me, me , me, me,
_________. - answersPutting the soiled towels back in the new water
me, me, me, me, me, me, me, me, me, me, me,
What are the rules for storing food cold? - answersAll these.
me, me, me, me, me, me , me, me, me, me,
What type of hazard could occur by wearing jewelry while prepping food? - answersPhysical and Biological
me, me, me , me, me, me, me , me, me, me , me, me, me, me, me ,
Which of the following would be the best method for cleaning and sanitizing equipment that cannot placed in a dish
me, me, me, me , me, me, me , me, me, me, me, me, me, me, me, me, me, me, me,
machine or three compartment sink? - answersClean, rinse, and sanitize in place.
me, me, me, me, me, me, me, me , me, me, me, me,
Which is the proper way to test the internal temperature of a pot of soup? - answersAn immersion probe into the soup
me, me, me , me, me, me, me, me , me, me, me, me, me, me, me, me, me, me, me, me , me,
Single-use gloves should be worn: - answersBefore you begin handling foods me, me, me, me, me, me , me, me , me, me,
PHF stands for ______. - answersPotentially hazardous food
me, me, me, me , me, me, me,
Bacterial growth can be minimized by properly controlling ______. - answersTime, Temperature, Oxygen, Moisture.
me, me, me, me, me, me, me, me, me, me , me, me , me,
Which is an example of a cross-connection? - answersA hose in a mop bucket
me, me, me, me, me, me, me, me, me, me, me, me, me,
A prep cook must be sure to wash hands well _________. - answersAll of the above
me, me , me, me, me, me , me, me, me, me, me , me, me, me, me,
Shellstock identification tags on shellfish must include the harvester's ID number, the date and location of harvest, the
me, me, me , me, me, me, me, me, me, me, me, me, me, me, me, me , me,
type of shellfish and a statement proclaiming that ______. - answersThe tag must be kept for 90 days.
me, me, me, me, me , me , me, me, me , me, me, me, me , me, me, me, me, me,
If hot water is not available in the ware-washing sink, food establishments can still serve food using ______. -
me, me, me , me, me, me, me, me, me, me, me, me, me, me, me, me, me, me,
answersSingle use utensils
me, me, me,
The entire handwashing process should take _____ seconds. - answers20
me, me, me, me, me, me, me, me , me,
Which of the following is an acceptable source of potable water? - answersPrivate well water
me, me, me, me , me , me, me, me, me , me, me, me , me, me,
An employee who is assigned to clean the frozen dessert dispenser at the end of the night must use CIP systems. CIP
me, me, me, me, me, me , me , me, me, me, me, me, me, me, me, me, me, me, me, me, me,
an acronym for _______. - answersClean in place
me, me, me , me, me, me, me, me,
All of the following are effective ways to prevent cross contamination except ______. - answersRinsing food contact
me, me, me, me, me, me, me , me, me, me, me, me, me, me , me, me,
surfaces in between tasks
me, me, me, me,
1
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5
,Customer forks should be stored at a self-service buffet _______. - answersWith only the handles extending out of the
me, me , me, me , me, me, me, me, me , me , me, me, me, me, me, me, me, me,
container
me,
When selecting small wares (plates, bowls, eating utensils) to use in the kitchen, a manager must be sure the small
me, me, me, me , me, me, me, me, me, me , me, me, me, me, me, me, me , me, me,
wares are durable, easy to clean, safe, and _____. - answersResistant to chipping
me, me, me , me, me , me, me, me, me, me, me, me, me,
HACCP is a/an ______. - answersManagement system designed to prevent foodborne illness me, me, me, me, me , me, me, me, me, me, me,
Cutting boards or cutting blocks that have scratches and cuts into the surfaces ______. - answersMay be resurfaced
me, me, me, me , me, me, me, me , me, me, me , me, me, me , me, me, me, me,
needed
me,
An outbreak of Salmonella is commonly associated with ______. - answersUndercooked poultry
me, me, me, me , me, me, me, me, me, me , me ,
The four steps in the cleaning and sanitizing process include cleaning the surface, rinsing the surface, sanitizing the
me, me, me, me, me, me, me, me, me , me, me, me, me, me, me, me , me,
surface and then ________. - answersAllowing the surface to air dry
me, me, me , me, me, me, me, me, me, me , me,
Employees must change gloves between which tasks? - answersHandling raw meat and dressing the buns me , me, me, me, me, me , me, me, me, me, me, me, me, me,
According to the most health codes, what is the minimum standard for parts per million concentration (ppm) of a chlor
me , me, me, me, me, me, me, me, me, me, me, me, me, me , me, me, me, me, me,
based chemical when preparing a sanitizing solution for the three compartment sink? - answers50
me, me , me, me, me, me, me, me , me, me , me, me, me, me,
A school lunch program offers seconds on fruits and vegetables. A child came back for more sliced peaches. Without
me, me, me, me, me, me, me, me, me, me , me, me , me, me, me, me, me, me ,
thinking about it, the nutrition worker scooped a spoonful of peaches onto the child's used tray and touched the tray w
me, me, me, me, me, me, me, me , me , me, me, me , me, me, me , me, me, me, me, me, me,
the scoop.After putting the scoop back into the pan of peaches the worker realized what had happened. What should
me, me, me, me , me, me , me, me, me, me, me, me, me , me, me, me, me, me, me,
done to immediately remedy this? - answersPull and discard the peaches and replace with a new pan.
me, me , me, me, me, me, me, me, me, me, me , me, me, me , me, me, me,
What is the active ingredient in all FDA approved hand sanitizers? - answersAlcohol
me, me, me, me, me , me, me, me , me, me, me , me,
The best way for a food handler to have a beverage in their work area is to ________. - answersKeep a beverage in a
me, me, me , me, me , me, me, me , me, me, me, me, me, me, me, me, me, me, me , me, me, me, me,
cup with a lid and a straw.
me, me, me, me, me, me, me,
The greatest concern about having pests in the restaurant is that they will ________. - answersSpread disease
me, me , me, me, me, me, me, me, me, me, me, me, me, me , me, me,
If you have a small cut on your finger, you should ________. - answersCover it with a bandage and finger cot or glove.
me, me , me, me, me, me, me, me, me, me, me , me, me, me, me , me, me , me, me , me, me, me,
What is the most accurate method for calibrating bimetallic thermometers? - answersINCORRECT: Place thermome
me, me, me, me, me , me, me, me, me, me, me, me, me ,
probe in very cold water, wait 30 seconds to take the reading and adjust to 32ºF.
me, me , me, me, me, me, me, me, me, me, me, me, me, me, me , me, me,
CORRECT ANSWER: Place thermometer probe in crushed ice and cold water, wait 15 seconds to take the reading a me, me, me, me, me, me, me, me, me, me, me, me, me, me, me, me, me , me,
adjust to 32°F.
me, me, me,
Which is an approved method for storing in-use utensils? - answersIn the food with the handle extending out
me, me, me, me, me, me, me, me, me, me, me , me, me, me, me , me, me,
During an inspection, the manager asked the inspector about can opener cleaning. The health inspector said there
me, me, me , me , me, me, me , me, me , me, me , me, me, me, me, me,
could be ______ hazards present. - answersPhysical, biological, or chemical
me, me, me, me, me, me, me, me, me, me,
Which of the following food containers in the dry-store room must be labeled? - answersINCORRECT: Rice
me, me, me, me , me, me , me, me, me , me, me, me, me, me , me,
CORRECT ANSWER: Flour me, me,
2
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5
