Food Manager Exam
Study online at https://quizlet.com/_i2ktw5
1. All fruits and vegetables must be washed with _________.
*sanitizing solution
*portable water
vinegar: portable water
2. A food manager must ensure written instructions are available for which of
the following?
* maintaining temperature logs
* vomit or diarrhea clean up
* the number of times the restroom are used during peak hours: maintaining
temperature logs
3. Hamburgers patties should be cooked to what temperature?
*145f
* 155f
* 164f:
4. Which of the following is an example of potential cross contamination?
* placing pumpkin pie below marinated raw chicken in the refrigerator
* placing pumpkin pie above marinated raw chicken in the refrigerator
* placing raw beef above raw marinated chicken in the refrigerator: placing pumpkin
pie below marinated raw chicken in the refrigerator
5. When monitoring the daily operations of the restaurant, which of the follow-
ing is the LIKELY cause of contamination?: only washing cutting boards between raw meats
6. To help prevent flying insects from entering the kitchen, you should: Clean up any
leftover food on tables and floors
7. To take internal temperature of a steak, you should use a: Immersion probe
8. What type of metal can cause toxic metal poisoning?: Aluminum
9. Which food shows the correct minimum required cooking temperature?: Eggs
cooked for immediate service to 145*F for 15 seconds
10. Food workers who have symptoms of a foodborne Ilness should: Tell the manager,
go home, and contact the manage on when to return
11. Which of the following is proper reheating procedures?: Hot buffet foods should be
reheated to 165°F within 2 hours or less
1/5
, Food Manager Exam
Study online at https://quizlet.com/_i2ktw5
12. How should raw meats left out at room temperature for 5 hours be handled?-
: Must be thrown away
13. During a health inspection, a food manager may be required to do all of the
following EXCEPT: Demonstrate adequete knowledge in food safety
14. Which of these items need to be regularly cleaned and sanitized?: Cutting boards
15. What is a likely cause of a foodborne Ilness?: Failing to wear gloves after washing handS
16. What type of contamination causes food to become unsafe to eat because
of viruses?: Cross contamination
17. Where should raw fish be stored in the refrigerator?: On the shelf above ground beer
18. Which statement is CORRECT regarding food allergies?: Each food allergen can cause
different reactions in different people
19. What practice would be safe for storing pesticides?: They should be properly labeled and
stored separately from cleaning supplies
20. Which of the following temperatures is in the Danger Zone for food conta-
mination?: 50f
21. What is the MINIMUM temperature for cooking chicken breasts?: 165f
22. Food managers must inform all employees a foodborne outbreak is defined
as: 12 or more persons get sick eating the same food at the same location
23. Where are food workers allowed to smoke a cigarette?: in designated areas
24. One of the responsibilities of a food safety manager is to: monitor employee's health
and exclude employees where necessary
25. How many days can a prepared Ready to Eat Food such as tuna salad be
stored before you need to discard it?: 3 days
26. When a customer complains they got sick from food in your restaurant, what
should be avoided?: Document customer information and the food that was eaten
27. Which of the following is NOT an approved sanitizer?: Quaternary ammonium
28. Which of the following is NOT a primary responsibility of a food manager?: -
Bathroom cleaning and sanitizing schedule
29. What is the proper way to store mops, brooms, and other cleaning tools?: -
Cleaning tools must be stored in designated areas away from food
30. How long must Shellstock ID tags be kept?: 90 days from the date they were served
2/5
Study online at https://quizlet.com/_i2ktw5
1. All fruits and vegetables must be washed with _________.
*sanitizing solution
*portable water
vinegar: portable water
2. A food manager must ensure written instructions are available for which of
the following?
* maintaining temperature logs
* vomit or diarrhea clean up
* the number of times the restroom are used during peak hours: maintaining
temperature logs
3. Hamburgers patties should be cooked to what temperature?
*145f
* 155f
* 164f:
4. Which of the following is an example of potential cross contamination?
* placing pumpkin pie below marinated raw chicken in the refrigerator
* placing pumpkin pie above marinated raw chicken in the refrigerator
* placing raw beef above raw marinated chicken in the refrigerator: placing pumpkin
pie below marinated raw chicken in the refrigerator
5. When monitoring the daily operations of the restaurant, which of the follow-
ing is the LIKELY cause of contamination?: only washing cutting boards between raw meats
6. To help prevent flying insects from entering the kitchen, you should: Clean up any
leftover food on tables and floors
7. To take internal temperature of a steak, you should use a: Immersion probe
8. What type of metal can cause toxic metal poisoning?: Aluminum
9. Which food shows the correct minimum required cooking temperature?: Eggs
cooked for immediate service to 145*F for 15 seconds
10. Food workers who have symptoms of a foodborne Ilness should: Tell the manager,
go home, and contact the manage on when to return
11. Which of the following is proper reheating procedures?: Hot buffet foods should be
reheated to 165°F within 2 hours or less
1/5
, Food Manager Exam
Study online at https://quizlet.com/_i2ktw5
12. How should raw meats left out at room temperature for 5 hours be handled?-
: Must be thrown away
13. During a health inspection, a food manager may be required to do all of the
following EXCEPT: Demonstrate adequete knowledge in food safety
14. Which of these items need to be regularly cleaned and sanitized?: Cutting boards
15. What is a likely cause of a foodborne Ilness?: Failing to wear gloves after washing handS
16. What type of contamination causes food to become unsafe to eat because
of viruses?: Cross contamination
17. Where should raw fish be stored in the refrigerator?: On the shelf above ground beer
18. Which statement is CORRECT regarding food allergies?: Each food allergen can cause
different reactions in different people
19. What practice would be safe for storing pesticides?: They should be properly labeled and
stored separately from cleaning supplies
20. Which of the following temperatures is in the Danger Zone for food conta-
mination?: 50f
21. What is the MINIMUM temperature for cooking chicken breasts?: 165f
22. Food managers must inform all employees a foodborne outbreak is defined
as: 12 or more persons get sick eating the same food at the same location
23. Where are food workers allowed to smoke a cigarette?: in designated areas
24. One of the responsibilities of a food safety manager is to: monitor employee's health
and exclude employees where necessary
25. How many days can a prepared Ready to Eat Food such as tuna salad be
stored before you need to discard it?: 3 days
26. When a customer complains they got sick from food in your restaurant, what
should be avoided?: Document customer information and the food that was eaten
27. Which of the following is NOT an approved sanitizer?: Quaternary ammonium
28. Which of the following is NOT a primary responsibility of a food manager?: -
Bathroom cleaning and sanitizing schedule
29. What is the proper way to store mops, brooms, and other cleaning tools?: -
Cleaning tools must be stored in designated areas away from food
30. How long must Shellstock ID tags be kept?: 90 days from the date they were served
2/5
