FOOD SAFETY MANAGER ACTUAL FINAL EXAM
COMPILATION BUNDLE COMPLETE QUESTIONS
WITH 100% RATED CORRECT ANSWERS | 2025
LATEST UPDATED ANSWERS
During a Hazard Analysis, the Food Manager should
be looking for all of the following types of hazards
except
a) Physical
b) Chemical
c) Biological
d) Environmental - --ANSWER---d) Environmental
,Verification of a HACCP plan means to
a) check the requirements with your local Health
Dept.
b) check periodically to ensure the system is
working properly
c) check that meat is USDA inspected
d) check employee backgrounds - --ANSWER---b)
check periodically to ensure the system is working
properly
What is the first principle in a HACCP plan?
a) Critical Control Point
b) Verification
c) Documentation
d) Hazard Analysis - --ANSWER---d) Hazard Analysis
,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 - --ANSWER---a) 41°F or below
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 - --ANSWER---b)
inhibit the growth of bacteria in the food
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 - --ANSWER---a) 5 ½ hours
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 - --ANSWER-
--c) On a shelf below everything else
COMPILATION BUNDLE COMPLETE QUESTIONS
WITH 100% RATED CORRECT ANSWERS | 2025
LATEST UPDATED ANSWERS
During a Hazard Analysis, the Food Manager should
be looking for all of the following types of hazards
except
a) Physical
b) Chemical
c) Biological
d) Environmental - --ANSWER---d) Environmental
,Verification of a HACCP plan means to
a) check the requirements with your local Health
Dept.
b) check periodically to ensure the system is
working properly
c) check that meat is USDA inspected
d) check employee backgrounds - --ANSWER---b)
check periodically to ensure the system is working
properly
What is the first principle in a HACCP plan?
a) Critical Control Point
b) Verification
c) Documentation
d) Hazard Analysis - --ANSWER---d) Hazard Analysis
,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 - --ANSWER---a) 41°F or below
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 - --ANSWER---b)
inhibit the growth of bacteria in the food
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 - --ANSWER---a) 5 ½ hours
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 - --ANSWER-
--c) On a shelf below everything else
