FOOD MANAGER EXAM AND STUDY GUIDE
NEWEST 2024 ACTUAL EXAM QUESTIONS AND
CORRECT DETAILED ANSWERS (VERIED ANSWERS)
|ALREADY GRADED A+
FOOD MANAGER EXAM AND STUDY GUIDE
NEWEST 2024 ACTUAL EXAM QUESTIONS AND
CORRECT DETAILED ANSWERS (VERIED ANSWERS)
|ALREADY GRADED A+
food manager exam and study guide newest 2024 actu
manager exam and study guide newest 2024 actu
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FOOD MANAGER EXAM AND STUDY GUIDE
NEWEST 2024 ACTUAL EXAM QUESTIONS AND
CORRECT DETAILED ANSWERS (VERIED ANSWERS)
|ALREADY GRADED A+
An operation is serving oysters on the half shell. The operation
must provide consumers with a
A. disclosure of raw ingredients.
B. caloric value of ingredients.
C. detailed description of ingredients.
D. sodium content of ingredients. - ANSWER--A. disclosure of
raw ingredients.
The water temperature in the wash sink of a three-compartment
sink must be at least
A. 110°F (43°C).
B. 125°F (52°C).
C. 150°F (66°C).
D. 165°F (74°C). - ANSWER--A. 110°F (43°C).
Food service operations must purchase food from
A. the lowest-priced supplier.
B. a supplier that delivers twice a week.
, FOOD MANAGER EXAM AND STUDY GUIDE
NEWEST 2024 ACTUAL EXAM QUESTIONS AND
CORRECT DETAILED ANSWERS (VERIED ANSWERS)
|ALREADY GRADED A+
C. a source located close to the operation.
D. an approved source. - ANSWER--D. an approved source.
A food handler cooks a turkey to an internal temperature of 165°F
(74°C) for 15 seconds. The food handler removes the turkey from
the oven and places it in the hot holding unit at noon at a
temperature of 135°F (57°C). The food handler checks the
turkey's temperature at 4 p.m. and finds it to be 135°F (57°C).
What did the food handler do wrong?
A. The temperature of the turkey should have been taken after 2
hours.
B. The temperature of the turkey in the holding unit should have
been 145°F (63°C).
C. The turkey should have been cooked to 145°F (63°C) for 60
seconds.
D. Nothing. Everything was done correctly. - ANSWER--D.
Nothing. Everything was done correctly.
The temperature of vegetable beef soup held on a steam table is
checked and recorded in a log every 2 hours. When the
temperature falls below 135°F (57°C), the cook tells the manager
and then reheats the soup to 165°F (74°C) for 15 seconds. What
was the corrective action taken?
, FOOD MANAGER EXAM AND STUDY GUIDE
NEWEST 2024 ACTUAL EXAM QUESTIONS AND
CORRECT DETAILED ANSWERS (VERIED ANSWERS)
|ALREADY GRADED A+
A. Checking the soup's temperature every 2 hours
B. Recording the soup's temperature in a log
C. Telling the manager that the soup's temperature had fallen
below 135°F (57°C)
D. Reheating the soup to 165°F (74°C) for 15 seconds -
ANSWER--D. Reheating the soup to 165°F (74°C) for 15 seconds
Later in the shift, a food handler complains about a sore throat
and fever. What should the manager do with the food that the
employee prepared earlier in the day?
A. Freeze it
B. Throw it out
C. Donate it
D. Serve it - ANSWER--B. Throw it out
Fresh beef must be received at or below
A. 32°F (0°C)
B. 41°F (5°C)
C. 45°F (7°C)
D. 50°F (10°C) - ANSWER--B. 41°F (5°C)
, FOOD MANAGER EXAM AND STUDY GUIDE
NEWEST 2024 ACTUAL EXAM QUESTIONS AND
CORRECT DETAILED ANSWERS (VERIED ANSWERS)
|ALREADY GRADED A+
What food item can be re-served to customers?
A. Oysters purchased from a local fishing dock
B. Crackers in an unopened original package
C. Ready-to-eat food in a swollen package
D. Previously served, unwrapped sandwiches - ANSWER--B.
Crackers in an unopened original package
Previously cooked food that was hot held for service must be
reheated to which minimum internal temperature for at least 15
seconds?
A. 125°F (52°C)
B. 135°F (57°C)
C. 155°F (68°C)
D. 165°F (74°C) - ANSWER--D. 165°F (74°C)
After training food handlers about reporting illnesses, the
manager must
A. provide training when staff get sick and have them sign
documents to prove that the training occurred.
B. require them to pass a test about what they learned before
allowing them to work with or around food.
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