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Food Manager Practice Test MCQS Exam Questions and Answers
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Our manager receives the shipment of fruit for the new breakfast menu. When should this fruit be washed? Choose from the following options: 1. Immediately after signing for the delivery. 2. Immediately prior to squeezing or preparing. 3. At least once per day. 4. None of the above. - ANSWER-Imm...

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  • 21 mai 2024
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Food Manager Practice Test MCQS
Exam Questions and Answers

Our manager receives the shipment of fruit for the new breakfast menu. When should
this fruit be washed? Choose from the following options:

1. Immediately after signing for the delivery.

2. Immediately prior to squeezing or preparing.

3. At least once per day.

4. None of the above. - ANSWER-Immediately prior to squeezing or preparing.



When storing chemicals used in a food service establishment, which of the following
below is true? Choose from the following options:

1. Chemicals that are not in the original container should be labeled with their common
name.

2. Chemicals should be stored away from any food products or food storage areas.

3. Chemicals should be stored beneath non-chemical items in the storage area.

4. All of the above. - ANSWER-All of the above.



Ground turkey meat and cheese used for turkey burgers should be cooked to a
minimum internal temperature of:

1. 135 Fahrenheit

2. 145 F

3. 155 F - 165 F

4. Less than 1 second. - ANSWER-3. 155 F - 165 F



From the list below, which food item looks like it is not one of the big eight food
allergens? Choose from the following options:

1. Tofu slices

2. Sharp peanuts

3. Raspberry yogurt

,4. 3 egg omelets with cheese - ANSWER-1. Tofu slices



A chef uses an ice-point method to calibrate her thermometer. A few minutes later, she
retests the thermometer, and the temperature now reads 36 Fahrenheit. On one more
test of the thermometer, it gives a reading of 33 Fahrenheit. What should the chef do
now? Choose from the following options:

1. Since each reading was within an acceptable Fahrenheit range, the chef can now use
the thermometer.

2. Discard the thermometer since it is now working properly.

3. Use this thermometer but adjust cooking temperatures appropriately.

4. None of the above. - ANSWER-2. Discard the thermometer since it is now working
properly.



Which of the following is the most appropriate air temperature for the inside of a cold
storage refrigerator unit? Choose from the following options:

1. 32 F

2. 27 F

3. 39 F

4. 44 F - ANSWER-3. 39 F



If an emergency arises in your establishment, such as a flood or loss of electricity, what
should you do? Choose from the following options:

1. Immediately cease all operations and continue your normal operations as much as
possible.

2. Locate and follow the steps outlined in your Emergency Management plan.

3. Have a full staff meeting to discuss different ways to deal with the emergency. -
ANSWER-2. Locate and follow the steps outlined in your Emergency Management plan.



Which of the following types of jewelry are allowed while working in a food preparation
area? Choose from the following options:

1. Long dangling necklace with multiple stones

2. Plain wedding band

, 3. Emerald Cut sapphire ring

4. None of the above - ANSWER-2. Plain wedding band



I'm going to maintain a set of records that document his establishment's efforts to
maintain food safety. Which of the following records should she keep?

1. Activities related to food safety operations.

2. Corrective actions taken when critical limits were not met.

3. Employee training procedures.

4. All of the above. - ANSWER-4. All of the above.



Which of the following groups is not considered a highly susceptible population (HSP)?

1. Children

2. Elderly people

3. Hospital employees

4. Pregnant women

5. People with weak immune systems - ANSWER-3. Hospital employees



The acronym Fat Tom stands for what?

1. The six primary causes of contamination.

2. The six primary causes of pathogen growth in food.

3. The six primary causes of salmonella poisoning.

4. The six ways you can maintain a safe food establishment. - ANSWER-2. The six
primary causes of pathogen growth in food.



Kathy knows that she must store chicken salad safely. What is the highest temperature
that you should store the chicken salad?

1. 41°F

2. 43°F

3. 45°F

4. 49°F - ANSWER-1. 41°F

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