Food Manager Practice Test Questions
When responding to a foodborne-illness outbreak, what should you do first? - answer
immediately segregate the suspected product
What is the best way of controlling flies in a food preparation area? - answer electric
bug zapper
A server has been assigned to clearing tables at a catered event, and you notice she
has a runny nose. You are under-staffed that day. What should you do? - answer
restrict her to non-food contact activities
Which of these considered the most important document in a Food Management
System? - answer corrective actions
Which of the following statements about pathogenic bacteria is correct? - answer
pathogenic bacteria grow best at 98F
Soy is often a hidden ingredient in which of the following? - answer cooking oils
What should the temperature of the detergent solution in a three-basin sink system be?
- answer110F
How often should you clean dishwashers? - answer every day
Hand sanitizers must comply with standards set by which organization? - answer FDA
At what temperature should hot water reach to be used as an effective sanitizer? -
answer171F
Why must you cook food to the required internal temperature? - answer it reduces the
number of pathogens to safe level
For ease of cleaning, floors, walls, and other surfaces should be designed so that they
are which of the following? - answer durable and smooth
What does the T stand for in the FDA's ALERT tool? - answer threat
How should a food thermometer be calibrated? - answer after it fails validation
When cleaning and sanitizing items using a three-compartment sink, what is the third
step? - answer rinsing
, What is the minimum safe cooking temperature for shell eggs that will be held for
service? - answer155F for 15 secs
The Food and Drug Administration (FDA) does which of the following? - answer issues
the Food Code that guides food safety regulations for state, tribal, local, county, and city
agencies
which of the following is the best temperature for a freezer? - answer0F
How often should you clean and sanitize a food contact surface that is in constant use?
- answer every 4 hours
which is the most effective way to prevent backflow from a cross-connection? - answer
air gap
a member of a food handler's family is suffering from food poisoning. the relative does
not work in the food industry. which of the following should the food handler do first? -
answer tell their manager immediately
bringing raw poultry into a kitchen is a risk to food safety because: - answer raw poultry
is a TCS food, high risk food for bacteria growth
a chicken dish containing peanuts has been spilled over a work surface. what should a
food handler do first? - answer clean the spill immediately and sanitize the area
which of the following is a potential allergenic hazard? - answer peanuts
the best way to reduce heat and condensation in a kitchen is by having which of the
following? - answer a well-designed ventilation system
what type of food can nuts often be a hidden ingredient? - answer Indian curry paste
sauce
pastry
all of the above
what is the food safety danger when mixing raw foods with cooked foods? - answer
cross-contamination
which action should a food handler take immediately after cutting raw meat on a cutting
board? - answer clean and sanitize the board
cleaning is best described as: - answer the removal of dirt, grease, and food waste
which sealed packet of cooked ham should a food handler use first? - answer(choose
the "use by--" earliest expired date)
When responding to a foodborne-illness outbreak, what should you do first? - answer
immediately segregate the suspected product
What is the best way of controlling flies in a food preparation area? - answer electric
bug zapper
A server has been assigned to clearing tables at a catered event, and you notice she
has a runny nose. You are under-staffed that day. What should you do? - answer
restrict her to non-food contact activities
Which of these considered the most important document in a Food Management
System? - answer corrective actions
Which of the following statements about pathogenic bacteria is correct? - answer
pathogenic bacteria grow best at 98F
Soy is often a hidden ingredient in which of the following? - answer cooking oils
What should the temperature of the detergent solution in a three-basin sink system be?
- answer110F
How often should you clean dishwashers? - answer every day
Hand sanitizers must comply with standards set by which organization? - answer FDA
At what temperature should hot water reach to be used as an effective sanitizer? -
answer171F
Why must you cook food to the required internal temperature? - answer it reduces the
number of pathogens to safe level
For ease of cleaning, floors, walls, and other surfaces should be designed so that they
are which of the following? - answer durable and smooth
What does the T stand for in the FDA's ALERT tool? - answer threat
How should a food thermometer be calibrated? - answer after it fails validation
When cleaning and sanitizing items using a three-compartment sink, what is the third
step? - answer rinsing
, What is the minimum safe cooking temperature for shell eggs that will be held for
service? - answer155F for 15 secs
The Food and Drug Administration (FDA) does which of the following? - answer issues
the Food Code that guides food safety regulations for state, tribal, local, county, and city
agencies
which of the following is the best temperature for a freezer? - answer0F
How often should you clean and sanitize a food contact surface that is in constant use?
- answer every 4 hours
which is the most effective way to prevent backflow from a cross-connection? - answer
air gap
a member of a food handler's family is suffering from food poisoning. the relative does
not work in the food industry. which of the following should the food handler do first? -
answer tell their manager immediately
bringing raw poultry into a kitchen is a risk to food safety because: - answer raw poultry
is a TCS food, high risk food for bacteria growth
a chicken dish containing peanuts has been spilled over a work surface. what should a
food handler do first? - answer clean the spill immediately and sanitize the area
which of the following is a potential allergenic hazard? - answer peanuts
the best way to reduce heat and condensation in a kitchen is by having which of the
following? - answer a well-designed ventilation system
what type of food can nuts often be a hidden ingredient? - answer Indian curry paste
sauce
pastry
all of the above
what is the food safety danger when mixing raw foods with cooked foods? - answer
cross-contamination
which action should a food handler take immediately after cutting raw meat on a cutting
board? - answer clean and sanitize the board
cleaning is best described as: - answer the removal of dirt, grease, and food waste
which sealed packet of cooked ham should a food handler use first? - answer(choose
the "use by--" earliest expired date)
