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FOOD MANAGER EXAM (ALL 100% CORRECT ANSWERS) QUESTIONS & ANSWERS
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FOOD MANAGER EXAM (ALL 100% CORRECT ANSWERS) QUESTIONS & ANSWERS
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FOOD MANAGER EXAM (ALL 100% CORRECTANSWERS) QUESTIONS & ANSWERS 2024- 2025
An,outbreak,of,Salmonella,is,commonly,associated,with,______.,,ANS,-,,Undercooked,poultry
The,restaurant,staff,noticed,the,health,inspector,coming,in,the,door,and,assumed,correctly,they,would,b
e,inspected.,One,of,the,employees,quickly,took,the,towel,buckets,,dumped,them,in,a,sink,with,dirty,dish
es,,made,fresh,sanitizing,solution,,and,put,the,towels,back,in,the,water.,To,their,surprise,,the,inspector,m
arked,a,violation.,The,violation,was,for,_________.,,ANS,-
,,Putting,the,soiled,towels,back,in,the,new,water
What,are,the,rules,for,storing,food,cold?,,ANS,-,,All,these.
What,type,of,hazard,could,occur,by,wearing,jewelry,while,prepping,food?,,ANS,-,,Physical,and,Biological
Which,of,the,following,would,be,the,best,method,for,cleaning,and,sanitizing,equipment,that,cannot,plac
ed,in,a,dish,machine,or,three,compartment,sink?,,ANS,-,,Clean,,rinse,,and,sanitize,in,place.
Which,is,the,proper,way,to,test,the,internal,temperature,of,a,pot,of,soup?,,ANS,-
,,An,immersion,probe,into,the,soup
Single-use,gloves,should,be,worn:,,ANS,-,,Before,you,begin,handling,foods
PHF,stands,for,______.,,ANS,-,,Potentially,hazardous,food
Bacterial,growth,can,be,minimized,by,properly,controlling,______.,,ANS,-
,,Time,,Temperature,,Oxygen,,Moisture.
Which,is,an,example,of,a,cross-connection?,,ANS,-,,A,hose,in,a,mop,bucket
A,prep,cook,must,be,sure,to,wash,hands,well,_________.,,ANS,-,,All,of,the,above
, Shellstock,identification,tags,on,shellfish,must,include,the,harvester's,ID,number,,the,date,and,location,o
f,harvest,,the,type,of,shellfish,and,a,statement,proclaiming,that,______.,,ANS,-
,,The,tag,must,be,kept,for,90,days.
If,hot,water,is,not,available,in,the,ware-
washing,sink,,food,establishments,can,still,serve,food,using,______.,,ANS,-,,Single,use,utensils
The,entire,handwashing,process,should,take,_____,seconds.,,ANS,-,,20
Which,of,the,following,is,an,acceptable,source,of,potable,water?,,ANS,-,,Private,well,water
An,employee,who,is,assigned,to,clean,the,frozen,dessert,dispenser,at,the,end,of,the,night,must,use,CIP,s
ystems.,CIP,is,an,acronym,for,_______.,,ANS,-,,Clean,in,place
All,of,the,following,are,effective,ways,to,prevent,cross,contamination,except,______.,,ANS,-
,,Rinsing,food,contact,surfaces,in,between,tasks
Customer,forks,should,be,stored,at,a,self-service,buffet,_______.,,ANS,-
,,With,only,the,handles,extending,out,of,the,container
When,selecting,small,wares,(plates,,bowls,,eating,utensils),to,use,in,the,kitchen,,a,manager,must,be,sure,
the,small,wares,are,durable,,easy,to,clean,,safe,,and,_____.,,ANS,-,,Resistant,to,chipping
HACCP,is,a/an,______.,,ANS,-,,Management,system,designed,to,prevent,foodborne,illness
Cutting,boards,or,cutting,blocks,that,have,scratches,and,cuts,into,the,surfaces,______.,,ANS,-
,,May,be,resurfaced,as,needed
An,outbreak,of,Salmonella,is,commonly,associated,with,______.,,ANS,-,,Undercooked,poultry
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