Food Manager Exam Study Questions with Answers
When monitoring the daily operations of the restaurant, which of the following is the
LIKELY cause of contamination? - ANSWER -only washing cutting boards between raw
meats
To help prevent flying insects from entering the kitchen, you should - AN...
Food Manager Exam Study Questions with Answers
When monitoring the daily operations of the restaurant, which of the following is the
LIKELY cause of contamination? - ANSWER -only washing cutting boards between raw
meats
To help prevent flying insects from entering the kitchen, you should - ANSWER -Clean
up any leftover food on tables and floors
To take internal temperature of a steak, you should use a - ANSWER -Immersion
probe
What type of metal can cause toxic metal poisoning? - ANSWER -Aluminum
Which food shows the correct minimum required cooking temperature? - ANSWER -
Eggs cooked for immediate service to 145*F for 15 seconds
Food workers who have symptoms of a foodborne Ilness should - ANSWER -Tell the
manager, go home, and contact the manage on when to return
Which of the following is proper reheating procedures? - ANSWER -Hot buffet foods
should be reheated to 165°F within 2 hours or less
How should raw meats left out at room temperature for 5 hours be handled? -
ANSWER -Must be thrown away
During a health inspection, a food manager may be required to do all of the following
EXCEPT - ANSWER -Demonstrate adequete knowledge in food safety
Which of these items need to be regularly cleaned and sanitized? - ANSWER -Cutting
boards
What is a likely cause of a foodborne Ilness? - ANSWER -Failing to wear gloves after
washing handS
What type of contamination causes food to become unsafe to eat because of viruses? -
ANSWER -Cross contamination
Where should raw fish be stored in the refrigerator? - ANSWER -On the shelf above
ground beer
Which statement is CORRECT regarding food allergies? - ANSWER -Each food
allergen can cause different reactions in different people
What practice would be safe for storing pesticides? - ANSWER -They should be
properly labeled and stored separately from cleaning supplies
, Which of the following temperatures is in the Danger Zone for food contamination? -
ANSWER -50f
What is the MINIMUM temperature for cooking chicken breasts? - ANSWER -165f
Food managers must inform all employees a foodborne outbreak is defined as -
ANSWER -12 or more persons get sick eating the same food at the same location
Where are food workers allowed to smoke a cigarette? - ANSWER -in designated
areas
One of the responsibilities of a food safety manager is to - ANSWER -monitor
employee's health and exclude employees where necessary
How many days can a prepared Ready to Eat Food such as tuna salad be stored
before you need to discard it? - ANSWER -3 days
When a customer complains they got sick from food in your restaurant, what should be
avoided? - ANSWER -Document customer information and the food that was eaten
Which of the following is NOT an approved sanitizer? - ANSWER -Quaternary
ammonium
Which of the following is NOT a primary responsibility of a food manager? - ANSWER -
Bathroom cleaning and sanitizing schedule
What is the proper way to store mops, brooms, and other cleaning tools? - ANSWER -
Cleaning tools must be stored in designated areas away from food
How long must Shellstock ID tags be kept? - ANSWER -90 days from the date they
were served
What should a food handler do when a glove tears in the middle of a task? - ANSWER
-Discard gloves, wash hands, and put on a new pair of gloves
How should cans that are swollen and almost busting at the sears be handled? -
ANSWER -Notify the food supplier and hold the cans for return
Which of the following is a principle of HACCP? - ANSWER -Establish critical limits
Which of the following is a proper method to cool large amounts of TOS foods? -
ANSWER -Leaving the food in a cold water bath
which of the following is a proper method of pest control in the food establishment? -
ANSWER -Use air curtains
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