All fruits and vegetables must be washed with _________.
*sanitizing solution
*portable water
vinegar portable water
A food manager must ensure written instructions are available for which of the
following?
* maintaining temperature logs
* vomit or diarrhea clean up
* the number of times t...
Food Manager Exam Study Questions
with Answers
All fruits and vegetables must be washed with _________.
*sanitizing solution
*portable water
vinegar ✅portable water
A food manager must ensure written instructions are available for which of the
following?
* maintaining temperature logs
* vomit or diarrhea clean up
* the number of times the restroom are used during peak hours ✅maintaining
temperature logs
Hamburgers patties should be cooked to what temperature?
*145f
* 155f
* 164f ✅
Which of the following is an example of potential cross contamination?
* placing pumpkin pie below marinated raw chicken in the refrigerator
* placing pumpkin pie above marinated raw chicken in the refrigerator
* placing raw beef above raw marinated chicken in the refrigerator ✅placing pumpkin
pie below marinated raw chicken in the refrigerator
When monitoring the daily operations of the restaurant, which of the following is the
LIKELY cause of contamination? ✅only washing cutting boards between raw meats
To help prevent flying insects from entering the kitchen, you should ✅Clean up any
leftover food on tables and floors
To take internal temperature of a steak, you should use a ✅Immersion probe
What type of metal can cause toxic metal poisoning? ✅Aluminum
Which food shows the correct minimum required cooking temperature? ✅Eggs cooked
for immediate service to 145*F for 15 seconds
Food workers who have symptoms of a foodborne Ilness should ✅Tell the manager,
go home, and contact the manage on when to return
, Which of the following is proper reheating procedures? ✅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? ✅Must be
thrown away
During a health inspection, a food manager may be required to do all of the following
EXCEPT ✅Demonstrate adequete knowledge in food safety
Which of these items need to be regularly cleaned and sanitized? ✅Cutting boards
What is a likely cause of a foodborne Ilness? ✅Failing to wear gloves after washing
handS
What type of contamination causes food to become unsafe to eat because of viruses?
✅Cross contamination
Where should raw fish be stored in the refrigerator? ✅On the shelf above ground beer
Which statement is CORRECT regarding food allergies? ✅Each food allergen can
cause different reactions in different people
What practice would be safe for storing pesticides? ✅They should be properly labeled
and stored separately from cleaning supplies
Which of the following temperatures is in the Danger Zone for food contamination?
✅50f
What is the MINIMUM temperature for cooking chicken breasts? ✅165f
Food managers must inform all employees a foodborne outbreak is defined as ✅12 or
more persons get sick eating the same food at the same location
Where are food workers allowed to smoke a cigarette? ✅in designated areas
One of the responsibilities of a food safety manager is to ✅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? ✅3 days
When a customer complains they got sick from food in your restaurant, what should be
avoided? ✅Document customer information and the food that was eaten
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