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FOOD MANAGER EXAM 2024 NEWEST 2 VERSIONS COMPLETE 200 QUESTIONS WITH DETAILED VERIFIED ANSWERS (100% CORRECT) /ALREADY GRADED A+ $22.99
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FOOD MANAGER EXAM 2024 NEWEST 2 VERSIONS COMPLETE 200 QUESTIONS WITH DETAILED VERIFIED ANSWERS (100% CORRECT) /ALREADY GRADED A+

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FOOD MANAGER EXAM 2024 NEWEST 2 VERSIONS COMPLETE 200 QUESTIONS WITH DETAILED VERIFIED ANSWERS (100% CORRECT) /ALREADY GRADED A+

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  • May 27, 2024
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FOOD MANAGER EXAM 2024 NEWEST 2 VERSIONS COMPLETE
200 QUESTIONS WITH DETAILED VERIFIED ANSWERS (100%
CORRECT) /ALREADY GRADED A+

Question 1:

Which of the following is the primary reason for keeping raw and cooked
foods separate?

• A) To save storage space
• B) To prevent cross-contamination
• C) To maintain flavor
• D) To reduce food waste

Answer: B) To prevent cross-contamination




Question 2:

What is the minimum internal cooking temperature for poultry to ensure it
is safe to eat?

• A) 145°F (63°C)
• B) 155°F (68°C)
• C) 165°F (74°C)
• D) 175°F (79°C)

Answer: C) 165°F (74°C)

,Question 3:

Which of the following practices is most effective in preventing foodborne
illness?

• A) Using plastic utensils instead of metal
• B) Regularly washing hands and surfaces
• C) Storing food in decorative containers
• D) Cooking food at a low temperature for a longer time

Answer: B) Regularly washing hands and surfaces




Question 4:

In a refrigerator, raw meat should be stored:

• A) Above ready-to-eat foods
• B) Next to dairy products
• C) On the bottom shelf
• D) In the door compartment

Answer: C) On the bottom shelf

,Question 5:

Which of the following is a common symptom of foodborne illness?

• A) Coughing
• B) Fever and chills
• C) Headache
• D) Muscle cramps

Answer: B) Fever and chills




Question 6:

What is the correct procedure for cleaning and sanitizing food-contact
surfaces?

• A) Rinse, scrub, rinse
• B) Wash, rinse, sanitize
• C) Wash, rinse, air dry
• D) Scrub, rinse, sanitize

Answer: B) Wash, rinse, sanitize




Question 7:

, Which of the following should be done when receiving a shipment of
refrigerated food?

• A) Store it immediately without inspection
• B) Check the temperature and condition of the food
• C) Leave it at room temperature for a few hours
• D) Mix it with existing stock to save space

Answer: B) Check the temperature and condition of the food




Question 8:

How often should food contact surfaces be cleaned and sanitized in a busy
kitchen?

• A) Once a day
• B) After every shift
• C) After each use
• D) Once a week

Answer: C) After each use




Question 9:

What is the primary cause of foodborne illness outbreaks in restaurants?

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