Prepare for the Food Manager Certification exam with these test questions and answers. This guide covers HACCP principles, temperature control, and food safety regulations.
Q: No, homemade foods may not be sold or used in a public food service establishment
Answer: Can homemade salad dressing be sold in public food service establishment?
Q: Food is delivered within an acceptable temperature range
Answer: During a delivery of frozen products the manager on duty should check the?
Q: Upon receipt and before use
Answer: When should canned and vacuum-sealed products be thoroughly inspected?
Q: Using stock rotation so products are used in the order in which they are received
Answer: What is FIFO
Q: Salt
Answer: What is not a TCS food?
Q: 165 degrees
Answer: What minimum internal temperature should poultry, reheated meats and stuffed meats be cooked to?
Q: At room temperature
Answer: How should food NOT be dethawed?
Q: A metal scoop
Answer: Which utensil should be used to dispense ice
Q: 135 Degrees
Answer: Hot food must be held at a minimum internal temperature of what?
Q: Galvanized Metal
Answer: Which of the following materials are unacceptable for storing acidic food?
Q: A Cross-Contamination may occur
Answer: What can happen if raw foods come into contact with cooked ready to eat food?
Q: Frequent and effective handwashing
Answer: Which of the following is the best way to prevent cross contamination?
Q: Holding all potentially hazardous foods at 41 degrees or below
Answer: Which of the following procedures is acceptable in a public food service establishment?
Q: Eating or smoking might contaminate their hands
Answer: Employees are prohibited from smoking and eating while at work because?
Q: Raw Chicken
Answer: What food is primarily associated with the bacteria Salmonella?
Q: Allow the employee to work, UNLESS they have another communicable disease
Answer: What is a acceptable practice when dealing with a food service worker who has HIV or AIDS
Q: Wash the wound, use a water resistant bandage and cover the bandage with a single use glove or finger cot
Answer: What should you do if an employee has a minor cut?
Q: Only in designated handwashing areas
Answer: Which of the following is an acceptable area for employee handwashing?
Q: Single use disposable paper towels
Answer: Which of the following is an acceptable method for hand drying?
Q: Human ears, skin, nose and throat of an otherwise healthy person
Answer: What is the source of Staphylococcus?
Q: Placing raw meat on the top shelf in storage
Answer: What has a higher risk of causing cross contamination
Q: Hairnet
Answer: What is an acceptable hair restraint for employees?
Q: Potable Water
Answer: What is the proper liquid to use when washing vegetables prior to peeling, cutting or cooking?
Q: A metal stem thermometer inserted into the food
Answer: Which is best for checking food temperatures?
Q: Disconnect the power
Answer: Prior to cleaning heavy equipment employees should?
Q: 171 Degrees or hotter
Answer: At what temperature will hot water effectively kill microorganisms by itself?
Q: 50 to 99 PPM (Parts Per Million)
Answer: At what concentration should chlorine sanitizer be used
Q: Before beginning a task and after each use
Answer: When should food contact surfaces be cleaned and sanitized?
Q: Bottom Up
Answer: How should glasses be stored?
Q: Sewer Pipes
Answer: Which of the following is not acceptable above food contact surfaces?
Q: In sanitizing solultion
Answer: Where should wiping cloths be stored after cleaning up a spill?
Q: 155 Degrees for 15 seconds
Answer: What temperature must ground beef be cooked to in order to destroy dangerous pathogens?
Q: Watermelon
Answer: All of the following are common food allergens except?
Q: Fish
Answer: What food is commonly associated with Scombroid poisoning?
Q: Keep leftover Marinara sauce on the counter overnight for the morning shift to use
Answer: A ineffective way to prevent pests is
Q: Closed and sealed tightly
Answer: How should doors on dumpsters appear?
Q: As sewage
Answer: How should used sanitizing liquid be discarded?
Q: A metal band free of stones
Answer: Acceptable jewelry in the food preparation area?
Q: A licensed pest control operator
Answer: Who is allowed to spray pesticides
Q: Sanitize
Answer: What is the fourth step of proper cleaning and sanitizing procedures for a 3 compartment sink?
Q: Waste-water or mop water must be discarded in a designated mopsink to prevent contamination
Answer: Where should waste-water/ Mop water be discarded?
Q: Food Allergen Awareness
Answer: Food Service Employees must be trained in
Q: Critical Items
Answer: Priority Items are now designated to be
Q: Fully Cooked to recommended temperatures for 15 seconds
Answer: Childrens Menu items are required by the 2009 Food Code to be
Q: Cut-Leafy Greens, cut melon and cut tomatoes
Answer: Food Now considered TCS food includes
Q: 4 Hours
Answer: TCS food cannot remain in the Temperature Danger Zone f0r more then how many hours?
Q: Botulism
Answer: Illness usually associated with low acid or home canned foods
Q: Temperature Control for Safety
Answer: What does TCS stand for
Q: 41 degree to 135 degree
Answer: Disease causing bacteria grow best between what temperatures?
Q: E. Coli (Escherichia)
Answer: Found in raw and under cooked ground beef, contaminated fresh produce and food products made with raw or unpasteurized milk or apple cider
Q: Listeriosis
Answer: Associated with raw or unpasteurized milk, cheese, other dairy products, hot dogs and deli meats. Grows best in reduced oxygen environment and can be harmful especially to pregnant women. Can cause miscarriage or stillbirth.
Q: Shigellosis
Answer: Bacteria transmitted in prepared salads (like potato, chicken, macaroni, tuna, shrimp) raw vegetables (lettuce, sprouts), milk and other dairy products. Source is human fecal contamination, water polluted by feces and insects that spread bacteria such as flies.
Q: Parasites
Answer: Organism that grow, feed and are sheltered on or in another organism
Q: Anisakiasis
Answer: Illness associated with raw undercooked or improperly frozen seafood.
Q: Giardia
Answer: Caused by consuming water from a contaminated water source
Q: Clean, Separate, Cook and Chill
Answer: Food Safety can be maintained by following what four basic steps?
Q: Poor personal Hygiene
Answer: Research has shown that a major cause of foodborne illness is
Q: 41 degrees or lower
Answer: The correct temperature of raw meat when received should be?
Q: After Carefully inspecting and verifying that it is in good condition
Answer: Produce deliveries should be accepted when?
Q: Whole and intact, in its original container provided that there are no stains
Answer: Packaged foods must be received
Q: Thawing foods must be stored on bottom shelves of refrigerated storage because they can leak
Answer: Where should thawing foods be stored?
Q: 165 degrees
Answer: What must food cooked in a microwave be cooked to?
Q: Every 2 hours
Answer: Temperature of hot-held foods should be checked how often?
Q: Should not be touched on the food contact surface
Answer: When serving customers, glasses, plates, and utensils
Q: 7 inches beyond the food
Answer: Sneeze guards installed on a self-service display must be installed 14 inches above the food counter and must extend at least how far?
Q: Running and draining water
Answer: Ice cream scoops must be stored in a dipper well with what?
Q: microorganisms
Answer: What does sanitizing reduce?
Q: Hands
Answer: When cleaning and sanitizing fixed equipment, it is important to maintain clean what?
Q: A designated handwashing sink
Answer: When washing hands use only what?
Q: backflow
Answer: The air gap on a sink drain should be at least twice the diameter of the outlet to prevent what?
Q: food-grade
Answer: Equipment must be made of non-absorbent, non-toxic, durable material otherwise known as what?
Q: Monitoring
Answer: The step 4 in a HACCP plan is what?
Q: A critical control point
Answer: The last step in the flow of food that can prevent, control or eliminate hazards is what?
Q: Not been met
Answer: A critical action is taken when a critical limit has what?
Q: NASA
Answer: HAACP was developed by who?
Q: Hazard Analysis Critical Control Points
Answer: What does HAACP stand for?
Q: Calibration
Answer: The technique used to test and correct the accuracy of thermometers used for taking food temperature readings