LEARN2SERVE FOOD MANAGER
CERTIFICATION EXAM REVIEW 2026 TEST
PAPER QUESTIONS AND SOLUTIONS 100%
ACCURATE
⫸ Prerequisite programs provide the _______ and _______ conditions
required to produce safe food. Answer: Environmental, operating
⫸ The major elements of the FSMA can be divided into _______ key
areas. Answer: 5
⫸ You should call the local regulatory authority when you run into
which of the following problems? Answer: Water service interrupted for
more than two hours
⫸ You can help prevent the spread of Staphyloccocus aureus by not
touching which of the following things? Answer: Mouth and nose
⫸ You open a package of frozen fish that has too much ice, and you
notice that the fillets are brown around the edges. This is evidence of
which of the following things? Answer: Thawing and refreezing
⫸ Under 9 CFR Part 320, the Food Safety and Inspection Service
(FSIS) requires all retail stores that grind raw beef products for sale:
Answer: maintain specific records
,⫸ You buy fresh fish and plan to cook it the next day. Where can you
store it? Answer: In the fridge
⫸ Which of the following situations is an example of cross-
contamination? Answer: the same gloves are used to handle uncooked
meat and then touching salad greens
⫸ How do you know when equipment has been fully cleaned and
sanitized? Answer: When they've been allowed to air dry completely
⫸ A busy restaurant kitchen is short staffed, so Tom is tasked with the
duties of two people. He has just trimmed steaks in record time and then
hurries over to dice six potatoes with the same knife. What should he do
first? Answer: clean and sanitize the knife
⫸ Which of the following things is crucial for the effectiveness of a
HACCP system? Answer: regular verification activities
⫸ What is one of the following method consumer advisories must use to
give information: Answer: brochures
⫸ You handle a lot of seafood and mushrooms on the job. The toxins
you may encounter pose a high risk of which kind of contamination?
Answer: Chemical contamination
, ⫸ How fast can bacteria multiply in the right conditions? Answer: 10-20
min
⫸ Where should you put pest baits and bait stations to prevent chemical
contamination from rodenticides? Answer: outdoors
⫸ The HACCP management system helps prevent problems before they
occur. What kind of system is this? Answer: proactive
⫸ How can you tell if shellfish is alive? Answer: it closes up when the
shell is tapped
⫸ The FDA's primary role is to: Answer: Establish strong, risk-based
food safety standards
⫸ A trap has caught a mouse in your kitchen. What should you do?
Answer: Check for biological contamination from blood and dispose of
any possibly contaminated foods
⫸ You are considering a number of food suppliers. How can you ensure
that you've picked a reputable company? Answer: Visit company's
warehouse
CERTIFICATION EXAM REVIEW 2026 TEST
PAPER QUESTIONS AND SOLUTIONS 100%
ACCURATE
⫸ Prerequisite programs provide the _______ and _______ conditions
required to produce safe food. Answer: Environmental, operating
⫸ The major elements of the FSMA can be divided into _______ key
areas. Answer: 5
⫸ You should call the local regulatory authority when you run into
which of the following problems? Answer: Water service interrupted for
more than two hours
⫸ You can help prevent the spread of Staphyloccocus aureus by not
touching which of the following things? Answer: Mouth and nose
⫸ You open a package of frozen fish that has too much ice, and you
notice that the fillets are brown around the edges. This is evidence of
which of the following things? Answer: Thawing and refreezing
⫸ Under 9 CFR Part 320, the Food Safety and Inspection Service
(FSIS) requires all retail stores that grind raw beef products for sale:
Answer: maintain specific records
,⫸ You buy fresh fish and plan to cook it the next day. Where can you
store it? Answer: In the fridge
⫸ Which of the following situations is an example of cross-
contamination? Answer: the same gloves are used to handle uncooked
meat and then touching salad greens
⫸ How do you know when equipment has been fully cleaned and
sanitized? Answer: When they've been allowed to air dry completely
⫸ A busy restaurant kitchen is short staffed, so Tom is tasked with the
duties of two people. He has just trimmed steaks in record time and then
hurries over to dice six potatoes with the same knife. What should he do
first? Answer: clean and sanitize the knife
⫸ Which of the following things is crucial for the effectiveness of a
HACCP system? Answer: regular verification activities
⫸ What is one of the following method consumer advisories must use to
give information: Answer: brochures
⫸ You handle a lot of seafood and mushrooms on the job. The toxins
you may encounter pose a high risk of which kind of contamination?
Answer: Chemical contamination
, ⫸ How fast can bacteria multiply in the right conditions? Answer: 10-20
min
⫸ Where should you put pest baits and bait stations to prevent chemical
contamination from rodenticides? Answer: outdoors
⫸ The HACCP management system helps prevent problems before they
occur. What kind of system is this? Answer: proactive
⫸ How can you tell if shellfish is alive? Answer: it closes up when the
shell is tapped
⫸ The FDA's primary role is to: Answer: Establish strong, risk-based
food safety standards
⫸ A trap has caught a mouse in your kitchen. What should you do?
Answer: Check for biological contamination from blood and dispose of
any possibly contaminated foods
⫸ You are considering a number of food suppliers. How can you ensure
that you've picked a reputable company? Answer: Visit company's
warehouse
