Food Manager Certification Exam – Food
Safety Practice Test – Complete Food
Safety Practice Questions and Answers
Introduction:
This document contains a comprehensive set of multiple-choice
practice questions and answers for the Food Manager
certification exam. It covers essential topics such as time and
temperature control, cross-contamination, foodborne illnesses,
HACCP principles, allergen management, sanitation, pest
control, and FDA regulatory requirements.
The material is designed to simulate real exam-style questions
and includes correct answers for effective self-study and exam
preparation. It is suitable for students preparing for food
safety certification and food manager qualification exams.
Exam Questions and Answers:
Where can utensils be stored?
a. Restrooms
b. Locker rooms
c. Mechanical rooms
,d. Food preparation areas ---Correct Answer---d. Food
preparation Area
Which confirmed food worker illness must a manager report to
the regulatory authority?
a. Giardia
b. Shigella
c. Campylobacter
d. Listeria monocytogenes ---Correct Answer---Shigella
A food worker is preparing eggs that will be hot held for
service. What is the minimum internal temperature the eggs
must reach for at least 15 seconds?
a. 135°F (57°C)
b. 145°F (63°C)
c. 155°F (68°C)
d. 165°F (74°C) ---Correct Answer---c. 155°F (68°C)
A food worker is monitoring a self-service station. What must
she remind customers to do?
a. Try the salad bar options
b. Use clean dishes each time they get food
,c. Prevent children from serving themselves
d. Cough and sneeze into the crook of their arm ---Correct
Answer---Use clean dishes each time they get food
What is a requirement for handwashing sinks?
a. Hand lotion dispenser
b. Linens for drying hands
c. Warm water at least 110°F (43°C)
d. Sign reminding workers to wash their hands ---Correct
Answer---Sign reminding workers to wash their hands
Which confirmed food worker infection must a manager report
to the regulatory authority?
a. Rotavirus
b. Borreliosis
c. Hepatitis A
d. Toxoplasmosis ---Correct Answer---Hepatitis A
An employee is cooking roast beef in the oven. What
temperature must the roast beef reach for at least 4 minutes
while cooking?
a. 135°F (57°C)
, b. 145°F (63°C)
c. 155°F (68°C)
d. 165°F (74°C) ---Correct Answer---b. 145°F (63°C)
What event would require a food worker to restock a pot of
soup at a self-service station?
a. The handle of the soup ladle fell in
b. A customer sneezes over the sneeze guard
c. A customer remarks that it's less than half full
d. The pot has been displayed for two hours without
temperature control ---Correct Answer---a. The handle of the
soup ladle fell in
What must be located in, or immediately adjacent to, a toilet
room in a food establishment?
a. Tile floors
b. A handwashing sink
c. A food preparation sink
d. A cleaning supply cabinet ---Correct Answer---b. A
handwashing sink
Safety Practice Test – Complete Food
Safety Practice Questions and Answers
Introduction:
This document contains a comprehensive set of multiple-choice
practice questions and answers for the Food Manager
certification exam. It covers essential topics such as time and
temperature control, cross-contamination, foodborne illnesses,
HACCP principles, allergen management, sanitation, pest
control, and FDA regulatory requirements.
The material is designed to simulate real exam-style questions
and includes correct answers for effective self-study and exam
preparation. It is suitable for students preparing for food
safety certification and food manager qualification exams.
Exam Questions and Answers:
Where can utensils be stored?
a. Restrooms
b. Locker rooms
c. Mechanical rooms
,d. Food preparation areas ---Correct Answer---d. Food
preparation Area
Which confirmed food worker illness must a manager report to
the regulatory authority?
a. Giardia
b. Shigella
c. Campylobacter
d. Listeria monocytogenes ---Correct Answer---Shigella
A food worker is preparing eggs that will be hot held for
service. What is the minimum internal temperature the eggs
must reach for at least 15 seconds?
a. 135°F (57°C)
b. 145°F (63°C)
c. 155°F (68°C)
d. 165°F (74°C) ---Correct Answer---c. 155°F (68°C)
A food worker is monitoring a self-service station. What must
she remind customers to do?
a. Try the salad bar options
b. Use clean dishes each time they get food
,c. Prevent children from serving themselves
d. Cough and sneeze into the crook of their arm ---Correct
Answer---Use clean dishes each time they get food
What is a requirement for handwashing sinks?
a. Hand lotion dispenser
b. Linens for drying hands
c. Warm water at least 110°F (43°C)
d. Sign reminding workers to wash their hands ---Correct
Answer---Sign reminding workers to wash their hands
Which confirmed food worker infection must a manager report
to the regulatory authority?
a. Rotavirus
b. Borreliosis
c. Hepatitis A
d. Toxoplasmosis ---Correct Answer---Hepatitis A
An employee is cooking roast beef in the oven. What
temperature must the roast beef reach for at least 4 minutes
while cooking?
a. 135°F (57°C)
, b. 145°F (63°C)
c. 155°F (68°C)
d. 165°F (74°C) ---Correct Answer---b. 145°F (63°C)
What event would require a food worker to restock a pot of
soup at a self-service station?
a. The handle of the soup ladle fell in
b. A customer sneezes over the sneeze guard
c. A customer remarks that it's less than half full
d. The pot has been displayed for two hours without
temperature control ---Correct Answer---a. The handle of the
soup ladle fell in
What must be located in, or immediately adjacent to, a toilet
room in a food establishment?
a. Tile floors
b. A handwashing sink
c. A food preparation sink
d. A cleaning supply cabinet ---Correct Answer---b. A
handwashing sink
