Food Service Manager Certification Exam
(New 2026/ 2027 Update) Questions and
Verified Answers| 100% Correct
QUESTION
To ensure you are using your thermometer properly, you should insert the thermometer into
cooked/cooking meat:
CORRECT ANSWER
Until the line on the thermometer is completely inserted
QUESTION
You see a hair in the potato soup you are about to serve. The correct action to take is:
CORRECT ANSWER
Throw away all the soup in the kitchen
QUESTION
The minimum temperature at which steaks, roasts, and chops of lamb, beef, and veal should be
cooked is: A 165°F
B 155°F
C 145°F
D 160°F
CORRECT ANSWER
C 145°F
,QUESTION
The grill in the kitchen has broken and you are also out of water. Which of the following actions
should occur?
A Have the food prepared off-site
B Close the restaurant
C You should call a repairman
D Stop using the grill and hot water
CORRECT ANSWER
B Close the restaurant
QUESTION
Foods prepared in sous vide equipment are particularly susceptible to the following type(s) of
bacteria:
CORRECT ANSWER
Anaerobic bacteria
QUESTION
The three categories of food contaminants are best described as:
CORRECT ANSWER
Chemical, Biological, and Physical Hazards
QUESTION
Which of the following foods is considered a potentially hazardous food? A
Saltines
B Vinegar
C Strawberries
D Flour
, CORRECT ANSWER
C Strawberries
QUESTION
To what temperature should leftover foods be heated before serving to customers on the
following day?
CORRECT ANSWER
165°F
QUESTION
Which of the following is considered a proper food contact surface?
CORRECT ANSWER
Stainless Steel Surface
QUESTION
How much bleach should be added to a quart of water to ensure the proper ratio in a sanitation
solution?
CORRECT ANSWER
1 teaspoon
QUESTION
The correct time to wash your hands is after which one of the following events? A
Using the toilet
B Touching meat, fish, or poultry
C After taking a break, smoking a cigarette, or eating
D All of the above
(New 2026/ 2027 Update) Questions and
Verified Answers| 100% Correct
QUESTION
To ensure you are using your thermometer properly, you should insert the thermometer into
cooked/cooking meat:
CORRECT ANSWER
Until the line on the thermometer is completely inserted
QUESTION
You see a hair in the potato soup you are about to serve. The correct action to take is:
CORRECT ANSWER
Throw away all the soup in the kitchen
QUESTION
The minimum temperature at which steaks, roasts, and chops of lamb, beef, and veal should be
cooked is: A 165°F
B 155°F
C 145°F
D 160°F
CORRECT ANSWER
C 145°F
,QUESTION
The grill in the kitchen has broken and you are also out of water. Which of the following actions
should occur?
A Have the food prepared off-site
B Close the restaurant
C You should call a repairman
D Stop using the grill and hot water
CORRECT ANSWER
B Close the restaurant
QUESTION
Foods prepared in sous vide equipment are particularly susceptible to the following type(s) of
bacteria:
CORRECT ANSWER
Anaerobic bacteria
QUESTION
The three categories of food contaminants are best described as:
CORRECT ANSWER
Chemical, Biological, and Physical Hazards
QUESTION
Which of the following foods is considered a potentially hazardous food? A
Saltines
B Vinegar
C Strawberries
D Flour
, CORRECT ANSWER
C Strawberries
QUESTION
To what temperature should leftover foods be heated before serving to customers on the
following day?
CORRECT ANSWER
165°F
QUESTION
Which of the following is considered a proper food contact surface?
CORRECT ANSWER
Stainless Steel Surface
QUESTION
How much bleach should be added to a quart of water to ensure the proper ratio in a sanitation
solution?
CORRECT ANSWER
1 teaspoon
QUESTION
The correct time to wash your hands is after which one of the following events? A
Using the toilet
B Touching meat, fish, or poultry
C After taking a break, smoking a cigarette, or eating
D All of the above
