FOOD MANAGER PRACTICE TEST
QUESTIONS ( ALL 100% CORRECT
ANSWERS) QUESTIONS AND ANSWERS
TEXT FOOD EXAMS 2026!! GRADED A+
What should a manager do to prevent deliberate contamination of food by customers?
a. Allow supervised tours of the kitchen
b. Hire a security guard to watch for unusual activity
c. Do not allow customers in non-public areas of the facility
d. Avoid reusing packaged foods from customers who look suspicious - CORRECT
ANSWES -- c. Do not allow customers in non-public areas of the facility
How long must a manager maintain time and
temperature freezing records after the service or sale of raw, ready-to-eat fish?
a. 30 days
b. 60 days
c. 90 days
d. 120 days - CORRECT ANSWES -- c. 90 days
What kind of animal may be brought into an area of the food establishment where
customers are generally allowed?
A food worker at bar was diagnosed with E. coli and has not shown symptoms for a
couple of days. What must her manager do?
a. restrict until regulatory approval is obtained
b. Exclude until regulatory approval is obtained
c. allow the worker to resume her normal duties
d. require her to wear single-use gloves at all times. - CORRECT ANSWES -- a. restrict
until regulatory approval is obtained
A large container of potato salad has been removed from cold holding at the correct
temperature. How long can the food be safely held without temperature control, as long
as it does not exceed 70 degrees F (21degrees C)?
a. 1 hr
b. 2 hrs
c. 4 hrs
d. 6hrs - CORRECT ANSWES -- d. 6 hours
To prevent providing shelter for pests, how far above the floor should equipment be
raised?
-2 inches
, -4 inches
-6 inches
-8 inches - CORRECT ANSWES -- 6 inches
At a minimum, how far must tabletop equipment be raised if it is not sealed to the
counter?
- 2 inches
- 4 inches
- 6 inches
- 8 inches - CORRECT ANSWES -- 4 inches
Which symptoms is a food worker required to report to his/her manager?
a. A sore throat
b. Stomach cramps
c. Sensitivity to light
d. An infected wound - CORRECT ANSWES -- d. an infected wound
A food worker needs to measure the temperature of a casserole. Where must the
thermometer be placed when measuring this cooking temperature?
a. In the middle of the casserole
b. On the top of the food surface
c. In several areas of the casserole
d. On the edge of the casserole dish - CORRECT ANSWES -- c. In several areas of the
casserole
What is a sign of a cockroach infestation?
a. Gnaw marks
b. Nesting material
c. Strong oily smells
d. Strong smells of ammonia - CORRECT ANSWES -- c. Strong Oily Smells
Where can utensils be stored?
a. Restrooms
b. Locker rooms
c. Mechanical rooms
d. Food preparation areas - CORRECT ANSWES -- 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 ANSWES -- 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)
QUESTIONS ( ALL 100% CORRECT
ANSWERS) QUESTIONS AND ANSWERS
TEXT FOOD EXAMS 2026!! GRADED A+
What should a manager do to prevent deliberate contamination of food by customers?
a. Allow supervised tours of the kitchen
b. Hire a security guard to watch for unusual activity
c. Do not allow customers in non-public areas of the facility
d. Avoid reusing packaged foods from customers who look suspicious - CORRECT
ANSWES -- c. Do not allow customers in non-public areas of the facility
How long must a manager maintain time and
temperature freezing records after the service or sale of raw, ready-to-eat fish?
a. 30 days
b. 60 days
c. 90 days
d. 120 days - CORRECT ANSWES -- c. 90 days
What kind of animal may be brought into an area of the food establishment where
customers are generally allowed?
A food worker at bar was diagnosed with E. coli and has not shown symptoms for a
couple of days. What must her manager do?
a. restrict until regulatory approval is obtained
b. Exclude until regulatory approval is obtained
c. allow the worker to resume her normal duties
d. require her to wear single-use gloves at all times. - CORRECT ANSWES -- a. restrict
until regulatory approval is obtained
A large container of potato salad has been removed from cold holding at the correct
temperature. How long can the food be safely held without temperature control, as long
as it does not exceed 70 degrees F (21degrees C)?
a. 1 hr
b. 2 hrs
c. 4 hrs
d. 6hrs - CORRECT ANSWES -- d. 6 hours
To prevent providing shelter for pests, how far above the floor should equipment be
raised?
-2 inches
, -4 inches
-6 inches
-8 inches - CORRECT ANSWES -- 6 inches
At a minimum, how far must tabletop equipment be raised if it is not sealed to the
counter?
- 2 inches
- 4 inches
- 6 inches
- 8 inches - CORRECT ANSWES -- 4 inches
Which symptoms is a food worker required to report to his/her manager?
a. A sore throat
b. Stomach cramps
c. Sensitivity to light
d. An infected wound - CORRECT ANSWES -- d. an infected wound
A food worker needs to measure the temperature of a casserole. Where must the
thermometer be placed when measuring this cooking temperature?
a. In the middle of the casserole
b. On the top of the food surface
c. In several areas of the casserole
d. On the edge of the casserole dish - CORRECT ANSWES -- c. In several areas of the
casserole
What is a sign of a cockroach infestation?
a. Gnaw marks
b. Nesting material
c. Strong oily smells
d. Strong smells of ammonia - CORRECT ANSWES -- c. Strong Oily Smells
Where can utensils be stored?
a. Restrooms
b. Locker rooms
c. Mechanical rooms
d. Food preparation areas - CORRECT ANSWES -- 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 ANSWES -- 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)
