food manager EXAM A+ GRADE ASSURED COMPLETE SOLUTIONS AND VERIFIED ANSWERS

EXAM

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Food Manager Exam Questions 2026 A+ GRADE ASSURE
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D COMPLETE SOLUTIONS AND VERIFIED ANSWERS (AC
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452)




QUESTION 1 uy




A food Manager trains workers about illnesses. Which symptom must be reported to the
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manager?
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A. Headaches
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B. Vomiting
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C. Muscle Aches
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D. Congestion
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ANSWER

A. Vomiting
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QUESTION 2 uy




How is a food Manager required to encourage proper handwashing for their employees?
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A. Place signs as reminders
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B. Install cameras
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C. supply sinks with a timer
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D. provide nail brushes
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ANSWER

Place signs uy




QUESTION 3 uy




what is required to be included in food thermometer training?
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A. what thermometers are made out of
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B. when to use infrared thermometers
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C. how to convert between Fahrenheit and celisius
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D. how to calibrate thermometers
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,ANSWER

how to calibrate thermometers
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QUESTION 4 uy




A manager is teaching a group of new workers how to receive food shipments. What mu
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st be a part of this training?
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A. ask the driver to show their current driver's license
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B. require the delivery driver to sign a liability form
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C. record the license plate number
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D. visually inspect shipments for signs of contamination
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ANSWER

visually inspect shipments for signs of contamination
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QUESTION 5 uy




What must be included when teaching workers how to prepare food for customers with
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allergies?
A. ask the customer about sensitivity of their allergy
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B. prepare allergen-free meals last
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C. use separate equipment for allergen-free orders
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D. apply hand antiseptic before prepping allergen-free orders
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ANSWER

use seperate equipment for allergen free orders
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QUESTION 6 uy




what must managers teach workers about cooking raw meats
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A. how to cook them to be visually appealing
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B. the required minimum internal temps
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C. how to visually check when they are done cooking
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D. the diff types of meat cuts and quality
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ANSWER

the required minimum internal temps
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QUESTION 7 uy




a food est. uses hot holding equipm. what must managers teach new workers about kee
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ping food safe in this equipment?
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A. set the temp dial to 145F to keep food out of the tempeature danger zone
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, B. add new food directly to the pans and mix it throughly
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C. monitor the temp of the food every hour
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D. stir the food every 4 hours to evenly distribute
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ANSWER

set the temp dial to 145F to keep food out of the tempeature danger zone
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QUESTION 8 uy




which food ingredient contains a major food allergen?
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A. red meat
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B. cashew butter
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C. strawberry preserves
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D. fennel seeds
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ANSWER

cashew butter uy




QUESTION 9 uy




how must cross contact be prevented during food prep?
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A. cook animal products to the correct internal temps
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B. change single use gloves whenever theyre torn
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C. calibrate thermometers at the beginning of every shift
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D. clean and sanitize equipm before preparing allergen free meals
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ANSWER

clean and sanitize equipm before preparing allergen free meals
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QUESTION 10 uy




how must a manager prevent intentional contamination of food?
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A. allow visitors with visitor badges to watch food prep unsupervised
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B. Keep exterior doors unlocked during the day and locked at night
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C. gather worker identification three months after the worker is no longer employed
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D. buy ingredients from approved suppliers
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ANSWER

buy ingredients from approved suppliers
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QUESTION 11 uy




a food worker has a relative who grows tomatoes in her garden. she offers to bring som
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e for the food establishment to use. what must the manager do?
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