Food Manager Certification Actual Exam -
2026/2027 Latest Update| Real Exam with
Practice Questions, Correct Answers & Detailed
Explanations
Question 1
A food worker at a 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 Answer: B
Explanation: Employees diagnosed with E. coli must be excluded from work until they
have been symptom-free for at least 24 hours AND have received regulatory approval to
return. E. coli is highly contagious and can be transmitted through the fecal-oral route.
Question 2
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°F (21°C)?
A. 1 hour
B. 2 hours
C. 4 hours
D. 6 hours
Correct Answer: D
Explanation: When using time as a public health control for cold food, food can be
held without temperature control for up to 6 hours if it is marked with the time it was
removed from refrigeration and does not exceed 70°F.
Question 3
To prevent providing shelter for pests, how far above the floor should equipment be
raised?
A. 2 inches
pg. 1
,B. 4 inches
C. 6 inches
D. 8 inches
Correct Answer: C
Explanation: Floor-mounted equipment must be raised at least 6 inches off the floor
to allow for cleaning underneath and to prevent pest harborage.
Question 4
At a minimum, how far must tabletop equipment be raised if it is not sealed to the
counter?
A. 2 inches
B. 4 inches
C. 6 inches
D. 8 inches
Correct Answer: B
Explanation: Tabletop equipment that is not sealed to the counter must be raised at
least 4 inches to allow for cleaning underneath.
Question 5
Which symptom 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 Answer: D
Explanation: Food workers must report infected wounds to their manager. Infected
wounds can contain pathogens like Staphylococcus aureus that can contaminate food.
Sore throat with fever is also reportable.
Question 6
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
pg. 2
, Correct Answer: C
Explanation: The thermometer should be inserted into several areas of the casserole
to ensure the entire dish has reached the proper internal temperature.
Question 7
What is a sign of a cockroach infestation?
A. Gnaw marks
B. Nesting material
C. Strong oily smells
D. Strong smells of ammonia
Correct Answer: C
Explanation: Cockroaches produce a distinctive strong, oily, musty odor. Gnaw marks
are signs of rodents; ammonia smells are associated with urine.
Question 8
Where can utensils be stored?
A. Restrooms
B. Locker rooms
C. Mechanical rooms
D. Food preparation areas
Correct Answer: D
Explanation: Utensils may be stored in food preparation areas. They cannot be stored
in restrooms, locker rooms, garbage rooms, or mechanical rooms.
Question 9
Which confirmed food worker illness must a manager report to the regulatory
authority?
A. Giardia
B. Shigella
C. Campylobacter
D. Listeria monocytogenes
Correct Answer: B
Explanation: Shigella, Salmonella Typhi, Hepatitis A, and E. coli are the "Big Five"
illnesses that must be reported to the regulatory authority. Shigella is highly contagious
and can cause severe foodborne illness.
pg. 3
2026/2027 Latest Update| Real Exam with
Practice Questions, Correct Answers & Detailed
Explanations
Question 1
A food worker at a 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 Answer: B
Explanation: Employees diagnosed with E. coli must be excluded from work until they
have been symptom-free for at least 24 hours AND have received regulatory approval to
return. E. coli is highly contagious and can be transmitted through the fecal-oral route.
Question 2
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°F (21°C)?
A. 1 hour
B. 2 hours
C. 4 hours
D. 6 hours
Correct Answer: D
Explanation: When using time as a public health control for cold food, food can be
held without temperature control for up to 6 hours if it is marked with the time it was
removed from refrigeration and does not exceed 70°F.
Question 3
To prevent providing shelter for pests, how far above the floor should equipment be
raised?
A. 2 inches
pg. 1
,B. 4 inches
C. 6 inches
D. 8 inches
Correct Answer: C
Explanation: Floor-mounted equipment must be raised at least 6 inches off the floor
to allow for cleaning underneath and to prevent pest harborage.
Question 4
At a minimum, how far must tabletop equipment be raised if it is not sealed to the
counter?
A. 2 inches
B. 4 inches
C. 6 inches
D. 8 inches
Correct Answer: B
Explanation: Tabletop equipment that is not sealed to the counter must be raised at
least 4 inches to allow for cleaning underneath.
Question 5
Which symptom 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 Answer: D
Explanation: Food workers must report infected wounds to their manager. Infected
wounds can contain pathogens like Staphylococcus aureus that can contaminate food.
Sore throat with fever is also reportable.
Question 6
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
pg. 2
, Correct Answer: C
Explanation: The thermometer should be inserted into several areas of the casserole
to ensure the entire dish has reached the proper internal temperature.
Question 7
What is a sign of a cockroach infestation?
A. Gnaw marks
B. Nesting material
C. Strong oily smells
D. Strong smells of ammonia
Correct Answer: C
Explanation: Cockroaches produce a distinctive strong, oily, musty odor. Gnaw marks
are signs of rodents; ammonia smells are associated with urine.
Question 8
Where can utensils be stored?
A. Restrooms
B. Locker rooms
C. Mechanical rooms
D. Food preparation areas
Correct Answer: D
Explanation: Utensils may be stored in food preparation areas. They cannot be stored
in restrooms, locker rooms, garbage rooms, or mechanical rooms.
Question 9
Which confirmed food worker illness must a manager report to the regulatory
authority?
A. Giardia
B. Shigella
C. Campylobacter
D. Listeria monocytogenes
Correct Answer: B
Explanation: Shigella, Salmonella Typhi, Hepatitis A, and E. coli are the "Big Five"
illnesses that must be reported to the regulatory authority. Shigella is highly contagious
and can cause severe foodborne illness.
pg. 3
