Food Manager Practice Exam
Questions and
Answers/ Verified and A Graded
No, homemade foods may not be sold or used in a public food
service establishment - -Can homemade salad dressing be sold in
public food service establishment?
-Food is delivered within an acceptable temperature range - -
During a delivery of frozen products the manager on duty should
check the?
-Upon receipt and before use - -When should canned and
vacuum-sealed products be thoroughly inspected?
-Using stock rotation so products are used in the order in which
they are received - -What is FIFO
-Salt - -What is not a TCS food?
-165 degrees - -What minimum internal temperature should
poultry, reheated meats and stuffed meats be cooked to?
-At room temperature - -How should food NOT be dethawed?
-A metal scoop - -Which utensil should be used to dispense ice
-135 Degrees - -Hot food must be held at a minimum internal
temperature of what?
-Galvanized Metal - -Which of the following materials are
unacceptable for storing acidic food?
-A Cross-Contamination may occur - -What can happen if raw
foods come into contact with cooked ready to eat food?
, -Frequent and effective handwashing - -Which of the following is
the best way to prevent cross contamination?
-Holding all potentially hazardous foods at 41 degrees or below -
-Which of the following procedures is acceptable in a public food
service establishment?
-Eating or smoking might contaminate their hands - -Employees
are prohibited from smoking and eating while at work because?
-Raw Chicken - -What food is primarily associated with the
bacteria Salmonella?
-Allow the employee to work, UNLESS they have another
communicable disease - -What is a acceptable practice when
dealing with a food service worker who has HIV or AIDS
-Wash the wound, use a water resistant bandage and cover the
bandage with a single use glove or finger cot - -What should you
do if an employee has a minor cut?
-Only in designated handwashing areas - -Which of the following
is an acceptable area for employee handwashing?
-Single use disposable paper towels - -Which of the following is
an acceptable method for hand drying?
-Human ears, skin, nose and throat of an otherwise healthy
person - -What is the source of Staphylococcus?
-Placing raw meat on the top shelf in storage - -What has a
higher risk of causing cross contamination
-Hairnet - -What is an acceptable hair restraint for employees?
-Potable Water - -What is the proper liquid to use when washing
vegetables prior to peeling, cutting or cooking?
Questions and
Answers/ Verified and A Graded
No, homemade foods may not be sold or used in a public food
service establishment - -Can homemade salad dressing be sold in
public food service establishment?
-Food is delivered within an acceptable temperature range - -
During a delivery of frozen products the manager on duty should
check the?
-Upon receipt and before use - -When should canned and
vacuum-sealed products be thoroughly inspected?
-Using stock rotation so products are used in the order in which
they are received - -What is FIFO
-Salt - -What is not a TCS food?
-165 degrees - -What minimum internal temperature should
poultry, reheated meats and stuffed meats be cooked to?
-At room temperature - -How should food NOT be dethawed?
-A metal scoop - -Which utensil should be used to dispense ice
-135 Degrees - -Hot food must be held at a minimum internal
temperature of what?
-Galvanized Metal - -Which of the following materials are
unacceptable for storing acidic food?
-A Cross-Contamination may occur - -What can happen if raw
foods come into contact with cooked ready to eat food?
, -Frequent and effective handwashing - -Which of the following is
the best way to prevent cross contamination?
-Holding all potentially hazardous foods at 41 degrees or below -
-Which of the following procedures is acceptable in a public food
service establishment?
-Eating or smoking might contaminate their hands - -Employees
are prohibited from smoking and eating while at work because?
-Raw Chicken - -What food is primarily associated with the
bacteria Salmonella?
-Allow the employee to work, UNLESS they have another
communicable disease - -What is a acceptable practice when
dealing with a food service worker who has HIV or AIDS
-Wash the wound, use a water resistant bandage and cover the
bandage with a single use glove or finger cot - -What should you
do if an employee has a minor cut?
-Only in designated handwashing areas - -Which of the following
is an acceptable area for employee handwashing?
-Single use disposable paper towels - -Which of the following is
an acceptable method for hand drying?
-Human ears, skin, nose and throat of an otherwise healthy
person - -What is the source of Staphylococcus?
-Placing raw meat on the top shelf in storage - -What has a
higher risk of causing cross contamination
-Hairnet - -What is an acceptable hair restraint for employees?
-Potable Water - -What is the proper liquid to use when washing
vegetables prior to peeling, cutting or cooking?
