Food Manager Exam With Answers
1. An outbreak of Salmonella is commonly associated with .: Under-
cooked poultry
2. The restaurant staff noticed the health inspector coming in the door and
assumed correctly they would be inspected. One of the employees quickly
took the towel buckets, dumped them in a sink with dirty dishes, made fresh
sanitizing solution, and put the towels back in the water. To their surprise,
the inspector marked a violation. The violation was for .: Putting the
soiled towels back in the new water
3. What are the rules for storing food cold?: All these.
4. What type of hazard could occur by wearing jewelry while prepping food?-
: Physical and Biological
5. Which of the following would be the best method for cleaning and sanitizing
equipment that cannot placed in a dish machine or three compartment sink?-
: Clean, rinse, and sanitize in place.
6. Which is the proper way to test the internal temperature of a pot of soup?: An
immersion probe into the soup
7. Single-use gloves should be worn:: Before you begin handling foods
8. PHF stands for .: Potentially hazardous food
9. Bacterial growth can be minimized by properly controlling .: Time,
Temperature, Oxygen, Moisture.
10. Which is an example of a cross-connection?: A hose in a mop bucket
11. A prep cook must be sure to wash hands well .: All of the above
12. Shellstock identification tags on shellfish must include the harvester's ID
number, the date and location of harvest, the type of shellfish and a statement
proclaiming that .: The tag must be kept for 90 days.
13. If hot water is not available in the ware-washing sink, food establishments
can still serve food using .: Single use utensils
14. The entire handwashing process should take seconds.: 20
15. Which of the following is an acceptable source of potable water?: Private
well water
16. An employee who is assigned to clean the frozen dessert dispenser at the
end of the night must use CIP systems. CIP is an acronym for .: Clean
in place
17. All of the following are effective ways to prevent cross contamination
except .: Rinsing food contact surfaces in between tasks
18. Customer forks should be stored at a self-service buffet .: With only
the handles extending out of the container
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, Food Manager Exam With Answers
19. When selecting small wares (plates, bowls, eating utensils) to use in the
kitchen, a manager must be sure the small wares are durable, easy to clean,
safe, and .: Resistant to chipping
20. HACCP is a/an .: Management system designed to prevent foodborne
illness
21. Cutting boards or cutting blocks that have scratches and cuts into the
surfaces .: May be resurfaced as needed
22. The four steps in the cleaning and sanitizing process include cleaning the
surface, rinsing the surface, sanitizing the surface and then .: Allow-
ing the surface to air dry
23. Employees must change gloves between which tasks?: Handling raw meat
and dressing the buns
24. According to the most health codes, what is the minimum standard for
parts per million concentration (ppm) of a chlorine based chemical when
preparing a sanitizing solution for the three compartment sink?: 50
25. A school lunch program offers seconds on fruits and vegetables. A child
came back for more sliced peaches. Without thinking about it, the nutrition
worker scooped a spoonful of peaches onto the child's used tray and touched
the tray with the scoop.After putting the scoop back into the pan of peaches
the worker realized what had happened. What should be done to immediately
remedy this?: Pull and discard the peaches and replace with a new pan.
26. What is the active ingredient in all FDA approved hand sanitizers?: Alcohol
27. The best way for a food handler to have a beverage in their work area is to
.: Keep a beverage in a cup with a lid and a straw.
28. The greatest concern about having pests in the restaurant is that they will
.: Spread disease
29. If you have a small cut on your finger, you should .: Cover it with
a bandage and finger cot or glove.
30. What is the most accurate method for calibrating bimetallic thermome-
ters?: INCORRECT: Place thermometer probe in very cold water, wait 30 seconds
to take the reading and adjust to 32ºF.
CORRECT ANSWER: Place thermometer probe in crushed ice and cold water, wait
15 seconds to take the reading and adjust to 32°F.
31. Which is an approved method for storing in-use utensils?: In the food with
the handle extending out
32. During an inspection, the manager asked the inspector about can opener
cleaning. The health inspector said there could be hazards present.: -
Physical, biological, or chemical
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1. An outbreak of Salmonella is commonly associated with .: Under-
cooked poultry
2. The restaurant staff noticed the health inspector coming in the door and
assumed correctly they would be inspected. One of the employees quickly
took the towel buckets, dumped them in a sink with dirty dishes, made fresh
sanitizing solution, and put the towels back in the water. To their surprise,
the inspector marked a violation. The violation was for .: Putting the
soiled towels back in the new water
3. What are the rules for storing food cold?: All these.
4. What type of hazard could occur by wearing jewelry while prepping food?-
: Physical and Biological
5. Which of the following would be the best method for cleaning and sanitizing
equipment that cannot placed in a dish machine or three compartment sink?-
: Clean, rinse, and sanitize in place.
6. Which is the proper way to test the internal temperature of a pot of soup?: An
immersion probe into the soup
7. Single-use gloves should be worn:: Before you begin handling foods
8. PHF stands for .: Potentially hazardous food
9. Bacterial growth can be minimized by properly controlling .: Time,
Temperature, Oxygen, Moisture.
10. Which is an example of a cross-connection?: A hose in a mop bucket
11. A prep cook must be sure to wash hands well .: All of the above
12. Shellstock identification tags on shellfish must include the harvester's ID
number, the date and location of harvest, the type of shellfish and a statement
proclaiming that .: The tag must be kept for 90 days.
13. If hot water is not available in the ware-washing sink, food establishments
can still serve food using .: Single use utensils
14. The entire handwashing process should take seconds.: 20
15. Which of the following is an acceptable source of potable water?: Private
well water
16. An employee who is assigned to clean the frozen dessert dispenser at the
end of the night must use CIP systems. CIP is an acronym for .: Clean
in place
17. All of the following are effective ways to prevent cross contamination
except .: Rinsing food contact surfaces in between tasks
18. Customer forks should be stored at a self-service buffet .: With only
the handles extending out of the container
1/6
, Food Manager Exam With Answers
19. When selecting small wares (plates, bowls, eating utensils) to use in the
kitchen, a manager must be sure the small wares are durable, easy to clean,
safe, and .: Resistant to chipping
20. HACCP is a/an .: Management system designed to prevent foodborne
illness
21. Cutting boards or cutting blocks that have scratches and cuts into the
surfaces .: May be resurfaced as needed
22. The four steps in the cleaning and sanitizing process include cleaning the
surface, rinsing the surface, sanitizing the surface and then .: Allow-
ing the surface to air dry
23. Employees must change gloves between which tasks?: Handling raw meat
and dressing the buns
24. According to the most health codes, what is the minimum standard for
parts per million concentration (ppm) of a chlorine based chemical when
preparing a sanitizing solution for the three compartment sink?: 50
25. A school lunch program offers seconds on fruits and vegetables. A child
came back for more sliced peaches. Without thinking about it, the nutrition
worker scooped a spoonful of peaches onto the child's used tray and touched
the tray with the scoop.After putting the scoop back into the pan of peaches
the worker realized what had happened. What should be done to immediately
remedy this?: Pull and discard the peaches and replace with a new pan.
26. What is the active ingredient in all FDA approved hand sanitizers?: Alcohol
27. The best way for a food handler to have a beverage in their work area is to
.: Keep a beverage in a cup with a lid and a straw.
28. The greatest concern about having pests in the restaurant is that they will
.: Spread disease
29. If you have a small cut on your finger, you should .: Cover it with
a bandage and finger cot or glove.
30. What is the most accurate method for calibrating bimetallic thermome-
ters?: INCORRECT: Place thermometer probe in very cold water, wait 30 seconds
to take the reading and adjust to 32ºF.
CORRECT ANSWER: Place thermometer probe in crushed ice and cold water, wait
15 seconds to take the reading and adjust to 32°F.
31. Which is an approved method for storing in-use utensils?: In the food with
the handle extending out
32. During an inspection, the manager asked the inspector about can opener
cleaning. The health inspector said there could be hazards present.: -
Physical, biological, or chemical
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