LATEST 2024 Food Manager Practice Exam QUESTION AND CORRECT ANSWER 100%

No, homemade foods may not be sold or used in a public food service establishment - ANSWER Can homemade salad dressing be sold in public food service establishment? Food is delivered within an acceptable temperature range - ANSWER During a delivery of frozen products the manager on duty should check the? Upon receipt and before use - ANSWER 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 - ANSWER What is FIFO Salt - ANSWER What is not a TCS food? 165 degrees - ANSWER What minimum internal temperature should poultry, reheated meats and stuffed meats be cooked to? At room temperature - ANSWER How should food NOT be dethawed? A metal scoop - ANSWER Which utensil should be used to dispense ice 135 Degrees - ANSWER Hot food must be held at a minimum internal temperature of what? Galvanized Metal - ANSWER Which of the following materials are unacceptable for storing acidic food? A Cross-Contamination may occur - ANSWER What can happen if raw foods come into contact with cooked ready to eat food? Frequent and effective handwashing - ANSWER Which of the following is the best way to prevent cross contamination? Holding all potentially hazardous foods at 41 degrees or below - ANSWER Which of the following procedures is acceptable in a public food service establishment? Eating or smoking might contaminate their hands - ANSWER Employees are prohibited from smoking and eating while at work because? Raw Chicken - ANSWER What food is primarily associated with the bacteria Salmonella? Allow the employee to work, UNLESS they have another communicable disease - ANSWER 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 - ANSWER What should you do if an employee has a minor cut? Only in designated handwashing areas - ANSWER Which of the following is an acceptable area for employee handwashing? Single use disposable paper towels - ANSWER Which of the following is an acceptable method for hand drying? Human ears, skin, nose and throat of an otherwise healthy person - ANSWER What is the source of Staphylococcus? Placing raw meat on the top shelf in storage - ANSWER What has a higher risk of causing cross contamination Hairnet - ANSWER What is an acceptable hair restraint for employees? Potable Water - ANSWER What is the proper liquid to use when washing vegetables prior to peeling, cutting or cooking? A metal stem thermometer inserted into the food - ANSWER Which is best for checking food temperatures? Disconnect the power - ANSWER Prior to cleaning heavy equipment employees should? 171 Degrees or hotter - ANSWER At what temperature will hot water effectively kill microorganisms by itself? 50 to 99 PPM (Parts Per Million) - ANSWER At what concentration should chlorine sanitizer be used Before beginning a task and after each use - ANSWER When should food contact surfaces be cleaned and sanitized? Bottom Up - ANSWER How should glasses be stored? Sewer Pipes - ANSWER Which of the following is not acceptable above food contact surfaces? In sanitizing solultion - ANSWER Where should wiping cloths be stored after cleaning up a spill? 155 Degrees for 15 seconds - ANSWER What temperature must ground beef be cooked to in order to destroy dangerous pathogens? Watermelon - ANSWER All of the following are common food allergens except? Fish - ANSWER What food is commonly associated with Scombroid poisoning? Keep leftover Marinara sauce on the counter overnight for the morning shift to use - ANSWER A ineffective way to prevent pests is Closed and sealed tightly - ANSWER How should doors on dumpsters appear? As sewage - ANSWER How should used sanitizing liquid be discarded? A metal band free of stones - ANSWER Acceptable jewelry in the food preparation area? A licensed pest control operator - ANSWER Who is allowed to spray pesticides Sanitize - ANSWER What is the fourth step of proper cleaning and sanitizing procedures for a 3 compartment sink?