Food Manager Practice Exam
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 zin zdesignated zhandwashing zareas z- z zWhich zof zthe zfollowing zis zan zacceptable zarea
zfor zemployee zhandwashing?
Single zuse zdisposable zpaper ztowels z- z zWhich zof zthe zfollowing zis zan zacceptable zmethod
zfor zhand zdrying?
Human zears, zskin, znose zand zthroat zof zan zotherwise zhealthy zperson z- z zWhat zis zthe
zsource zof zStaphylococcus?
Placing zraw zmeat zon zthe ztop zshelf zin zstorage z- z zWhat zhas za zhigher zrisk zof zcausing zcross
zcontamination
Hairnet z- z zWhat zis zan zacceptable zhair zrestraint zfor zemployees?
Potable zWater z- z zWhat zis zthe zproper zliquid zto zuse zwhen zwashing zvegetables zprior zto
zpeeling, zcutting zor zcooking?
A zmetal zstem zthermometer zinserted zinto zthe zfood z- z zWhich zis zbest zfor zchecking zfood
ztemperatures?
Disconnect zthe zpower z- z zPrior zto zcleaning zheavy zequipment zemployees zshould?
171 zDegrees zor zhotter z- z zAt zwhat ztemperature zwill zhot zwater zeffectively zkill
zmicroorganisms zby zitself?
50 zto z99 zPPM z(Parts zPer zMillion) z- z zAt zwhat zconcentration zshould zchlorine zsanitizer zbe
zused
Before zbeginning za ztask zand zafter zeach zuse z- z zWhen zshould zfood zcontact zsurfaces zbe
zcleaned zand zsanitized?
Bottom zUp z- z zHow zshould zglasses zbe zstored?
Sewer zPipes z- z zWhich zof zthe zfollowing zis znot zacceptable zabove zfood zcontact zsurfaces?
In zsanitizing zsolultion z- z zWhere zshould zwiping zcloths zbe zstored zafter zcleaning zup za zspill?
155 zDegrees zfor z15 zseconds z- z zWhat ztemperature zmust zground zbeef zbe zcooked zto zin
zorder zto zdestroy zdangerous zpathogens?
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 zin zdesignated zhandwashing zareas z- z zWhich zof zthe zfollowing zis zan zacceptable zarea
zfor zemployee zhandwashing?
Single zuse zdisposable zpaper ztowels z- z zWhich zof zthe zfollowing zis zan zacceptable zmethod
zfor zhand zdrying?
Human zears, zskin, znose zand zthroat zof zan zotherwise zhealthy zperson z- z zWhat zis zthe
zsource zof zStaphylococcus?
Placing zraw zmeat zon zthe ztop zshelf zin zstorage z- z zWhat zhas za zhigher zrisk zof zcausing zcross
zcontamination
Hairnet z- z zWhat zis zan zacceptable zhair zrestraint zfor zemployees?
Potable zWater z- z zWhat zis zthe zproper zliquid zto zuse zwhen zwashing zvegetables zprior zto
zpeeling, zcutting zor zcooking?
A zmetal zstem zthermometer zinserted zinto zthe zfood z- z zWhich zis zbest zfor zchecking zfood
ztemperatures?
Disconnect zthe zpower z- z zPrior zto zcleaning zheavy zequipment zemployees zshould?
171 zDegrees zor zhotter z- z zAt zwhat ztemperature zwill zhot zwater zeffectively zkill
zmicroorganisms zby zitself?
50 zto z99 zPPM z(Parts zPer zMillion) z- z zAt zwhat zconcentration zshould zchlorine zsanitizer zbe
zused
Before zbeginning za ztask zand zafter zeach zuse z- z zWhen zshould zfood zcontact zsurfaces zbe
zcleaned zand zsanitized?
Bottom zUp z- z zHow zshould zglasses zbe zstored?
Sewer zPipes z- z zWhich zof zthe zfollowing zis znot zacceptable zabove zfood zcontact zsurfaces?
In zsanitizing zsolultion z- z zWhere zshould zwiping zcloths zbe zstored zafter zcleaning zup za zspill?
155 zDegrees zfor z15 zseconds z- z zWhat ztemperature zmust zground zbeef zbe zcooked zto zin
zorder zto zdestroy zdangerous zpathogens?
