Food Manager Practice Test
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. - ANS a. restrict until regulatory approval is
obtained
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 degrees F (21 degrees C)?
a. 1 hr
b. 2 hrs
c. 4 hrs
d. 6 hrs - ANS d. 6 hours
To prevent providing shelter for pests, how far above the floor should equipment be raised?
-2 inches
-4 inches
-6 inches
-8 inches - ANS 6 inches
At a minimum, how far must tabletop equipment be raised if it is not sealed to the counter?
- 2 inches
- 4 inches
- 6 inches
- 8 inches - ANS 4 inches
Which symptoms 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 - ANS d. an infected wound
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 - ANS c. In several areas of the casserole
What is a sign of a cockroach infestation?
a. Gnaw marks
b. Nesting material
c. Strong oily smells
d. Strong smells of ammonia - ANS c. Strong Oily Smells
Where can utensils be stored?
a. Restrooms
b. Locker rooms
c. Mechanical rooms
d. Food preparation areas - ANS d. Food preparation Area
Which confirmed food worker illness must a manager report to the regulatory authority?
a. Giardia
b. Shigella
c. Campylobacter
d. Listeria monocytogenes - ANS Shigella
A food worker is preparing eggs that will be hot held for service. What is the minimum internal
temperature the eggs must reach for at least 15 seconds?
a. 135°F (57°C)
b. 145°F (63°C)
c. 155°F (68°C)
d. 165°F (74°C) - ANS c. 155°F (68°C)
A food worker is monitoring a self-service station. What must she remind customers to do?
a. Try the salad bar options
b. Use clean dishes each time they get food
c. Prevent children from serving themselves
d. Cough and sneeze into the crook of their arm - ANS Use clean dishes each time they get
food
What is a requirement for handwashing sinks?
a. Hand lotion dispenser
b. Linens for drying hands
c. Warm water at least 110°F (43°C)
d. Sign reminding workers to wash their hands - ANS Sign reminding workers to wash their
hands
Which confirmed food worker infection must a manager report to the regulatory authority?
a. Rotavirus
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. - ANS a. restrict until regulatory approval is
obtained
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 degrees F (21 degrees C)?
a. 1 hr
b. 2 hrs
c. 4 hrs
d. 6 hrs - ANS d. 6 hours
To prevent providing shelter for pests, how far above the floor should equipment be raised?
-2 inches
-4 inches
-6 inches
-8 inches - ANS 6 inches
At a minimum, how far must tabletop equipment be raised if it is not sealed to the counter?
- 2 inches
- 4 inches
- 6 inches
- 8 inches - ANS 4 inches
Which symptoms 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 - ANS d. an infected wound
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 - ANS c. In several areas of the casserole
What is a sign of a cockroach infestation?
a. Gnaw marks
b. Nesting material
c. Strong oily smells
d. Strong smells of ammonia - ANS c. Strong Oily Smells
Where can utensils be stored?
a. Restrooms
b. Locker rooms
c. Mechanical rooms
d. Food preparation areas - ANS d. Food preparation Area
Which confirmed food worker illness must a manager report to the regulatory authority?
a. Giardia
b. Shigella
c. Campylobacter
d. Listeria monocytogenes - ANS Shigella
A food worker is preparing eggs that will be hot held for service. What is the minimum internal
temperature the eggs must reach for at least 15 seconds?
a. 135°F (57°C)
b. 145°F (63°C)
c. 155°F (68°C)
d. 165°F (74°C) - ANS c. 155°F (68°C)
A food worker is monitoring a self-service station. What must she remind customers to do?
a. Try the salad bar options
b. Use clean dishes each time they get food
c. Prevent children from serving themselves
d. Cough and sneeze into the crook of their arm - ANS Use clean dishes each time they get
food
What is a requirement for handwashing sinks?
a. Hand lotion dispenser
b. Linens for drying hands
c. Warm water at least 110°F (43°C)
d. Sign reminding workers to wash their hands - ANS Sign reminding workers to wash their
hands
Which confirmed food worker infection must a manager report to the regulatory authority?
a. Rotavirus
