FOOD MANAGER EXAM 2024 NEWEST 2 VERSIONS
COMPLETE 200 QUESTIONS WITH DETAILED VERIFIED
ANSWERS (100% CORRECT) /ALREADY GRADED A+
Potentially Hazardous Foods (PHF) - ANSWER: Potentially Hazardous Foods (PHFs)
are foods which support rapid growth of
microorganisms
-Examples of PHFs include all raw and cooked meats, poultry, milk and milk
products, fish, shellfish, tofu, cooked rice, pasta, beans, potatoes and garlic in oil.
Temperature Danger Zone - ANSWER: The Temperature Danger Zone is between
41°F and 140°F. Within this range,
most harmful microorganisms reproduce rapidly.
The Three Types of Thermometers - ANSWER: The three types of thermometers that
can be used for measuring food temperatures
are: bimetallic stem (range from 0°F to 220°F), thermocouple and thermistor
(digital). The use of glass thermometers in a food service establishment is
prohibited by law.
Which food item needs a USDA food inspection stamp? - ANSWER: Meat
Smoked fish must be held at or below _____ to prevent the growth of the bacteria
Clostridium botulinum. - ANSWER: 38 degrees F
Shellfish Tags - ANSWER: Shellfish must be received with shellfish tags. These tags
must be kept on file for
at least 90 days after the product is used.
Milk Pasteurization - ANSWER: Milk and milk products must either be pasteurized,
with sell-by dates of 9 days, or
ultra-pasteurized, with sell-by dates of 45 days.
All commercial foods in modified atmosphere packaging must be used per
manufacturer's specifications. True or False? - ANSWER: True
True or False? - ANSWER: Vacuum packaging of any food product in a retail food
establishment is
prohibited by law unless special authorization is obtained through the New York
City Health Department.
FIFO - ANSWER: First In First Out method The first step in implementing the FIFO
method is
to date the products.
, The New York City Health Code requires that all food items be stored at least _____
inches off the floor - ANSWER: 6
In order to prevent cross-contamination, raw foods in a refrigerator must be
stored ______ cooked foods. - ANSWER: Below
True or False? - ANSWER: Cold temperatures slow down the growth of
microorganisms.
All cold foods must be held at or below ____ (except smoked fish, which must be
held at or below 38°F) at all times. - ANSWER: 41 degrees F
Dry storage Areas should be kept... - ANSWER: well lit and ventilated
Never store foods under _____ lines - ANSWER: wastewater lines
True or False? - ANSWER: Stored food must be kept covered and stored in vermin-
proof containers.
True or False? - ANSWER: Ice intended for human consumption cannot be used for
storing cans, bottles or
other food products.
When foods are stored directly in ice, the water from that ice must be _____
constantly. - ANSWER: drained
The First Aid Choking poster must be displayed where at all times? - ANSWER: In a
visible place in each eating area
True or False? - ANSWER: Food service establishments which serve alcoholic
beverages are required to
display the "Alcohol and Pregnancy Warning" sign.
What are the three main hazards to our health? - ANSWER: Physical, Chemical, and
Biological
The presence of a foreign object (e.g., glass fragments, pieces of metal) in a food
is considered a ________ hazard. - ANSWER: Physical
The presence of harmful chemicals (e.g., pesticide, cleaning agents, prescription
medicine) in a food is called a _________ hazard. - ANSWER: Chemical
• The presence of microorganisms (bacteria, viruses, parasites and fungi) in a food
is called a _______ hazard. - ANSWER: Biological
Foods that have been contaminated with ______ bacteria often do
COMPLETE 200 QUESTIONS WITH DETAILED VERIFIED
ANSWERS (100% CORRECT) /ALREADY GRADED A+
Potentially Hazardous Foods (PHF) - ANSWER: Potentially Hazardous Foods (PHFs)
are foods which support rapid growth of
microorganisms
-Examples of PHFs include all raw and cooked meats, poultry, milk and milk
products, fish, shellfish, tofu, cooked rice, pasta, beans, potatoes and garlic in oil.
Temperature Danger Zone - ANSWER: The Temperature Danger Zone is between
41°F and 140°F. Within this range,
most harmful microorganisms reproduce rapidly.
The Three Types of Thermometers - ANSWER: The three types of thermometers that
can be used for measuring food temperatures
are: bimetallic stem (range from 0°F to 220°F), thermocouple and thermistor
(digital). The use of glass thermometers in a food service establishment is
prohibited by law.
Which food item needs a USDA food inspection stamp? - ANSWER: Meat
Smoked fish must be held at or below _____ to prevent the growth of the bacteria
Clostridium botulinum. - ANSWER: 38 degrees F
Shellfish Tags - ANSWER: Shellfish must be received with shellfish tags. These tags
must be kept on file for
at least 90 days after the product is used.
Milk Pasteurization - ANSWER: Milk and milk products must either be pasteurized,
with sell-by dates of 9 days, or
ultra-pasteurized, with sell-by dates of 45 days.
All commercial foods in modified atmosphere packaging must be used per
manufacturer's specifications. True or False? - ANSWER: True
True or False? - ANSWER: Vacuum packaging of any food product in a retail food
establishment is
prohibited by law unless special authorization is obtained through the New York
City Health Department.
FIFO - ANSWER: First In First Out method The first step in implementing the FIFO
method is
to date the products.
, The New York City Health Code requires that all food items be stored at least _____
inches off the floor - ANSWER: 6
In order to prevent cross-contamination, raw foods in a refrigerator must be
stored ______ cooked foods. - ANSWER: Below
True or False? - ANSWER: Cold temperatures slow down the growth of
microorganisms.
All cold foods must be held at or below ____ (except smoked fish, which must be
held at or below 38°F) at all times. - ANSWER: 41 degrees F
Dry storage Areas should be kept... - ANSWER: well lit and ventilated
Never store foods under _____ lines - ANSWER: wastewater lines
True or False? - ANSWER: Stored food must be kept covered and stored in vermin-
proof containers.
True or False? - ANSWER: Ice intended for human consumption cannot be used for
storing cans, bottles or
other food products.
When foods are stored directly in ice, the water from that ice must be _____
constantly. - ANSWER: drained
The First Aid Choking poster must be displayed where at all times? - ANSWER: In a
visible place in each eating area
True or False? - ANSWER: Food service establishments which serve alcoholic
beverages are required to
display the "Alcohol and Pregnancy Warning" sign.
What are the three main hazards to our health? - ANSWER: Physical, Chemical, and
Biological
The presence of a foreign object (e.g., glass fragments, pieces of metal) in a food
is considered a ________ hazard. - ANSWER: Physical
The presence of harmful chemicals (e.g., pesticide, cleaning agents, prescription
medicine) in a food is called a _________ hazard. - ANSWER: Chemical
• The presence of microorganisms (bacteria, viruses, parasites and fungi) in a food
is called a _______ hazard. - ANSWER: Biological
Foods that have been contaminated with ______ bacteria often do
