Food Service Management Certification Exam (New
2024/ 2025 Update) Questions and Verified Answers|
100% Correct| Grade A
Foodborne intoxication is caused by eating foods that contain? - ANSWERpoison
producing microorganisms
Hepatitis A virus would most likely be found in what foods? - ANSWERraw oysters
The chef has just finished preparing raw chicken in a citrus marinade. She will store
them in the fridge for the next shift to cook for dinner. In order to prevent cross
contamination, where should the chef place the tray of chicken breasts in the fridge?
- ANSWERon the bottom shelf next to the ground turkey
If food has been thawed but is not needed, you should NOT: - ANSWERre-freeze it
within 2 hours
The correct method for calibrating a stem type thermometer is: - ANSWERIn water
and ice, and calibrate to 32 degrees
What is the minimum internal temperature for transporting hot TCS food and hot
holding TCS food items? - ANSWER135 degree
A food worker comes to work and doesn't know she has yellow skin and eyes. What
should the person in charge do? - ANSWERExclude the food worker for the operation
A woman runs out of the bathroom in a fast food restaurant, and frantically tells the
manager that the toilet has backed up and is over flowing into the service area. What
should the manager do? - ANSWERClose the restaurant and report the incident to
the local health department
The minimum internal temperature of a pork roast or tuna casserole cooked in a
microwave is? - ANSWER165 degrees for 15 seconds
Disposable food service gloves must: - ANSWERbe changed when changing tasks
What are the minimum footcandles allowed for a walk-in refrigerator? - ANSWER10
footcandles
If a customer vomits in a food preparation area, what should be done? -
ANSWERIsolate the area until it is properly cleaned and sanitized
The safe way to thaw large poultry or meat products is: - ANSWERIn a refrigerator at
41 degrees or lower at 71 degrees or higher
, The minimum internal temperature and time allowed for cooking a roast beef is: -
ANSWER130 degrees for 112 minutes
Which pathogen would require a food handler to be excluded from work? -
ANSWERsalmonella typhi
Which of these disease-causing bacteria may be found in shell eggs? -
ANSWERsalmonella spp.
The chef prepared a large quantity of home-made beef stew and divided it up into
two shallow pans for cooling. He placed the pans in the refrigerator, and stirred
them frequently. However, he was unsuccessful in cooling the stew from 135 to 70
degrees within two hours. What must the chef do to safely cool the stew? -
ANSWERHe must reheat the stew to 165 degrees for at least 15 seconds, and then
begin the cooling process again.
Listeria bacteria is especially dangerous because: - ANSWERIt can grow in cold
temperatures
The term cross-contact in food safety refers to? - ANSWERAllergen prevention
The internal receiving temperature of fresh raw beef must be? - ANSWER41 degrees
Which of the following describes diarrhea, vomiting, fever and jaundice, and are
required to be reported to the local health authority? - ANSWERDiseases
Which of the following is a safe food handling practice? - ANSWERClean and sanitize
food contact surfaces in constant use at least every 4 hours
The chef has just removed a chicken and noodle casserole from the oven. He reaches
for his bimetallic-stemmed thermometer to check the temperature. Where should
the chef insert the thermometer to get an accurate reading? - ANSWERInto the
center, or thickest part of the casserole
You have a food delivery arriving in an hour that will consist of milk cartons, fresh
chicken breasts, and vacuum-packed bacon. What is the best thermometer to use to
check product temperature on all of these products? - ANSWERbimetallic
thermometer
Grease traps must be cleaned on a regular basis because they can? - ANSWERcause a
backup
The first step in planning a food safety training program is? - ANSWERIdentify the
topics for training
2024/ 2025 Update) Questions and Verified Answers|
100% Correct| Grade A
Foodborne intoxication is caused by eating foods that contain? - ANSWERpoison
producing microorganisms
Hepatitis A virus would most likely be found in what foods? - ANSWERraw oysters
The chef has just finished preparing raw chicken in a citrus marinade. She will store
them in the fridge for the next shift to cook for dinner. In order to prevent cross
contamination, where should the chef place the tray of chicken breasts in the fridge?
- ANSWERon the bottom shelf next to the ground turkey
If food has been thawed but is not needed, you should NOT: - ANSWERre-freeze it
within 2 hours
The correct method for calibrating a stem type thermometer is: - ANSWERIn water
and ice, and calibrate to 32 degrees
What is the minimum internal temperature for transporting hot TCS food and hot
holding TCS food items? - ANSWER135 degree
A food worker comes to work and doesn't know she has yellow skin and eyes. What
should the person in charge do? - ANSWERExclude the food worker for the operation
A woman runs out of the bathroom in a fast food restaurant, and frantically tells the
manager that the toilet has backed up and is over flowing into the service area. What
should the manager do? - ANSWERClose the restaurant and report the incident to
the local health department
The minimum internal temperature of a pork roast or tuna casserole cooked in a
microwave is? - ANSWER165 degrees for 15 seconds
Disposable food service gloves must: - ANSWERbe changed when changing tasks
What are the minimum footcandles allowed for a walk-in refrigerator? - ANSWER10
footcandles
If a customer vomits in a food preparation area, what should be done? -
ANSWERIsolate the area until it is properly cleaned and sanitized
The safe way to thaw large poultry or meat products is: - ANSWERIn a refrigerator at
41 degrees or lower at 71 degrees or higher
, The minimum internal temperature and time allowed for cooking a roast beef is: -
ANSWER130 degrees for 112 minutes
Which pathogen would require a food handler to be excluded from work? -
ANSWERsalmonella typhi
Which of these disease-causing bacteria may be found in shell eggs? -
ANSWERsalmonella spp.
The chef prepared a large quantity of home-made beef stew and divided it up into
two shallow pans for cooling. He placed the pans in the refrigerator, and stirred
them frequently. However, he was unsuccessful in cooling the stew from 135 to 70
degrees within two hours. What must the chef do to safely cool the stew? -
ANSWERHe must reheat the stew to 165 degrees for at least 15 seconds, and then
begin the cooling process again.
Listeria bacteria is especially dangerous because: - ANSWERIt can grow in cold
temperatures
The term cross-contact in food safety refers to? - ANSWERAllergen prevention
The internal receiving temperature of fresh raw beef must be? - ANSWER41 degrees
Which of the following describes diarrhea, vomiting, fever and jaundice, and are
required to be reported to the local health authority? - ANSWERDiseases
Which of the following is a safe food handling practice? - ANSWERClean and sanitize
food contact surfaces in constant use at least every 4 hours
The chef has just removed a chicken and noodle casserole from the oven. He reaches
for his bimetallic-stemmed thermometer to check the temperature. Where should
the chef insert the thermometer to get an accurate reading? - ANSWERInto the
center, or thickest part of the casserole
You have a food delivery arriving in an hour that will consist of milk cartons, fresh
chicken breasts, and vacuum-packed bacon. What is the best thermometer to use to
check product temperature on all of these products? - ANSWERbimetallic
thermometer
Grease traps must be cleaned on a regular basis because they can? - ANSWERcause a
backup
The first step in planning a food safety training program is? - ANSWERIdentify the
topics for training
