Food Service Manager Exam Questions and Answers Latest Update 2025 Already Passed

Food Service Manager Exam Questions and Answers Latest Update 2025 Already Passed Perishable foods should not be left at room temperature for more than - Answers Four hours A package of opened hot dogs should only be used for no more than which amount of days? - Answers 1 week If a kitchen worker comes into work with dirty fingernails, unkempt hair, and smells of body odor, the correct action is: - Answers Send the employee home Potentially hazardous foods must be cooled from 135°F to 70°F in two hours and from 70°F to 41°F in how many hours? - Answers 4 hours When you are receiving a food order from one of your suppliers, it is important to: - Answers Check the internal temperature of potentially hazardous foods Controlling time and temperature helps to: - Answers Make the food last longer Keep the food fresh Control microbial growth A worker at a French bistro comes into work with a sore throat and fever. The correct action for the manager to take is: - Answers Send the worker home To ensure that all foods susceptible to foodborne illness are maintained at a proper temperature, which of the following areas require some form of temperature monitoring? - Answers Thermometers at all cooking stations Thermometers on dishwashers Thermometers on dishwashers Which of the following methods is an acceptable way to thaw a fifteen-pound turkey? - Answers Gradual thawing in the refrigerator A restaurant kitchen stores wash towels in a bucket of properly mixed sanitation solution. What should these wash towels be used for? - Answers Wiping spills Of the following listed items, which is not permitted for employees to wear in a restaurant kitchen? Jewelry All of the above are not permitted Prescription eyeglasses - Answers Jewelry A restaurant advertises that its soup is home made. This means that the soup should be: - Answers Made in the restaurant To avoid any chance of foodborne illness due to fry oil, the optimal frequency of changing fry oil is: - Answers Every night At what temperature maximum should your refrigerator be kept at all times? - Answers 40°F Hand Sanitizers are an acceptable form of hand sanitation because: - Answers Hand sanitizers are not an acceptable form of hand sanitation because they do not kill all forms of food hazards. Hand sanitizers cannot remove chemical or physical hazards and only kill 99.9% of bacteria. Which of the following food(s) have a safe minimum internal temperature of 160°F? A Lamb B All of the above C Veal D Beef - Answers B All of the above The following article(s) should always be found near every workstation within a kitchen A All of the above B Plastic hand gloves C Red bucket filled with diluted bleach water D Head gear - Answers A All of the above Which of the following is a potentially hazardous food? A Dry rice B Ice cream C Caraway seeds D Canned soda - Answers B Ice cream Table sugar used by customers for use in coffee or other beverages should be checked and replaced how often: - Answers Every day After cutting raw chicken the next action you should take is: - Answers Wash your hands The safe minimum internal cooking temperature for precooked ham is: A 145°F B 135°F C 165°F D 155°F - Answers A 145°F To avoid foods spoiling in the refrigerator or freezer, which of the following actions is always recommended? - Answers Placing the date of arrival on all foods Potentially hazardous cold foods must be kept at an internal temperature of ____ or lower to prevent rapid bacteria growth. A 45°F B 41°F C 38°F D 32°F - Answers B 41°F You need to prepare sliced onions for sandwiches. But you had just finished cutting raw chicken on the cutting board. What should you do first before beginning the onions? - Answers Wash, rinse, and sanitize the cutting board Pasteurized foods are foods that have been: - Answers Heat treated The most important action a cook can take to control foodborne disease is: - Answers Washing their hands often Freshly prepared food should be added to a buffet line using the following method: - Answers First in/first out To ensure you are using your thermometer properly, you should insert the thermometer into cooked/cooking meat: - Answers Until the line on the thermometer is completely inserted You see a hair in the potato soup you are about to serve. The correct action to take is: - Answers Throw away all the soup in the kitchen The minimum temperature at which steaks, roasts, and chops of lamb, beef, and veal should be cooked is: A 165°F B 155°F C 145°F D 160°F - Answers C 145°F