Food Manager Exam (all 100% correct answers)
already passed graded A+ passed 2025-2026
1. An outbreak of Salmonella is commonly Undercooked poultry
associated with .
2. The restaurant staff noticed the health inspector com- Putting the
soiled towels
ing in the door and assumed correctly they back in the new water
would be inspected. One of the employees
quickly took the tow- el buckets, dumped
them in a sink with dirty dishes, made fresh
sanitizing solution, and put the towels back in
the water. To their surprise, the inspector
marked a violation. The violation was for .
3. What are the rules for storing food cold? All these.
4. What type of hazard could occur by wearing Physical and Biological
jewelry while prepping food?
5. Which of the following would be the best Clean, rinse, and sanitize
method for
cleaning and sanitizing equipment that cannot placed in place.
in a dish machine or three compartment sink?
6. Which is the proper way to test the internal An immersion probe
tempera- ture of a pot of soup? into the soup
7. Single-use gloves should be worn: Before you begin
handling foods
8. PHF stands for . Potentially hazardous
food
9. Bacterial growth can be minimized by properly control- Time,
Temperature, Oxy-
1/
19
,Food Manager Exam (all 100% correct answers)
already passed graded A+ passed 2025-2026
ling . gen, Moisture.
10. Which is an example of a cross-connection? A hose in a mop bucket
11. A prep cook must be sure to wash hands well . All of the above
2/
19
, Food Manager Exam (all 100% correct answers)
already passed graded A+ passed 2025-2026
12. Shellstock identification tags on shellfish must include The tag must
be kept for
the harvester's ID number, the date and locationdays.
of harvest, the type of shellfish and a statement
proclaim- ing that .
13. If hot water is not available in the ware- Single use utensils
washing sink, food establishments can still
serve food using .
14. The entire handwashing process should take sec- 20
onds.
15. Which of the following is an acceptable Private well water
source of potable water?
16. An employee who is assigned to clean the Clean in place
frozen dessert dispenser at the end of the night
must use CIP systems. CIP is an acronym for
.
Rinsing food contact
17. All of the following are effective ways to sur- faces in
prevent cross contamination except . between tasks
18. Customer forks should be stored at a self- With only the handles
service buf- fet . ex- tending out of the
contain- er
19. When selecting small wares (plates, bowls, Resistant to chipping
eating utensils) to use in the kitchen, a
manager must be sure the small wares are
durable, easy to clean, safe, and
.
3/
19
already passed graded A+ passed 2025-2026
1. An outbreak of Salmonella is commonly Undercooked poultry
associated with .
2. The restaurant staff noticed the health inspector com- Putting the
soiled towels
ing in the door and assumed correctly they back in the new water
would be inspected. One of the employees
quickly took the tow- el buckets, dumped
them in a sink with dirty dishes, made fresh
sanitizing solution, and put the towels back in
the water. To their surprise, the inspector
marked a violation. The violation was for .
3. What are the rules for storing food cold? All these.
4. What type of hazard could occur by wearing Physical and Biological
jewelry while prepping food?
5. Which of the following would be the best Clean, rinse, and sanitize
method for
cleaning and sanitizing equipment that cannot placed in place.
in a dish machine or three compartment sink?
6. Which is the proper way to test the internal An immersion probe
tempera- ture of a pot of soup? into the soup
7. Single-use gloves should be worn: Before you begin
handling foods
8. PHF stands for . Potentially hazardous
food
9. Bacterial growth can be minimized by properly control- Time,
Temperature, Oxy-
1/
19
,Food Manager Exam (all 100% correct answers)
already passed graded A+ passed 2025-2026
ling . gen, Moisture.
10. Which is an example of a cross-connection? A hose in a mop bucket
11. A prep cook must be sure to wash hands well . All of the above
2/
19
, Food Manager Exam (all 100% correct answers)
already passed graded A+ passed 2025-2026
12. Shellstock identification tags on shellfish must include The tag must
be kept for
the harvester's ID number, the date and locationdays.
of harvest, the type of shellfish and a statement
proclaim- ing that .
13. If hot water is not available in the ware- Single use utensils
washing sink, food establishments can still
serve food using .
14. The entire handwashing process should take sec- 20
onds.
15. Which of the following is an acceptable Private well water
source of potable water?
16. An employee who is assigned to clean the Clean in place
frozen dessert dispenser at the end of the night
must use CIP systems. CIP is an acronym for
.
Rinsing food contact
17. All of the following are effective ways to sur- faces in
prevent cross contamination except . between tasks
18. Customer forks should be stored at a self- With only the handles
service buf- fet . ex- tending out of the
contain- er
19. When selecting small wares (plates, bowls, Resistant to chipping
eating utensils) to use in the kitchen, a
manager must be sure the small wares are
durable, easy to clean, safe, and
.
3/
19
