FOOD SAFETY MANAGER EXAM
2025/2026 NEWEST QUESTIONS AND
DETAILED CORRECT ANSWERS | A+
GRADE VERIFIED ANSWERS
A PHF is a food that
a) allows bacteria to grow rapidly
b) inhibits the growth of bacteria
c) allows viruses to become bacteria
d) inhibit parasites Correct Answer a) allows bacteria to
grow rapidly
The safest method for thawing a roast is
a) On the counter at ambient temperature
b) In the sink filled with warm water
c) In the dry storage area at 50°F to 70°F
d) In the refrigerator at 41°F or below Correct Answer d) In
the refrigerator at 41°F or below
Foods may not be stored in all of the following except
a) in a locker room
b) under open stairs
c) cooler
d) in a bathroom Correct Answer c) cooler
,Dry storage should be kept at a temperature of
a) 41°F or below
b) 135°F or higher
c) 41°F to 135°F
d) 50°F to 70°F Correct Answer d) 50°F to 70°F
According to the 2005 FDA Food Code, when hot holding
food, it must be held at a minimum temperature of
a) 140°F or higher
b) 135°F or higher
c) 165°F or higher
d) 150°F or higher Correct Answer b) 135°F or higher
Food should be raised a minimum of ____ inches off the
floor.
a) 4
b) 6
c) 8
d) 12 Correct Answer b) 6
Materials used for food contact surfaces should be all of
the following except
a) Dark in color to hide the dirt
b) Smooth and easily cleanable
c) Safe and durable
d) Resistant to chipping and cracking Correct Answer a)
Dark in color to hide the dirt
,Wood may be used for a cutting block or baker's table only
if
a) It is made from plywood
b) It is made from hard maple
c) It is used for vegetables only
d) Wood may not be used as a cutting block or baker's
table Correct Answer b) It is made from hard maple
Thermometers that measure temperatures in Fahrenheit
only must be accurate to
a) ± 1°F
b) ± 4°F
c) ± 10°F
d) ± 2°F Correct Answer d) ± 2°F
When checking the temperature of a turkey as it cooks, it
is important to make sure an employee checks the
a) core temperature
b) surface temperature
c) oven temperature
d) temperature of the juices that run out Correct Answer a)
core temperature
The five steps to a manual ware washing sink in order are
a) scrape, wash, rinse, sanitize, air dry
b) scrape, rinse, wash, sanitize, air dry
, c) scrape, wash, rinse, sanitize, towel dry
d) scrape, rinse, wash, sanitize, towel dry Correct Answer
a) scrape, wash, rinse, sanitize, air dry
When the hostess is seating customers at a table with
preset tableware, it is most important that the hostess
a) seat ladies first
b) place the menus on the table
c) take a drink order
d) remove any excess tableware Correct Answer d)
remove any excess tableware
Acidic foods cannot be placed in or on
a) coolers
b) copper or galvanized metal containers
c) cutting boards
d) serving trays Correct Answer b) copper or galvanized
metal containers
When sanitizing with chlorine, the chlorine should be
checked and be at a temperature of
a) 100°F
b) 171°F
c) 75°F
d) 50°F Correct Answer c) 75°F
A Clean In Place (CIP) item must
2025/2026 NEWEST QUESTIONS AND
DETAILED CORRECT ANSWERS | A+
GRADE VERIFIED ANSWERS
A PHF is a food that
a) allows bacteria to grow rapidly
b) inhibits the growth of bacteria
c) allows viruses to become bacteria
d) inhibit parasites Correct Answer a) allows bacteria to
grow rapidly
The safest method for thawing a roast is
a) On the counter at ambient temperature
b) In the sink filled with warm water
c) In the dry storage area at 50°F to 70°F
d) In the refrigerator at 41°F or below Correct Answer d) In
the refrigerator at 41°F or below
Foods may not be stored in all of the following except
a) in a locker room
b) under open stairs
c) cooler
d) in a bathroom Correct Answer c) cooler
,Dry storage should be kept at a temperature of
a) 41°F or below
b) 135°F or higher
c) 41°F to 135°F
d) 50°F to 70°F Correct Answer d) 50°F to 70°F
According to the 2005 FDA Food Code, when hot holding
food, it must be held at a minimum temperature of
a) 140°F or higher
b) 135°F or higher
c) 165°F or higher
d) 150°F or higher Correct Answer b) 135°F or higher
Food should be raised a minimum of ____ inches off the
floor.
a) 4
b) 6
c) 8
d) 12 Correct Answer b) 6
Materials used for food contact surfaces should be all of
the following except
a) Dark in color to hide the dirt
b) Smooth and easily cleanable
c) Safe and durable
d) Resistant to chipping and cracking Correct Answer a)
Dark in color to hide the dirt
,Wood may be used for a cutting block or baker's table only
if
a) It is made from plywood
b) It is made from hard maple
c) It is used for vegetables only
d) Wood may not be used as a cutting block or baker's
table Correct Answer b) It is made from hard maple
Thermometers that measure temperatures in Fahrenheit
only must be accurate to
a) ± 1°F
b) ± 4°F
c) ± 10°F
d) ± 2°F Correct Answer d) ± 2°F
When checking the temperature of a turkey as it cooks, it
is important to make sure an employee checks the
a) core temperature
b) surface temperature
c) oven temperature
d) temperature of the juices that run out Correct Answer a)
core temperature
The five steps to a manual ware washing sink in order are
a) scrape, wash, rinse, sanitize, air dry
b) scrape, rinse, wash, sanitize, air dry
, c) scrape, wash, rinse, sanitize, towel dry
d) scrape, rinse, wash, sanitize, towel dry Correct Answer
a) scrape, wash, rinse, sanitize, air dry
When the hostess is seating customers at a table with
preset tableware, it is most important that the hostess
a) seat ladies first
b) place the menus on the table
c) take a drink order
d) remove any excess tableware Correct Answer d)
remove any excess tableware
Acidic foods cannot be placed in or on
a) coolers
b) copper or galvanized metal containers
c) cutting boards
d) serving trays Correct Answer b) copper or galvanized
metal containers
When sanitizing with chlorine, the chlorine should be
checked and be at a temperature of
a) 100°F
b) 171°F
c) 75°F
d) 50°F Correct Answer c) 75°F
A Clean In Place (CIP) item must
