Food Manager Exam – CDC FACTS & KEY
REGULATIONS. QUESTIONS AND
ANSWER!!
1.
Q: All fruits and vegetables must be washed with what?
A: Potable water
2.
Q: A food manager must ensure written instructions are available for?
A: Vomit or diarrhea clean-up
3.
Q: Hamburgers' patties should be cooked to what temperature?
A: 155°F
4.
Q: Example of potential cross-contamination?
A: Placing the pumpkin pie below the marinated raw chicken in the refrigerator
5.
Q: Likely cause of contamination during daily operations?
A: Only washing cutting boards between raw meats
6.
Q: To help prevent flying insects from entering the kitchen, you should?
A: Clean up leftover food on tables and floors
7.
Q: To take the internal temperature of a steak, use a?
A: Penetration probe
8.
Q: Which type of metal can cause toxic metal poisoning?
A: Aluminum
9.
Q: Correct minimum required cooking temperature?
A: Eggs cooked for immediate service – 145°F for 15 seconds
10.
Q: Food workers with symptoms of a foodborne illness should?
A: Tell the manager, go home and contact the manager before returning
, 11.
Q: Proper reheating procedure for hot buffet foods?
A: Reheat to 165°F within 2 hours or less
12.
Q: How should raw meats left out at room temperature for 5 hours be handled?
A: Must be thrown away
13.
Q: During a health inspection, a food manager may be required to do all EXCEPT?
A: Bathroom cleaning and sanitizing schedule
14.
Q: Which of these items needs to be regularly cleaned and sanitized?
A: Cutting boards
15.
Q: Likely cause of a foodborne illness?
A: Failing to wear gloves after washing hands
16.
Q: What type of contamination causes food to become unsafe due to viruses?
A: Biological contamination
17.
Q: Where should raw fish be stored in the refrigerator?
A: On the shelf above ground beef
18.
Q: Which statement is correct regarding food allergies?
A: Each food allergen can cause different reactions in different people
19.
Q: Safe practice for storing pesticides?
A: Properly labeled and stored separately from food and equipment
20.
Q: Which temperature is in the Danger Zone?
A: 50°F
21.
Q: Minimum cooking temperature for chicken breasts?
A: 165°F
22.
Q: Foodborne outbreak definition?
A: 2 or more people get sick from the same food at the same location
REGULATIONS. QUESTIONS AND
ANSWER!!
1.
Q: All fruits and vegetables must be washed with what?
A: Potable water
2.
Q: A food manager must ensure written instructions are available for?
A: Vomit or diarrhea clean-up
3.
Q: Hamburgers' patties should be cooked to what temperature?
A: 155°F
4.
Q: Example of potential cross-contamination?
A: Placing the pumpkin pie below the marinated raw chicken in the refrigerator
5.
Q: Likely cause of contamination during daily operations?
A: Only washing cutting boards between raw meats
6.
Q: To help prevent flying insects from entering the kitchen, you should?
A: Clean up leftover food on tables and floors
7.
Q: To take the internal temperature of a steak, use a?
A: Penetration probe
8.
Q: Which type of metal can cause toxic metal poisoning?
A: Aluminum
9.
Q: Correct minimum required cooking temperature?
A: Eggs cooked for immediate service – 145°F for 15 seconds
10.
Q: Food workers with symptoms of a foodborne illness should?
A: Tell the manager, go home and contact the manager before returning
, 11.
Q: Proper reheating procedure for hot buffet foods?
A: Reheat to 165°F within 2 hours or less
12.
Q: How should raw meats left out at room temperature for 5 hours be handled?
A: Must be thrown away
13.
Q: During a health inspection, a food manager may be required to do all EXCEPT?
A: Bathroom cleaning and sanitizing schedule
14.
Q: Which of these items needs to be regularly cleaned and sanitized?
A: Cutting boards
15.
Q: Likely cause of a foodborne illness?
A: Failing to wear gloves after washing hands
16.
Q: What type of contamination causes food to become unsafe due to viruses?
A: Biological contamination
17.
Q: Where should raw fish be stored in the refrigerator?
A: On the shelf above ground beef
18.
Q: Which statement is correct regarding food allergies?
A: Each food allergen can cause different reactions in different people
19.
Q: Safe practice for storing pesticides?
A: Properly labeled and stored separately from food and equipment
20.
Q: Which temperature is in the Danger Zone?
A: 50°F
21.
Q: Minimum cooking temperature for chicken breasts?
A: 165°F
22.
Q: Foodborne outbreak definition?
A: 2 or more people get sick from the same food at the same location
