FOOD SERVICE MANAGER FINAL PAPER 2026
EXAM Q&A GRADED A+
◉A package of opened hot dogs should only be used for no more than
which amount of days? Answer: 1 week
◉If a kitchen worker comes into work with dirty fingernails, unkempt
hair, and smells of body odor, the correct action is: Answer: 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? Answer: 4 hours
◉When you are receiving a food order from one of your suppliers, it is
important to: Answer: Check the internal temperature of potentially
hazardous foods
◉Controlling time and temperature helps to: Answer: 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: Answer: 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? Answer: 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? Answer: 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?
Answer: 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 Answer: Jewelry
, ◉A restaurant advertises that its soup is home made. This means that the
soup should be: Answer: Made in the restaurant
◉To avoid any chance of foodborne illness due to fry oil, the optimal
frequency of changing fry oil is: Answer: Every night
◉At what temperature maximum should your refrigerator be kept at all
times? Answer: 40°F
◉Hand Sanitizers are an acceptable form of hand sanitation because:
Answer: 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 Answer: B All of the above
◉The following article(s) should always be found near every
workstation within a kitchen
EXAM Q&A GRADED A+
◉A package of opened hot dogs should only be used for no more than
which amount of days? Answer: 1 week
◉If a kitchen worker comes into work with dirty fingernails, unkempt
hair, and smells of body odor, the correct action is: Answer: 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? Answer: 4 hours
◉When you are receiving a food order from one of your suppliers, it is
important to: Answer: Check the internal temperature of potentially
hazardous foods
◉Controlling time and temperature helps to: Answer: 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: Answer: 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? Answer: 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? Answer: 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?
Answer: 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 Answer: Jewelry
, ◉A restaurant advertises that its soup is home made. This means that the
soup should be: Answer: Made in the restaurant
◉To avoid any chance of foodborne illness due to fry oil, the optimal
frequency of changing fry oil is: Answer: Every night
◉At what temperature maximum should your refrigerator be kept at all
times? Answer: 40°F
◉Hand Sanitizers are an acceptable form of hand sanitation because:
Answer: 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 Answer: B All of the above
◉The following article(s) should always be found near every
workstation within a kitchen
