Exam (elaborations)
Food Manager Practice Test With complete solution | Updated 2024/25
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Food Manager Practice Test With complete solution | Updated 2024/25
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Food Manager Practice Test Withcomplete solution | Updated 2024/25
A food worker at bar was diagnosed with E. coli and has not shown symptoms for a couple
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of days. What must her manager do?
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a. restrict until regulatory approval is obtained
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b. Exclude until regulatory approval is obtained
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c. allow the worker to resume her normal duties
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d. require her to wear single-use gloves at all times. - a. restrict until regulatory approval is
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obtained
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A large container of potato salad has been removed from cold holding at the correct
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temperature. How long can the food be safely held without temperature control, as long as
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it does not exceed 70 degrees F (21degrees C)?
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a. 1 hr ii ii
b. 2 hrs ii ii
c. 4 hrs ii ii
d. 6hrs - d. 6 hours
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To prevent providing shelter for pests, how far above the floor should equipment be
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raised?
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-2 inches ii
-4 inches ii
-6 inches ii
-8 inches - 6 inches
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At a minimum, how far must tabletop equipment be raised if it is not sealed to the counter?
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- 2 inches
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- 4 inches
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- 6 inches
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- 8 inches - 4 inches
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Which symptoms is a food worker required to report to his/her manager?
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a. A sore throat
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b. Stomach cramps
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c. Sensitivity to light
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d. An infected wound - d. an infected wound
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A food worker needs to measure the temperature of a casserole. Where must the
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thermometer be placed when measuring this cooking temperature?
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a. In the middle of the casserole
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b. On the top of the food surface
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c. In several areas of the casserole
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d. On the edge of the casserole dish - c. In several areas of the casserole
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, What is a sign of a cockroach infestation?
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a. Gnaw marks
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b. Nesting material
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c. Strong oily smells
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d. Strong smells of ammonia - c. Strong Oily Smells
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Where can utensils be stored?
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a. Restrooms
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b. Locker rooms
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c. Mechanical rooms
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d. Food preparation areas - d. Food preparation Area
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Which confirmed food worker illness must a manager report to the regulatory authority?
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a. Giardia
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b. Shigella
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c. Campylobacter
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d. Listeria monocytogenes - Shigella
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A food worker is preparing eggs that will be hot held for service. What is the minimum
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internal temperature the eggs must reach for at least 15 seconds?
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a. 135°F (57°C)
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b. 145°F (63°C)
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c. 155°F (68°C)
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d. 165°F (74°C) - c. 155°F (68°C)
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A food worker is monitoring a self-service station. What must she remind customers to do?
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a. Try the salad bar options
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b. Use clean dishes each time they get food
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c. Prevent children from serving themselves
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d. Cough and sneeze into the crook of their arm - Use clean dishes each time they get food
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What is a requirement for handwashing sinks?
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a. Hand lotion dispenser
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b. Linens for drying hands
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c. Warm water at least 110°F (43°C)
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d. Sign reminding workers to wash their hands - Sign reminding workers to wash their
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hands
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Which confirmed food worker infection must a manager report to the regulatory authority?
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a. Rotavirus
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b. Borreliosis
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c. Hepatitis A
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d. Toxoplasmosis - Hepatitis A
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