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Food Manager Practice Test Questions & Answers.
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Food Manager Practice Test Questions &Answers
A nfood nworker nat nbar nwas ndiagnosed nwith nE. ncoli nand nhas nnot nshown nsymptoms nfor na
ncouple nof ndays. nWhat nmust nher nmanager ndo?
a. nrestrict nuntil nregulatory napproval nis nobtained
b. nExclude nuntil nregulatory napproval nis nobtained
c. nallow nthe nworker nto nresume nher nnormal nduties
d. nrequire nher nto nwear nsingle-use ngloves nat nall ntimes. n- nanswer-a. nrestrict nuntil
nregulatory napproval nis nobtained
A nlarge ncontainer nof npotato nsalad nhas nbeen nremoved nfrom ncold nholding nat nthe ncorrect
ntemperature. nHow nlong ncan nthe nfood nbe nsafely nheld nwithout ntemperature ncontrol, nas
nlong nas nit ndoes nnot nexceed n70 ndegrees nF n(21degrees nC)?
a. n1 nhr
b. n2 nhrs
c. n4 nhrs
d. n6hrs n- nanswer-d. n6 nhours
To nprevent nproviding nshelter nfor npests, nhow nfar nabove nthe nfloor nshould nequipment nbe
nraised?
-2 ninches
-4 ninches
-6 ninches
-8 ninches n- nanswer-6 ninches
At na nminimum, nhow nfar nmust ntabletop nequipment nbe nraised nif nit nis nnot nsealed nto nthe
ncounter?
- n2 ninches
- n4 ninches
- n6 ninches n
- n8 ninches n- nanswer-4 ninches
Which nsymptoms nis na nfood nworker nrequired nto nreport nto nhis/her nmanager?
a. nA nsore nthroat
b. nStomach ncramps
c. nSensitivity nto nlight
, d. nAn ninfected nwound n- nanswer-d. nan ninfected nwound
A nfood nworker nneeds nto nmeasure nthe ntemperature nof na ncasserole. nWhere nmust nthe
nthermometer nbe nplaced nwhen nmeasuring nthis ncooking ntemperature? n
a. nIn nthe nmiddle nof nthe ncasserole
b. nOn nthe ntop nof nthe nfood nsurface
c. nIn nseveral nareas nof nthe ncasserole
d. nOn nthe nedge nof nthe ncasserole ndish n- nanswer-c. nIn nseveral nareas nof nthe ncasserole
What nis na nsign nof na ncockroach ninfestation?
a. nGnaw nmarks
b. nNesting nmaterial
c. nStrong noily nsmells
d. nStrong nsmells nof nammonia n- nanswer-c. nStrong nOily nSmells
Where ncan nutensils nbe nstored?
a. nRestrooms n
b. nLocker nrooms n
c. nMechanical nrooms n
d. nFood npreparation nareas n- nanswer-d. nFood npreparation nArea
Which nconfirmed nfood nworker nillness nmust na nmanager nreport nto nthe nregulatory
nauthority?
a. nGiardia
b. nShigella
c. nCampylobacter
d. nListeria nmonocytogenes n- nanswer-Shigella
A nfood nworker nis npreparing neggs nthat nwill nbe nhot nheld nfor nservice. nWhat nis nthe nminimum
ninternal ntemperature nthe neggs nmust nreach nfor nat nleast n15 nseconds?
a. n135°F n(57°C)
b. n145°F n(63°C)
c. n155°F n(68°C)
d. n165°F n(74°C) n- nanswer-c. n155°F n(68°C)
A nfood nworker nis nmonitoring na nself-service nstation. nWhat nmust nshe nremind ncustomers
nto ndo?
a. nTry nthe nsalad nbar noptions
b. nUse nclean ndishes neach ntime nthey nget nfood
c. nPrevent nchildren nfrom nserving nthemselves
d. nCough nand nsneeze ninto nthe ncrook nof ntheir narm n- nanswer-Use nclean ndishes neach ntime
nthey nget nfood
What nis na nrequirement nfor nhandwashing nsinks?
a. nHand nlotion ndispenser
b. nLinens nfor ndrying nhands
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