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Food Manager Practice Exam: Questions and Answers, Exams of Nursing

West Virginia State University (WVSU)Nursing

This comprehensive practice exam covers essential food safety regulations and procedures for food managers. the questions and answers provided are designed to test knowledge of topics such as temperature control, cross-contamination prevention, proper sanitation techniques, and common foodborne illnesses. this resource is valuable for students and professionals seeking to enhance their understanding of food safety best practices.

Typology: Exams

2024/2025

Available from 04/18/2025

Nurseexcel
Nurseexcel 🇺🇸

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2023 Food Manager Practice Exam
Questions and Correct Answers 100% Verified
1. No, homemade foods may not be sold or used in a public food service
establishment: Can homemade salad dressing be sold in public food service
establishment?
2. Food is delivered within an acceptable temperature range: During a delivery of frozen
products the manager on duty should check the?
3. Upon receipt and before use: When should canned and vacuum-sealed prod- ucts be
thoroughly inspected?
4. Using stock rotation so products are used in the order in which they are received:
What is FIFO
5. Salt: What is not a TCS food?
6. 165 degrees: What minimum internal temperature should poultry, reheated meats
and stuffed meats be cooked to?
7. At room temperature: How should food NOT be dethawed?
8. A metal scoop: Which utensil should be used to dispense ice
9. 135 Degrees: Hot food must be held at a minimum internal temperature of what?
10. Galvanized Metal: Which of the following materials are unacceptable for storing acidic
food?
11. A Cross-Contamination may occur: What can happen if raw foods come into contact
with cooked ready to eat food?
12. Frequent and effective handwashing: Which of the following is the best way to prevent
cross contamination?
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Partial preview of the text

Download Food Manager Practice Exam: Questions and Answers and more Exams Nursing in PDF only on Docsity!

2023 Food Manager Practice Exam

Questions and Correct Answers 100% Verified

  1. No, homemade foods may not be sold or used in a public food service establishment: Can homemade salad dressing be sold in public food service establishment?
  2. Food is delivered within an acceptable temperature range: During a delivery of frozen products the manager on duty should check the?
  3. Upon receipt and before use: When should canned and vacuum-sealed prod- ucts be thoroughly inspected?
  4. Using stock rotation so products are used in the order in which they are received: What is FIFO
  5. Salt: What is not a TCS food?
  6. 165 degrees: What minimum internal temperature should poultry, reheated meats and stuffed meats be cooked to?
  7. At room temperature: How should food NOT be dethawed?
  8. A metal scoop: Which utensil should be used to dispense ice
  9. 135 Degrees: Hot food must be held at a minimum internal temperature of what?
  10. Galvanized Metal: Which of the following materials are unacceptable for storing acidic food?
  11. A Cross-Contamination may occur: What can happen if raw foods come into contact with cooked ready to eat food?
  12. Frequent and effective handwashing: Which of the following is the best way to prevent cross contamination?
  1. Holding all potentially hazardous foods at 41 degrees or below: Which of the following procedures is acceptable in a public food service establishment?
  2. Eating or smoking might contaminate their hands: Employees are prohibited from smoking and eating while at work because?
  3. Raw Chicken: What food is primarily associated with the bacteria Salmonella?
  4. Allow the employee to work, UNLESS they have another communicable disease: What is a acceptable practice when dealing with a food service worker who has HIV or AIDS
  5. Wash the wound, use a water resistant bandage and cover the bandage with a single use glove or finger cot: What should you do if an employee has a minor cut?
  6. Only in designated handwashing areas: Which of the following is an accept- able area for employee handwashing?
  7. Single use disposable paper towels: Which of the following is an acceptable method for hand drying?
  8. Human ears, skin, nose and throat of an otherwise healthy person: What is the source of Staphylococcus?
  1. Closed and sealed tightly: How should doors on dumpsters appear?
  2. As sewage: How should used sanitizing liquid be discarded?
  3. A metal band free of stones: Acceptable jewelry in the food preparation area?
  4. A licensed pest control operator: Who is allowed to spray pesticides
  5. Sanitize: What is the fourth step of proper cleaning and sanitizing procedures for a 3 compartment sink?
  6. Waste-water or mop water must be discarded in a designated mopsink to prevent contamination: Where should waste-water/ Mop water be discarded?
  7. Food Allergen Awareness: Food Service Employees must be trained in
  8. Critical Items: Priority Items are now designated to be
  9. Fully Cooked to recommended temperatures for 15 seconds: Childrens Menu items are required by the 2009 Food Code to be
  10. Cut-Leafy Greens, cut melon and cut tomatoes: Food Now considered TCS food includes
  1. 4 Hours: TCS food cannot remain in the Temperature Danger Zone f0r more then how many hours?
  2. Botulism: Illness usually associated with low acid or home canned foods
  3. Temperature Control for Safety: What does TCS stand for
  4. 41 degree to 135 degree: Disease causing bacteria grow best between what temperatures?
  5. E. Coli (Escherichia): Found in raw and under cooked ground beef, contaminat- ed fresh produce and food products made with raw or unpasteurized milk or apple cider
  6. Listeriosis: Associated with raw or unpasteurized milk, cheese, other dairy products, hot dogs and deli meats. Grows best in reduced oxygen environment and can be harmful especially to pregnant women. Can cause miscarriage or stillbirth.
  7. Shigellosis: Bacteria transmitted in prepared salads (like potato, chicken, mac- aroni, tuna, shrimp) raw vegetables (lettuce, sprouts), milk and other dairy products. Source is human fecal contamination, water polluted by feces and insects that spread bacteria such as flies.
  8. Parasites: Organism that grow, feed and are sheltered on or in another organism
  9. Anisakiasis: Illness associated with raw undercooked or improperly frozen seafood.
  10. Giardia: Caused by consuming water from a contaminated water source
  11. Clean, Separate, Cook and Chill: Food Safety can be maintained by following what four basic steps?
  12. Poor personal Hygiene: Research has shown that a major cause of foodborne illness is
  13. 41 degrees or lower: The correct temperature of raw meat when received should be?
  14. After Carefully inspecting and verifying that it is in good condition: Produce deliveries
  1. Running and draining water: Ice cream scoops must be stored in a dipper well with what?
  2. microorganisms: What does sanitizing reduce?
  3. Hands: When cleaning and sanitizing fixed equipment, it is important to maintain clean what?
  4. A designated handwashing sink: When washing hands use only what?
  5. backflow: The air gap on a sink drain should be at least twice the diameter of the outlet to prevent what?
  6. food-grade: Equipment must be made of non-absorbent, non-toxic, durable material otherwise known as what?
  7. Monitoring: The step 4 in a HACCP plan is what?
  8. A critical control point: The last step in the flow of food that can prevent, control or eliminate hazards is what?
  9. Not been met: A critical action is taken when a critical limit has what?
  10. NASA: HAACP was developed by who?
  11. Hazard Analysis Critical Control Points: What does HAACP stand for?
  12. Calibration: The technique used to test and correct the accuracy of thermome- ters used for taking food temperature readings