Food Manager Certification Exam 2025- 2026 | Updated, Exams of Service Management

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Food Manager Certification Exam 2025 - 2026 | Updated

aS | In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? - ANSWEN A food handler must be excluded from the food establishment for which symptoms? - ANSWER- What is the temperature range for the danger zone? - ANS Wer RBs What is the form some bacteria take to keep from dying when they do not have enough food? - ANSWEBBES Most regulations for food service operations are at what level? - ANS wer See At what internal temperature should raw meat, poultry, and seafood be stored? - ANSWER What type of container should be used to transport TCS food from the place of preparation to vice? - ANS 1/5 Ree the place of s To learn a now skill, learners must be given the opportunity lo __.- ANS -—_-practice the skill Mn ec ee ee ee ee ee ee ee ee aS | A backup of raw sewage has occurred in the kitchen. What should happen next? - ANSWER- When using a bottom to top shelving order, what determines the best placement of food ina cooler?- N° A hose connected to a running faucet that is left submerged in a bucket is an example of what? - ANS WE SSSR A customer having an allergic reaction may show which 9+ symptoms? - ANS Wer See! Raw or undercooked dishes made for highly-susceptible populations (HSPs) must use eggs that have been __.- ANSWER pasteurized The effectiveness of chemical sanitizers are effected by __,__, __, and __, but NOT its __. - Exposure Time, Temperature (Avoid 131F+), Concentration, Water pH and Hardness Which agencies enforces food safety in a food service operation? - ANS state or local What can cause histamine to form in tuna? - ANS WE Aiea Dene Eune aD ESe What are the three rules of an integrated pest management program (IPM) program? - ANSWER Mn ec ee ee ee ee ee ee ee ee aS | What is one way that food should NEVER he thawed? - ANG -at room temperature What is the minimum internal cooking temperature for poultry? - ANSWER _| What does HACCP stand for? - ANS W!R-Q2SReAMEIN SIS ne Gh LiGoGOnMORPOnES What system is uscd to control risks and hazards throughout the flow of food - ANSWER What are the 7 steps in developing an HACCP plan? - — -1, Conduct a hazard analysis What are the “two” steps in cooling TCS food? - ————-L. cool food from 135 to 70 within 2 Which thermometer or probe is good for checking the temperature large or thick food? - bimetallic stemmed thermometer Mn ec ee ee ee ee ee ee ee ee aS | Which thermometer or probe is good for checking the temperature of thick and thin food - | ———_-thermocouples and thermistors Which thermometer or probe is good for checking the temperature of liquids, like soups, sauces, and frying oil- ANSWER-[MSESIOnIBEODes What is the minimum internal temperature for poultry, stuffing, stuffed meat or seafood or pasta, dishes that include previously cooked, TCS ingredients? - ANSWER {GSMS eeOnes What is the minimum internal temperature for ground meat or seafood, injected meat, and eggs for hot held service? - ANSWER {SSRORIBBeeOnes What is the minimum internal temperature for seafood, steaks, pork chop, and eggs that will be served immediately? - ANS WSS RSeonas What is tho minimum internal temperature for roasts of park, beef? - ANS —-145 for 4 mimules What is tho minimum internal temperature for commercially proc od food that will be hot held? What is the minimum internal temperature for fruit, vegetables, grains like rice, and legumes or beans that will be hot held for service? - ANSWER _| is to have an __ program. - (SSIS The best way to deal with pes The most common type of cleaner in a food establishment. - ANS vi ee Mn ec ee ee ee ee ee ee ee ee aS | Occupational safety and health administration (OSHA) has requirements for using __ - OSHA requires chemical manufacturers and suppliers to provide a for each hazardous ell - ANSWER MISRERASSReDaeasheel chemical th What is the purpose of Material Safety Data Sheets? - inform employees of safe use What are the 3 things to focus on when developing a cleaning program? - ANS Wer {Ga What type of pathogen is entoravirus? - ANSWER | What type of pathogen is hepatitis What type of pathogen is hepatitis E? - ANSWER | What type of pathogen is noravirus? - ANSWER | What type of pathogen is rotavirus? - ANSWER | Where is the only place a foodborne VIRUS can reproduce? - > person's intestines Mn ec ee ee ee ee ee ee ee ee aS | What is an infrared thermometer used to measure? - >) surface temperature When inspecting your facility for pests, you notice a pile of soft materials in a comer. This isa sign of a possible ___. - ANS —--rodent infestation Hot TCS food that has been held below 135 for over 4 hours should be ____. - ANSWER What is the FDA food code? - ANS WE ISERSGEERIEOennenE lee mmeneenOnSHOr What should a manager do when a food handler reports being diagnosed with shigoHosis? - keep the foodhandler away from duties that involve food What is the best way to make sure that the chemical sanitizer is at the correct strength? - what is the right way to measure the temperature of fresh meat, poultry, or seafood when it is delivers’ insert he thermometer of the stent into the thickest parl of the pradnet cold TCS food must be rec ived at what internal temperature - 0) 41 or lower what is the minimum internal cooking temperature for TCS food cooked in a microwave? - Mn ec ee ee ee ee ee ee ee ee aS | can reduce salmonella spp. in poultry to safe | vels~ ANST 2) See viruses such as norovirus and hepatitis a can be spread when foodhandlers fail to - ANSWER. cooking tomato sauce in a copper pot can cause which food borne illness - ANSWER {geal All fruits and vegetables must be washed with _ *sanitizing solution *portable water vinegar- ANSWER SQERIESaEee A food manager must ensure written instructions are available for which of the following? * maintaining tcmpcralure logs * vomit or diarrhea clean up * the number of times the restroom are used during peak hours - ANSWER {aan Hamburgers patties should be cooked to what temperature? *145f * 15af * 164f- ANSWER- Mn ec ee ee ee ee ee ee ee ee aS | Which of the following is an example of potential cross contamination? * placing pumpkin pie below marinated raw chicken in the refrigerator * placing pumpkin pie above marinated raw chicken in the refrigerator * placing raw beef above raw marinated chicken in the refrigerator - ANS --placing pumpkin When monitoring the daily operations of the restaurant, which of the following is the LIKELY from entering the kitchen, you should - ANS Clean up any To take internal temperature of a steak, you should use a- ANS Immersion probe What ty of metal can cause toxic metal poisoning? - ANSWERS Which food shows the correct minimum required cooking temperature? - ANSWER-SgSOORea should - (NSW!) ReneS Food workers who have symptoms of a foodborne Ine Which of the following is proper reheating procedures? - ANS - -Hot buffet foods should be Mn ec ee ee ee ee ee ee ee ee aS | \ Food managers must inform all employees a foodborne outbreak is defined as - ANS WER Where are food workers allowed to smoke a cigarette? - ANS in designated areas One of the responsibilities of a food safety manager is to - «monitor employee's health How many days can a prepared Ready to Eat Food such as tuna salad be stored before you need to discard it? - ANSWER | When a cusLomer complains they got sick from food in your restaurant, whal should be avoided? - ————--Bocument customer information and the food that was eaten Which of the following is NOT an approved sanitizer? - ANS Quaternary ammonium Which of the following is NOT a primary responsibility of a food manager? - ANSWER What is the proper way Lo sLore mops, brooms, and other cleaning Loals? - ANS wer Se How long must Shellstock ID tags be kept? - -——-80 days from the date they were served Mn ec ee ee ee ee ee ee ee ee aS | What should a food handler do when a glove tears in the middle of a task? - ANSWER How should cans that are swollen and almost busting at the sears be handled? - ANSWERS Which of the following is a principle of HACCP? - ANSWE?-SRIBDISENGELECeIEENIES Which of the following is a proper method to cool large amounts of TOS foads? - ANSWER. which of the following is a proper method of pest control in the food establishment? - ANSWER- What is tho proper way Lo dispase of dirty mop water? - ANS — -Ponred into a utility sink When taking the temperature of a rouisseric chicken, food handlers must be instructed to insert the thermometer inLo what area la check the proper temperature? - ANS Wer eS Food managers should recognize which of the following could lead to chemical contamination? - Employees spray neighboring tables with sanitizing solution while customers are According to the FDA, what are included as major food allergens? - ANS Milk and Peanuts In the 2-stage cooling process, foods must be cooled down to 70 degrees within how long? - Mn ec ee ee ee ee ee ee ee ee aS | TCS foods stored more than 24 hours needs to be - 5) Date marked Food handlers should take caution when serving which of the following foods to high risk populations? - ANS WER-(RRRROOREees What is the proper storing temperature of raw ground beef? - ANS WE es What must a food worker do after using a knife and cutting board to cut raw beef? - ANSWER- How should ice be handled? - - With a clean scooper (body and handle) that is stored When training food handlers to wash their hands, where should “they be instructed to do so?- ANS — -Only in designated handwashing sinks In which situation do you need to wash your hands twice? - ANS After using the toilet and contatninalion? - ANS Binding hair in ich of the following is an example of phys Water in a restaurant must be - [55 Potable Mn ec ee ee ee ee ee ee ee ee aS | Which of the following is an incorrect method to thaw frozen food before cooking? - ANSWER- Which of the following is a proper way to serve food to customers? - ANS Serving coffee The best way to take temperature of cooked chili is to- ANS Stir the food and insert the Adequete lighting is mandato establishment EXCEPT - ANSWERS Hot foods must be held at what ternperature? - ANS 185° F or higher Which food product should be co seconds? - ss -Eggs cooked for immediate service Arestaurant must immediately close when there is an) - ANS Extended water disruption Food workers should use color-coded cutting boards and knifes when handling raw meats to prevent - AST)? GSS anianae Machine dishwashers using heat lo sanitize must reach whal. (inal temperature? - ANSWER- Machine dishwashers using heat to sanitize must reach what final temperature? - ANSWER J Mn ec ee ee ee ee ee ee ee ee