Food Service Manager Certification Exams (Latest 2024\/ 2025 Updates STUDY BUNDLE WITH COMPLETE SOLUTIONS) Questions and Verified Answers| 100% Correct| Grade A<\/p>\n\n\n\n
Food Manager Certification Exam (Latest
2024\/ 2025 Update) Questions and Verified
Answers| 100% Correct| Grade A
Q: A restaurant advertises that its soup is home made. This means that the soup should be:
Answer:
Made in the restaurant
Q: To avoid any chance of foodborne illness due to fry oil, the optimal frequency of changing
fry oil is:
Answer:
Every night
Q: At what temperature maximum should your refrigerator be kept at all times?
Answer:
40\u00b0F
Q: 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.
Q: Which of the following food(s) have a safe minimum internal temperature of 160\u00b0F?
A Lamb<\/p>\n\n\n\n
B All of the above
C Veal
D Beef
Answer:
B All of the above
Q: The following article(s) should always be found near every workstation within a kitchen
A All of the above
B Plastic hand gloves
C Red bucket filled with diluted bleach water
D Head gear
Answer:
A All of the above
Q: Which of the following is a potentially hazardous food?
A Dry rice
B Ice cream
C Caraway seeds
D Canned soda
Answer:
B Ice cream
Q: Table sugar used by customers for use in coffee or other beverages should be checked and
replaced how often:
Answer:
Every day
Q: After cutting raw chicken the next action you should take is:<\/p>\n\n\n\n
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Q: Pork should be cooked to an internal temperature of how many degrees for how many Food Management Certification Exam (2024\/ Q: Which is NOT a Back-of-the-House position? Q: In laissez-faire style management, everyone is an active participant in deciding how the Food Management Certification Exam (New b. chemical D. All of these <\/p>\n","protected":false},"excerpt":{"rendered":" Food Service Manager Certification Exams (Latest 2024\/ 2025 Updates STUDY BUNDLE WITH COMPLETE SOLUTIONS) Questions and Verified Answers| 100% Correct| Grade A Food Manager Certification Exam (Latest2024\/ 2025 Update) Questions and VerifiedAnswers| 100% Correct| Grade AQ: A restaurant advertises that its soup is home made. This means that the soup should be:Answer:Made in the restaurantQ: […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[25],"tags":[],"class_list":["post-132357","post","type-post","status-publish","format-standard","hentry","category-exams-certification"],"_links":{"self":[{"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/posts\/132357","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/comments?post=132357"}],"version-history":[{"count":0,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/posts\/132357\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/media?parent=132357"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/categories?post=132357"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/tags?post=132357"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Wash your hands
Q: The safe minimum internal cooking temperature for precooked ham is:
A 145\u00b0F
B 135\u00b0F
C 165\u00b0F
D 155\u00b0F
Answer:
A 145\u00b0F
Q: To avoid foods spoiling in the refrigerator or freezer, which of the following actions is
always recommended?
Answer:
Placing the date of arrival on all foods
Q: Potentially hazardous cold foods must be kept at an internal temperature of __<\/em> or lower to
prevent rapid bacteria growth.
A 45\u00b0F
B 41\u00b0F
C 38\u00b0F
D 32\u00b0F
Answer:
B 41\u00b0F
Q: You need to prepare sliced onions for sandwiches. But you had just finished cutting raw
chicken on the cutting board. What should you do first before beginning the onions?
Answer:
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Questions and Verified Answers| 100%
Correct| Grade A (2024\/ 2025)
Q: A food worker comes to work and doesn’t know she has yellow skin and eyes. What should
the person in charge do?
Answer:
Exclude the food worker for the operation
Q: A woman runs out of the bathroom in a fast food restaurant, and frantically tells the manager
that the toilet has backed up and is over flowing into the service area. What should the manager
do?
Answer:
Close the restaurant and report the incident to the local health department
Q: The minimum internal temperature of a pork roast or tuna casserole cooked in a microwave
is?
Answer:
165 degrees for 15 seconds
Q: Disposable food service gloves must:
Answer:
be changed when changing tasks
Q: What are the minimum footcandles allowed for a walk-in refrigerator?<\/p>\n\n\n\n
10 footcandles
Q: If a customer vomits in a food preparation area, what should be done?
Answer:
Isolate the area until it is properly cleaned and sanitized
Q: The safe way to thaw large poultry or meat products is:
Answer:
In a refrigerator at 41 degrees or lower at 71 degrees or higher
Q: The minimum internal temperature and time allowed for cooking a roast beef is:
Answer:
130 degrees for 112 minutes
Q: Which pathogen would require a food handler to be excluded from work?
Answer:
salmonella typhi
Q: Which of these disease-causing bacteria may be found in shell eggs?
Answer:
salmonella spp.<\/p>\n\n\n\n
shallow pans for cooling. He placed the pans in the refrigerator, and stirred them frequently.
However, he was unsuccessful in cooling the stew from 135 to 70 degrees within two hours.
What must the chef do to safely cool the stew?
Answer:
He must reheat the stew to 165 degrees for at least 15 seconds, and then begin the cooling
process again.
Q: Listeria bacteria is especially dangerous because:
Answer:
It can grow in cold temperatures
Q: The term cross-contact in food safety refers to?
Answer:
Allergen prevention
Q: The internal receiving temperature of fresh raw beef must be?
Answer:
41 degrees
Q: Which of the following describes diarrhea, vomiting, fever and jaundice, and are required to
be reported to the local health authority?
Answer:
Diseases
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Questions and Verified Answers| 100%
Correct| Grade A (2024\/ 2025 Update)
Q: Hot food must be held at a minimum internal temperature of what?
Answer:
135 Degrees
Q: Which of the following materials are unacceptable for storing acidic food?
Answer:
Galvanized Metal
Q: What can happen if raw foods come into contact with cooked ready to eat food?
Answer:
A Cross-Contamination may occur
Q: Which of the following is the best way to prevent cross contamination?
Answer:
Frequent and effective handwashing
Q: Which of the following procedures is acceptable in a public food service establishment?<\/p>\n\n\n\n
Holding all potentially hazardous foods at 41 degrees or below
Q: Employees are prohibited from smoking and eating while at work because?
Answer:
Eating or smoking might contaminate their hands
Q: What food is primarily associated with the bacteria Salmonella?
Answer:
Raw Chicken
Q: What is a acceptable practice when dealing with a food service worker who has HIV or
AIDS
Answer:
Allow the employee to work, UNLESS they have another communicable disease
Q: What should you do if an employee has a minor cut?
Answer:
Wash the wound, use a water resistant bandage and cover the bandage with a single use glove or
finger cot
Q: Which of the following is an acceptable area for employee handwashing?<\/p>\n\n\n\n
Only in designated handwashing areas
Q: Which of the following is an acceptable method for hand drying?
Answer:
Single use disposable paper towels
Q: What is the source of Staphylococcus?
Answer:
Human ears, skin, nose and throat of an otherwise healthy person
Q: What has a higher risk of causing cross contamination
Answer:
Placing raw meat on the top shelf in storage
Q: What is an acceptable hair restraint for employees?
Answer:
Hairnet
Q: What is the proper liquid to use when washing vegetables prior to peeling, cutting or
cooking?
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Correct Questions and Verified Answers |
Grade A (Latest 2024\/ 2025 Update)
Q: What are two bacteria most associated with foodborne infection?
Answer:
Salmonella and E. Coli
Q: What type of foodborne illness is produced by ingestion of bacterial toxins or excrements
that are present in food before it is consumed?
Answer:
Foodborne intoxication
Q: What type of foodborne illness may occur from consuming foods that contain chemicals
from cleaning agents, pesticides, or certain metals?
Answer:
Foodborne intoxication
Q: What type of foodborne illness may occur when leaving potentially hazardous food products
at room temperature, exposing it to the Temperature Danger Zone (TDZ)?
Answer:
Foodborne intoxication<\/p>\n\n\n\n
Answer:
Toxins
Q: The symptoms of what type of foodborne illness have a rapid onset, meaning they occur
rapidly within a few hours?
Answer:
Foodborne intoxication
Q: What are the two bacteria associated with foodborne intoxication?
Answer:
Staphylococcus Aureus and Clostridium Botulinum
Q: Poultry should be cooked to an internal temperature of how many degrees and for how many
seconds?
Answer:
165 degrees F for 15 seconds
Q: Ground beef should be cooked to an internal temperature of how many degrees for how
many seconds?
Answer:
155 degrees F for 15 seconds<\/p>\n\n\n\n
seconds?
Answer:
145 degrees for 15 seconds
Q: What is WRSA?
Answer:
Wash, Rinse, Sanitize, Air dry
Q: How many seconds do food preparers need to wash their hands for?
Answer:
20 seconds
Q: What are the four groups of people who are considered High Risk Populations?
Answer:
PIES (Pregnant, infants, elderly, people with impaired immune systems)
Q: How many ounces of seafood and fish can a pregnant woman consume each week?
Answer:
12 ounces
Q: What are some foods pregnant women cannot eat?
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2025 Update) Questions and Verified
Answers| 100% Correct| Grade A
Q: Who invented the kitchen brigade system?
Answer:
Auguste Escoffier
Q: Which of the following is true about the culinary industry?
a. Success will come quick and easily once you have a degree.
b. Success takes time and effort, even if you have a degree.
c. Success is a matter of luck.
Answer:
b. Success takes time and effort, even if you have a degree.
Q: Assign the correct description to its corresponding job title.
a. In charge of buying equipment and food.
b. Supervises the kitchen.
c. Cooks food.
Answer:
a. Executive Chef
b. Sous Chef
c. Line Cook
Q: Culinary school only prepares you for restaurant jobs.
Answer:
False<\/p>\n\n\n\n
a. Executive Chef
b. Sous-Chef
c. Maitre d’
d. Saucier
Answer:
c. Maitre d’
Q: What does SMART GOALS stand for? (Setting Goals)
Answer:
S- Specific
M- Measurable
A- Achievable
R- Relevant
T- Time-Bound
Q: SMART GOALS should have deadlines?
Answer:
True
Q: What is the first step in decision making?
a. Make the decision.
b. How much it costs.
c. Consider your options.
d. Identifying the problem.
Answer:
d. Identifying the problem.<\/p>\n\n\n\n
business is run?
Answer:
False
Q: In a democratic system, everyone is involved in the decision-making process?
Answer:
True
Q: If you want to avoid disciplinary infractions, it is best to establish guidelines and have a
code of conduct for employees to abide by?
Answer:
True
Q: What management style is based on following rules?
a. Democratic
b. Laissez-Faire
c. Bureaucratic
d. Autocratic
Answer:
c. Bureaucratic
Q: Which leadership style has the leader making all the decisions?
a. Bureaucratic
b. Laissez-Faire
c. Autocratic
d. Democratic
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2024\/ 2025 Update) Questions and Verified
Answers| 100% Correct| Grade A
Q: The FDA has created a food defense program called A.L.E.R.T. What part of the program
includes paying attention to who is in the food facility and also conducting background checks of
employees during the hiring process?
Answer:
Em- ployees
Q: Which of these is NOT a potential chemical hazard?
Answer:
A. Storing chemicals separately from foods
b. Chemicals are being sprayed while food is out c. Bleach accidentally splashes on cobbler
D. Employee is spraying table cleaner while customers are eating
a. storing chemicals separately from food
Q: Which of these is NOT considered a potential physical hazard?
Answer:
a. Pesti- cides
b. Hair falls in food
C. Nail chips and gets in pudding d. Plastic gets in cobbler
a. pesticides
Q: Pieces of glass and strands of hair are considered what type of hazard?
Answer:
a. physical hazards<\/p>\n\n\n\n
c. cross contamination d. biological
a. physical hazard
Q: Which of the following is an example of a potential cross contamination?-
Answer:
1.Cutting raw chicken and then slicing melon on the same cutting board
2.Filleting fish with a knife and using the same one to cut chocolate cake
3.Storing raw and ready-to-eat foods on the same shelf
4.All of these
4.All of these
Q: Which of these is an example of PHS\/TCS foods
Answer:
a. pizza b. hamburger
c. tacos
d. all of these
D. All of these
Q: Which of these is NOT a TCS food
Answer:
a. fried chicken b. uncooked rice
c. sliced melon d. steak
b. Uncooked rice
Q: Which of these is an example of ready-to-eat foods?
Answer:
A. banana b. apple
c. muffin
d. all of these<\/p>\n\n\n\n
Q: Which thermometer is the most widely used to take the internal tempera- ture of food?
Answer:
Bimetallic thermometer
Q: Which of the following is not one of the big 6?
Answer:
Clostridium Botulinum
Q: What is the correct temperature reading when calibrating a thermometer using the ice point
method?
Answer:
32 Degrees Farenheight
Q: Raw food dripping onto ready to eat foods is an example of what hazard?-
Answer:
Cross Contamination
Q: When should thermometers be re-calibrated?
Answer:
1.When they havent been used for a while
2.When recently dropped
3.when used the wrong way
4.All of these
4.ALL OF THESE
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