FOOD MANAGER EXAM AND STUDY GUIDE NEWEST

FOOD MANAGER EXAM AND STUDY GUIDE NEWEST

ACTUAL EXAM 300 QUESTIONS AND CORRECT

DETAILED ANSWERS (VERIED ANSWERS ) |ALREADY

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FOOD MANAGER EXAM

An operation is serving oysters on the half shell. The operation must provide consumers with a

• disclosure of raw ingredients.
• caloric value of ingredients.
• detailed description of ingredients.
• sodium content of ingredients. - ANSWER- A. disclosure of raw

ingredients.

The water temperature in the wash sink of a three-compartment sink must be at least

A. 110°F (43°C).

B. 125°F (52°C).

C. 150°F (66°C).

D. 165°F (74°C). - ANSWER- A. 110°F (43°C).

Food service operations must purchase food from

• the lowest-priced supplier. 1 / 4

• a supplier that delivers twice a week.
• a source located close to the operation.
• an approved source. - ANSWER- D. an approved source.

A food handler cooks a turkey to an internal temperature of 165°F (74°C) for 15 seconds. The food handler removes the turkey from the oven and places it in the hot holding unit at noon at a temperature of 135°F (57°C). The food handler checks the turkey's temperature at 4 p.m. and finds it to be 135°F (57°C). What did the food handler do wrong?

• The temperature of the turkey should have been taken after 2 hours.
• The temperature of the turkey in the holding unit should have been

145°F (63°C).

• The turkey should have been cooked to 145°F (63°C) for 60 seconds.
• Nothing. Everything was done correctly. - ANSWER- A. The

temperature of the turkey should have been taken after 2 hours.

Fresh beef must be received at or below

A. 32°F (0°C)

B. 41°F (5°C)

C. 45°F (7°C)

D. 50°F (10°C) - ANSWER- B. 41°F (5°C)

What food item can be re-served to customers?

• Oysters purchased from a local fishing dock 2 / 4

• Crackers in an unopened original package
• Ready-to-eat food in a swollen package
• Previously served, unwrapped sandwiches - ANSWER- B. Crackers

in an unopened original package

Previously cooked food that was hot held for service must be reheated to which minimum internal temperature for at least 15 seconds?

A. 125°F (52°C)

B. 135°F (57°C)

C. 155°F (68°C)

D. 165°F (74°C) - ANSWER- D. 165°F (74°C)

Recommendations for foodservice regulations are issued at the federal level through the

• state health code.
• FDA Food Code.
• HACCP guidelines.
• OSHA standards. - ANSWER- B. FDA Food Code.

What is the minimum internal cooking temperature for raw eggs prepared for immediate service?

A. 135°F (57°C)

B. 145°F (63°C)

C. 155°F (68°C) 3 / 4

D. 165°F (74°C) - ANSWER- B. 145°F (63°C)

Food handlers should be excluded from the prep area when they are experiencing which symptom?

• Vertigo
• Vomiting
• Warts
• Nausea - ANSWER- B. Vomiting

Counter-mounted equipment that is not easily movable shall be mounted at least how many inches from the counter's surface?

• 3
• 4
• 5

D. 6 - ANSWER- B. 4

A danger or threat to health that requires immediate correction or closure to prevent injury is a(n)

• physical contamination hazard.
• regulatory hazard.
• critical control hazard.
• imminent health hazard. - ANSWER- D. imminent health hazard.
• / 4