FOOD SAFETY MANAGER EXAM

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FOOD SAFETY MANAGER EXAM

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -100 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: The Food Manager uses a calibrated thermometer to check the temperature of fish when it is finished cooking. This is an example of which principle in a HACCP Plan?

a) Hazard Analysis

b) Monitoring the Critical Control Point

c) Corrective Action

d) Verification

Answer:

b) Monitoring the Critical Control Point

Question 2: The chef is allowed to taste test a food only if they

• use a small finger to taste
• stir the food before testing
• use the same spoon they previously used to taste
• use a clean and sanitized utensil each time they taste

Answer:

• use a clean and sanitized utensil each time they taste

Question 3: According to the 2005 FDA Food Code, when hot holding food, it must be held at a minimum temperature of

• 140°F or higher
• 135°F or higher
• 165°F or higher
• 150°F or higher

Answer:

• 135°F or higher

Question 4: The value that must be met to ensure the food's safety is which principle in a HACCP plan?

a) Critical Limit

b) Corrective Action

c) Hazard Analysis

d) Documentation

Answer:

b) Corrective Action

Question 5: When training staff in proper handwashing, all of the following should be included except

• including any exposed area on the arm up to the elbow
• hand sanitizer is not required
• the whole process should take a minimum of 20 seconds
• using a cloth towel to dry hands after proper washing

Answer:

• using a cloth towel to dry hands after proper washing

Question 6: Checking the walk-in cooler, the Food Manager sees food stored the following ways. Which one do they correct immediately?

a) Raw foods are stored above ready-to-eat foods.

b) Loosely covered cooked food is cooling on the top shelf.

c) Ice is being used to cool sauce in a shallow pan.

d) Foods are being stored in plastic containers with lids after cooled.

Answer:

a) Raw foods are stored above ready-to-eat foods.

Question 7: An inspection can occur only

• when the Person in Charge is present
• when the inspector notifies the facility 24 hours in advance
• when the facility is open or during reasonable hours
• when the facility is not too busy

Answer:

• when the facility is open or during reasonable hours

Question 8: Which of the following is a violation when cooking food?

a) Cooking rare roast beef to 130°F for 112 minutes

b) Cooking hamburgers to 140°F with no disclosure on the menu

c) Cooking hamburgers to 140°F with a disclosure on the menu

d) Cooking pork to 145°F for 15 seconds

Answer:

b) Cooking hamburgers to 140°F with NO disclosure on the menu

Question 9: Meat and poultry must be all of the following except

a) FDA approved

• stored below salad in the cooler
• received at 41°F or below
• free of any signs of spoilage

Answer:

a) FDA approved

Question 10: When eliminating pests, all of the following are acceptable except

a) Glueboards

b) Ultraviolet fly traps

c) Rodent bait traps

d) Tracking powder

Answer:

d) Tracking powder

Question 11: When cooling foods all of the following are acceptable practices except

• using ice made with potable water
• covering tightly and placing on counter
• placing in shallow (2-3" deep) pans
• stirring the food

Answer:

• covering tightly and placing on counter

Question 12: The prep cook is checking the temperature of the rotisserie chickens as they cook.The best thermometer to use would be

• a glass bi-metallic stem thermometer
• an infra-red thermometer