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OFFICIAL FLORIDA FOOD MANAGER PRACTICE TEST EXAM
QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -80 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: A food worker needs to measure the temperature of a
casserole. Where must the thermometer be placed when measuring this cooking temperature?
Answer:
In several areas of the casserole
Question 2: What is the minimum temperature requirement for hot
holding tomato basil soup at a salad bar?
Answer:
135°F (57°C)
Question 3: An employee pulls out his cell phone while slicing fruit.
According to the FDA food code, what must the manager ask him to do?
Answer:
Discard any contaminated fruit and wash his hands
Question 4: A large pot of chicken noodle soup needs to be cooled.
What is an acceptable method to cool the soup?
Answer:
Use an ice paddle to stir the soup
Question 5: How often should a food employee replace a cloth
napkin that lines a basket of breadsticks?
Answer:
Each time the basket is refilled for a new customer
Question 6: Which confirmed food worker infection must a manager
report to the regulatory authority?
Answer:
Hepatitis A
Question 7: While preparing different kinds of raw meat, when
would an employee be required to clean and sanitize a food-contact surface?
Answer:
When switching from turkey to salmon
Question 8: What should be a characteristic of non-food-contact
surfaces for cleaning?
Answer:
Smooth
Question 9: Which task would allow for bare-hand contact with
ready-to-eat foods, without regulatory authority approval?
Answer:
Washing fruits and vegetables
Question 10: Over twenty customers who bought sliced ham at a deli
have reported having severe nausea and vomiting.What must the manager do immediately?
Answer:
Close the deli and notify the regulatory authority
Question 11: Which scenario is considered a contamination event,
requiring a written cleanup procedure, according to the FDA food code?
Answer:
A child vomits before making it to the restaurant
bathroom
Question 12: According to the FDA, what are the two required parts
of a consumer advisory?
Answer:
A disclosure and a reminder
Question 13: What is the maximum temperature allowed while cold
holding boiled eggs at a salad bar?
Answer:
41°F (5°C)
Question 14: Which package of frozen food would be acceptable to
receive?
Answer:
Chicken nuggets at 14°F (-10°C)
Question 15: What is the maximum amount of time a food worker
can continuously slice deli meat before needing to clean and sanitize the equipment?
Answer:
Four hours
Question 16: Which food is classified as a time/temperature control
for safety food (TCS/PHF)?
Answer:
Garlic oil dip
Question 17: What is an example of a critical limit in a HACCP plan?
Answer:
Take the temperature of pork chops
Question 18: What is the maximum temperature allowed while cold
holding a container of salsa?
Answer:
41°F (5°C)
Question 19: Where should liquid waste, such as mop water, be
disposed of?
Answer:
In a service sink
Question 20: What does the FDA Food Code require of a water
system in a food establishment?
Answer:
Meets peak water demand
Question 21: How should a manager prevent backflow in a food
establishment, if an air gap is not practical?
Answer:
Use a backflow prevention device
Question 22: . A manager is preparing to train some new employees.
Which topic should she include, according to the FDA Food Code?
Answer:
Food allergy awareness
Question 23: According to the FDA, what is in one of the eight major
food allergen groups?
Answer:
Walnuts
Question 24: How should a food worker avoid contaminating readyto-eat
food?
Answer:
Use tongs or other utensils
Question 25: A food worker decides to thaw a pound of ground beef
by submerging it under running water. What is the maximum temperature that the water can be?
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