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FOOD SAFETY MANAGER EXAM VERIFIED
QUESTIONS AND ANSWERS GUARANTEED PASS
VERIFIED CORRECT ANSWERS DETAILED
EXAM 2024
PHF must be labeled with the Consume By Date, which is ____ days, including date of prep.
- 4
- 2
- 10
- 7 - ANSWER>>d) 7
The freezer should be set at a minimum of
- 0°F
- 32°F
- 10°F
- -10°F - ANSWER>>a) 0°F
A Food Manager is using time only as a measure for food safety. When using this method, PHF must be discarded after a maximum of ____ hours.
- 2
- 4
- 8
- 3 - ANSWER>>b) 4
All of the following are approved methods of thawing EXCEPT 1 / 4
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- in the microwave with no interruption in process
- in the stove as part of the cooking process
- in the refrigerator at 41°F or below
- in the sink under running water at 100°F or below - ANSWER>>d) in the sink under running
water at 100°F or below
Trichinosis can be prevented by all of the following except
- freezing the pork supply
- thoroughly cooking pork
- purchasing pork from approved sources
- refrigerating pork for 30 days - ANSWER>>d) refrigerating pork for 30 days
When cooking food in a microwave, the food must be cooked to a minimum of
- 175°F
- 165°F
- 155°F
- 145°F - ANSWER>>b) 165°F
According to the 2009 FDA Food Code, the Danger Zone is
- 41°F to 135°F
- 50°F to 70°F
- 70°F to 140°F
- 0°F to 212°F - ANSWER>>a) 41°F to 135°F 2 / 4
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The Food Manager trains their staff to monitor the buffet for food safety. Which of the following is a violation the staff should be looking for?
a) All food is kept covered and clean
b) The serving utensil is stored in the food with the handle exposed
c) A customer is reusing their plate for a second trip to the buffet
d) The buffet is brightly lit - ANSWER>>c) A customer is reusing their plate for a second trip to
the buffet
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
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.
An employee must be excluded from work if they have or have been exposed to 3 / 4
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a) Anisakis
b) Hepatitis A
c) Staphylococcus Aureus
d) Listeria - ANSWER>>b) Hepatitis A
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>>d) using a cloth towel to
dry hands after proper washing
The light intensity over a prep table in the kitchen must be a minimum of
- 430 lux (40 foot candles)
- 110 lux (10 foot candles)
- 220 lux (20 foot candles)
- 540 lux (50 foot candles) - ANSWER>>d) 540 lux (50 foot candles)
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
- no thermometer is needed
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