Food Manager Practice Test
1. A food worker at a bar was diagnosed with E. coli and
has not shown symptoms for a couple of days. What
must her manager do?
a. Restrict until regulatory approval is obtained
b. Exclu
...
Food Manager Practice Test
1. A food worker at a bar was diagnosed with E. coli and
has not shown symptoms for a couple of days. What
must her manager do?
a. Restrict until regulatory approval is obtained
b. Exclude until regulatory approval is obtained
c. Allow the worker to resume her normal duties
d. Require her to wear single-use gloves at all times
2. A large container of potato salad has been removed
from cold holding at the correct temperature. How long
can the food be safely held without temperature
control, as long as it does not exceed 70°F (21°C)?
a. One hour
b. Two hours
c. Four hours
d. Six hours
3. To prevent providing shelter for pests, how far above
the floor should equipment be raised?
a. 2 inches (5 cm)
b. 4 inches (10 cm)
c. 6 inches (15 cm)
d. 8 inches (20 cm)
4. At a minimum, how far must tabletop equipment be
raised if it is not sealed to the counter?
a. 2 inches (5 cm)
b. 4 inches (10 cm)
c. 6 inches (15 cm)
d. 8 inches (20 cm)
5. Which symptom is a food worker required to report to
his manager?
a. A sore throat
b. Stomach cramps
c. Sensitivity to light
d. An infected wound
6. A food worker needs to measure the temperature of a
casserole. Where must the thermometer be placed
when measuring this cooking temperature?
a. In the middle of the casserole
b. On the top of the food surface
c. In several areas of the casserole
d. On the edge of the casserole dish
7. What is a sign of a cockroach infestation?
a. Gnaw marks
b. Nesting materials
c. Strong oily smells
d. Strong smell of ammonia
8. Where can utensils be stored?
a. Restrooms
b. Locker rooms
c. Mechanical rooms
d. Food preparation areas
9. Which confirmed food worker illness must a manager
report to the regulatory authority?
a. Giardia
b. Shigella
c. Campylobacter
d. Listeria monocytogenes
10. A food worker is preparing eggs that will be hot held for
service. What is the minimum internal temperature the
eggs must reach for at least 15 seconds?
a. 135°F (57°C)
b. 145°F (63°C)
c. 155°F (68°C)
d. 165°F (74°C)
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