6.

A food worker needs to measure the temperature of a

Food Manager Practice Test
casserole. Where must the thermometer be placed
The answer key with question feedback is located after the when measuring this cooking temperature?
questions. This practice test is a study aid ONLY. To become a. In the middle of the casserole
a Certified Food Protection Manager, you must pass an b. On the top of the food surface
accredited exam in a proctored setting. Visit c. In several areas of the casserole
[Link] for more information. d. On the edge of the casserole dish

1. A food worker at a bar was diagnosed with E. coli and 7. What is a sign of a cockroach infestation?
has not shown symptoms for a couple of days. What a. Gnaw marks
must her manager do? b. Nesting materials
a. Restrict until regulatory approval is obtained c. Strong oily smells
b. Exclude until regulatory approval is obtained d. Strong smell of ammonia
c. Allow the worker to resume her normal duties
d. Require her to wear single-use gloves at all times 8. Where can utensils be stored?
a. Restrooms
2. A large container of potato salad has been removed b. Locker rooms
from cold holding at the correct temperature. How long c. Mechanical rooms
can the food be safely held without temperature d. Food preparation areas
control, as long as it does not exceed 70°F (21°C)?
a. One hour 9. Which confirmed food worker illness must a manager
b. Two hours report to the regulatory authority?
c. Four hours a. Giardia
d. Six hours b. Shigella
c. Campylobacter
3. To prevent providing shelter for pests, how far above d. Listeria monocytogenes
the floor should equipment be raised?
a. 2 inches (5 cm) 10. A food worker is preparing eggs that will be hot held for
b. 4 inches (10 cm) service. What is the minimum internal temperature the
c. 6 inches (15 cm) eggs must reach for at least 15 seconds?
d. 8 inches (20 cm) a. 135°F (57°C)
b. 145°F (63°C)
4. At a minimum, how far must tabletop equipment be c. 155°F (68°C)
raised if it is not sealed to the counter? d. 165°F (74°C)
a. 2 inches (5 cm)
b. 4 inches (10 cm) 11. A food worker is monitoring a self-service station. What
c. 6 inches (15 cm) must she remind customers to do?
d. 8 inches (20 cm) a. Try the salad bar options
b. Use clean dishes each time they get food
5. Which symptom is a food worker required to report to c. Prevent children from serving themselves
his manager? d. Cough and sneeze into the crook of their arm
a. A sore throat
b. Stomach cramps 12. What is a requirement for handwashing sinks?
c. Sensitivity to light a. Hand lotion dispenser
d. An infected wound b. Linens for drying hands
c. Warm water at least 110°F (43°C)
d. Sign reminding workers to wash their hands

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 Practice Test | 2

13. Which confirmed food worker infection must a manager 19. Which food item can be re-served if it has been in
report to the regulatory authority? possession of a customer, but not used?
a. Rotavirus a. Breadsticks
b. Borreliosis b. Bowl of salsa
c. Hepatitis A c. Packaged crackers
d. Toxoplasmosis d. Oil for dipping bread

14. An employee is cooking roast beef in the oven. What 20. What does the FDA Food Code require of a water
temperature must the roast beef reach for at least 4 system in a food establishment?
minutes while cooking? a. Meets peak water demand
a. 135°F (57°C) b. Meets the average water demand
b. 145°F (63°C) c. Contains sufficient levels of calcium
c. 155°F (68°C) d. Contains sufficient levels of magnesium
d. 165°F (74°C)
21. A food worker at a nursing home reports that her
15. What event would require a food worker to restock a roommate was diagnosed with Norovirus over the
pot of soup at a self-service station? weekend. What must the manager do?
a. The handle of the soup ladle fell in a. Restrict to non-food duties
b. A customer sneezes over the sneeze guard b. Notify the regulatory authority
c. A customer remarks that it’s less than half full c. Exclude until the roommate does not show
d. The pot has been displayed for two hours without symptoms
temperature control d. Ask the worker to double handwash before serving
the guests
16. What must be located in, or immediately adjacent to, a
toilet room in a food establishment? 22. An employee is reheating meatballs that will be hot
a. Tile floors held at a catering event. Which temperature must the
b. A handwashing sink meatballs reach while being reheated?
c. A food preparation sink a. 135°F (57°C)
d. A cleaning supply cabinet b. 145°F (63°C)
c. 155°F (68°C)
17. An employee at a café tells his manager that he had d. 165°F (74°C)
diarrhea last night but is feeling better. How should the
manager handle this situation? 23. Which practice could cause cross-contact with one of
a. Allow him to return to normal duties the eight major food allergens?
b. Restrict his activities to bussing tables a. Frying French fries in the same oil as chicken
c. Restrict from working with read-to-eat foods nuggets
d. Exclude until symptoms have been gone 24 hours b. Cutting fruits and vegetables on the same cutting
board
18. A food worker is about to partially cook a large batch of c. Rinsing a pitcher for water after serving orange
chicken stir-fry. What must he do immediately before juice in it
cooling the food? d. Using the same spatula for cooking scrambled and
a. Freeze the food fried eggs
b. Hot-hold the food for two hours
c. Heat the food for no longer than one hour 24. How should a manager prevent backflow in a food
d. Cook the chicken to its minimum internal establishment, if an air gap is not practical?
temperature a. Install an automatic faucet
b. Use a backflow prevention device
c. Hire a plumber to check sinks weekly
d. Train employees to monitor water levels

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 Practice Test | 3

25. What is the correct order of steps in the handwashing 31. According to the FDA, what is in one of the eight major
process? food allergen groups?
a. Wet, rinse, apply soap, scrub, dry a. Pork
b. Apply soap, scrub, rinse, wet, dry b. Walnuts
c. Wet, apply soap, scrub, rinse, dry c. Avocado
d. Apply soap, wet, scrub, rinse, dry d. Chocolate

26. A food worker decides to thaw a pound of ground beef 32. When would a food establishment be required to obtain
by submerging it under running water. What is the a variance from the local regulatory authority?
maximum temperature that the water can be? a. Sprouting broccoli seeds
a. 41°F (5°C) b. Washing raw fruit with chemicals
b. 70°F (21°C) c. Using a non-continuous cooking process
c. 86°F (38°C) d. Learning that an employee was diagnosed with
d. 135°F (57°C) norovirus

27. How should a food manager prevent cross-contact? 33. How often should a pair of single-use gloves be
a. Restrict sick food workers to cleaning tasks changed if an employee is working continuously on the
b. Avoid disclosing a customer’s food allergy to same task?
employees a. After one hour
c. Provide separate ware items to handle dishes for b. After two hours
allergic customers c. After three hours
d. Ask cooks to rinse hands and re-glove before d. After four hours
preparing dishes for allergic customers
34. An employee has cooled a pan of mashed potatoes
28. Where should liquid waste, such as mop water, be from 135°F (57°C) to 68°F (20°C) in two hours. How
disposed of? much time does she have left to cool the mashed
a. In a service sink potatoes to 41°F (5°C)?
b. In a food preparation sink a. One hour
c. In the outdoor dumpster area b. Two hours
d. In a hazardous waste container c. Four hours
d. Six hours
29. What should a food worker scrub for at least 15 seconds
during the handwashing process? 35. According to the FDA, what is in one of the eight major
a. Hands only food allergen groups?
b. Hands and wrists only a. Corn
c. Hands, wrists, and lower arms only b. Mango
d. Hands, wrists, and arms just past the elbow c. Soymilk
d. Sesame seeds
30. A large pot of chicken noodle soup needs to be cooled.
What is an acceptable method to cool the soup? 36. What is an example of a critical limit in a HACCP plan?
a. Use an ice paddle to stir the soup a. Cook the pork chops for longer
b. Place the pot of soup in the freezer b. Take the temperature of pork chops
c. Place the pot of soup in front of an open window c. Cook pork chops to prevent a biological hazard
d. Cover the soup with a tight lid and put it in the d. Cook pork chops to an internal temperature of
refrigerator 145°F (63°C)

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 Practice Test | 4

37. After which task would a manager ask an employee to 43. What should a manager do to prevent deliberate
wash their hands? contamination of food by customers?
a. Folding clean linens a. Allow supervised tours of the kitchen
b. Sanitizing the countertops b. Hire a security guard to watch for unusual activity
c. Cutting vegetables for two hours c. Do not allow customers in non-public areas of the
d. Using tongs to place pastries in a display case facility
d. Avoid reusing packaged foods from customers who
38. What is the minimum temperature requirement for hot look suspicious
holding macaroni and cheese for a buffet?
a. 135°F (57°C) 44. How long must a manager maintain time and
b. 145°F (63°C) temperature freezing records after the service or sale of
c. 155°F (68°C) raw, ready-to-eat fish?
d. 165°F (74°C) a. 30 days
b. 60 days
39. What should a manager do to prevent deliberate c. 90 days
contamination of food by employees? d. 120 days
a. Explain how to label working containers
b. Ask employees to report anything suspicious 45. What kind of animal may be brought into an area of the
c. Check employees’ pockets before their shift begins food establishment where customers are generally
d. Assign employees with a cough or runny nose to allowed?
cleaning tasks a. Pets
b. Service animals
40. If the regulatory authority sees food safety violations c. Animals without fur
during an inspection, what should they do first? d. Emotional support animals
a. Point it out and correct it
b. Make a note to report it later 46. What is the maximum temperature allowed while cold
c. Scold the food workers responsible holding a container of salsa?
d. Talk to the manager about it after the inspection a. 32°F (0°C)
b. 38°F (3°C)
41. What must a food worker do if they have fingernail c. 41°F (5°C)
polish or fake nails? d. 45°F (7°C)
a. Work only in non-food areas
b. Keep fingernails under ¼ inch long 47. A manager is picking out a new set of frying pans for the
c. Wear gloves when working with food kitchen. What material should he NOT select?
d. Apply a clear protectant coat to their nails a. Aluminum
b. Cast iron
42. What is the minimum temperature requirement for hot c. Stainless steel
holding tomato basil soup at a salad bar? d. Galvanized steel
a. 135°F (57°C)
b. 145°F (63°C) 48. Over twenty customers who bought sliced ham at a deli
c. 155°F (68°C) have reported having severe nausea and vomiting.
d. 165°F (74°C) What must the manager do immediately?
a. Pull the ham off the shelves
b. Offer full refunds to all affected customers
c. Close the deli and notify the regulatory authority
d. Install a clean in place system for the meat slicer

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 Practice Test | 5

49. An employee pulls out his cell phone while slicing fruit. 55. How often should most thermometers, except for
According to the FDA food code, what must the bimetallic, be calibrated?
manager ask him to do? a. Once a week
a. Apply hand sanitizer b. Every four hours
b. Wash the fruit thoroughly c. After each time it is used
c. Discard any contaminated fruit and wash his hands d. As often as needed according to the manufacturer’s
d. Change to a task that does not require handling instructions
food
56. A manager is preparing to train some new employees.
50. What is the maximum temperature allowed while cold Which topic should she include, according to the FDA
holding boiled eggs at a salad bar? Food Code?
a. 32°F (0°C) a. Logging time
b. 38°F (3°C) b. Food allergy awareness
c. 41°F (5°C) c. Placing customer orders
d. 45°F (7°C) d. Restroom cleaning procedures

51. If placed inside a cabinet, where may packaged single- 57. An employee comes to work with an infected cut on her
use items be stored? arm. What should a manager require her to do before
a. Restrooms working?
b. Locker rooms a. Apply antibiotic ointment to the cut
c. Garbage rooms b. Wear long sleeves that cover the cut
d. Mechanical rooms c. Cover the cut with a waterproof bandage
d. Cover the cut with a dry, tight-fitting bandage
52. A restaurant manager has received eight complaints
from unrelated customers who have ordered dinners 58. Which characteristic could qualify a food as
containing chicken. How should the manager respond? time/temperature control for safety food (TCS/PHF)?
a. Order a new shipment of chicken a. Neutral pH level
b. Wait to see if more customers report symptoms b. Low oxygen level
c. Advise customers to order chicken at their own risk c. Low moisture content
d. Close the restaurant and notify the regulatory d. High sodium content
authority
59. A food worker is learning how to clean and sanitize
53. An employee is chewing gum when she arrives to her dishes in a three-compartment sink. What is the third
shift. Under what circumstance may the manager allow step of the five-step process?
her to chew gum? a. Air dry the dishes
a. If she wears single-use gloves b. Place dishes in a sanitizing solution
b. If she does not handle ready-to-eat foods c. Rinse the dishes with clear, clean water
c. If she does not blow bubbles with the gum d. Use soap and warm water to scrub the dishes
d. If she only chews the gum in the break room

54. Which food is classified as a time/temperature control

for safety food (TCS/PHF)?
a. Garlic oil dip
b. Wheat bread
c. Raw broccoli
d. Uncooked beans

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 Practice Test | 6

60. A manager comes into the establishment in the 65. Which package of frozen food would be acceptable to
morning to find that the water supply was shut off receive?
overnight. What action must he take first? a. Chicken nuggets at 14°F (-10°C)
a. Wait until the water is back on and resume b. Berries soaking in their own juice
operations c. Vegetables that are partially thawed
b. Contact neighboring facilities to see if their water is d. Beef with small ice crystals on the inside
off
c. Close the establishment and notify the regulatory 66. How should a food worker avoid contaminating ready-
authority to-eat food?
d. Tap into the emergency water supply and resume a. Use a napkin as a barrier
operations b. Apply hand sanitizer first
c. Use tongs or other utensils
61. Which scenario is considered a contamination event, d. Use the thumb and pointer finger
requiring a written cleanup procedure, according to the
FDA food code? 67. What is the maximum amount of time a food worker
a. An employee coughs frequently while serving food can continuously slice deli meat before needing to
b. A food worker eats food while preparing ready-to- clean and sanitize the equipment?
eat food a. Four hours
c. A customer goes into anaphylactic shock and is b. Six hours
hospitalized c. Eight hours
d. A child vomits before making it to the restaurant d. Ten hours
bathroom
68. When a manager learns about a food recall that affects
62. Which of the following practices helps to control cross- her establishment, what should she do?
contamination? a. Discard the food immediately
a. Reusing linens for bread baskets b. Isolate the food and keep it in a designated area
b. Storing utensils with the handle up c. Leave the food out in the open for easy inspection
c. Wiping off a knife between cutting raw meat and d. Finish serving it to current customers and then take
bread it off the menu
d. Storing products with more pathogens above other
foods 69. Employees frequently use a chlorine spray to sanitize
counters. Where can they store the spray between uses?
63. A food worker has several dirty plates and needs to start a. By the food preparation sink
a dishwashing cycle. What should she do as she loads b. On a shelf in the linen closet
the dishwasher? c. On a shelf near the counters
a. Place the plates face-down on the trays d. In a cabinet, separate from food
b. Fit as many plates on the trays as possible
c. Scrape or rinse large food particles off the plates 70. Which task would allow for bare-hand contact with
d. Clean and sanitize the plates before loading them ready-to-eat foods, without regulatory authority
approval?
64. What is the manager’s primary responsibility when a. Washing fruits and vegetables
giving a facility tour to a news reporter? b. Restocking a pastry display case
a. To organize and tidy the kitchen beforehand c. Cutting vegetables for a veggie tray
b. To ask employees to be on their best behavior d. Serving highly susceptible populations
c. To protect any exposed food from contamination
d. To ensure that the reporter uses hand sanitizer
before entering

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 Practice Test | 7

71. While preparing different kinds of raw meat, when 76. According to the FDA, what are the two required parts
would an employee be required to clean and sanitize a of a consumer advisory?
food-contact surface? a. A disclosure and a reminder
a. When switching from steak to chicken b. A public notice and a memo
b. When switching from turkey to salmon c. A new menu and a display case
c. When switching from ground beef to duck d. A warning and a signed agreement
d. When switching from pork chops to ground pork
77. What would be the proper shelf order for a food worker
72. Raw ground beef is being packaged to sell to customers to place raw fish, pastries, and a raw turkey in the
at a grocery store. What must be included on the label? refrigerator, from top to bottom?
a. The slaughtering date a. Raw fish, pastries, raw turkey
b. Description of how the beef was raised b. Pastries, raw fish, raw turkey
c. Instructions for handling the meat safely c. Pastries, raw turkey, raw fish
d. The name of the food worker who packaged the d. Raw turkey, raw fish, pastries
meat
78. How should a food worker label a working container of
73. What must a container of pesticides be labeled with? food?
a. “CAUTION” a. With a red X
b. A use-by date b. With the label “Do Not Use”
c. A manufacturer’s label c. With their name and the date
d. “Only for use by professionals” d. With the common name of the food

74. An employee has just received a large case of peanuts 79. How often should a food employee replace a cloth
and needs to store it. Where should he store the case of napkin that lines a basket of breadsticks?
peanuts? a. Once a day
a. Under an open stairwell b. Every two hours
b. In a food preparation room c. When it is time to launder the linens
c. In an employee break room d. Each time the basket is refilled for a new customer
d. Under the cleaning supplies
80. A hospital cook is preparing the dinner menu for
75. What should be a characteristic of non-food-contact hospital patients. Which menu item should NOT be
surfaces for cleaning? included on the menu?
a. Smooth a. Grilled salmon
b. Textured b. Chicken stir fry
c. Corroded c. Spaghetti and meatballs
d. Absorbent d. Hamburgers (cooked to order)

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 Practice Test – Key | 8

Food Manager Practice Test – Key

Question Answer Feedback Topic in
Study Guide
1 a. Restrict until regulatory Even if an employee no longer shows symptoms of a disease like E. coli, 2b
approval is obtained the manager must restrict them from working with food until the
regulatory authority gives permission for the employee to return to
normal duties.
2 d. Six hours Cold food may be held without temperature control for 6 hours, as long 4k
as it stays under 70°F. It must be marked with the time it was removed
from holding and the time it will expire (six hours). It must be discarded if
it exceeds 70°F.
3 c. 6 inches (15 cm) Equipment should be sealed to the floor or raised 6 inches so it does not 3g
provide shelter for pests. Tabletop equipment should be sealed to the
table or raised 4 inches.
4 b. 4 inches (10 cm) Tabletop equipment should be sealed to the table or raised 4 inches. 3g

5 d. An infected wound Food workers are required to report to their manager when they have a 2a
lesion containing pus, such as a boil or an infected wound. Other
symptoms they should report are vomiting, diarrhea, jaundice, and sore
throat with a fever.
6 c. In several areas of the When measuring the temperature of a food item that is even in thickness, 4b
casserole the temperature must be checked in several places.
7 c. Strong oily smells Signs of cockroaches include egg casings, droppings that look like black 3g
pepper, and strong oily smells.
8 d. Food preparation areas Ware items, such as silverware or dishes, may not be stored in locker or 5d
dressing rooms, restrooms, garbage rooms, mechanical rooms, or under
open stairwells.
9 b. Shigella A food manager must report a disease or illness to the appropriate 2b
regulatory authority if an employee has been diagnosed with Norovirus,
Hepatitis A, E. coli, any type of Salmonella, or Shigella.
10 c. 155°F (68°C) Eggs that will be hot held for service need to be cooked to 155°F (68°C) 4e
for at least 15 seconds.
11 b. Use clean dishes each time If needed, a food worker should remind customers to use clean dishes to 2h
they get food prevent contamination.
12 d. Sign reminding workers to Handwashing sinks need (1) warm water at least 100°F (38°C), (2) soap, (3) 2c
wash their hands a paper towel dispenser or sanitary air dryer, and (4) a sign reminding
workers to wash their hands.
13 c. Hepatitis A A food manager must report a disease or illness to the appropriate 2b
regulatory authority if an employee has been diagnosed with Norovirus,
Hepatitis A, E. coli, any type of Salmonella, or Shigella.
14 b. 145°F (63°C) Roasts must be cooked at 145°F (63°C) for at least 4 minutes. 4e
15 a. The handle of the soup If the handle doesn’t stay above the surface of the food, it could 5d
ladle fell in contaminate the food and the food should be discarded and restocked.
16 b. A handwashing sink A handwashing sink must be located in, or immediately adjacent to, toilet 5f
rooms in food establishments.
17 d. Exclude until symptoms When a food worker reports having the symptoms of vomiting or 2a
have been gone 24 hours diarrhea, they must be excluded until the symptoms have been gone for
24 hours or until the employee brings a doctor’s note indicating that the
condition is not contagious.

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 Practice Test – Key | 9

18 c. Heat the food for no longer First, the food should be heated for no longer than an hour, followed by 4f
than one hour cooling, refrigeration or freezing, and then cooking the food to its
minimum internal temperature.
19 c. Packaged crackers Food that has been in possession of a customer, especially TCS foods, 3c
cannot be re-served or re-sold unless it is in a container that protects the
food and is closed between uses or is packaged and unopened.
20 a. Meets peak water demand A food establishment must have enough water, including hot water, to 5h
meet peak demands.
21 a. Restrict to non-food duties When a food worker who serves a highly susceptible population (like the 2b
elderly) is exposed to a disease such as Norovirus, they must be restricted
to non-food duties for at least the incubation period of the pathogen. It is
not necessary to notify the regulatory authority for exposure.
22 d. 165°F (74°C) Food that will be hot held must be reheated to 165°F (74°C) first. 4i
23 a. Frying French fries in the Frying French fries in the same oil as chicken nuggets would expose 1d
same oil as chicken nuggets them to the batter of the chicken nuggets, containing wheat (one of the
eight major food allergens).
24 b. Use a backflow prevention If an air gap is not practical, then the establishment must use an 5i
device approved backflow prevention device.
25 c. Wet, apply soap, scrub, The correct order of the five steps to ensure proper handwashing are: 1. 2c
rinse, dry Wet hands with warm running water, 2. Apply soap to wet hands, 3.
Scrub hands, wrists, and lower arms for at least 15 seconds, 4. Rinse
hands under running water, and 5. Dry hands and arms with a warm-air
dryer or disposable paper towel.
26 b. 70°F (21°C) If food is thawed under cold, running water that is safe to drink, the water 4d
must be 70°F (21°C) or colder. No part of the food can stay above 41°F
(5°C) for more than four hours.
27 c. Provide separate ware One way to avoid cross-contact is to use separate or freshly cleaned and 1d
items to handle dishes for sanitized ware items when serving allergic customers.
allergic customers
28 a. In a service sink Liquid waste, which includes non-potable water like mop water or 5j
cleaning liquids, must be disposed of in a service sink or curbed cleaning
facility.
29 c. Hands, wrists, and lower During the handwashing process, food workers should scrub their hands, 2c
arms only wrists, and lower arms for at least 15 seconds.
30 a. Use an ice paddle to stir An ice bath, ice as an ingredient, or an ice paddle are all effective ways to 4h
the soup cool hot liquids, such as soup.
31 b. Walnuts The FDA defines the eight major food allergens as milk, eggs, fish, 1d
shellfish, tree nuts (e.g., walnuts), peanuts, wheat, and soybeans.
32 a. Sprouting broccoli seeds Sprouting seeds or beans requires a variance from the regulatory 5b
authority.
33 d. After 4 hours Single-use gloves should be changed after four hours, when taking a 2e
break, when switching tasks, or when the gloves become torn or dirty.
34 c. Four hours For food to stay safe, it must cool from 135°F to 41°F (5°C) in a total of six 4h
hours or less.
35 c. Soymilk The FDA defines the eight major food allergens as milk, eggs, fish, 1d
shellfish, tree nuts, peanuts, wheat, and soybeans (e.g., soymilk).
36 d. Cook pork chops to an A critical limit is a measurable or observable limit that must be met to 5a
internal temperature of 145°F control a hazard, such as minimum cooking temperatures for meat.
(63°C)

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 Practice Test – Key | 10

37 b. Sanitizing the countertops Hands must be washed after using chemicals, such as a sanitizer, and 2d
after touching unsanitized equipment.
38 a. 135°F (57°C) Hot TCS food should be held at 135°F (57°C) or hotter. 4j
39 b. Ask employees to report Managers can train employees to prevent deliberate contamination 2j
anything suspicious through simple habits like telling management if they notice anything
unusual or suspicious.
40 a. Point it out and correct it During the inspection process, the regulatory authority should point out Introduction
and correct food safety violations in-the-moment.
41 c. Wear gloves when working All employees should keep their fingernails clean and short. If they have 2g
with food nail polish or false nails, they must wear gloves when working with food.
42 a. 135°F (57°C) Hot TCS food should be held at 135°F (57°C) or hotter. 4j
43 c. Do not allow customers in A food defense plan involves precautions like only allowing authorized 2j
non-public areas of the employees in storage and preparation areas.
facility
44 c. 90 days Food managers must maintain the time and temperature freezing 5m
records for raw, ready-to-eat fish for 90 days from the service or sale of
the fish.
45 b. Service animals People with disabilities may bring service animals wherever customers 3d
are generally allowed. Pets or emotional support animals are not
considered service animals.
46 c. 41°F (5°C) Cold TCS food should be held at 41°F (5°C) or colder. 4j
47 d. Galvanized steel Use equipment made of, or lined with, a food-safe metal. Cast iron can be 1b
used as a cooking surface and galvanized metals should be used with
caution.
48 c. Close the deli and notify As soon as a manager becomes aware of an outbreak (when two or more 3e
the regulatory authority unrelated people are affected), they should stop operating immediately
and notify the regulatory authority.
49 c. Discard any contaminated If a food worker does not follow guidelines for when to wash hands, such 2d
fruit and wash his hands as after using a cell phone, the food that is contaminated must be
discarded.
50 c. 41°F (5°C) Cold TCS food should be held at 41°F (5°C) or colder. 4j
51 b. Locker rooms If necessary, linens and packaged single-use items may be stored in a 5e
locker room if they are stored in a cabinet. No other food or ware items
may be stored there.
52 d. Close the restaurant and As soon as a manager becomes aware of an outbreak, they should stop 3e
notify the regulatory operating immediately and notify the regulatory authority.
authority
53 d. If she only chews the gum Employees may not eat, drink, chew gum, or use tobacco in or around 2g
in the break room food preparation areas.
54 a. Garlic oil dip Garlic in oil is a TCS/PHF food. Some foods may not be TCS based on their 4a
state (e.g., uncooked beans or whole raw fruits and vegetables).
55 d. As often as needed While bimetallic thermometers may need to be calibrated before each 4b
according to the shift, or anytime the thermometer is bumped or dropped, other
manufacturer’s instructions thermometers should be calibrated as often as needed according to the
manufacturer’s instructions.
56 b. Food allergy awareness According to the FDA food code, food managers must train their Introduction
employees in food safety, including allergy awareness, as it relates to
their duties.

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 Practice Test – Key | 11

57 c. Cover the cut with a Lesions on the arm, such as boils or infected wounds, must have an 2a
waterproof bandage impermeable cover for an employee to work with food. If on the hand or
wrist, a single-use glove is also required.
58 a. Neutral pH level Bacteria generally grow best in a slightly acidic or neutral pH (between 4a
4.6 and 7).
59 c. Rinse the dishes with clear, The five steps of cleaning and sanitizing are to scrape or rinse off 3f
clean water contamination, scrub, rinse, apply a sanitizing solution, and air dry.
60 c. Close the establishment As soon as a manager becomes aware of any imminent health hazard, 3e
and notify the regulatory they should stop operating immediately and notify the regulatory
authority authority.
61 d. A child vomits before Contamination events that require written clean-up procedures include 2i
making it to the restaurant vomiting and diarrhea.
bathroom
62 b. Storing utensils with the Cross-contamination can be prevented in a variety of ways, including 5d
handle up cleaning and sanitizing food-contact surfaces (including utensils) and
storing utensils properly.
63 c. Scrape or rinse large food When using a dishwasher, food workers should scrape or rinse off large 3f
particles off the plates food particles and they should not overload the trays.
64 c. To protect any exposed If delivery personnel, visitors, contractors, tours, and non-regulatory 2j
food from contamination inspectors are allowed in the facility, the manager’s responsibility is to
ensure that any exposed food is protected from contamination.
65 a. Chicken nuggets at 14°F (- Frozen food should be rejected if it is fully or partially thawed, or has 3a
10°C) fluids, frozen liquids, or ice crystals.
66 c. Use tongs or other utensils Food workers should use clean gloves, deli tissue, tongs, spatulas, or 2f
other utensils when handling ready-to-eat foods.
67 a. Four hours Utensils and food-contact surfaces must be cleaned and sanitized at least 3f
every four hours during continuous use.
68 b. Isolate the food and keep it When a manager learns about a food recall, they should stop serving or 3b
in a designated area using the food immediately, label it clearly with warnings, and store it so
it will not contaminate other foods.
69 d. In a cabinet, separate from To prevent chemical hazards during cleaning and maintenance, 1b
food chemicals should be stored in a designated spot away from food.
70 a. Washing fruits and Food workers should use clean gloves, deli tissue, tongs, spatulas, or 2f
vegetables other utensils when handling ready-to-eat foods, unless they are washing
fruits and vegetables or meet other requirements.
71 b. When switching from Utensils and food-contact surfaces must be cleaned and sanitized when 3f
turkey to salmon switching from one raw animal product to another, unless you switch to a
food with a higher cooking temperature (e.g., beef to poultry).
72 c. Instructions for handling Food labels for raw meats or poultry must include instructions for 5l
the meat safely handling food safely.
73 c. A manufacturer’s label Chemicals and pesticides in their original containers must have a 1b
manufacturer’s label.
74 b. In a food preparation room Never store food in locker rooms, toilet rooms, dressing rooms, garbage 5d
rooms, mechanical rooms, under water lines that could leak, under open
stairwells, or under other sources of contamination.
75 a. Smooth Non-food-contact surfaces should meet the four guidelines of being 5c
smooth, durable, nonabsorbent, and easy to clean.
76 a. A disclosure and a A consumer advisory consists of a disclosure (menu item description or 4g
reminder an asterisk and footnote) and a reminder (asterisk and footnote).

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 Practice Test – Key | 12

77 b. Pastries, raw fish, raw When placing items in the proper order on the shelf to prevent cross- 3c
turkey contamination, products with more pathogens should be stored below
other foods and foods should be arranged according to cooking
temperature, with the highest cooking temperature on the bottom shelf.
78 d. With the common name of To prevent cross-contamination, food workers should clearly label 3c
the food working containers with the common name of the food.
79 d. Each time the basket is Linens can only touch food when lining a serving container, like a 5k
refilled for a new customer breadstick basket, and must be replaced each time the container is
refilled for a new customer.
80 d. Hamburgers (cooked to If an establishment primarily serves a highly susceptible population, they 4g
order) must not serve raw or undercooked animal foods, such as hamburgers
that are cooked to order.

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