FOOD MANAGER PRACTICE EXAM


  1       Which one of the following statements about Staphylococcus bacteria is NOT true  ?

  PR    a.   It can produce a toxin within 2 hours if potentially hazardous food is left at room


          b.   Its toxins  cannot be destroyed by heating even to the boiling point.

          c.   It is the most deadly toxin known to man.

          d.   It is the common form of foodborne illness.


  2       What is the PRIMARY consideration in choosing materials for floors, walls, and ceilings in a

           commercial kitchen?


  FA    a.   Appearance after installation.

          b.   Durability and cleanability.

          c.   Cost of materials.

          d.   Color preference of workers.


  3       Lights above food preparation areas should be shielded:

  FA    a.   To provide better lighting.

          b.   To look decorative.

          c.   To prevent contamination from glass breakage.

          d.   To facilitate cleaning.


  4       All but one of these cause foodborne illnesses.

  FI      a.   Pathogenic bacteria

          b.   Viruses.

          c.   Parasites and Trichinalla worm.

          d.   Yeasts and molds


  5       Food preparation sinks should NOT be used for hand washing because:

  PH    a.   The food there may contaminate the hands.

          b.   They do not have hot water.

          c.   Sink and food may become contaminated.

          d.   Soap might get into the food.


  6       The only animals allowed in the dining room of a food service facility are:

  FA    a.   Security dogs

          b.   Seeing eye dogs

          c.   Edible fish, crustacean, shellfish & fish in aquariums

          d.   All of the above


  7       Which of the following, under normal circumstances, would be considered a food-contact


  FA    a.   Dining room tables

          b.   Cutting Board

          c.   Blades of a food slicer.

          d.   All of the above

          8    The most common danger when working with potentially hazardous food is:

  TT     a.   Not getting it hot quickly enough

          b.   Not preventing  cross-contamination

          c.   Not getting food cooled within the recommended time and temperature period

          d.   Undercooking the food


  9       A primary factor in the rates of chilling of a hot, liquid food is the:

  TT     a.   Spices present in the food.

          b.   Shape of the container.

          c.   Depth of the container.

          d.   Depth and density of food in the container.


  10     According to the FDA  Food Code, when thawing potentially hazardous food in a

          microwave oven,  the following must be observed.

  CO    a.   Food must be turned and stirred frequently.

          b.   Food must be cooked immediately.

          c.   Styrofoam and plastic coverings must be removed

          d.   All of the above.


          11  The recommended procedure for manual washing and sanitizing of eating and drinking

          utensils is to:

  CS    a.   Prescrape, wash, rinse, sanitize, and air dry.

          b.   Wash, sanitize, rinse, and air dry.

          c.   Prescrape, wash, sterilize, and rinse.

          d.   Prescrape, wash, rinse, sanitize, and towel dry.


  12     What parasitic disease may be transmitted by improperly cooked pork?

  FI      a.   Trichinosis.

          b.   Salmonellosis.

          c.   Botulism.

          d.   Staphylococcal intoxication.


  13     Even by boiling infected foods for 30 minutes, it would still be unsafe to eat if one of the

          following was the infecting agent:

  FI      a.   E. coli organisms.

          b.   Salmonella organisms.

          c.   Botulinus toxin.

          d.   Staphylococcus toxin.


  14     The effective bactericidal treatment of clean surfaces of food service equipment and utensils

           by a process effective in reducing micro-organisms to a safe level is termed:

  CS    a.   Sterilization.

          b.   Fumigation.

          c.   Disinfection.

          d.   Sanitization.


  15     What action should a manager take when a food handler reports to work with a cut on

          his/her hand?

  PH    a.   Exclude the employee from the establishment.

          b.   Give the employee a latex glove to keep on his hand in addition to other barriers

          c.   Assign the employee to non-food handling duties.

          d.   Close the establishment.


  16     To properly sanitize utensils MANUALLY in a chemical solution, they should be:

  CS    a.   Immersed for 60 seconds.

          b.   Immersed for 30 seconds.

          c.   Rapidly dipped twice and removed.

          d.   Rapidly dipped once and removed.


  17     When food service employees fail to follow the cleaning schedule, it is recommended that

          the food service manager:

  CO    a.   Discharge the employees immediately and replace them with others who will clean.

          b.   Discuss it with the local sanitarian explaining that he is trying.

          c.   Review the cleaning schedule and employee training for defects and retrain

          d.   Contract with outside specialists for the cleaning.


  18     The cleaning schedule as developed by the food service manager should include:

  FA    a.   Only those areas and equipment units to be cleaned by regular employees.

          b.   All areas and equipment to be cleaned and procedures for cleaning.

          c.   All areas and equipment which require repair and/or mechanical maintenance.

          d.   Only the major equipment units to be cleaned.          


  19     To check the temperature of potentially hazardous foods on a steam table, the food service

          operator should use which one of the following?

  CO    a.   Mercury filled glass thermometer.

          b.   Metal stemmed dial-type thermometer.

          c.   Temperature control dial on the steam table unit.

          d.   Alcohol filled glass thermometer.


  20     In food service, the term "contamination" refers to:

  PH    a.   The process of tenderizing meat by mechanical means.

          b.   The presence of any substance in food that is harmful.

          c.   The spread of infectious disease from person to person.

          d.   The mixing and blending of several ingredients to make an edible food.


  21     Most food borne illness outbreaks are eventually found to be the result of

  FI      a.   Contaminated water supplies.

          b.   Environmental pollution.

          c.   Food obtained from unsafe sources.

          d.   Unsanitary and/or unsafe food handling practices in the food service establishment.


  22     Reusable dishes and tableware should be cleaned

  CS    a.   After each use.

          b.   Daily.

          c.   During slack periods.

          d.   When they appear to be soiled.


  23     The "use by date" of food generally refers to:

  CO    a.   The date that food can be left for sale on the shelf.

          b.   The date that food must  be sold.

          c.   The date that food must be consumed or discarded.

          d.   The period of time a food must be held before using.


  24     Potentially hazardous foods that were cooked and then refrigerated must be rapidly reheated

          to which of the following temperatures before being served?

  TT     a.   A minimum of 190 degrees Fahrenheit for at least 15 seconds holding time.

          b.   A minimum of 165 degrees Fahrenheit for at least 15 seconds holding time.

          c.   A minimum of 145 degrees Fahrenheit for at least 15 seconds holding time.

          d.   A minimum of 120 degrees Fahrenheit for at least 15 seconds holding time.


  25     The cleaning schedule, to be effective, should be specific for each area or piece of

          equipment: when it is to be cleaned, by whom, and

  CO    a.   A complete description of why the cleaning is to be accomplished.

          b.   The cleaning procedure to be followed.

          c.   The cost/benefit ratio of the job.

          d.   Who is to inspect the finished job.


  26     A sanitation training program that emphasizes safe food-handling practices and proper

          personal hygiene is a basic need of food service establishments because

  PR    a.   The manager does not need to spend time in supervision.

          b.   Of a good probability that the food handler is a carrier of harmful bacteria.

          c.   Of the relatively high job turn-over among food service personnel.

          d.   To protect the business from lawsuits resulting from food borne illness outbreaks.


  27     Because of inexperienced workers and high employee turnover, sanitation training must be

  PR    a.   Continuous for every employee.

          b.   Designed and administrated by training specialists.

          c.   Given only after one year of service.

          d.   Supplemented by school courses.


  28     One of the most basic parts of a rodent control program is to

  FA    a.   Employ full-time pest exterminators.

          b.   Install ultrasonic devices to repel rodents.

          c.   Maintain spring traps in all rodent runways.

          d.   Make sure the facility does not offer food and shelter for rodents.


  29     The objective of the FDA Food Code and food safety training is to:

  CO    a.   Collect data on types of food borne illness.

          b.   Pinpoint the legal responsibility for cases of food borne illness.

          c.   Protect the public from food borne illness.

          d.   Provide statistics on the incidence of food borne illness.


  30     Reports of food borne disease indicate that usually the food that caused illness was

  TT     a.   Improperly cooked.

          b.   Left too long in the temperature danger zone.

          c.   Of vegetable origin.

          d.   Stored too long in a refrigerator.       


  31     Large populations of insects in food establishments are most effectively prevented by

  FA    a.   Good housekeeping and sanitation

          b.   Covered garbage cans.

          c.   Periodic spraying.

          d.   Stock rotation.


  32     Which of the following personal habits is the most important?

  PH    a.   Keeping hands clean.

          b.   Maintaining clean, neat uniforms.

          c.   Refraining from smoking on the job.

          d.   Keeping hair confined with caps or hair nets.


  33     EXCEPT during periods of necessary preparation, the Missouri Food Service Sanitation

          Rules and Regulations require the temperature of potentially hazardous foods to be

  TT     a.   55 degrees Fahrenheit or below, or 150 degrees Fahrenheit or above.

          b.   45 degrees Fahrenheit or below, or 120 degrees Fahrenheit or above.

          c.   41 degrees Fahrenheit or below, or 140 degrees Fahrenheit or above.

          d.   32 degrees Fahrenheit or below, or 212 degrees Fahrenheit or above.


  34     Which of the following pairs of food products would  be the greatest health hazard if they

          were prepared on the same cutting board without it being properly cleaned and sanitized

          between food products?

  PR    a.   Cooked beef then raw beef.

          b.   Cooked beef then raw turkey.

          c.   Lettuce then carrots.

          d.   Raw chicken then cooked pork.


  35     The head cook has an infected cut on his finger and mixed meatloaf with his bare hands. 

          The meatloaf mixture was then allowed to stand at room temperature for several hours.

          What should be done?

  TT     a.   Discard the meatloaf and assign non-food handling duties to the head cook.

          b.   Cook the meatloaf at 350 degrees Fahrenheit rather than 300 degrees Fahrenheit.

          c.   Freeze the meatloaf to an internal temperature of -10 degrees Fahrenheit for three days.

          d.   Cook the meatloaf one hour longer than usual.


  36     Which of the following practices is an acceptable method of storing food items in a

  CO    a.   Storing food items stacked on top of each other.

          b.   Storing ready-to-eat food on the top shelf or separate from other foods.

          c.   Storing all food products on shelves lined with aluminum foil.

          d.   Storing raw meats above cooked meats.


  37     What statement best describes the relationship between sanitizing and cleaning?

  CS    a.   Cleaning is an essential step prior to sanitizing.

          b.   Sufficient sanitizing compensates for inadequate cleaning.

          c.   Sufficient cleaning compensates for inadequate sanitizing.

          d.   Sanitizing is an essential step prior to cleaning.


  38     Symptoms of staphylococcal intoxication usually occur within what period of time?

  TT     a.   48 hours.

          b.   24 hours.

          c.   12 hours.

          d.   4 hours.


  39     The final responsibility for serving safe food lies with the:

  CO    a.   Wholesale distributor.

          b.   Food service manager.

          c.   Health Department.

          d.   Dishwashers.


  40     Unwrapped, unused, pre-set tableware must be collected for washing and sanitizing:

  CS    a.   Twice each week.

          b.   Every other day.

          c.   One each day.

          d.   After each meal.


  41     Most cases of food borne illness are caused by:

  FI      a.   Lack of handwashing by food handlers

          b.   Leaving potentially hazardous food in the temperature danger zone for over 2 hours

          c.   Cross-contamination

          d.   All of the above       


  42     Food borne "intoxication" is caused by

  FI      a.   Body reactions to bacterial infections.

          b.   Improperly constructed containers.

          c.   Poisons produced by bacteria.

          d.   Polluted water.


  43     Chemicals used in a food service facility should:

  FA    a.   Be labeled with the name of the chemical

          b.   Be stored away from food in a separate cabinet

          c.   Never be mixed together or with anything but water

          d.   All of the above are correct


  44     What is the most effective way to prevent rodent infestation?

  FA    a.   Good housekeeping and sanitation

          b.   Hire a commercial exterminator

          c.   Use baited traps

          d.   Use space sprays


  45     When a person has food borne illness resulting from poisons, this is called

  FI      a.   Contamination

          b.   Infection

          c.   Infestation

          d.   Intoxication


  46     If chicken is thawing on the top shelf in the walk-in cooler, which food borne illness could

          result from this cross-contamination?

  FI      a.   Botulism

          b.   Salmonella

          c.   Staphylococcus

          d.   Trichinosis


  47     When preparing foods using utensils of metals such as cadmium or aluminum, which type

          of food can cause chemical contamination?

  FI      a.   Acidic foods

          b.   Baked products

          c.   Cooked vegetables

          d.   High protein foods


  48     Which of the following is NOT a control factor for keeping rodents and insects out of

  PR    a.   Keep containers off the ground.

          b.   Wash containers thoroughly.

          c.   Place tied bags into containers with tight fitting lids.

          d.   Moving garbage away from the building.


  49     Cooling potentially hazardous food in accordance with the appropriate time and temperature,

          which of the following methods may NOT be used to facilitate faster cooling times before


  TT     a.   Cooling hot food at room temperature before placing in the refrigerator.

          b.   Placing food in shallow pans so food will not exceed 4 inches in depth?

          c.   Separating denser food into smaller or thinner portions.

          d.   Stirring the food in a container placed in an ice water bath.


  50     The following ready-to-eat foods must be labeled with the date of preparation:

  CO    a.   Cakes, cookies and donuts.

          b.   Fresh vegetable trays.

          c.   Jello, fresh fruit salad, and plain lettuce salads.

          d.   Refrigerated, prepared, potentially hazardous food held for later use.


  51     The following procedure is required for maintenance of raw or frozen molluscan shellfish:

  CO    a.   The shellfish must be received accompanied by an identification tag.

          b.   The identification tag must be retained in chronological order for 90 days.

          c.   Frozen or shucked shellfish must be obtained in nonreturnable packages bearing the

                name of the shucker/packager, their authorized certification number, and "sell by date" or

                 "date shucked".

          d.   All of the above.


  52     A written consumer advisory must be posted on the menu, by brochures, or public signs if

          the following applies:

  CO    a.   Foods contain a raw ingredient.

          b.   Potentially hazardous foods are cooked to temperatures less than the  public health code


          c.   Potentially hazardous foods are offered in the raw form.

          d.   All of the above.


  53     According to the FDA food sanitation guidelines, refrigerated potentially hazardous foods

          may be

  CO    a.   Labeled with type of food, date, time  and temperature, and held at temperatures at or

                below 41 degrees Fahrenheit and discarded after 3 days.

          b.   Labeled with type of food only.

          c.   Left at room temperature for serving 4 or more hours.

          d.   Labeled with type of food and time and temperature.


  54     Poultry, stuffed meats, stuffed pasta, field-dressed game animals, and stuffing containing

          fish, meat or poultry must be cooked to  minimum temperature and time of

  TT     a.   145 degrees Fahrenheit or above for at least 15 seconds.

          b.   160 degrees Fahrenheit or above for at least 15 seconds.

          c.   165 degrees Fahrenheit or above for at least 15 seconds.

          d.   180 degrees Fahrenheit or above for at least 15 seconds.


  55     Which one of the following are NOT considered high risk populations?

  CO    a.   Elderly

          b.   Adults & Teenagers

          c.   Children under 4

          d.   Diabetics


  56     Food handlers must avoid hand contact with ready-to-eat food whenever possible by using

          ALL BUT ONE of the following methods would be acceptable:

  PH    a.   Disposable plastic gloves which must be disposed of after contamination.

          b.   Using hot pads to handle food.

          c.   Using tongs or forks.

          d.   Use of deli tissues.


  57     This is the ideal temperature to maintain for dry storage rooms:

  FA    a.   50 degrees Fahrenheit.

          b.   80 degrees Fahrenheit.

          c.   85 degrees Fahrenheit.

          d.   95 degrees Fahrenheit.


  58     Which one of these food storage practices is NOT recommended?

  PR    a.   When in doubt, throw it out.

          b.   First in, first out.

          c.   Throw up, not out.

          d.   Label and rotate.     


  59     What factor makes a chemical sanitizer ineffective?

  CS    a.   Doubling the chemical solution.

          b.   Having soap in the sanitizing  water.

          c.   Using cold water.

          d.   Both B and C.


  60     This is the term used to indicate that something is not able to transfer pathogenic bacteria to

          food because the number of bacteria has been reduced to a safe level:

  CS    a.   Clean.

          b.   Intoxicated.

          c.   Sanitized.

          d.   Sterilized.


  61     All but one of these are  ways for foodhandlers to control bacterial growth in food:

  PH    a.   Keeping food covered when it is not being served.

          b.   Good sanitation practices.

          c.   Wearing hair nets.

          d.   Refrigeration of food within 2 hours.


  62     When cooking foods in the oven and cooling foods for refrigeration, this is the maximum

          food depth and recommended time to reach the proper internal temperature:

  CO    a.   Two inches in 2 hours.

          b.   Three inches in 3 hours.

          c.   Two inches in 4 hours.

          d.   Four inches in 6 hours.


  63     This is the correct procedure for washing and sanitizing dishes and utensils.

  CS    a.   Rinse, wash, sanitize, rinse and air dry.

          b.   Scrape, wash, rinse, sanitize and air dry.

          c.   Scrape, wash, sanitize, rinse and air dry.

          d.   Wash, scrape, sanitize, rinse and air dry.


  64     These are necessary steps prior to sanitizing a food contact surface:

  CS    a.   Rinse and scrape.

          b.   Scrape, wash and rinse.

          c.   Wash and air dry.

          d.   Wash and rinse.


  65     This is how long a thorough handwashing must take:

  PH    a.   10 seconds.

          b.   15 seconds.

          c.   20 seconds.

          d.   60 seconds.


  66     This is the main way to avoid transmitting staphylococcus bacteria to cooked or ready-to-

          serve foods:

  PR    a.   Avoid touching the food with bare hands.

          b.   Bathing and shampooing daily.

          c.   Sanitizing utensils.

          d.   Wearing clean uniforms and aprons.


  67     Raw poultry was cut up on a cutting board and then cooked meat was cut up on the same

          unsanitized cutting board.  What bacteria would be associated with this cross-

  FI      a.   Staphylococcus.

          b.   Salmonella.

          c.   Clostridium perfringens.

          d.   Botulism.


  68     In serving food from a buffet or salad bar, it is best to store the serving utensil

  PR    a.   Clean and dry.

          b.   Down in the food with the handle sticking out.

          c.   In a storage container.

          d.   None of the above.


  69     This is the only way that potentially hazardous food CANNOT be safely thawed.

  PR    a.   In the refrigerator on the lowest shelf on a tray to prevent cross-contamination to other

          b.   Cook thawed in the microwave or by some other conventional method.

          c.   At room temperature.

          d.   Unwrapped under cold potable running water (fish or poultry only) at 70 degrees

                Fahrenheit or less.


  70     Cockroaches most often enter a food establishment by:

  PR    a.   Customers clothing.

          b.   Boxes of food received from suppliers.

          c.   Ventilation systems.

          d.   Water supply lines.


  71     A food service workers good personal hygiene habits are most important in their

          contribution to a healthier environment within the food service facility because

  PH    a.   It impresses the customer.

          b.   It helps to insure that the food service worker is not spreading germs and contamination

                to the food or other workers and customers.

          c.   They are good role models for other employees.

          d.   They may get more money for being clean on the job.


  72     If a food service worker comes to work with a communicable disease, this is what a

          manager should do.

  PH    a.   Assign the worker to maintenance work only.Give the worker a face mask and keep him

                 in the kitchen.

          b.   Give the worker a face mask and keep him in the kitchen.

          c.   Send him home.

          d.   Watch the employee carefully so he does not make anyone else sick.


  73     The most important part to include in a food handler's training course is

  CO    a.   Insect and rodent control.

          b.   Methods of proper food handling.

          c.   Mode of transmission of food borne diseases.

          d.   Safe water and sewage disposal systems.


  74     A food service manager should begin to evaluate an employee's personal hygiene practices:

  PR    a.   When a customer complains.

          b.   When they first meet.

          c.   At the end of the first week of employment.

          d.   When he first notices problems.


  75     Contamination is most often transferred to food by:

  PR    a.   Cockroaches.

          b.   Improperly cleaned utensils.

          c.   Food service worker's hands.

          d.   Flies.


  76     All but one of these things are safe food handling practices.

  PR    a.   Using sanitary barriers over buffet.

          b.   Serving milk in a single service container.

          c.   Holding plates by the bottom.

          d.   Serving ready-to-eat food with bare hands.


  77     Which of the following would NOT be considered a preventive practice in food sanitation?

  PR    a.   Good personal hygiene and proper handwashing is practiced consistantly by all

          b.   Potentially hazardous foods are kept at temperatures below 41 degrees Fahrenheit and

                above 140 degrees Fahrenheit.

          c.   Potentially hazardous foods are kept at temperatures between 41 degrees Fahrenheit and

                140 degrees Fahrenheit.

          d.   All food contact surfaces are cleaned and sanitized after every use.


  78     This is a sign that food  is  contaminated:

  PR    a.   Food has an off smell or taste

          b.   Food is dried out.

          c.   Food looks slimey

          d.   None of the above


  79     Food handlers must observe time and temperature rules with potentially hazardous foods:

  TT     a.   When food is being delivered and handled.

          b.   When food is cooking and cooling.

          c.   When food is received, prepared, served, stored,  transported and reheated.

          d.   When food is self-served.


  80     Since personal hygiene is such an important part of safe food handling, which of the

          following would be acceptable in the food preparation or serving areas?

  PH    a.   Partially consumed beverages and/or plates of food.

          b.   Personal items such as purses, cosmetics and hairbrushes.

          c.   Soiled aprons and dishcloths.

          d.   None of the above would be acceptable.

  Version    7      Copyright 1999: Safe Food Handlers Corporation