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Professional Food Manager Practice Exam

50 Questions  I  By Rpoulin4
Food Quizzes & Trivia
This free practice exam will help prepare you for the testing provided by ABC Food Certification.   The actual exam will have 80 or more questions.

To be prepared for the full exam, sign up for classroom training followed by immediate testing at  www. Abcfoodcertification. Org or call 1-888-771-7871

With a high passing rate, ABC Food Certifications offers low prices and fast friendly service throughout Florida and South Georgia.

  
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Question Excerpt

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1.   In order for a foodborne illness to be investigated as an outbreak, how many people need to report getting sick after eating the same food?
A.
B.
C.
D.
2.  Poor food safety can result in the following EXCEPT:
A.
B.
C.
D.
E.
3.  Which is NOT a hazard to food safety?
A.
B.
C.
D.
4.  What causes most foodborne illness?
A.
B.
C.
D.
5.  To reduce the risk of a chemical hazard, store your chemicals away from           food and food-contact surfaces.
A.
B.
6.  Which is NOT a physical hazard?
A.
B.
C.
D.
7.  Who is NOT at a high risk population?
A.
B.
C.
D.
8.  1.      Potentially hazardous foods include the following EXCEPT:
A.
B.
C.
D.
9.  All food-contact surfaces should be cleaned and sanitized.
A.
B.
10.  What is the proper storage order for a rack in the walk-in refrigerator?
A.
B.
C.
D.
11.  Which is NOT acceptable jewelry to wear when working with food?
A.
B.
C.
D.
12.  What is the water activity value required for microorganisms to grow?
A.
B.
C.
D.
13.   Due to the rapid growth of microorganisms, keep food out of this temperature range:
A.
B.
C.
D.
14.  Salmonella is commonly found in what food?
A.
B.
C.
D.
15.  What makes Listeria unique from other bacteria?
A.
B.
C.
D.
16.  A swollen, reduced oxygen packaged (ROP) fish fillet is a sign of:
A.
B.
C.
D.
17.  What is the best way to prevent the transfer of a virus to food?
A.
B.
C.
D.
18.  Wash your hands after all of the following EXCEPT:
A.
B.
C.
D.
19.  Which food typically does NOT cause a food allergy:
A.
B.
C.
D.
20.  When washing your hands, the water should be at least:
A.
B.
C.
D.
21.  Single use paper towels are recommended after proper hand washing.
A.
B.
22.  In a food establishment, hand sanitizers can be used after:
A.
B.
C.
D.
23.   What is the primary reason to wear gloves?
A.
B.
C.
D.
24.   A food handler who has a fever and sore throat can perform what job duty?
A.
B.
C.
D.
25.  When using the ice method, what is the proper way to calibrate a thermometer?
A.
B.
C.
D.
26.  When is it recommended that deliveries should be received?
A.
B.
C.
D.
27.  How long is the shell stock identification tag kept on file from the harvest date?
A.
B.
C.
D.
28.  When taking the temperature of a chicken, insert the thermometer into the thickest part (breast) because it takes the longest time to reach the ideal temperature.
A.
B.
29.  Pasteurized food has been:
A.
B.
C.
D.
30.  Primarily, where should reduced-oxygen-packaged food be stored?
A.
B.
C.
D.
31.  What should be done if a shipment of food is received in the danger zone?
A.
B.
C.
D.
32.  How far off the floor should food be stored?
A.
B.
C.
D.
33.  What is the maximum time potentially hazardous, ready-to-eat food can be stored in the refrigerator at 41˚F or lower?
A.
B.
C.
D.
34.  The lid of a container should be labeled with the name of the food and the expiration date
A.
B.
35.   When using the first in first out (FIFO) stock rotation method, which product is used first?
A.
B.
C.
D.
36.  Which is not a safe method of thawing frozen food?
A.
B.
C.
D.
37.   When cooling food, the temperature must move though the danger zone within:
A.
B.
C.
D.
38.  Potentially hazardous food that has already been cooked and cooled must be reheated to what minimum internal temperature?
A.
B.
C.
D.
39.  On a buffet, where should the serving utensils be stored?
A.
B.
C.
D.
40.  Hot, delivered food must arrive at the location at what minimum temperature?
A.
B.
C.
D.
41.  Sneeze guards or food shields are used to prevent the contamination of the food from people coughing or sneezing.
A.
B.
42.  In order for a food establish to remain open, potable water must be available.
A.
B.
43.  Which of the following is a source of cross-connection?
A.
B.
C.
D.
44.    What are the proper steps for cleaning in a three-compartment sink?
A.
B.
C.
D.
45.  Which does NOT decrease the effectiveness of the sanitizing solution?
A.
B.
C.
D.
46.  On what type of surface should garbage dumpsters be located?
A.
B.
C.
D.
47.  All the following are signs of rodent infestation EXCEPT:
A.
B.
C.
D.
48.  Hazard Analysis Critical Control Point (HACCP) ensures the safety of food.
A.
B.
49.   Whose responsibility is it to make sure all employees are properly training in food safety?
A.
B.
C.
D.
50.  Food preparation surfaces must be all of the following EXCEPT:
A.
B.
C.
D.
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