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Professional Food Manager Practice Quiz

50 Questions
Professional Food Manager Practice Quiz

Do you want to know more about food management? Then take this quiz and learn more about this Professional food manager certification quiz!

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Questions and Answers
  • 1. 
    • A. 

      1

    • B. 

      2

    • C. 

      5

    • D. 

      10

  • 2. 
    • A. 

      Lower operating costs

    • B. 

      Foodborne illnesses

    • C. 

      Lawsuits

    • D. 

      Placed in a Clean Basket and Served Again

    • E. 

      Poor working conditions

  • 3. 
    Which is NOT a hazard to food safety?
    • A. 

      Chemical

    • B. 

      Environmental

    • C. 

      Physical

    • D. 

      Biological

  • 4. 
    What causes most foodborne illness?
    • A. 

      Parasites

    • B. 

      Bacteria

    • C. 

      Chemicals

    • D. 

      Alergies

  • 5. 
    To reduce the risk of a chemical hazard, store your chemicals away from           food and food-contact surfaces.
    • A. 

      True

    • B. 

      False

  • 6. 
    • A. 

      Preservatives

    • B. 

      Hair

    • C. 

      Bones

    • D. 

      Metal Shavings

  • 7. 
    Who is NOT at a high risk population?
    • A. 

      Young

    • B. 

      Elderly

    • C. 

      Pregnant Women

    • D. 

      College Student

  • 8. 
    1.      Potentially hazardous foods include the following EXCEPT:
    • A. 

      Poultry

    • B. 

      Cut Melon

    • C. 

      Eggs

    • D. 

      Uncooked Beans

  • 9. 
    All food-contact surfaces should be cleaned and sanitized.
    • A. 

      True

    • B. 

      False

  • 10. 
    • A. 

      Ready-to-eat, cooked, raw

    • B. 

      Raw, cooked, ready-to-eat

    • C. 

      Cooked, raw, ready-to-eat

    • D. 

      Raw, ready-to-eat, cooked

  • 11. 
    • A. 

      Earrings

    • B. 

      Facial piercing

    • C. 

      Plain wedding band

    • D. 

      Medical ID bracelet

  • 12. 
    • A. 

      .85 or Higher

    • B. 

      .85 or Lower

    • C. 

      .5 or Higher

    • D. 

      .5 or Lower

  • 13. 
     Due to the rapid growth of microorganisms, keep food out of this temperature range:
    • A. 

      32˚F - 70˚F

    • B. 

      70˚F - 145˚F

    • C. 

      41˚F - 135˚F

    • D. 

      38˚F - 130˚F

  • 14. 
    Salmonella is commonly found in what food?
    • A. 

      Beef

    • B. 

      Chicken and Eggs

    • C. 

      Lettuce and Melons

    • D. 

      Shellfish

  • 15. 
    What makes Listeria unique from other bacteria?
    • A. 

      Grows fast

    • B. 

      Can be seen on the food

    • C. 

      Thrives in dry storage areas

    • D. 

      Grows in cool, moist areas

  • 16. 
    A swollen, reduced oxygen packaged (ROP) fish fillet is a sign of:
    • A. 

      Botulism

    • B. 

      Staphylococcus

    • C. 

      Virus

    • D. 

      Chemical Contamination

  • 17. 
    What is the best way to prevent the transfer of a virus to food?
    • A. 

      Correct Temperature Storage

    • B. 

      Proper Hand Washing

    • C. 

      Hot Holding Food to 135 Degrees

    • D. 

      Storing Foods in Tightly Sealed Containers

  • 18. 
    Wash your hands after all of the following EXCEPT:
    • A. 

      Using The Restroom

    • B. 

      Taking Out The Garbage

    • C. 

      Touching Raw Meat

    • D. 

      Unloading The Dishwashing Machine

  • 19. 
    Which food typically does NOT cause a food allergy:
    • A. 

      Beef

    • B. 

      Eggs

    • C. 

      Fish

    • D. 

      Peanuts

  • 20. 
    When washing your hands, the water should be at least:
    • A. 

      70˚F

    • B. 

      90˚F

    • C. 

      100˚F

    • D. 

      110˚F

  • 21. 
    Single use paper towels are recommended after proper hand washing.
    • A. 

      True

    • B. 

      False

  • 22. 
    In a food establishment, hand sanitizers can be used after:
    • A. 

      Taking Out The Garbage

    • B. 

      Using The Restroom

    • C. 

      Cleaning With Chemicals

    • D. 

      Proper Handwashing

  • 23. 
     What is the primary reason to wear gloves?
    • A. 

      Protect Jewelry

    • B. 

      Keep Nails Clean

    • C. 

      Prevent Cross Contamination

    • D. 

      Eliminate The Need For Handwashing

  • 24. 
     A food handler who has a fever and sore throat can perform what job duty?
    • A. 

      Food Preparation

    • B. 

      Dish Washing

    • C. 

      Serve Food

    • D. 

      Clean Restrooms

  • 25. 
    • A. 

      Place thermometer in the freezer

    • B. 

      Use ice water and set the indicator to 32˚F

    • C. 

      Put the thermometer and the refrigerator and set to 41˚F

    • D. 

      Insert the thermometer in ice and set the indicator to 41˚F

  • 26. 
    When is it recommended that deliveries should be received?
    • A. 

      On Weekends

    • B. 

      All Deliveries Should be Scheduled for the Same Time

    • C. 

      Off-Peak Hours Received Only One at a Time

    • D. 

      It Doesn;t Matter When Deliveries are Received

  • 27. 
    How long is the shell stock identification tag kept on file from the harvest date?
    • A. 

      7 Days

    • B. 

      30 Days

    • C. 

      90 Days

    • D. 

      120 Days

  • 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. 

      True

    • B. 

      False

  • 29. 
    Pasteurized food has been:
    • A. 

      Cooled to 41˚F

    • B. 

      Sealed under sterile conditions

    • C. 

      Reduced oxygen packaged

    • D. 

      Heat Treated

  • 30. 
    Primarily, where should reduced-oxygen-packaged food be stored?
    • A. 

      Dry Storage Room

    • B. 

      Refrigerator

    • C. 

      Locker Room

    • D. 

      Rest Room

  • 31. 
    What should be done if a shipment of food is received in the danger zone?
    • A. 

      Immediately put it in the freezer until it reaches 41˚F

    • B. 

      Store it in the refrigerator for 24 hours before using

    • C. 

      Reject It

    • D. 

      Use It Immediately

  • 32. 
    How far off the floor should food be stored?
    • A. 

      6 Inches or Lower

    • B. 

      6 Inches or Higher

    • C. 

      3 Inches or Lower

    • D. 

      3 Inches or Higher

  • 33. 
    What is the maximum time potentially hazardous, ready-to-eat food can be stored in the refrigerator at 41˚F or lower?
    • A. 

      3 Days

    • B. 

      4 Days

    • C. 

      7 Days

    • D. 

      10 Days

  • 34. 
    • A. 

      True

    • B. 

      False

  • 35. 
     When using the first in first out (FIFO) stock rotation method, which product is used first?
    • A. 

      Newest

    • B. 

      Coldest

    • C. 

      Expired

    • D. 

      Oldest

  • 36. 
    Which is not a safe method of thawing frozen food?
    • A. 

      In a refrigerator at 41˚F

    • B. 

      Room Temperature

    • C. 

      In a microwave if cooked immediately after

    • D. 

      Under running water at a temperature of 70˚F or lower

  • 37. 
     When cooling food, the temperature must move though the danger zone within:
    • A. 

      2 Hours or Less

    • B. 

      4 Hours or Less

    • C. 

      6 Hours or Less

    • D. 

      8 Hours or Less

  • 38. 
    Potentially hazardous food that has already been cooked and cooled must be reheated to what minimum internal temperature?
    • A. 

      135˚F

    • B. 

      145˚F

    • C. 

      155˚F

    • D. 

      165˚F

  • 39. 
    • A. 

      In the food with the handle extending above the rim of the container

    • B. 

      In a Sanitizing Solution

    • C. 

      On a Clean, Sanitized Cloth

    • D. 

      On a Plate

  • 40. 
    Hot, delivered food must arrive at the location at what minimum temperature?
    • A. 

      130˚F

    • B. 

      135˚F

    • C. 

      140˚F

    • D. 

      145˚F

  • 41. 
    Sneeze guards or food shields are used to prevent the contamination of the food from people coughing or sneezing.
    • A. 

      True

    • B. 

      False

  • 42. 
    In order for a food establish to remain open, potable water must be available.
    • A. 

      True

    • B. 

      False

  • 43. 
    • A. 

      Using the same knife to prepare raw chicken and steak

    • B. 

      Not sanitizing the cutting board after using

    • C. 

      Storing raw meat above lettuce

    • D. 

      Faucet located below the rim of a sink

  • 44. 
      What are the proper steps for cleaning in a three-compartment sink?
    • A. 

      Clean work surfaces, scrape, wash, rinse, sanitize and air-dry

    • B. 

      Scrape, wash, rinse, sanitize, air-dry and clean work surfaces

    • C. 

      Clean work surfaces, scrape, wash, sanitize, rinse and air-dry

    • D. 

      Scrape, rinse, wash, sanitize, air-dry and clean work surfaces

  • 45. 
    Which does NOT decrease the effectiveness of the sanitizing solution?
    • A. 

      Concentration

    • B. 

      Temperature

    • C. 

      Brand of Sanitizer

    • D. 

      Contact Time

  • 46. 
    On what type of surface should garbage dumpsters be located?
    • A. 

      Sand

    • B. 

      Grass

    • C. 

      Gravel

    • D. 

      Cement Pad

  • 47. 
    All the following are signs of rodent infestation EXCEPT:
    • A. 

      Egg Cases

    • B. 

      Grease Marks

    • C. 

      Gnawing

    • D. 

      Scraps of Paper

  • 48. 
    • A. 

      True

    • B. 

      False

  • 49. 
     Whose responsibility is it to make sure all employees are properly training in food safety?
    • A. 

      Owner

    • B. 

      Manager / Person in Charge

    • C. 

      Inspector

    • D. 

      Federal Government

  • 50. 
    Food preparation surfaces must be all of the following EXCEPT:
    • A. 

      Durable

    • B. 

      Corrosion Resistant

    • C. 

      Stainless Steel

    • D. 

      Smooth and Easy To Clean