A Professional Food Manager Certification Exam Practice Test!

50 Questions | Total Attempts: 25252

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A Professional Food Manager Certification Exam Practice Test!

The food industry is much more than just one person cooking food and another person eating it. There are many protocols and safety precautions that need to be undertaken in any professional culinary environment to ensure the food being served is safe to eat. Do you know what these measures are? Take the following quiz to see if you could be a food manager!


Questions and Answers
  • 1. 
    • A. 

      1

    • B. 

      2

    • C. 

      5

    • D. 

      10

  • 2. 
    Poor food safety can result in the following EXCEPT:
    • 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. 
    Which is NOT a physical hazard?
    • 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. 
     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. 
    Which is NOT acceptable jewelry to wear when working with food?
    • A. 

      Earrings

    • B. 

      Facial piercing

    • C. 

      Plain wedding band

    • D. 

      Medical ID bracelet

  • 12. 
    What is the water activity value required for microorganisms to grow?
    • 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. 
    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 handwashing.
    • 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. 
    When using the ice method, what is the proper way to calibrate a thermometer?
    • 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