Florida Food Manager Practice Test

These questions are part of the practice quiz. Start practicing

• When transporting hot foods for service, which precaution is recommended?
• What is the FDA/Florida danger zone temperature range for bacterial growth?
• To ensure clear identification, the label on a working container should include which detail?
• What does partial cooking mean and why is it a risk?
• What is the minimum hot-holding temperature for tomato basil soup at a salad bar?
• What is the typical concentration range for quats when sanitizing surfaces?
• How should a manager handle a guest request to remove an allergen from a prepared dish?
• Name two actions that reduce pest entry into a facility.
• An employee tells his manager that he had diarrhea last night but is feeling better. How should the manager handle this situation?
• How should cross-contamination be described and prevented?
• Where must a handwashing sink be located?
• Differentiate cleaning from sanitizing in food safety.
• How often should restroom and handwashing areas be cleaned and sanitized?
• Which items are verified during a receiving inspection for perishable foods?
• What must be located in, or immediately adjacent to, a toilet room in a food establishment?
• What is an allergen and why is awareness important for managers?
• Which statement best describes FIFO in food storage?
• Which confirmed food worker infection must a manager report to the regulatory authority?
• Where should a large case of peanuts be stored?
• An employee pulls out his cell phone while slicing fruit. According to the FDA food code, what must the manager ask him to do?
• Give two examples of foods that must be cooked to safe minimum internal temperatures.
• Why is partial cooking considered risky?
• What is the minimum hot holding temperature requirement for macaroni and cheese for a buffet?
• How should a food worker avoid contaminating ready-to-eat food?
• What is the consequence of not following the cooling procedure for TCS foods?
• During transport, why should hot foods be kept at 135°F or above?
• A manager is preparing to train some new employees. Which topic should she include, according to the FDA Food Code?
• Which item is an example of a major allergen group that is derived from soy?
• Deli meat slicing time: What is the maximum amount of time the slicer can be used before needing to clean and sanitize the equipment?
• A food establishment would be required to obtain a variance from the local regulatory authority when engaging in which activity?
• Which of the following statements correctly identifies what a container of pesticides must be labeled with?
• Why is a manager's active involvement in sanitation critical for Florida food safety compliance?
• How should a manager prevent backflow in a food establishment, if an air gap is not practical?
• Where should liquid waste, such as mop water, be disposed of?
• During a media tour, which of the following best describes the manager's primary concern?
• List the five steps of proper handwashing.
• What practice helps prevent cross-contact for allergic customers?
• Which two items are commonly used as personal protective equipment in food service?
• What is an example of a critical limit in a HACCP plan?
• What is the Celsius range of the danger zone for bacterial growth?
• How often should a food employee replace a cloth napkin that lines a basket of breadsticks?
• How long must a manager maintain time and temperature records after the service or sale of raw, ready-to-eat fish?
• At a self-service station, what must customers be reminded to do?
• What is the recommended refrigerator storage order to prevent cross-contamination?
• Which statement best describes the FDA Food Code requirement for a water system in a food establishment?
• To prevent contamination by customers, where should customers not be allowed?
• How should a working container of food be labeled?
• What is the typical Florida expectation for employee health declarations?
• What is the minimum internal temperature eggs must reach for at least 15 seconds when they will be hot held for service?
• Which item is NOT one of the eight major allergens recognized in the United States?
• How should a food manager prevent cross-contact?
• What is the total time allowed to cool from 135°F to 41°F in the mashed potatoes scenario?
• An employee has cooled a pan of mashed potatoes from 135°F to 68°F in two hours. How much time does she have left to cool the mashed potatoes to 41°F?
• The six-hour rule for holding without temperature control applies only if the food does not exceed which temperature?
• If you suspect a foodborne illness outbreak, what steps should you take?
• Which action is the first required when a water outage is discovered before opening?
• When a manager learns about a food recall that affects her establishment, what should she do?
• Who administers and approves Florida's Food Manager Certification?
• Which characteristic could qualify a food as time/temperature control for safety (TCS/PHF)?
• Name the three categories of foodborne hazards.
• What is the safe cold-holding temperature for TCS foods?
• How often should a pair of single-use gloves be changed if an employee is working continuously on the same task?
• Which practice helps prevent cross-contamination beyond using separate equipment and color-coded tools?
• Which package of frozen food would be acceptable to receive?
• What kind of animal may be brought into an area of the food establishment where customers are generally allowed?
• Which is the correct refrigerator storage order to prevent cross-contamination?
• At a minimum, how far must tabletop equipment be raised if it is not sealed to the counter?
• Which of the following is an example of a major allergen group derived from soy?
• An employee is chewing gum when she arrives to her shift. Under what circumstance may the manager allow her to chew gum?
• If fingernail polish or fake nails are worn by a food worker, what is the required safety measure?
• Which temperature should reheated foods reach to be safely hot-held?
• A roast beef in the oven must reach what temperature for at least 4 minutes during cooking?
• If the water supply is off when the establishment opens, what is the required first action?
• When is it appropriate to use time as a public health control?
• Who are considered high-risk populations in food safety and why?
• Which statement best describes hot holding and the equipment used to support it?
• A food worker is learning how to clean and sanitize dishes in a three-compartment sink. What is the third step of the five-step process?
• What is the typical iodine sanitizer concentration range?
• Which confirmed food worker illness must a manager report to the regulatory authority?
• In a three-compartment sink, what is the correct setup?
• When measuring the cooking temperature of a casserole, where must the thermometer be placed?
• When partially cooking a large batch of chicken stir-fry, what is the required action immediately before cooling to ensure food safety?
• What is Integrated Pest Management (IPM) and its purpose in a food facility?
• What is cold holding and what equipment supports it?
• What is the typical chlorine sanitizer concentration used on food-contact surfaces?
• Where can utensils be stored?
• Which statement about labeling pesticides is correct?
• How often should the breadbasket’s cloth liner be replaced during service?
• Which item would not be appropriate on a hospital patient dinner menu?
• What should a manager do to prevent deliberate contamination of food by employees?
• Date marking: When is date marking required for prepared foods and how long can they be kept?
• What should a receiving inspection verify for perishable foods?
• Which of the following describes a desirable characteristic of non-food-contact surfaces for cleaning?
• Which infection must be reported to regulatory authorities by a manager?
• To prevent pest shelter, how far above the floor should equipment be raised?
• What are Florida requirements for hair restraints in food handling?
• Which storage practice helps prevent cross-contamination?
• What should you do with TCS foods delivered at temperatures above 41°F?
• For roast beef, what time and temperature combination is required during cooking?
• What should the manager require if an employee uses a cell phone during fruit slicing?
• What is the correct order of steps in the handwashing process?
• Which is a recommended practice to prevent moisture problems that could lead to mold in storage areas?
• Which practice best reduces the risk of cross-contact with allergens in a kitchen?
• What is the manager's primary responsibility when giving a facility tour to a news reporter?
• According to FDA guidelines, which topic is essential for training new staff?
• A written policy and training program should include which of the following?
• In a recall scenario, what is the appropriate first step?
• Which step is performed last in the standard handwashing sequence?
• Which scenario is considered a contamination event requiring a written cleanup procedure?
• How often should most thermometers (excluding bimetallic) be calibrated?
• After which task would a manager ask an employee to wash their hands?
• What is an acceptable method to cool a large pot of chicken noodle soup?
• In a refrigerator, where should ready-to-eat foods be stored relative to raw animal products to prevent cross-contamination?
• After isolating broken glass and removing it, what is the next step?
• An employee comes to work with an infected cut on her arm. What should a manager require her to do before working?
• What does the acronym TCS stand for in food safety?
• Which food is classified as a time/temperature control for safety food (TCS/PHF)?
• To reduce pest shelter, equipment should be elevated from the floor by at least how many inches?
• A nursing home reports that a roommate of a food worker was diagnosed with Norovirus over the weekend. What must the manager do?
• What is the recommended temperature for cold holding?
• Which practice could cause cross-contact with one of the eight major food allergens?
• What should a food worker scrub for at least 15 seconds during the handwashing process?
• How should chemicals be stored in a food facility to avoid chemical contamination?
• What must a food worker do if they have fingernail polish or fake nails?
• Describe the recommended cooling procedure for TCS foods to stay safe.
• What is the proper sanitation sequence after contact with raw poultry?
• In the three-compartment sink, which step comes third?
• Which agency maintains regulatory oversight for Florida's professional licenses including the food service manager certification?
• Why is a thermometer important for storage equipment?
• Which item is a component of a comprehensive food safety training program?
• What is the maximum temperature allowed while cold holding boiled eggs at a salad bar?
• For tabletop equipment that is not sealed to the counter, what is the minimum clearance?
• How should staff respond when a customer reports an allergen exposure?
• Which order is correct for placing items in the refrigerator from top to bottom: pastries, raw fish, raw turkey?
• An employee is reheating meatballs that will be hot held at a catering event. Which temperature must the meatballs reach while being reheated?
• What is a requirement for handwashing sinks in a food establishment?
• What should you do with sanitizers when their effectiveness declines?
• Raw ground beef packaged for sale must include which of the following on its label?
• Which action should be taken when a bar employee is diagnosed with E. coli and has been asymptomatic for a few days?
• Which action does NOT help prevent allergen cross-contact in a kitchen?
• What is the maximum temperature of the water that can be used to thaw ground beef by submerging it under running water?
• During an outbreak investigation, which action demonstrates proper cooperation?
• Which symptom must a food worker report to his manager?
• Which task is the correct initial action when a large amount of dirty dishes is to be washed?
• Which temperature is required for hot holding pasta dishes in buffet service?
• Where should liquid waste such as mop water be disposed of to comply with safe practices?
• A food worker with several dirty plates should do what first as she loads the dishwasher?
• Which of the following is a sign of a cockroach infestation?
• Which scenario qualifies as a contamination event requiring a written cleanup procedure under the FDA Food Code?
• Which list contains the eight major allergens commonly recognized in the United States?
• How should sanitizers be managed during a shift?
• If packaged single-use items are stored inside a cabinet, where is an acceptable location?
• In a refrigerator, ready-to-eat foods should be stored which way relative to raw animal products?
• A manager is picking out a new set of frying pans for the kitchen. What material should he NOT select?
• How should single-use items be stored to maintain safety?
• What is the primary purpose of Florida's Food Manager Certification?
• A restaurant manager has received eight complaints from different customers about dinners containing chicken. What action should be taken?
• If you discover broken glass in a storage area, what is the first action?
• What is the maximum temperature allowed while cold holding a container of salsa?
• According to FDA guidelines, which food item is an example of one of the eight major food allergen groups?
• A food worker is about to partially cook a large batch of chicken stir-fry. What must he do immediately before cooling the food?
• If the handle of the soup ladle falls into the pot at a self-service station, what should be done?
• What is the primary purpose of documenting temperatures in storage?
• What event would require a food worker to restock a pot of soup at a self-service station?
• Which of the following is a sign of a cockroach infestation?
• What topic should be included in training per FDA Food Code?
• How long must freezing time-temperature records for raw, ready-to-eat fish be kept?
• What is a food safety culture and why must managers model it?
• What should a restaurant handwashing station include and where should it be located?
• If the regulatory authority sees food safety violations during an inspection, what should they do first?
• What is the minimum duration after symptoms subside before a food worker with diarrhea can return to work?
• How should ready-to-eat foods be stored relative to raw animal products in a refrigerator?
• What is the primary purpose of handwashing in a food-service operation?
• Which practice helps to control cross-contamination?
• Over twenty customers who bought sliced ham at a deli have reported having severe nausea and vomiting. What must the manager do immediately?
• Which action is required if illness reports emerge after customers purchase ham at a deli?
• How long can a large container of potato salad be safely held without temperature control if it does not exceed 70°F (21°C)?
• According to the FDA, what are the two required parts of a consumer advisory?
• What is time-temperature abuse?
• Which activity is cited as requiring a variance from the local regulatory authority?
• A manager comes into the establishment in the morning to find that the water supply was shut off overnight. What action must he take first?
• In the three-compartment sink five-step process, what is the step immediately after washing?
• A hospital cook is preparing the dinner menu for hospital patients. Which menu item should NOT be included on the menu?
• What is the minimum hot holding temperature for most time/temperature control for safety foods?
• Which of the following is an example of a major allergen group that includes tree nuts?
• Which task would allow bare-hand contact with ready-to-eat foods, without regulatory authority approval?
• How can cross-contact with allergens be prevented in food prep?
• Under the stated policy, the potato salad can be held without temperature control for up to how many hours if kept at or below 70°F (21°C)?
• What documentation is required after an allergen exposure incident?
• Which of the following is not typically verified during receiving inspections for perishable foods?
• When thawing ground beef by submerging it in running water, what is the maximum water temperature allowed?
• When handling different kinds of raw meats, under what circumstance must a food-contact surface be cleaned and sanitized?
• Given a top-to-bottom refrigerator order of pastries, raw fish, and raw turkey, which item belongs on the top shelf?
• How should a manager prevent deliberate contamination of food by customers?