Always Food Safe-Food Manager Practice Exam

What is the maximum amount of time hot-hold food can be held for service without temperature control?

• 2 hours

• 4 hours

• 6 hours

• 8 hours

When monitoring and recording temperatures on a buffet containing hot and cold items, what is the best practice?

• Clean and sanitize the thermometer before moving on to the next product

• Use the same thermometer for all items without cleaning

• Record temperatures without checking the thermometer

• Only check temperatures of hot items

A server must disclose the ingredients of a dish to a customer in all cases, EXCEPT in which of the following situations?

• The dish is a basic menu item.

• The dish contains a proprietary or trademarked secret ingredient.

• The ingredients are widely known and commonly recognized.

• Servers must always disclose ingredients in all cases.

After mopping up vomit, the mop head should be thrown away, and the bucket, mop handle, and wringer should be:

• Washed, rinsed, and sanitized with a sanitizer or disinfectant effective against Norovirus

• Simply rinsed with water

• Left to air dry without cleaning

• Wiped down with a dry cloth

Which of the following procedures is something ALL staff should be trained on?

• Proper personal hygiene

• Facility design and equipment

• Pesticide application

• Properly writing a work schedule

Which is the best method to remove grease and cooking oil from a kitchen floor?

• Cold water, detergent, and a mop

• Cold water, sanitizer, and a mop

• Hot water, detergent, and a mop

• Hot water and a mop

Which of the following is NOT in the Temperature Danger Zone? Food in a refrigerator at a temperature of 55°F, Food in a hot-holding trolley at a temperature of 100°F, Food in a freezer at a temperature of 0°F, Food on a work surface at a temperature of 98°F

• Food in a refrigerator at a temperature of 55°F

• Food in a hot-holding trolley at a temperature of 100°F

• Food in a freezer at a temperature of 0°F

• Food on a work surface at a temperature of 98°F

Which is an alternative name for an egg product that might appear on an ingredient label?

• Albumen

• Yolk

• Shell

• Cholesterol

When a food handler rewashes lettuce after noticing surface dirt, which HACCP principle is being applied?

• Taking corrective action.

• Implementing preventive controls.

• Conducting a hazard analysis.

• Monitoring critical control points.

How often should you clean and sanitize a food contact surface that is in constant use?

• Every 2 hours

• Every 4 hours

• Every 6 hours

• Once a day