Hey Coco Crew!! We're here with another 25 food safety manager test questions that will more than likely appear on your Food Safety Manager Test!

Questions in this video:

1. What thermometer is best suited for checkings a dishwashing machine's final rinse temperature?

2. What is the minimum internal cooking temperature for chicken breast?

3. What should a server do when taking a food order from customers who have concerns about food allergies?

4. A food handler has cooled a container of chili to 70°F (21°C) for 1 hour. How much time is left to cool the chili to 41°F (5°C)?

5. When must a food handler change gloves?

6. Nursing home cafeteria staff are creating new menu items for breakfast for residents and their family members. What item is not safe to serve?

7. What temperature must cooked vegetables reach to be safely hot-held for service?

8. What temperature must stuffed lobster be cooked to?

9. What must an operation do before packaging fresh juice on-site for later sale?

10. What should a food handler do with food after it is thawed in the microwave?

11. What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?

12. What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale?

13. Which process requires a variance from the regulatory authority?

14. The temperature of clam chowder is checked during holding. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup?

15. Bulk unpackaged food in self-service areas must bI labeled when:

16. What rule for serving condiments should be practiced?

17. When can raw, unpackaged meat be offered for self-service?

18. A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out?

19. How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength?

20. What should staff do when receiving delivery of food and supplies?

21. What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?

22. Which responsibility is included in the Food and Drug Administration's role?

23. What should be done with a package of flour that is received with signs of dampness on the bag?

24. Why are people who take certain medications at risk for foodborne illness?

25. What must food handlers do when handling ready-to-eat food?
————————————————————————————
How to pass the food safety manager test?
How to pass the ServSafe food safety test?

How do I become a Certified Food Manager?

Please contact the approved test provider for times, dates, and cost of the examination as well as ordering training materials and scheduling a preparation course. Make sure you request the Florida Department of Health, Food Manager Certification test information since these providers do offer examinations for other food-related programs.

To become a certified food manager in compliance with Department of Health requirements, individuals must successfully pass a certification examination administered by any approved Manager Certification Test Provider (see below for listing).

Applications are available directly from the approved providers. The Department of Health does not require individuals to attend an examination preparation or training course; however, preparation courses, study guides, and other helpful materials are offered by each of the approved test providers.

Please contact the approved test provider for times, dates, and cost of the examination as well as ordering training materials and scheduling a preparation course. Make sure you request the Florida Department of Health, Food Manager Certification test information since these providers do offer examinations for other food-related programs. The test provider issues a certificate to successful participants, which is valid for a period of five years from the date of issuance. Each certified food manager must become re-certified through testing after a five-year period. All establishments shall designate in writing the food service manager or managers for each location.

The approved test providers are listed below in alphabetical order:

360training (877) 881-2235

AboveTraining/StateFoodSafety.com (801) 494-1416

Always Food Safe
National Registry of Food Safety Professionals (800) 446-0257

ServSafe (800) 765-2122

Prometric (800) 624-2736

#servsafe #foodsafetyofficerexam #foodsafety