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Free Food Manager PDF with 30 questions
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The PDF includes 30 Food Manager questions with answers and explanations.
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Q1A prep cook is diagnosed with Hepatitis A after working three days while experiencing fatigue and nausea but no jaundice yet. Which action is MOST appropriate for the person in charge?
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✓ Correct answer: Exclude the employee from the operation and notify the regulatory authority
Hepatitis A is one of the Big 6 highly contagious pathogens requiring immediate exclusion from the operation (not merely restriction), and the regulatory authority must be notified because the illness is reportable under FDA Food Code 2-201.12.
Q2Which pathogen is uniquely hazardous among common foodborne organisms because it can grow and multiply at refrigeration temperatures as low as 32°F (0°C), making cold storage alone an insufficient control for contaminated ready-to-eat deli meats and soft cheeses?
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✓ Correct answer: Listeria monocytogenes
Listeria monocytogenes is psychrotrophic and can multiply at refrigeration temperatures (32°F/0°C and above), which is why time-temperature controls during cold storage are insufficient safeguards for Listeria-contaminated ready-to-eat products.
Q3A guest informs a server that they have a severe tree nut allergy. The kitchen uses shared fryers for items containing cashews and plain french fries. What is the BEST response?
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✓ Correct answer: Advise the guest that fries cannot be guaranteed allergen-free due to shared fryer cross-contact
Cooking does not destroy allergen proteins, and shared fryer oil transfers allergenic residues; the operation must honestly disclose the cross-contact risk so the guest can make an informed decision, consistent with FDA allergen communication standards.
Q4A foodborne illness cluster is traced to a restaurant where a server with no gastrointestinal symptoms handled bread rolls. Stool cultures confirm the server is an asymptomatic carrier of Salmonella Typhi. Under FDA Food Code, this employee must be:
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✓ Correct answer: Excluded from the operation until cleared by a medical practitioner or health authority
Salmonella Typhi is one of the Big 6 pathogens; even asymptomatic carriers must be fully excluded from the operation (not merely restricted) under FDA Food Code 2-201.12 due to the high risk of fecal-oral transmission.
Q5Which of the following was added as the ninth major food allergen in the United States under the FASTER Act of 2021?
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✓ Correct answer: Sesame
The FASTER Act (2021) added sesame as the ninth major allergen, joining milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans as required label disclosures on packaged foods.
Q6A large pot of beef stew is placed into an ice-water bath after service. After 2 hours, a probe thermometer reads 75°F (24°C). What should the person in charge do?
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✓ Correct answer: Discard the stew because the 2-hour cooling milestone of 70°F was not met
FDA Food Code requires food to cool from 135°F to 70°F within the first 2 hours; if 70°F is not reached within that window, the food has failed the first stage of the two-stage cooling requirement and must be discarded.
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