Question 1
You have received an order of cooking spices. The label states that the spices have been irradiated. You should
Correct Answer:
Accept the order.
Explanation:
Correct answer: Accept the order.
Question 2
You have received a free trial sample of a chemical from a salesman. On the label is the word ‘GRAS’. This means that this chemical is
Correct Answer:
Safe to use under the specified manufacturer’s directions.
Explanation:
Correct answer: Safe to use under the specified manufacturer’s directions.
Question 3
Raw animal foods cooked in a microwave need to reach what temperature in all parts of the food?
Correct Answer:
165°F (74°C)
Explanation:
Correct answer: 165°F (74°C)
Question 4
Back siphonage or back flow is
Correct Answer:
Unsafe water moving into the potable water supply.
Explanation:
Correct answer: Unsafe water moving into the potable water supply.
Question 5
A food establishment provides separate display tanks for live lobster and molluscan shellfish. Which is NOT a requirement for operation of the tanks?
Correct Answer:
The same water must circulate throughout both tanks.
Explanation:
Correct answer: The same water must circulate throughout both tanks.
Question 1
Exam overview

About this Exam

Prepare with the Food Safety Manager Certification Practice Test 2024 practice quiz. This question bank includes 30 questions covering food, establishment, foods, chemical, and temperature. Use it to review important concepts, identify knowledge gaps, and build confidence for the related exam, course, or assessment.

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Food Safety Manager Certification Practice Test 2024

This practice set contains 30 questions from the matching question bank and focuses on food, establishment, foods, chemical, and temperature. Work through each question carefully, review the provided solutions, and revisit topics that need more study before your next attempt.

This is an independent study resource intended for practice and review; it is not an official examination or an endorsement by any organization named in the title.

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