FOOD MANAGER
PRACTICE EXAM PART1
Question 1: What is the minimum time a food worker should scrub their hands with soap?
Choices:
1) 5 seconds 2) 10 to 15 seconds 3) 20 seconds 4) 30 seconds
Correct Answer: 10 to 15 seconds
Explanation: The FDA Food Code requires scrubbing hands for 10 to 15 seconds as part of the total 20-second handwashing process.Page 1
Question 2: A food handler comes to work with a sore throat and a fever. What must the manager do?
Choices:
1) Restrict them from working with food 2) Exclude them from the establishment 3) Allow them to work but wear a mask 4) Send them to the doctor and let them work
Correct Answer: Restrict them from working with food
Explanation: If a food handler has a sore throat and fever, they must be restricted from working with food, or excluded if serving a highly susceptible population.
Question 3: Which symptom requires immediate exclusion of a food handler from a
restaurant?
Choices:
1) Headache 2) Coughing 3) Diarrhea 4) Runny nose
Correct Answer: Diarrhea
Explanation: Diarrhea, vomiting, jaundice, and sore throat with fever are symptoms that require exclusion or restriction.Page 2
Question 4: When is it acceptable for a food worker to drink from an uncovered cup in a food prep area?
Choices:
1) When wearing gloves 2) When it is hot outside 3) During a scheduled break 4) Never
Correct Answer: Never
Explanation: Food workers must never drink from an uncovered cup in prep areas to prevent saliva from contaminating food. Only covered cups with a straw are generally allowed.
Question 5: What is the correct way to dry hands after washing them?
Choices:
1) Wiping on a clean apron 2) Using a reusable cloth towel 3) Using a single-use paper towel 4) Air drying naturally
Correct Answer: Using a single-use paper towel
Explanation: Hands should always be dried using a single-use paper towel or an air dryer to prevent recontamination.Page 3