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Official Florida Food Manager Test Questions
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Official Florida Food Manager Test Questions
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25 Questions

1. A large pot of chicken noodle soup needs to be cooled. What is an acceptable method to cool the soup?

2. What should be a characteristic of non-food-contact surfaces for cleaning?

3. What is an example of a critical limit in a HACCP plan?

4. After which task would a manager ask an employee to wash their hands?

5. What should a manager do to prevent deliberate contamination of food by customers?

6. A food worker at a nursing home reports that her roommate was diagnosed with Norovirus over the weekend. What must the manager do?

7. What must be located in, or immediately adjacent to, a toilet room in a food establishment?

8. What must a container of pesticides be labeled with?

9. A manager is preparing to train some new employees. Which topic should she include, according to the FDA Food Code?

10. Which symptom is a food worker required to report to his manager?

11. What must a food worker do if they have fingernail polish or fake nails?

12. While preparing different kinds of raw meat, when would an employee be required to clean and sanitize a food-contact surface?

13. Where should liquid waste, such as mop water, be disposed of?

14. Which of the following practices helps to control cross-contamination?

15. At a minimum, how far must tabletop equipment be raised if it is not sealed to the counter?

16. A food worker is learning how to clean and sanitize dishes in a three-compartment sink. What is the third step of the five-step process?

17. What is the maximum temperature allowed while cold holding boiled eggs at a salad bar?

18. How should a food worker avoid contaminating ready-to-eat food?

19. A food worker decides to thaw a pound of ground beef by submerging it under running water. What is the maximum temperature that the water can be?

20. Which characteristic could qualify a food as time/temperature control for safety food (TCS/PHF)?

21. A manager comes into the establishment in the morning to find that the water supply was shut off overnight. What action must he take first?

22. How should a food worker label a working container of food?

23. Raw ground beef is being packaged to sell to customers at a grocery store. What must be included on the label?

24. What should a manager do to prevent deliberate contamination of food by employees?

25. What is the correct order of steps in the handwashing process?

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