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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 restaurant manager has received eight complaints from unrelated customers who have ordered dinners containing chicken. How should the manager respond?

2. What kind of animal may be brought into an area of the food establishment where customers are generally allowed?

3. Which food is classified as a time/temperature control for safety food (TCS/PHF)?

4. Which confirmed food worker infection must a manager report to the regulatory authority?

5. An employee at a café tells his manager that he had diarrhea last night but is feeling better. How should the manager handle this situation?

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

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

8. 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?

9. To prevent providing shelter for pests, how far above the floor should equipment be raised?

10. If the regulatory authority sees food safety violations during an inspection, what should they do first?

11. Which task would allow for bare-hand contact with ready-to-eat foods, without regulatory authority approval?

12. How long must a manager maintain time and temperature freezing records after the service or sale of raw, ready-to-eat fish?

13. What should a food worker scrub for at least 15 seconds during the handwashing process?

14. An employee is cooking roast beef in the oven. What temperature must the roast beef reach for at least 4 minutes while cooking?

15. Which package of frozen food would be acceptable to receive?

16. Which practice could cause cross-contact with one of the eight major food allergens?

17. Which confirmed food worker illness must a manager report to the regulatory authority?

18. What is the maximum amount of time a food worker can continuously slice deli meat before needing to clean and sanitize the equipment?

19. 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?

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

21. Employees frequently use a chlorine spray to sanitize counters. Where can they store the spray between uses?

22. According to the FDA, what is in one of the eight major food allergen groups?

23. What is the manager's primary responsibility when giving a facility tour to a news reporter?

24. According to the FDA, what are the two required parts of a consumer advisory?

25. What event would require a food worker to restock a pot of soup at a self-service station?

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