Practice Quiz

Food Service Manager Exam Prep - Question List

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66. The second step of properly washing a food contact surface is:
  1. Wash
  2. Rinse
  3. Sanitize
  4. Dry
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67. Of the following listed food pathogens, which one is most often associated with the consumption of undercooked or raw seafood?
  1. Vibrio vulnificus
  2. Norovirus
  3. Hepatitis C
  4. Asperagillus
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68. A Frenchman comes to the kitchen door offering to sell some fish he caught in the river hours earlier. The correct action to take is:
  1. Ask him how much he wants for the fish
  2. Give him a job
  3. Turn him away from the restaurant
  4. Have him prepare the fish during service
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69. A large section of mozzarella cheese has a blue moldy substance attached. The correct action is to:
  1. Cut the moldy section away
  2. Use the moldy section for family meal
  3. Throw the entire piece of cheese away
  4. Serve as a gourmet item
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70. The three categories of food contaminants are best described as:
  1. Chemical, Biological, and Physical Hazards
  2. Human, Microbial, and Viral Hazards
  3. External, Internal, and Customer Hazards
  4. Chemical, Customer, and Staff Hazards
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