Practice Quiz

IFSEA Food Manager Exam Prep - Question List

Select how would you like to study

Study Mode Free Daily Question Test Mode
36. John is moving dry food items from today’s food shipment into the dry-storage area. Using FIFO principles, where should the new food items be stored?
  1. Behind foods with earlier discard dates
  2. In the first available space
  3. On the floor until space is available
  4. Any of these are acceptable.
See answer
37. If a customer is experiencing shortness of breath and swelling of the face, what could be happening?
  1. The customer has bronchitis.
  2. The customer is having an allergic reaction.
  3. The customer is causing a scene.
  4. The customer needs water.
See answer
38. The three types of food safety hazards are chemical, physical and what?
  1. Foreign objects
  2. Biological
  3. Toxic
  4. Viral
See answer
39. The term used to tie a joint of meat or piece of poultry in order to enhance the shape during cooking is called:
  1. Glue
  2. Truss
  3. Tie
  4. Tighten
See answer
40. Beth reported to work at a restaurant with a severe cold. Is she allowed to work?
  1. Yes, if she is restricted from handling food or equipment.
  2. No, she needs to be excluded from work for 24 hours.
  3. No, she needs a doctor’s note to return to work.
  4. Yes, if she wears gloves when handling food.
See answer

Select how would you like to study

Study Mode Free Daily Question Test Mode