360 TRAINING FOOD
MANAGER PRACTICE
EXAM COMPLETE
Question 1: A facility serves highly susceptible populations. Which item is generally prohibited for those consumers?
Choices:
1) Pasteurized milk 2) Fully cooked chicken 3) Raw seed sprouts 4) Canned peaches
Correct Answer: Raw seed sprouts
Explanation: Raw seed sprouts have been repeatedly linked to foodborne illness and are restricted for highly susceptible populations.Page 1
Question 2: How often should food-contact surfaces used continuously with TCS
food generally be cleaned and sanitized?
Choices:
1) At least every 2 hours 2) At least every 4 hours 3) Once per shift 4) Once per day
Correct Answer: At least every 4 hours
Explanation: Food-contact surfaces in continuous use with TCS food are generally cleaned at least every 4 hours unless a speci�c exception applies.
Question 3: A manager learns that a food employee was diagnosed with a
reportable foodborne illness. What should guide the manager's response?
Choices:
1) Personal preference 2) Employee-health rules, including required restriction/exclusion and regulatory noti�cation 3) Whether the restaurant is busy 4) The employee's job title only Correct Answer: Employee-health rules, including required restriction/exclusion and regulatory noti�cation Explanation: Reportable diagnoses trigger speci�c employee-health actions under the Food Code and local rules, including restriction or exclusion and, for certain conditions, noti�cation of the regulatory authority.Page 2
Question 4: A menu o�ers undercooked eggs on request. What is generally required when serving raw or undercooked animal foods?
Choices:
1) A consumer advisory identifying the risk food and reminding consumers of increased risk 2) A waiver signed by every customer 3) A free thermometer at each table 4) A 24-hour holding period Correct Answer: A consumer advisory identifying the risk food and reminding consumers of increased risk Explanation: A consumer advisory is generally required for raw or undercooked animal foods, combining disclosure and reminder language about increased foodborne-illness risk.Question 5: A food employee has an infected cut on a �nger. When may the employee handle food?
Choices:
1) Whenever the wound is dry 2) After covering it with an impermeable cover and wearing a single-use glove over it when working with exposed food 3) Only after applying hand lotion 4) If the employee changes aprons Correct Answer: After covering it with an impermeable cover and wearing a single-use glove over it when working with exposed food Explanation: A hand or �nger lesion must be properly covered; when handling exposed food, a single-use glove is worn over the impermeable cover.Page 3