Mock paper #1
A full paper drawn to the blueprint. Answers and worked explanations are at the back of this file.
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Sit this the way you will sit the real one. A mock done in pieces over three evenings measures your notes, not your recall.
| Area | Questions | Share |
|---|---|---|
| Preventing Contamination and Cross-Contamination | 15 | 19% |
| Ensuring Personal Hygiene and Employee Health | 14 | 18% |
| Actively Managing Controls in a Food Establishment | 13 | 16% |
| Ensuring Product Time and Temperature | 11 | 14% |
| Monitoring the Flow of Foods | 10 | 13% |
| Conducting Cleaning and Sanitizing | 9 | 11% |
| Managing the Physical Facility Design and Maintenance | 5 | 6% |
| Preventing and Controlling Pests | 3 | 4% |
| Total | 80 | 100% |
This exam is scored on a scale, not on a raw count, so nobody outside the exam board knows exactly how many correct answers pass. 68 is our readiness target and it sits deliberately above where we think the line is. Clearing it is a good sign. It is not a guarantee.
Circle one letter for each question.
80 questions. 120 minutes.
When must an establishment designate dressing rooms or dressing areas?
A health department investigator asks to review temperature logs and employee illness records. What applies?
An establishment launders its staff aprons on the premises. What does the Code require?
The paper carries one for every question, at the back. These are the three above.
Answer: B - Where employees routinely change their clothes in the establishment
Because Dressing rooms or dressing areas must be designated IF EMPLOYEES ROUTINELY CHANGE THEIR CLOTHES IN THE ESTABLISHMENT. Lockers or other suitable facilities must be provided for the orderly storage of employees' clothing and other possessions. Food Code 6-305.11
The two limbs are conditioned differently. Dressing areas depend on whether people change on site; storage facilities are required regardless, because everyone brings something with them. Food Code 6-501.110
Where the other options lead
Answer: C - The person in charge must provide records the Code entitles them to see
Because The person in charge must allow the regulatory authority to determine compliance by allowing access, allowing inspection, and providing information and records specified in the Code to which the regulatory authority is entitled. Food Code 8-402.11
During a suspected outbreak those records are the investigation. Temperature logs establish whether a control failed; illness records establish whether a handler was the source. Delay costs the investigation its window. Food Code 8-401.10
Where the other options lead
Answer: D - A mechanical clothes washer and dryer provided and used for the purpose
Because If work clothes or linens are laundered on the premises, a mechanical clothes washer and dryer must be provided and used. Food Code 4-301.15
The exception is narrow: where on-premises laundering is limited to wiping cloths intended to be used moist, or the cloths are air-dried as the Code allows, a machine need not be provided. Food Code 4-901.12
Where the other options lead
Food Manager: the whole syllabus taught, the questions that test it, 5 timed mocks, and all 6 PDFs to print.