Mock paper #3
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.
Where may rodent bait stations be placed in a food establishment?
An establishment caters an off-site event two hours away. Which control is required for the hot food in transit?
What does the Code require about the availability of cleaning agents and sanitisers?
The paper carries one for every question, at the back. These are the three above.
Answer: C - Only outside the building, or in areas with no exposed food, in tamper-resistant stations
Because Rodent bait must be contained in a covered, tamper-resistant bait station. Poisonous or toxic materials must be stored and applied so that food, equipment and utensils cannot be contaminated. Food Code 7-202.12
This is why non-toxic monitoring devices such as glue boards and mechanical traps are used indoors near food areas, with toxic bait reserved for the perimeter - the control has to match how close the point is to exposed food. Food Code 6-501.111
Where the other options lead
Answer: C - Maintaining 135°F or above throughout, with the capacity to measure it
Because Time/temperature control for safety food must be maintained at 57°C (135°F) or above when held hot, and that requirement does not stop at the door. Food in transit is still being held. Food Code 3-501.16
A temperature measuring device must be provided and readily accessible for use in ensuring the temperatures of food. Insulation without measurement is a hope rather than a control, which is the distinction this item tests. Food Code 4-302.13
Where the other options lead
Answer: A - That they be available during all hours of operation, so that warewashing and sanitising can be carried out when required
Because Cleaning agents and sanitisers must be available during all hours of operation so that the required cleaning and sanitising can be carried out. Food Code 4-303.11
Running out is a real and citable failure. It is the reason the Code addresses availability separately from concentration, storage and correct use. Food Code 4-501.116
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.