Food Manager Practice Test

Most Missed Food Safety Questions

These are the Food Safety practice questions that people on Tigertest get wrong most often, from the answers of 5 people. Each one shows the share who missed it, the right answer and why.

Updated 2026-11-12 by the Tigertest team. Built on the FDA Food Code (2017 and 2022). Your local code may differ; check with your health department.

1. 69% of people missed this (16 answers)

   1. Scrambled eggs made from raw shell eggs will be held on a breakfast buffet steam table. To what temperature must they be cooked?

   • A.145 F for 15 seconds
   • B.155 F for 17 seconds
   • C.135 F for 15 seconds
   • D.135 F for at least 1 minute

   Answer: B. Shell eggs cooked for later service or hot holding must reach 155 F (68 C) for 17 seconds. 145 F for 15 seconds is only for eggs cooked to order for immediate service.

2. 56% of people missed this (16 answers)

   2. A whole beef roast is cooked in a convection oven for a banquet. What minimum internal temperature and hold time apply?

   • A.145 F for 15 seconds
   • B.155 F for 17 seconds
   • C.165 F for 4 minutes
   • D.145 F for 4 minutes

   Answer: D. Roasts of beef, pork, veal and lamb must reach 145 F (63 C) for 4 minutes; the Food Code also lists lower time-temperature options such as 130 F (54 C) for 112 minutes. 145 F for 15 seconds is the standard for steaks and chops, not roasts.

3. 57% of people missed this (14 answers)

   3. A guest with liver disease becomes seriously ill after eating raw oysters harvested from warm Gulf waters. Which pathogen is most likely?

   • A.Vibrio vulnificus
   • B.Clostridium perfringens
   • C.Bacillus cereus
   • D.Listeria monocytogenes

   Answer: A. Vibrio vulnificus and Vibrio parahaemolyticus live in warm coastal waters and contaminate raw or undercooked oysters, and people with liver disease or weak immune systems are at high risk. Clostridium perfringens is linked to slowly cooled cooked meat, not raw shellfish.

4. 44% of people missed this (16 answers)

   4. A manager is checking a high-temperature dish machine with a stationary rack that uses separate wash and rinse temperatures. What should the final sanitizing rinse reach?

   • A.At least 160 F
   • B.At least 150 F
   • C.At least 180 F
   • D.At least 171 F

   Answer: C. Most high-temperature dish machines need a final sanitizing rinse of at least 180 F (82 C); only stationary-rack, single-temperature machines may use 165 F. 160 F is the required dish surface temperature, not the rinse water temperature.

5. 47% of people missed this (15 answers)

   5. A server mixes chlorine sanitizer in a bucket for wiping tables. What concentration range is generally required for chlorine sanitizer?

   • A.150 to 400 ppm
   • B.200 to 500 ppm
   • C.50 to 100 ppm
   • D.12.5 to 25 ppm

   Answer: C. Chlorine sanitizer is generally used at 50 to 100 ppm, checked with a chlorine test strip. 12.5 to 25 ppm is the iodine range, and 150 to 400 ppm is typical for quats.