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IFSEA Certified Food Manager test Dumps

IFSEA-CFM test Format | Course Contents | Course Outline | test Syllabus | test Objectives

Passing Percent – 70%

Number of questions – 80



IFSEA reaches beyond common culinary and restaurant professions, assisting professionals working behind the scenes and those seeking management roles as well. We hold annual conferences, culinary competitions, and award ceremonies to network and discuss current happenings, but mostly to have fun.

We also work on charitable programs such as certifications for homeless veterans. Our connections in the industry have helped countless individuals.

IFSEA membership is perfect for executive chefs, restaurant owners, catering directors, food suppliers, professionals, or students new to the industry. Let us help you broaden your skills and foster relationships needed to reach executive levels within the food service and hospitality industry. Other advantages include:

Culinary Competition

Meeting New Professionals & Life-Long Friends

Education Seminars

Training Programs

Updates on Industry Trends & News

Access to Job Openings & Postings

Assisting with the Development of the Food Service Profession

Food Service Executive Certifications

Student Scholarships & Mentorships

Culinary Competitions

IFSEA Meetups



Students are required to be in a room, monitored by someone who is NOT
providing the direct instruction for the certification, except under extremely limited conditions.
If only one individual is approved by IFSEA as a proctor, then the teacher of the material may
proctor the exams and must be independently monitored by a second individual who does not
provide direct instruction for the certification content to the individuals taking the test.



There are 932 questions in the Classmarker databank, spread across 9 GFI tests and 4 IFSEA
tests. Most of the tests these questions came from have 80 questions, two have 150 questions.
Those questions came from this bank of questions, which were not changed at all, the same
questions reside on one of the 8 other subjects that GFI and IFSEA use. With our experience
about what you need to “know, be and do,” we selected from the data bank questions in 5
subjects – food safety, food service management, customer service, culinary nutrition and
culinary. There are 16 questions in each of those areas. The test was recently updated,
keeping in mind what would be good things for someone new or fairly new to our industry to
know.



In order to provide the teachers with the material to provide the 150 hours of training required, we will
provide them with the PowerPoint slide shows for each of the 5 testing areas. For adults, each
of those takes 6 to 8 hours of training, a full day. The teachers can pick out of this information,
what information they would like to use. We will also provide the shorter (90 or so slides) slide
show which is more test specific. We also have a spreadsheet indicating on that short version,
where the questions are answered, which will help the teachers to cover the broad subject
matter to be taught, being sure to cover the specific questions as well.

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Food
IFSEA-CFM
IFSEA Certified Food Manager
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Question: 68
Sarah is making pasta salad for a school picnic. How should she cool the cooked
pasta before using it in the salad?
A. By placing the pasta in the refrigerator
B. By placing the pasta in an ice-water bath
C. By leaving it on the kitchen counter until it cools
D. Any of these methods is safe
Answer: B
Sarah should cool the pasta for her pasta salad by placing it in an ice-water bath.
Cooked food must cool from 135F to below 70F within the first 2 hours of
cooling time. Pathogens grow faster in this temperature range. Food then has four
hours to safely cool from 70F to below 41F. Hot pasta placed in the refrigerator
may not cool fast enough to prevent the growth of pathogens.
Question: 69
Which of the following is a safe method for handling ice used for service?
A. Scooping ice from ice machine with a serving glass
B. Using bare hands to scoop ice from ice machine
C. Storing the ice scoop inside the ice machine
D. None of the above methods is safe
Answer: D
None of the above methods is safe for handling ice used for service. Ice should
only be removed from the ice machine using a clean sanitized scoop that is only
used for handling ice. The ice scoop should be stored in a protected location
outside the ice machine. Never use hands or a serving glass to scoop ice from the
ice machine.
Question: 70
For an IPM program to be successful, what must pests be denied?
A. Food and water
B. Access to the building
C. A safe hiding place
D. All of the above
Answer: D
For an IPM program to be successful, pests must be denied food and water, access
to the building and a safe hiding place. Keeping pests out of your operation is
easier than eliminating an infestation. A PCO can work with you to make the
operation less attractive to pests.
Question: 71
When receiving raw frozen fish shipped on ice, how should you check the
temperature of the fish?
A. By checking the ice temperature
B. By inserting a thermometer into the fish
C. By inserting a thermometer under the fish
D. By wrapping a frozen fish around the thermometer
Answer: B
When receiving raw frozen fish shipped on ice, you should check the temperature
of the fish by inserting a thermometer into the fish. You should insert the
thermometer into the thickest part of the fish. If the fish is not frozen properly, the
shipment should be rejected.
Question: 72
The container that raw shucked shellfish is shipped in should be labeled with the
packers name, address and what other piece of information?
A. Website address
B. Phone number
C. Certification number
D. All of the above
Answer: C
The container that raw shucked shellfish is shipped in should be labeled with the
packers name, address and certification number. This label indicates to the
receiver that the shellfish is from a reliable source. If the label information is
missing or incomplete, the shipment should not be accepted.
Question: 73
How long does sushi-grade fish need to be frozen at -4F?
A. At least 15 hours
B. At least 24 hours
C. At least 4 hours
D. At least 1 hour
Answer: B
Sushi-grade fish needs to be frozen at -4F for at least 24 hours. Sushi-grade fish
has specific handling instructions to reduce the risk of foodborne illness. The fish
supplier is required to provide records of the freezing process to ensure the fish
was handled safely.
Question: 74
Cliff is always looking for ways to work more efficiently. While receiving his
restaurants food shipment, he decides to prop open the freezer door. Is this a
good idea?
A. Yes, food will be moved to the freezer faster.
B. No, propping the door open will lower the freezer temperature.
C. No, the propped open door is a trip hazard.
D. Yes, the receiving area will be cooled by the open door.
Answer: B
While Cliff is receiving his restaurants food shipment, it is a bad idea to prop
open the freezer door because the open door will lower the freezer temperature.
The freezer door should be firmly closed between trips in and out of the freezer.
Cold air curtains can be added if keeping the door closed is not enough to
maintain freezer temperature.
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