Food Manager Course & Exam

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Sample questions from Food Manager Course & Exam

This material has 75 questions with answers and rationales. Here are the first 5.

1. 1.At a long-term care facility, a 79-year-old resident with dysphagia develops a temperature of 38.2 C, HR 104/min, RR 22/min, BP 108/64 mm Hg, and SpO2 94% after a meal. Several residents ate the same pureed chicken, and the dietary manager reports that the batch was held at 48 C for 3 hours. Which action should the nurse take first?

   • A.Give the resident an antipyretic and reassess the temperature in 1 hour
   • B.Stop service of the chicken, preserve a labeled sample, and notify infection prevention and the facility manager
   • C.Discard the remaining chicken and document that the food was unsafe
   • D.Ask the dietary manager to reheat the chicken to 74 C before serving it again

   Rationale: Stopping service prevents additional exposure, and preserving a sample supports investigation while the appropriate facility leads are notified. Giving an antipyretic delays action on a possible foodborne outbreak, and discarding the food before a sample is secured may remove useful evidence. Reheating does not reliably make food safe after prolonged temperature abuse because some toxins may remain.

2. 2.During a community vaccination clinic, a 6-year-old child with a severe peanut allergy is scheduled to receive lunch from a contracted caterer. The parent reports prior anaphylaxis; the child's BP is 98/60 mm Hg, HR 96/min, RR 20/min, and SpO2 99% on room air. The meal label lists no peanuts, but the caterer cannot confirm whether the same utensils were used for peanut-containing foods. What is the best action?

   • A.Have the caterer remove visible nuts and serve the remaining food
   • B.Serve the meal because peanuts are not listed in its ingredients
   • C.Ask the parent to inspect the meal and decide whether it is safe
   • D.Withhold the meal and arrange a verified allergen-safe alternative

   Rationale: The unconfirmed utensil history creates a cross-contact risk, so the meal should not be served until a safe alternative is verified. An ingredient label alone does not establish that the food was protected from cross-contact. Asking a parent to assess food safety transfers the facility's responsibility, and removing visible nuts cannot remove allergen residue.

3. 3.Refer to the client's chart. Which actions should the nurse take in response to the findings? Select all that apply.

   • A.Stop service of the implicated food and notify infection prevention and the facility manager
   • B.Document who ate the food and which people developed symptoms, including onset times
   • C.Ask staff to collect stool specimens from every resident who ate the meal, regardless of symptoms
   • D.Restart service after reheating the remaining food to 74 C
   • E.Save a labeled portion of the suspected food using the facility's outbreak protocol

   Rationale: The resident's rapid onset of vomiting and the report that the chicken salad was held at 22 C for 5 hours warrant stopping service, preserving evidence, and promptly reporting the suspected cluster. Recording exposure and symptom-onset information helps identify the scope and pattern of illness. Collecting specimens from everyone, including those without symptoms, is not an appropriate first step; reheating does not reliably neutralize toxins formed during unsafe holding.

4. 4.At a hospital, a 17-year-old client receiving warfarin for a mechanical heart valve is due for lunch. The INR is 4.6 (therapeutic range 2.0-3.0), and the client has no bleeding. The food-service supervisor proposes replacing the usual menu with a large serving of spinach because it is available and nutritious. Which response by the nurse is best?

   • A.Approve the substitution because vitamin K reverses excessive anticoagulation safely
   • B.Tell the client to avoid all vegetables until the INR is within range
   • C.Ask the dietitian to coordinate a consistent vitamin K intake and notify the prescribing clinician about the INR
   • D.Give the scheduled warfarin with the meal to reduce the risk of bleeding

   Answer and rationale are in the full material.

5. 5.At change of shift on a pediatric unit, a 3-year-old with cerebral palsy has a temperature of 37.1 C, HR 110/min, RR 22/min, BP 94/58 mm Hg, and SpO2 97% on room air. The child is prescribed a pureed diet and thickened liquids. Which task is appropriate for the nurse to delegate to an experienced unlicensed assistive personnel (UAP)?

   • A.Feed the child the prescribed meal after the nurse confirms the current diet order and positions the child as directed
   • B.Assess the child's ability to tolerate the prescribed texture during the first bites
   • C.Evaluate whether coughing after a sip indicates aspiration and revise the feeding plan
   • D.Decide whether the child can safely have thin water because the child is thirsty

   Answer and rationale are in the full material.