Latest PDF of FSMC: Food Service Manager Certification

Food Service Manager Certification Practice Test

FSMC test Format | Course Contents | Course Outline | test Syllabus | test Objectives

Exam Details:
- Number of Questions: The number of questions in the Food Service Manager Certification (FSMC) test can vary depending on the certifying organization or program. Typically, the test consists of multiple-choice questions, and the exact number may range from 100 to 150 questions.

- Time: Candidates are usually given a set time limit to complete the FSMC exam, which is typically around 2 to 3 hours. It is important to manage time effectively to ensure all questions are answered within the allocated time.

Course Outline:
The FSMC certification program is designed to assess the knowledge and skills required to effectively manage and operate food service establishments. While the specific course outline may vary depending on the certifying organization, the test generally covers the following key areas:

1. Food Safety and Sanitation:
- Principles of food safety and hygiene
- Proper handling, storage, and preparation of food
- HACCP (Hazard Analysis Critical Control Point) principles and implementation

2. Menu Planning and Nutrition:
- Menu development and design
- Nutritional considerations in menu planning
- Special dietary needs and restrictions

3. Kitchen and Equipment Management:
- Kitchen organization and workflow
- Equipment selection, maintenance, and safety
- Inventory control and purchasing practices

4. Staff Management and Training:
- Recruitment and selection of personnel
- Training and development of staff
- Employee scheduling and performance management

5. Customer Service and Communication:
- Effective communication with customers and staff
- Customer satisfaction and complaint resolution
- Service standards and etiquette

6. Financial Management:
- Budgeting and financial planning
- Cost control and analysis
- Pricing strategies and profit maximization

7. Regulatory Compliance:
- Compliance with local, state, and federal regulations
- Licensing and permits
- Food safety inspections and audits

Exam Objectives:
The objectives of the FSMC test typically include:
- Assessing the candidate's knowledge of food safety and sanitation practices to ensure the safe handling and preparation of food.
- Evaluating the candidate's ability to plan nutritious and well-balanced menus that cater to various dietary needs and restrictions.
- Testing the candidate's knowledge and skills in effectively managing kitchen operations and equipment to ensure efficiency and safety.
- Assessing the candidate's ability to recruit, train, and manage staff members effectively.
- Determining the candidate's understanding of customer service principles and their ability to provide a positive dining experience.
- Evaluating the candidate's financial management skills in budgeting, cost control, and pricing strategies.
- Testing the candidate's knowledge of regulatory compliance requirements in the food service industry.

Exam Syllabus:
The specific test syllabus for the FSMC may vary depending on the certifying organization. However, the following syllabus are typically included:

1. Food Safety and Sanitation:
- Foodborne illnesses and prevention
- Proper handling and storage of food
- Cleaning and sanitizing procedures

2. Menu Planning and Nutrition:
- Menu development and analysis
- Nutritional considerations and labeling
- Special dietary needs and menu adaptations

3. Kitchen and Equipment Management:
- Kitchen layout and workflow
- Equipment selection and maintenance
- Inventory control and purchasing practices

4. Staff Management and Training:
- Recruitment and hiring procedures
- Staff training and development
- Performance management and scheduling

5. Customer Service and Communication:
- Effective communication with customers and staff
- Service standards and customer satisfaction
- Handling customer complaints and feedback

6. Financial Management:
- Budgeting and financial planning
- Cost control and analysis
- Pricing strategies and profit margins

7. Regulatory Compliance:
- Local, state, and federal regulations
- Licensing and permits
- Food safety inspections and audits

It is important to note that the specific syllabus and depth of coverage may vary depending on the certifying organization offering the FSMC certification. Candidates should refer to the official guidelines and study materials provided by the certifying organization for the most accurate and up-to-date information.

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Food
FSMC
Food Service Manager Certification
https://killexams.com/pass4sure/exam-detail/FSMC
Question: 72
The chef decided to make a slow cooked tomato sauce that requires the overnight
cooking of the sauce on the burners. The manager hears about the chef"s decision
and should:
A. Taste the sauce
B. Tell the chef not to do that again
C. Use the sauce as a daily special
D. Throw the sauce away
Answer: D
If a chef creates a tomato sauce that required the overnight cooking of the sauce,
the manager should throw the sauce away. This is because the sauce will have
been cooking in the Danger Zone for over the allowed amount of time, making
the sauce a hazardous food.
Question: 73
Foods that have a pH of 4.6 or above are considered:
A. Acidic Foods
B. Potentially Hazardous Foods
C. Pickled Foods
D. All of the above
Answer: B
Potentially hazardous foods are foods with a pH of 4.6 or above. Foods below this
pH are not considered a hazard since the pH is too low for any food pathogen to
survive. Examples include soda and vinegar.
Question: 74
To avoid any chance of food borne illness due to fry oil, the optimal frequency of
changing fry oil is:
A. Every night
B. Every two days
C. Every week
D. Once a month
Answer: A
Changing fry oil every night is the best way to reduce the chances of food borne
illness due to fry oil. While fry oil reaches high temperatures during the day, as
the oil cools and residual food grows in the oil over night, the chances of food
borne intoxicants growing to dangerous levels increases significantly.
Question: 75
To avoid foods spoiling in the refrigerator or freezer, which of the following
actions is always recommended?
A. Placing the oldest product on top of newer product
B. Ordering foods for a few days at a time only
C. Placing a date of arrival on all foods
D. Smelling the food to make sure it is fresh
Answer: C
Placing a date of arrival on all foods that enter the restaurant helps to avoid food
spoilage since it gives you a firm answer as to when the food arrived. From here,
you can determine the shelf life of the individual ingredient so that there is no
question as to the freshness. While the remaining answers might have some merit,
they are incomplete and do not assure the date of entry into the restaurant.
Question: 76
For any workstation within a kitchen, the following article(s) should always be
found:
A. Plastic hand gloves
B. Red bucket filled with diluted bleach water
C. Head gear
D. All of the above
Answer: D
All of the above. To prevent contamination from your hands to raw foods served
to your customers (such as salads), it is important to always have plastic gloves at
each workstation in the kitchen. To prevent surface contamination of microbes, a
red bucket full of diluted bleach should be at each station as well. No other red
buckets should be found in the kitchen so that only red buckets are recognized as
sanitation buckets. Finally, some form of head gear, such as plastic, paper, or
mesh hats should be placed at each station to prevent hair from falling into the
food.
Question: 77
Which of the following is a potentially hazardous food?
A. Dry rice
B. Canned soda
C. Ice cream
D. Caraway seeds
Answer: C
Ice cream is considered a potentially hazardous food. In addition to melting, ice
cream which is exposed to temperatures within the Danger Zone then re-freezed
can allow microbes time to increase in number within the ice cream, making the
dessert unsafe to consume.
Question: 78
The pathogen most associated with undercooked beef, especially hamburger, is:
A. Norovirus
B. Salmonella
C. E.Coli
D. Hepatitis A
Answer: C
E coli. is the pathogen most often associated with undercooked beef. Of particular
concern is E.coli 0157:H7, a powerful strain of E.coli which is among several
strains of E.coli with negative consequences for many specific groups. To avoid
E.coli from becoming problematic within your restaurant, make sure to avoid
cross contamination and cook beef to a well done temperature.

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Food Service Manager Certification Practice Test

FSMC test Format | Course Contents | Course Outline | test Syllabus | test Objectives

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