Food Safety Manager Exam Questions and 100% Correct
Answers
Question 1
The Person In Charge (PIC) is responsible for all of the following except
a) training all staff in food safety
b) complying with all state and local regulations
c) correctly answer questions regarding food safety
d) complying with staff's vacation requests
Correct Answer
d) complying with staff's vacation requests
Question 2
In order to continue working, what should a Food Employee with a minor cut on their hand do?
a) Not allowed to work with a minor cut
b) Must be checked by a doctor first
c) Nothing needs to be done
d) Cover cut with a watertight bandage and a glove
Correct Answer
d) Cover cut with a watertight bandage and a glove
Page 1 of 73
,Question 3
If a Food Employee has an infected open wound, the Food Manager must
a) Restrict the employee from working with the open food
b) Send the employee to a doctor
c) Allow the employee to work only with salads
d) Exclude the employee for working until a letter from a doctor is received
Correct Answer
a) Restrict the employee from working with the open food
Question 4
All of the following are used to handle ready-to-eat foods except
a) bare hands
b) tongs
c) gloved hands
d) deli paper
Correct Answer
a) bare hands
Page 2 of 73
,Question 5
It is most important for an employee to use proper handwashing techniques after they
a) talk on the phone
b) use a restroom
c) take an order
d) drink from a closed container
Correct Answer
b) use a restroom
Question 6
An inspection can occur only
a) when the Person in Charge is present
b) when the inspector notifies the facility 24 hours in advance
c) when the facility is open or during reasonable hours
d) when the facility is not too busy
Correct Answer
c) when the facility is open or during reasonable hours
Page 3 of 73
, Question 7
An employee must wash their hands in all of the following situations except
a) before putting gloves on
b) after handling raw pork
c) after sneezing
d) before mopping the floor
Correct Answer
d) before mopping the floor
Question 8
Where should a Food Employee take a break to smoke?
a) In the dry storage area
b) In the kitchen
c) In designated areas only
d) In the walk-in cooler
Correct Answer
c) In designated areas only
Page 4 of 73
Answers
Question 1
The Person In Charge (PIC) is responsible for all of the following except
a) training all staff in food safety
b) complying with all state and local regulations
c) correctly answer questions regarding food safety
d) complying with staff's vacation requests
Correct Answer
d) complying with staff's vacation requests
Question 2
In order to continue working, what should a Food Employee with a minor cut on their hand do?
a) Not allowed to work with a minor cut
b) Must be checked by a doctor first
c) Nothing needs to be done
d) Cover cut with a watertight bandage and a glove
Correct Answer
d) Cover cut with a watertight bandage and a glove
Page 1 of 73
,Question 3
If a Food Employee has an infected open wound, the Food Manager must
a) Restrict the employee from working with the open food
b) Send the employee to a doctor
c) Allow the employee to work only with salads
d) Exclude the employee for working until a letter from a doctor is received
Correct Answer
a) Restrict the employee from working with the open food
Question 4
All of the following are used to handle ready-to-eat foods except
a) bare hands
b) tongs
c) gloved hands
d) deli paper
Correct Answer
a) bare hands
Page 2 of 73
,Question 5
It is most important for an employee to use proper handwashing techniques after they
a) talk on the phone
b) use a restroom
c) take an order
d) drink from a closed container
Correct Answer
b) use a restroom
Question 6
An inspection can occur only
a) when the Person in Charge is present
b) when the inspector notifies the facility 24 hours in advance
c) when the facility is open or during reasonable hours
d) when the facility is not too busy
Correct Answer
c) when the facility is open or during reasonable hours
Page 3 of 73
, Question 7
An employee must wash their hands in all of the following situations except
a) before putting gloves on
b) after handling raw pork
c) after sneezing
d) before mopping the floor
Correct Answer
d) before mopping the floor
Question 8
Where should a Food Employee take a break to smoke?
a) In the dry storage area
b) In the kitchen
c) In designated areas only
d) In the walk-in cooler
Correct Answer
c) In designated areas only
Page 4 of 73
