FOOD SAFETY MANAGER FOOD SAFETY MANAGER
PRACTICE TEST || WITH COMPLETE PRACTICE TEST || WITH COMPLETE
SOLUTION UPDATED 2026 SOLUTION UPDATED 2026
C. Rinsing a pitcher for water after serving orange juice in it
Which package of frozen food would be acceptable to receive? D. Using the same spatula for cooking scrambled and fried eggs correct answers A
A. Chicken Nuggets at 14 degrees
B. Berries soaking in their own juice A food worker is preparing sanitizing solution to clean and sanitize food-contact surfaces
throughout his 8-hr shift.
C. Vegetables that are partially thawed
What is the correct process for testing the sanitizer concentration?
D. Beef with small ice crystals on the inside correct answers A
A. Use the same kit that is used for all sanitizer solutions in the operation
B. Use the solution-specific test kit and reset it throughout the shift according to the
A food worker at a catering event takes ice from a cooler full of soda cans and uses it to cool
manufacturer directions
soda poured into customers' drink cups.
C. It testing the solution concentration immediately after preparing it, then the concentration is
Does this action present a risk if cross-contamination?
fine and does not require retesting
A. No, b/c the ice was made from drinking water
D. If following the manufacturer directions for preparing the solution, then the concentration will
B. Yes, b/c the cooler walls may have contaminated the soda be fine and does not require testing correct answers B
C. No, b/c the ice was used to cool the same drinks in the cooler as it is in the cups
D. Yes, b/c the ice may contaminate the soda w/ pathogens from outside of the cans correct A food worker at a grocery store has been diagnosed with shigella, but is currently
answers D asymptomatic.
What work task is appropriate for her?
How long must shellstock tags from a shipment of oysters be kept on file? A. Preparing salads
A. 30 days after it's been received B. Cutting raw meat
B. 60 days after harvesting date C. Restocking soups
C. 90 days after all oysters are sold D. Sweeping the floors. correct answers D
D. Until the next regulatory inspection correct answers C
A food worker vomits in the restroom while on his shift.
Which practice could cause cross-contact with 1 of the 8 major food allergens? What must the manager do?
A. Frying french fries in the same oil as chicken nuggets A. Send him home
B. Cutting fruits and vegetables in the same cutting board B. Ask him to double handwash
, FOOD SAFETY MANAGER FOOD SAFETY MANAGER
PRACTICE TEST || WITH COMPLETE PRACTICE TEST || WITH COMPLETE
SOLUTION UPDATED 2026 SOLUTION UPDATED 2026
C. Restrict him to cleaning floors B. They must be sanitized before they have been cleaned and rinsed
D. Assign him to preparing cooked foods correct answers A C. They must be cleaned and sanitized after they are used for more than 1 hr
D. They must be cleaned and sanitized at least every 4 hrs if they are in constant use correct
answers D
What are food workers required to do before restocking condiment dispensers at a self-service
station?
A. Clean the dispensers What piece of jewelry is a food worker allowed to wear?
B. Verify the dispensers are empty A. A smart watch
C. Measure the condiments' temperatures B. A diamond ring
D. Examine the dispensers for soil buildup correct answers A C. An allergy bracelet
D. A plain wedding band correct answers D
A food worker stops to tie their shoes during a busy period at a restaurant.
What is he required to do? What should a food worker scrub for at least 15 seconds during the handwashing process?
A. Put on a hand antiseptic A. Hands only
B. Rinse hands under hot water B. Hands and wrists only
C. Replace gloves with fresh ones C. Hands, wrists, and lower arms only
D. Wash hands with soap and water. correct answers D D. Hands, wrists, and arms just past the elbow correct answers C
To prevent providing shelter for pests, how far above the floor should equipment be raised? A food worker has cooked vegetable soup. The soup needs to be cooled from 135 degrees to 70
degrees.
A. 2 inches
What is the maximum cooling time permitted for this food item according to the FDA Food
B. 4 inches
Code?
C. 6 inches
A. Within 2 hours
D. 8 inches correct answers C
B. Within 2 & 1/2 hours
C. Within 3 hour
Which is cleaning and sanitizing food-contact surfaces necessary?
D. Within 3 & 1/2 hours correct answers A
A. They must be cleaned and sanitized after at least 8 hrs
PRACTICE TEST || WITH COMPLETE PRACTICE TEST || WITH COMPLETE
SOLUTION UPDATED 2026 SOLUTION UPDATED 2026
C. Rinsing a pitcher for water after serving orange juice in it
Which package of frozen food would be acceptable to receive? D. Using the same spatula for cooking scrambled and fried eggs correct answers A
A. Chicken Nuggets at 14 degrees
B. Berries soaking in their own juice A food worker is preparing sanitizing solution to clean and sanitize food-contact surfaces
throughout his 8-hr shift.
C. Vegetables that are partially thawed
What is the correct process for testing the sanitizer concentration?
D. Beef with small ice crystals on the inside correct answers A
A. Use the same kit that is used for all sanitizer solutions in the operation
B. Use the solution-specific test kit and reset it throughout the shift according to the
A food worker at a catering event takes ice from a cooler full of soda cans and uses it to cool
manufacturer directions
soda poured into customers' drink cups.
C. It testing the solution concentration immediately after preparing it, then the concentration is
Does this action present a risk if cross-contamination?
fine and does not require retesting
A. No, b/c the ice was made from drinking water
D. If following the manufacturer directions for preparing the solution, then the concentration will
B. Yes, b/c the cooler walls may have contaminated the soda be fine and does not require testing correct answers B
C. No, b/c the ice was used to cool the same drinks in the cooler as it is in the cups
D. Yes, b/c the ice may contaminate the soda w/ pathogens from outside of the cans correct A food worker at a grocery store has been diagnosed with shigella, but is currently
answers D asymptomatic.
What work task is appropriate for her?
How long must shellstock tags from a shipment of oysters be kept on file? A. Preparing salads
A. 30 days after it's been received B. Cutting raw meat
B. 60 days after harvesting date C. Restocking soups
C. 90 days after all oysters are sold D. Sweeping the floors. correct answers D
D. Until the next regulatory inspection correct answers C
A food worker vomits in the restroom while on his shift.
Which practice could cause cross-contact with 1 of the 8 major food allergens? What must the manager do?
A. Frying french fries in the same oil as chicken nuggets A. Send him home
B. Cutting fruits and vegetables in the same cutting board B. Ask him to double handwash
, FOOD SAFETY MANAGER FOOD SAFETY MANAGER
PRACTICE TEST || WITH COMPLETE PRACTICE TEST || WITH COMPLETE
SOLUTION UPDATED 2026 SOLUTION UPDATED 2026
C. Restrict him to cleaning floors B. They must be sanitized before they have been cleaned and rinsed
D. Assign him to preparing cooked foods correct answers A C. They must be cleaned and sanitized after they are used for more than 1 hr
D. They must be cleaned and sanitized at least every 4 hrs if they are in constant use correct
answers D
What are food workers required to do before restocking condiment dispensers at a self-service
station?
A. Clean the dispensers What piece of jewelry is a food worker allowed to wear?
B. Verify the dispensers are empty A. A smart watch
C. Measure the condiments' temperatures B. A diamond ring
D. Examine the dispensers for soil buildup correct answers A C. An allergy bracelet
D. A plain wedding band correct answers D
A food worker stops to tie their shoes during a busy period at a restaurant.
What is he required to do? What should a food worker scrub for at least 15 seconds during the handwashing process?
A. Put on a hand antiseptic A. Hands only
B. Rinse hands under hot water B. Hands and wrists only
C. Replace gloves with fresh ones C. Hands, wrists, and lower arms only
D. Wash hands with soap and water. correct answers D D. Hands, wrists, and arms just past the elbow correct answers C
To prevent providing shelter for pests, how far above the floor should equipment be raised? A food worker has cooked vegetable soup. The soup needs to be cooled from 135 degrees to 70
degrees.
A. 2 inches
What is the maximum cooling time permitted for this food item according to the FDA Food
B. 4 inches
Code?
C. 6 inches
A. Within 2 hours
D. 8 inches correct answers C
B. Within 2 & 1/2 hours
C. Within 3 hour
Which is cleaning and sanitizing food-contact surfaces necessary?
D. Within 3 & 1/2 hours correct answers A
A. They must be cleaned and sanitized after at least 8 hrs
