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Premier Food Safety Manager Diagnostic Test EXAM
(2026) ||VERIFIED EXAM!!|| MOST RECENT EXAM
ACTUAL COMPLETE REAL EXAM QUESTIONS AND
CORRECT ANSWERS (VERIFIED ANSWERS)
ALREADY GRADED A+ | GUARANTEED SUCCESS!!
NEWEST EXAM!!!
which of the following is the proper procedure for washing
your hands? - Answer-run hot water, moisten hands and
apply soap, vigorously scrub hands and arms, rinse
hands, dry hands
the agencies that regulate food safety at your
establishment is
A. CDC
B. State and local departments of health
C. Federal department of health
D. HACCP - Answer-state and local departments of health
if a guest spills a drink on the floor, the first thing you
should do is
A. Make sure a co-worker stays by the spill to warn people
while you get the proper caution signs and equipment
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B. bring the guest a new drink right away
C. use a wiping cloth to wipe off the floor
D. get a sign to warn people that the floor is slippery -
Answer-make sure A co-worker stays by The spill to warn
people while you get the proper caution signs and
equipment
what type of container should be used to store leftover
tomato sauce?
A. any pain or bucket available
B. uncovered container
C. covered food container
D. copper container - Answer-covered food container
what is the biggest problem with mixing raw foods together
with cooked foods?
A product texture
B. uneven temperature
C. cross-connection
D. Cross contamination - Answer-cross-contamination
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which of the following is the best way to prevent food
contamination?
A. covering your mouth when you sneeze
B. frequent and effective hand-washing
C. smoking only in designated areas
D. bathing everyday - Answer-frequent and effective hand-
washing
where can food service employees smoke? - Answer-in
designated areas
all of the following practices can help prevent time
temperature abuse EXCEPT
A. storing milk at 41°F (5° c)
B. holding chicken noodle soup at 120°F (49°C)
C. reheating chili to 165°F (74° c) for 15 seconds within 2
hours
D. holding the ingredients for tuna salad at 39°F - Answer-
holding chicken noodle soup at
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food handler should be excluded from working with or
around food if they are experiencing which of the following
symptoms?
A. soreness, itching, fatigue
B. fever, vomiting, diarrhea
C. headache, irritability, thirsty
D. muscle cramps, insomnia, sweating - Answer-fever,
vomiting, diarrhea
after entering a walk-in refrigerator, which of the following
situations would you correct?
A. Frozen turkey is thawing in a pan on the bottom shelf
B. egg salad is stored in a plastic container with a tight-
fitting lid.
C. loosely covered chicken noodle casserole is cooling on
the top shelf.
D. raw chicken is stored on a shelf above a tray of shrimp
- Answer-raw chicken is stored on a shelf above a tray of
shrimp
a food establishment that package has ROP food should
A. not be without a good vacuum packer
B. Be packaged according to USDA
Premier Food Safety Manager Diagnostic Test EXAM
(2026) ||VERIFIED EXAM!!|| MOST RECENT EXAM
ACTUAL COMPLETE REAL EXAM QUESTIONS AND
CORRECT ANSWERS (VERIFIED ANSWERS)
ALREADY GRADED A+ | GUARANTEED SUCCESS!!
NEWEST EXAM!!!
which of the following is the proper procedure for washing
your hands? - Answer-run hot water, moisten hands and
apply soap, vigorously scrub hands and arms, rinse
hands, dry hands
the agencies that regulate food safety at your
establishment is
A. CDC
B. State and local departments of health
C. Federal department of health
D. HACCP - Answer-state and local departments of health
if a guest spills a drink on the floor, the first thing you
should do is
A. Make sure a co-worker stays by the spill to warn people
while you get the proper caution signs and equipment
,2|Page
B. bring the guest a new drink right away
C. use a wiping cloth to wipe off the floor
D. get a sign to warn people that the floor is slippery -
Answer-make sure A co-worker stays by The spill to warn
people while you get the proper caution signs and
equipment
what type of container should be used to store leftover
tomato sauce?
A. any pain or bucket available
B. uncovered container
C. covered food container
D. copper container - Answer-covered food container
what is the biggest problem with mixing raw foods together
with cooked foods?
A product texture
B. uneven temperature
C. cross-connection
D. Cross contamination - Answer-cross-contamination
,3|Page
which of the following is the best way to prevent food
contamination?
A. covering your mouth when you sneeze
B. frequent and effective hand-washing
C. smoking only in designated areas
D. bathing everyday - Answer-frequent and effective hand-
washing
where can food service employees smoke? - Answer-in
designated areas
all of the following practices can help prevent time
temperature abuse EXCEPT
A. storing milk at 41°F (5° c)
B. holding chicken noodle soup at 120°F (49°C)
C. reheating chili to 165°F (74° c) for 15 seconds within 2
hours
D. holding the ingredients for tuna salad at 39°F - Answer-
holding chicken noodle soup at
, 4|Page
food handler should be excluded from working with or
around food if they are experiencing which of the following
symptoms?
A. soreness, itching, fatigue
B. fever, vomiting, diarrhea
C. headache, irritability, thirsty
D. muscle cramps, insomnia, sweating - Answer-fever,
vomiting, diarrhea
after entering a walk-in refrigerator, which of the following
situations would you correct?
A. Frozen turkey is thawing in a pan on the bottom shelf
B. egg salad is stored in a plastic container with a tight-
fitting lid.
C. loosely covered chicken noodle casserole is cooling on
the top shelf.
D. raw chicken is stored on a shelf above a tray of shrimp
- Answer-raw chicken is stored on a shelf above a tray of
shrimp
a food establishment that package has ROP food should
A. not be without a good vacuum packer
B. Be packaged according to USDA
