1|Page
FOOD SAFETY MANAGER TEST –
COMPREHENSIVE PRACTICE QUESTIONS
WITH VERIFIED SOLUTIONS 2026
Which of the following is an acceptable method for cooling hot TCS food before
storage?
a. in the freezer
b. on the counter at room temp
c. in an ice water bath
d. in the walk in cooler - correct-answer - c. in an ice water bath
coolers and freezers are not designed to cool food quickly, all hot TCS food should
be cooled before storage
A food handler has a wound or a boil on their hand or wrist. What is an
appropriate course of action?
a. be restricted to duties that do not involve food contact
,2|Page
b. wear an impermeable bandage and cover with a single use glove
c. stay home until the wound or boil is completely healed
d. wash hands thoroughly between each task - correct-answer - b. wear an
impermeable bandage and cover with a single use glove
an employee may still work with food as long as they take the precaution to use a
bandage and cover with a single use glove
Which symptom must be reported to your regulatory authority when it afflicts a
food handler?
a. diarrhea
b. jaundice
c. a severe allergic reaction
d. an infected food or boil - correct-answer - b. jaundice
jaundice is sometimes caused by hepatitis A, which is contagious and can be
spread through food
, 3|Page
Which of the following symptoms is most commonly associated with foodborne
illness?
a. a rash or hives
b. congestion
c. dizziness or vertigo
d. diarrhea - correct-answer - d. diarrhea
What or who is the most responsible for training new staff about safe food
handling practices?
a. the owner
b. the general manager
c. the certified food manager
d. staff should already have this knowledge before being hired - correct-answer -
c. the certified food manager
FOOD SAFETY MANAGER TEST –
COMPREHENSIVE PRACTICE QUESTIONS
WITH VERIFIED SOLUTIONS 2026
Which of the following is an acceptable method for cooling hot TCS food before
storage?
a. in the freezer
b. on the counter at room temp
c. in an ice water bath
d. in the walk in cooler - correct-answer - c. in an ice water bath
coolers and freezers are not designed to cool food quickly, all hot TCS food should
be cooled before storage
A food handler has a wound or a boil on their hand or wrist. What is an
appropriate course of action?
a. be restricted to duties that do not involve food contact
,2|Page
b. wear an impermeable bandage and cover with a single use glove
c. stay home until the wound or boil is completely healed
d. wash hands thoroughly between each task - correct-answer - b. wear an
impermeable bandage and cover with a single use glove
an employee may still work with food as long as they take the precaution to use a
bandage and cover with a single use glove
Which symptom must be reported to your regulatory authority when it afflicts a
food handler?
a. diarrhea
b. jaundice
c. a severe allergic reaction
d. an infected food or boil - correct-answer - b. jaundice
jaundice is sometimes caused by hepatitis A, which is contagious and can be
spread through food
, 3|Page
Which of the following symptoms is most commonly associated with foodborne
illness?
a. a rash or hives
b. congestion
c. dizziness or vertigo
d. diarrhea - correct-answer - d. diarrhea
What or who is the most responsible for training new staff about safe food
handling practices?
a. the owner
b. the general manager
c. the certified food manager
d. staff should already have this knowledge before being hired - correct-answer -
c. the certified food manager
