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Food Safety Manager Exam
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Food Manager Exam Food Manager Practice Test Food Safety Questions and Answers... servsaf
118 terms 80 terms 146 terms 90 terms
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Terms in this set (145) Hide definitions
The Person In Charge (PIC) is responsible for all of the d) complying with staff's vacation requests
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
In order to continue working, what should a Food d) Cover cut with a watertight bandage and a glove
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
If a Food Employee has an infected open wound, the a) Restrict the employee from working with the open food
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
,All of the following are used to handle ready-to-eat a) bare hands
foods except
a) bare hands
b) tongs
c) gloved hands
d) deli paper
It is most important for an employee to use proper b) use a restroom
handwashing techniques after they
a) talk on the phone
b) use a restroom
c) take an order
d) drink from a closed container
An inspection can occur only c) when the facility is open or during reasonable hours
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
An employee must wash their hands in all of the following d) before mopping the floor
situations except
a) before putting gloves on
b) after handling raw pork
c) after sneezing
d) before mopping the floor
Where should a Food Employee take a break to smoke? c) In designated areas only
a) In the dry storage area
b) In the kitchen
c) In designated areas only
d) In the walk-in cooler
In the food prep area, the only jewelry allowed on an d) a plain wedding band
employee's hands or arms is
a) a medical bracelet
b) a diamond engagement ring
c) a charm bracelet
d) a plain wedding band
, The chef is allowed to taste test a food only if they d) use a clean and sanitized utensil each time they taste
a) use a small finger to taste
b) stir the food before testing
c) use the same spoon they previously used to taste
d) use a clean and sanitized utensil each time they taste
All of the following are a hazard to food except b) Environmental hazard
a) Biological hazard
b) Environmental hazard
c) Physical hazard
d) Chemical hazard
An example of a chemical hazard would not include c) Bony fragments in the meat
a) Lemonade served in a copper pitcher
b) Cleaning compounds stored above the food prep
counter
c) Bony fragments in the meat
d) Pesticide sprayed directly onto a cutting board
A parasite found in raw or lightly cooked seafood is c) Anisakiasis
a) Staphylococcus Aureus
b) Norwalk
c) Anisakiasis
d) Trichina Spiralis
When removing a can from dry storage, you notice the d) Clostridium Botulinum
can is swollen. You discard the can immediately due to
the risk of
a) Salmonella
b) Hepatitis A
c) Listeria
d) Clostridium Botulinum
Food Safety Manager Exam
43 studiers today 4.6 (49 reviews)
Save
Students also studied
Flashcard sets Study guides
Food Manager Exam Food Manager Practice Test Food Safety Questions and Answers... servsaf
118 terms 80 terms 146 terms 90 terms
csuantawee Preview Daniela_uceda Preview AllieU18 Preview Lux
Terms in this set (145) Hide definitions
The Person In Charge (PIC) is responsible for all of the d) complying with staff's vacation requests
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
In order to continue working, what should a Food d) Cover cut with a watertight bandage and a glove
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
If a Food Employee has an infected open wound, the a) Restrict the employee from working with the open food
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
,All of the following are used to handle ready-to-eat a) bare hands
foods except
a) bare hands
b) tongs
c) gloved hands
d) deli paper
It is most important for an employee to use proper b) use a restroom
handwashing techniques after they
a) talk on the phone
b) use a restroom
c) take an order
d) drink from a closed container
An inspection can occur only c) when the facility is open or during reasonable hours
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
An employee must wash their hands in all of the following d) before mopping the floor
situations except
a) before putting gloves on
b) after handling raw pork
c) after sneezing
d) before mopping the floor
Where should a Food Employee take a break to smoke? c) In designated areas only
a) In the dry storage area
b) In the kitchen
c) In designated areas only
d) In the walk-in cooler
In the food prep area, the only jewelry allowed on an d) a plain wedding band
employee's hands or arms is
a) a medical bracelet
b) a diamond engagement ring
c) a charm bracelet
d) a plain wedding band
, The chef is allowed to taste test a food only if they d) use a clean and sanitized utensil each time they taste
a) use a small finger to taste
b) stir the food before testing
c) use the same spoon they previously used to taste
d) use a clean and sanitized utensil each time they taste
All of the following are a hazard to food except b) Environmental hazard
a) Biological hazard
b) Environmental hazard
c) Physical hazard
d) Chemical hazard
An example of a chemical hazard would not include c) Bony fragments in the meat
a) Lemonade served in a copper pitcher
b) Cleaning compounds stored above the food prep
counter
c) Bony fragments in the meat
d) Pesticide sprayed directly onto a cutting board
A parasite found in raw or lightly cooked seafood is c) Anisakiasis
a) Staphylococcus Aureus
b) Norwalk
c) Anisakiasis
d) Trichina Spiralis
When removing a can from dry storage, you notice the d) Clostridium Botulinum
can is swollen. You discard the can immediately due to
the risk of
a) Salmonella
b) Hepatitis A
c) Listeria
d) Clostridium Botulinum
