Food Safety Manager Exam WITH CORRECT
ACTUAL QUESTIONS AND CORRECTLY WELL
DEFINED ANSWERS LATEST 2025 ALREADY
GRADED A+
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Terms in this set (145)
The Person In Charge (PIC) is d) complying with staff's vacation requests
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
,In order to continue working, what d) Cover cut with a watertight bandage and a glove
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
If a Food Employee has an infected a) Restrict the employee from working with the
open wound, the Food Manager must open food
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 a) bare hands
handle ready-to-eat foods except
a) bare hands
b) tongs
c) gloved hands
d) deli paper
, It is most important for an employee b) use a restroom
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
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 d) before mopping the floor
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
Where should a Food Employee take c) In designated areas only
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
ACTUAL QUESTIONS AND CORRECTLY WELL
DEFINED ANSWERS LATEST 2025 ALREADY
GRADED A+
Play your way to mastery with fun games
Match Blocks Charms NEW
Terms in this set (145)
The Person In Charge (PIC) is d) complying with staff's vacation requests
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
,In order to continue working, what d) Cover cut with a watertight bandage and a glove
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
If a Food Employee has an infected a) Restrict the employee from working with the
open wound, the Food Manager must open food
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 a) bare hands
handle ready-to-eat foods except
a) bare hands
b) tongs
c) gloved hands
d) deli paper
, It is most important for an employee b) use a restroom
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
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 d) before mopping the floor
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
Where should a Food Employee take c) In designated areas only
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
