FOOD SAFETY MANAGER EXAM QUESTIONS AND
ANSWERS GRADED A+ 100% VERIFIED.
1. The Person In Charge (PIC) is 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
mailto:https://www.stuvia.com/user/techgrades
, d) complying with staff's vacation requests ANS >>> d) complying with staff's
vacation requests
2. In order to continue working, what 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 ANS >>> d) Cover cut with a
watertight bandage and a glove
3. If a Food Employee has an infected open wound, the Food Manager must
a) Restrict the employee from working with the open food
b) Send the employee to a doctor
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, c) Allow the employee to work only with salads
d) Exclude the employee for working until a letter from a doctor is received
ANS >>> a) Restrict the employee from working with the open food
4. All of the following are used to handle ready-to-eat foods except
a) bare hands
b) tongs
c) gloved hands
d) deli paper ANS >>> a) bare hands
5. It is most important for an employee to use proper handwashing techniques
after they
a) talk on the phone
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, b) use a restroom
c) take an order
d) drink from a closed container ANS >>> b) use a restroom
6. An inspection can occur only
a) when the Person in Charge is present
b) when the inspector notifies the facility 24 hours in advance
mailto:https://www.stuvia.com/user/techgrades
ANSWERS GRADED A+ 100% VERIFIED.
1. The Person In Charge (PIC) is 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
mailto:https://www.stuvia.com/user/techgrades
, d) complying with staff's vacation requests ANS >>> d) complying with staff's
vacation requests
2. In order to continue working, what 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 ANS >>> d) Cover cut with a
watertight bandage and a glove
3. If a Food Employee has an infected open wound, the Food Manager must
a) Restrict the employee from working with the open food
b) Send the employee to a doctor
mailto:https://www.stuvia.com/user/techgrades
, c) Allow the employee to work only with salads
d) Exclude the employee for working until a letter from a doctor is received
ANS >>> a) Restrict the employee from working with the open food
4. All of the following are used to handle ready-to-eat foods except
a) bare hands
b) tongs
c) gloved hands
d) deli paper ANS >>> a) bare hands
5. It is most important for an employee to use proper handwashing techniques
after they
a) talk on the phone
mailto:https://www.stuvia.com/user/techgrades
, b) use a restroom
c) take an order
d) drink from a closed container ANS >>> b) use a restroom
6. An inspection can occur only
a) when the Person in Charge is present
b) when the inspector notifies the facility 24 hours in advance
mailto:https://www.stuvia.com/user/techgrades
