Food Safety Manager Exam
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The Person In Charge (PIC) is responsible for all of the following except
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a) training all staff in food safety
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b) complying with all state and local regulations
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c) correctly answer questions regarding food safety
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d) complying with staff's vacation requests - ANS>>d) complying with staff's vacation
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requests
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In order to continue working, what should a Food Employee with a minor cut on their
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hand do?
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a) Not allowed to work with a minor cut
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b) Must be checked by a doctor first
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c) Nothing needs to be done
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d) Cover cut with a watertight bandage and a glove - ANS>>d) Cover cut with a watertight
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bandage and a glove
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If a Food Employee has an infected open wound, the Food Manager must
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a) Restrict the employee from working with the open food
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b) Send the employee to a doctor
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c) Allow the employee to work only with salads
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,d) Exclude the employee for working until a letter from a doctor is received - ANS>>a)
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Restrict the employee from working with the open food
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All of the following are used to handle ready-to-eat foods except
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a) bare hands
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b) tongs
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c) gloved hands
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d) deli paper - ANS>>a) bare hands
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It is most important for an employee to use proper handwashing techniques after they
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a) talk on the phone
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b) use a restroom
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c) take an order
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d) drink from a closed container - ANS>>b) use a restroom
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An inspection can occur only
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a) when the Person in Charge is present
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b) when the inspector notifies the facility 24 hours in advance
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c) when the facility is open or during reasonable hours
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d) when the facility is not too busy - ANS>>c) when the facility is open or during
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reasonable hours
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An employee must wash their hands in all of the following situations except
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,a) before putting gloves on
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b) after handling raw pork
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c) after sneezing
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d) before mopping the floor - ANS>>d) before mopping the floor
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Where should a Food Employee take a break to smoke?
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a) In the dry storage area
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b) In the kitchen
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c) In designated areas only
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d) In the walk-in cooler - ANS>>c) In designated areas only
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In the food prep area, the only jewelry allowed on an employee's hands or arms is
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a) a medical bracelet
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b) a diamond engagement ring
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c) a charm bracelet
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d) a plain wedding band - ANS>>d) a plain wedding band
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The chef is allowed to taste test a food only if they
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a) use a small finger to taste
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b) stir the food before testing
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c) use the same spoon they previously used to taste
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d) use a clean and sanitized utensil each time they taste - ANS>>d) use a clean and
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sanitized utensil each time they taste
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, All of the following are a hazard to food except
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a) Biological hazard
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b) Environmental hazard
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c) Physical hazard
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d) Chemical hazard - ANS>>b) Environmental hazard
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An example of a chemical hazard would not include
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a) Lemonade served in a copper pitcher
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b) Cleaning compounds stored above the food prep counter
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c) Bony fragments in the meat
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d) Pesticide sprayed directly onto a cutting board - ANS>>c) Bony fragments in the meat
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A parasite found in raw or lightly cooked seafood is
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a) Staphylococcus Aureus
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b) Norwalk
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c) Anisakiasis
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d) Trichina Spiralis - ANS>>c) Anisakiasis
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When removing a can from dry storage, you notice the can is swollen. You discard the can
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immediately due to the risk of
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a) Salmonella
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Save
The Person In Charge (PIC) is responsible for all of the following except
vv vv vv vv vv vv vv vv vv vv vv vv
a) training all staff in food safety
vv vv vv vv vv vv
b) complying with all state and local regulations
vv vv vv vv vv vv vv
c) correctly answer questions regarding food safety
vv vv vv vv vv vv
d) complying with staff's vacation requests - ANS>>d) complying with staff's vacation
vv vv vv vv vv vv vv vv vv vv vv
requests
vv
In order to continue working, what should a Food Employee with a minor cut on their
vv vv vv vv vv vv vv vv vv vv vv vv vv vv vv
hand do?
vv vv
a) Not allowed to work with a minor cut
vv vv vv vv vv vv vv vv
b) Must be checked by a doctor first
vv vv vv vv vv vv vv
c) Nothing needs to be done
vv vv vv vv vv
d) Cover cut with a watertight bandage and a glove - ANS>>d) Cover cut with a watertight
vv vv vv vv vv vv vv vv vv vv vv vv vv vv vv vv
bandage and a glove
vv vv vv vv
If a Food Employee has an infected open wound, the Food Manager must
vv vv vv vv vv vv vv vv vv vv vv vv
a) Restrict the employee from working with the open food
vv vv vv vv vv vv vv vv vv
b) Send the employee to a doctor
vv vv vv vv vv vv
c) Allow the employee to work only with salads
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,d) Exclude the employee for working until a letter from a doctor is received - ANS>>a)
vv vv vv vv vv vv vv vv vv vv vv vv vv vv vv
Restrict the employee from working with the open food
vv vv vv vv vv vv vv vv vv
All of the following are used to handle ready-to-eat foods except
vv vv vv vv vv vv vv vv vv vv
a) bare hands
vv vv
b) tongs
vv
c) gloved hands
vv vv
d) deli paper - ANS>>a) bare hands
vv vv vv vv vv vv
It is most important for an employee to use proper handwashing techniques after they
vv vv vv vv vv vv vv vv vv vv vv vv vv
a) talk on the phone
vv vv vv vv
b) use a restroom
vv vv vv
c) take an order
vv vv vv
d) drink from a closed container - ANS>>b) use a restroom
vv vv vv vv vv vv vv vv vv vv
An inspection can occur only
vv vv vv vv
a) when the Person in Charge is present
vv vv vv vv vv vv vv
b) when the inspector notifies the facility 24 hours in advance
vv vv vv vv vv vv vv vv vv vv
c) when the facility is open or during reasonable hours
vv vv vv vv vv vv vv vv vv
d) when the facility is not too busy - ANS>>c) when the facility is open or during
vv vv vv vv vv vv vv vv vv vv vv vv vv vv vv vv
reasonable hours
vv vv
An employee must wash their hands in all of the following situations except
vv vv vv vv vv vv vv vv vv vv vv vv
,a) before putting gloves on
vv vv vv vv
b) after handling raw pork
vv vv vv vv
c) after sneezing
vv vv
d) before mopping the floor - ANS>>d) before mopping the floor
vv vv vv vv vv vv vv vv vv vv
Where should a Food Employee take a break to smoke?
vv vv vv vv vv vv vv vv vv
a) In the dry storage area
vv vv vv vv vv
b) In the kitchen
vv vv vv
c) In designated areas only
vv vv vv vv
d) In the walk-in cooler - ANS>>c) In designated areas only
vv vv vv vv vv vv vv vv vv vv
In the food prep area, the only jewelry allowed on an employee's hands or arms is
vv vv vv vv vv vv vv vv vv vv vv vv vv vv vv
a) a medical bracelet
vv vv vv
b) a diamond engagement ring
vv vv vv vv
c) a charm bracelet
vv vv vv
d) a plain wedding band - ANS>>d) a plain wedding band
vv vv vv vv vv vv vv vv vv vv
The chef is allowed to taste test a food only if they
vv vv vv vv vv vv vv vv vv vv vv
a) use a small finger to taste
vv vv vv vv vv vv
b) stir the food before testing
vv vv vv vv vv
c) use the same spoon they previously used to taste
vv vv vv vv vv vv vv vv vv
d) use a clean and sanitized utensil each time they taste - ANS>>d) use a clean and
vv vv vv vv vv vv vv vv vv vv vv vv vv vv vv vv
sanitized utensil each time they taste
vv vv vv vv vv vv
, All of the following are a hazard to food except
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a) Biological hazard
vv vv
b) Environmental hazard
vv vv
c) Physical hazard
vv vv
d) Chemical hazard - ANS>>b) Environmental hazard
vv vv vv vv vv vv
An example of a chemical hazard would not include
vv vv vv vv vv vv vv vv
a) Lemonade served in a copper pitcher
vv vv vv vv vv vv
b) Cleaning compounds stored above the food prep counter
vv vv vv vv vv vv vv vv
c) Bony fragments in the meat
vv vv vv vv vv
d) Pesticide sprayed directly onto a cutting board - ANS>>c) Bony fragments in the meat
vv vv vv vv vv vv vv vv vv vv vv vv vv vv
A parasite found in raw or lightly cooked seafood is
vv vv vv vv vv vv vv vv vv
a) Staphylococcus Aureus
vv vv
b) Norwalk
vv
c) Anisakiasis
vv
d) Trichina Spiralis - ANS>>c) Anisakiasis
vv vv vv vv vv
When removing a can from dry storage, you notice the can is swollen. You discard the can
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immediately due to the risk of
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a) Salmonella
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