Food Safety Manager Questions and
Answers | Latest Version | 2025/2026 |
Correct & Verified
What is the primary duty of a food safety manager?
✔✔ To ensure food is prepared and served without causing illness
What does active managerial control mean?
✔✔ Taking steps to prevent food safety problems before they occur
What is the main cause of most foodborne illnesses?
✔✔ Improper temperature control and poor hygiene
What is a biological hazard?
✔✔ Harmful bacteria, viruses, or parasites in food
What is a chemical hazard?
✔✔ Dangerous substances such as cleaners or pesticides
What is a physical hazard?
✔✔ Foreign objects like glass, metal, or hair in food
What is the first step in a food safety management system?
1
,✔✔ Identifying potential hazards
What does monitoring mean in food safety?
✔✔ Checking procedures to make sure they are working
What is corrective action?
✔✔ Steps taken to fix a food safety problem
What is verification in food safety?
✔✔ Confirming the system is working correctly
What is record keeping used for?
✔✔ Documenting food safety procedures and results
What is the temperature danger zone?
✔✔ 41°F to 135°F
What is the minimum holding temperature for hot food?
✔✔ 135°F
What is the maximum holding temperature for cold food?
✔✔ 41°F
2
, What is the minimum internal temperature for poultry?
✔✔ 165°F
What is the minimum internal temperature for ground meat?
✔✔ 155°F
What is the minimum internal temperature for fish?
✔✔ 145°F
How long can food remain in the danger zone safely?
✔✔ No more than 4 hours
What is time-temperature abuse?
✔✔ Letting food stay too long at unsafe temperatures
What is cross-contamination?
✔✔ Transfer of bacteria from one food or surface to another
What is cross-contact?
✔✔ Transfer of allergens to food
3
Answers | Latest Version | 2025/2026 |
Correct & Verified
What is the primary duty of a food safety manager?
✔✔ To ensure food is prepared and served without causing illness
What does active managerial control mean?
✔✔ Taking steps to prevent food safety problems before they occur
What is the main cause of most foodborne illnesses?
✔✔ Improper temperature control and poor hygiene
What is a biological hazard?
✔✔ Harmful bacteria, viruses, or parasites in food
What is a chemical hazard?
✔✔ Dangerous substances such as cleaners or pesticides
What is a physical hazard?
✔✔ Foreign objects like glass, metal, or hair in food
What is the first step in a food safety management system?
1
,✔✔ Identifying potential hazards
What does monitoring mean in food safety?
✔✔ Checking procedures to make sure they are working
What is corrective action?
✔✔ Steps taken to fix a food safety problem
What is verification in food safety?
✔✔ Confirming the system is working correctly
What is record keeping used for?
✔✔ Documenting food safety procedures and results
What is the temperature danger zone?
✔✔ 41°F to 135°F
What is the minimum holding temperature for hot food?
✔✔ 135°F
What is the maximum holding temperature for cold food?
✔✔ 41°F
2
, What is the minimum internal temperature for poultry?
✔✔ 165°F
What is the minimum internal temperature for ground meat?
✔✔ 155°F
What is the minimum internal temperature for fish?
✔✔ 145°F
How long can food remain in the danger zone safely?
✔✔ No more than 4 hours
What is time-temperature abuse?
✔✔ Letting food stay too long at unsafe temperatures
What is cross-contamination?
✔✔ Transfer of bacteria from one food or surface to another
What is cross-contact?
✔✔ Transfer of allergens to food
3
