Food Safety Manager Exam questions
and answers latest top score
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
d) complying with staff's vacation requests correct answer. d) complying with staff's
vacation requests
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 correct answer. d) Cover cut with
a watertight bandage and a glove
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
c) Allow the employee to work only with salads
d) Exclude the employee for working until a letter from a doctor is received correct
answer. a) Restrict the employee from working with the open food
All of the following are used to handle ready-to-eat foods except
,a) bare 3hands
b) tongs
c) gloved 3hands
d) deli 3paper 3correct 3answer. a) 3bare 3hands
It 3is 3most 3important 3for 3an 3employee 3to 3use 3proper 3handwashing 3techniques 3after 3they
a) talk 3on 3the 3phone
b) use 3a 3restroom
c) take 3an 3order
d) drink 3from 3a 3closed 3container 3correct 3answer. b) 3use 3a
restroom3An 3inspection 3can 3occur 3only
3
a) when 3the 3Person 3in 3Charge 3is 3present
b) when 3the 3inspector 3notifies 3the 3facility 324 3hours 3in 3advance
c) when 3the 3facility 3is 3open 3or 3during 3reasonable 3hours
d) when 3the 3facility 3is 3not 3too 3busy 3correct 3answer. c) 3when 3the 3facility 3is 3open
3or3
during 3reasonable 3hours
An 3employee 3must 3wash 3their 3hands 3in 3all 3of 3the 3following 3situations 3except
a) before 3putting 3gloves 3on
b) after 3handling 3raw 3pork
c) after 3sneezing
d) before 3mopping 3the 3floor 3correct 3answer. d) 3before 3mopping 3the
floor3Where 3should 3a 3Food 3Employee 3take 3a 3break 3to 3smoke?
3
a) In 3the 3dry 3storage 3area
b) In 3the 3kitchen
c) In 3designated 3areas 3only
d) In 3the 3walk-in 3cooler 3correct 3answer. c) 3In 3designated 3areas 3only
In 3the 3food 3prep 3area, 3the 3only 3jewelry 3allowed 3on 3an 3employee's 3hands 3or 3arms 3is
a) a 3medical 3bracelet
b) a 3diamond 3engagement 3ring
c) a 3charm 3bracelet
d) a 3plain 3wedding 3band 3correct 3answer. d) 3a 3plain 3wedding
band3The 3chef 3is 3allowed 3to 3taste 3test 3a 3food 3only 3if 3they
3
a) use 3a 3small 3finger 3to 3taste
b) stir 3the 3food 3before 3testing
c) use 3the 3same 3spoon 3they 3previously 3used 3to 3taste
, d) use 3a 3clean 3and 3sanitized 3utensil 3each 3time 3they 3taste 3correct 3answer. d) 3use
3a3
clean 3and 3sanitized 3utensil 3each 3time 3they 3taste
All 3of 3the 3following 3are 3a 3hazard 3to 3food 3except
a) Biological 3hazard
b) Environmental 3hazard
c) Physical 3hazard
d) Chemical 3hazard 3correct 3answer. b) 3Environmental
hazard3An 3example 3of 3a 3chemical 3hazard 3would 3not 3include
3
a) Lemonade 3served 3in 3a 3copper 3pitcher
b) Cleaning 3compounds 3stored 3above 3the 3food 3prep 3counter
c) Bony 3fragments 3in 3the 3meat
d) Pesticide 3sprayed 3directly 3onto 3a 3cutting 3board 3correct 3answer. 3 c) 3Bony 3fragments3in
3the 3meat
A 3parasite 3found 3in 3raw 3or 3lightly 3cooked 3seafood 3is
a) Staphylococcus 3Aureus
b) Norwalk
c) Anisakiasis
d) Trichina 3Spiralis 3correct 3answer. c) 3Anisakiasis
When 3removing 3a 3can 3from 3dry 3storage, 3you 3notice 3the 3can 3is 3swollen. 3You 3discard
3the3
can 3immediately 3due 3to 3the 3risk 3of
a) Salmonella
b) Hepatitis 3A
c) Listeria
d) Clostridium 3Botulinum 3correct 3answer. d) 3Clostridium 3Botulinum
The 3following 3would 3be 3an 3example 3of 3a 3highly 3susceptible
3
population
3
a) teachers 3at 3an 3elementary 3school
b) nurses 3at 3a 3hospital
c) elderly 3people 3living 3in 3an 3nursing 3home
d) college 3students 3living 3in 3an 3apartment 3correct 3answer. c) 3elderly 3people 3living
3in3
an 3nursing 3home
The 3most 3common 3place 3to 3find 3Staphylococcus 3Aureus 3is
a) Raw 3vegetables
b) Shellfish
c) Ground 3meat
and answers latest top score
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
d) complying with staff's vacation requests correct answer. d) complying with staff's
vacation requests
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 correct answer. d) Cover cut with
a watertight bandage and a glove
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
c) Allow the employee to work only with salads
d) Exclude the employee for working until a letter from a doctor is received correct
answer. a) Restrict the employee from working with the open food
All of the following are used to handle ready-to-eat foods except
,a) bare 3hands
b) tongs
c) gloved 3hands
d) deli 3paper 3correct 3answer. a) 3bare 3hands
It 3is 3most 3important 3for 3an 3employee 3to 3use 3proper 3handwashing 3techniques 3after 3they
a) talk 3on 3the 3phone
b) use 3a 3restroom
c) take 3an 3order
d) drink 3from 3a 3closed 3container 3correct 3answer. b) 3use 3a
restroom3An 3inspection 3can 3occur 3only
3
a) when 3the 3Person 3in 3Charge 3is 3present
b) when 3the 3inspector 3notifies 3the 3facility 324 3hours 3in 3advance
c) when 3the 3facility 3is 3open 3or 3during 3reasonable 3hours
d) when 3the 3facility 3is 3not 3too 3busy 3correct 3answer. c) 3when 3the 3facility 3is 3open
3or3
during 3reasonable 3hours
An 3employee 3must 3wash 3their 3hands 3in 3all 3of 3the 3following 3situations 3except
a) before 3putting 3gloves 3on
b) after 3handling 3raw 3pork
c) after 3sneezing
d) before 3mopping 3the 3floor 3correct 3answer. d) 3before 3mopping 3the
floor3Where 3should 3a 3Food 3Employee 3take 3a 3break 3to 3smoke?
3
a) In 3the 3dry 3storage 3area
b) In 3the 3kitchen
c) In 3designated 3areas 3only
d) In 3the 3walk-in 3cooler 3correct 3answer. c) 3In 3designated 3areas 3only
In 3the 3food 3prep 3area, 3the 3only 3jewelry 3allowed 3on 3an 3employee's 3hands 3or 3arms 3is
a) a 3medical 3bracelet
b) a 3diamond 3engagement 3ring
c) a 3charm 3bracelet
d) a 3plain 3wedding 3band 3correct 3answer. d) 3a 3plain 3wedding
band3The 3chef 3is 3allowed 3to 3taste 3test 3a 3food 3only 3if 3they
3
a) use 3a 3small 3finger 3to 3taste
b) stir 3the 3food 3before 3testing
c) use 3the 3same 3spoon 3they 3previously 3used 3to 3taste
, d) use 3a 3clean 3and 3sanitized 3utensil 3each 3time 3they 3taste 3correct 3answer. d) 3use
3a3
clean 3and 3sanitized 3utensil 3each 3time 3they 3taste
All 3of 3the 3following 3are 3a 3hazard 3to 3food 3except
a) Biological 3hazard
b) Environmental 3hazard
c) Physical 3hazard
d) Chemical 3hazard 3correct 3answer. b) 3Environmental
hazard3An 3example 3of 3a 3chemical 3hazard 3would 3not 3include
3
a) Lemonade 3served 3in 3a 3copper 3pitcher
b) Cleaning 3compounds 3stored 3above 3the 3food 3prep 3counter
c) Bony 3fragments 3in 3the 3meat
d) Pesticide 3sprayed 3directly 3onto 3a 3cutting 3board 3correct 3answer. 3 c) 3Bony 3fragments3in
3the 3meat
A 3parasite 3found 3in 3raw 3or 3lightly 3cooked 3seafood 3is
a) Staphylococcus 3Aureus
b) Norwalk
c) Anisakiasis
d) Trichina 3Spiralis 3correct 3answer. c) 3Anisakiasis
When 3removing 3a 3can 3from 3dry 3storage, 3you 3notice 3the 3can 3is 3swollen. 3You 3discard
3the3
can 3immediately 3due 3to 3the 3risk 3of
a) Salmonella
b) Hepatitis 3A
c) Listeria
d) Clostridium 3Botulinum 3correct 3answer. d) 3Clostridium 3Botulinum
The 3following 3would 3be 3an 3example 3of 3a 3highly 3susceptible
3
population
3
a) teachers 3at 3an 3elementary 3school
b) nurses 3at 3a 3hospital
c) elderly 3people 3living 3in 3an 3nursing 3home
d) college 3students 3living 3in 3an 3apartment 3correct 3answer. c) 3elderly 3people 3living
3in3
an 3nursing 3home
The 3most 3common 3place 3to 3find 3Staphylococcus 3Aureus 3is
a) Raw 3vegetables
b) Shellfish
c) Ground 3meat
