Food Safety Manager Certification Exam Prep 2026-
2027 with a Review of 350+ Latest Exams Questions
and Correct Answers/ Practice for your Food
Manager with the Latest Exam 2026-2027 Questions
(ServSafe, 360 Training, StateFoodSafety,etc)
A recall was announced for a specific food. The Food Manager gathers up all that
they have and keeps this food for return to the vendor in
a) the cooler
b) the dry storage area
c) a location away from any other food
d) the freezer - ANSWER-c) a location away from any other food
All of the following animals are allowed in a retail food establishment except
a) a service animal under the control of a disabled person
b) a small dog being kept in a dog carrier
c) fish in an aquarium
d) a patrol dog accompanying police - ANSWER-b) a small dog being kept in a
dog carrier
An example of a Critical Control Point (CCP) is
a) Checking a cooking temperature
b) Cleaning procedures
1
,c) Effective pest control
d) Inventory control - ANSWER-a) Checking a cooking temperature
The Food Manager uses a calibrated thermometer to check the temperature of fish
when it is finished cooking. This is an example of which principle in a HACCP
Plan?
a) Hazard Analysis
b) Monitoring the Critical Control Point
c) Corrective Action
d) Verification - ANSWER-b) Monitoring the Critical Control Point
The value that must be met to ensure the food's safety is which principle in a
HACCP plan?
a) Critical Limit
b) Corrective Action
c) Hazard Analysis
d) Documentation - ANSWER-b) Corrective Action
The Food Manager checks the ham as it cools in the cooler. After an hour he
notices the ham has only cooled a few degrees. He cuts the ham into smaller
portions and places them back into the cooler to cool quicker. This is an example
of which HACCP principle?
a) Hazard Analysis
b) Critical Control Point
2
,c) Verification
d) Corrective Action - ANSWER-b) Critical Control Point
After checking the cooler to make sure it is the correct temperature, the Food
Manager will mark a chart with the date, temperature and their initials. The Food
Manager is completing which step in a HACCP plan?
a) Verification
b) Documentation
c) Corrective Action
d) Critical Control Point - ANSWER-b) Documentation
A HACCP plan will assist in all of the following except
a) Decrease incidents of food borne illness
b) Increase food safety
c) Reduce liability
d) Increase profitability - ANSWER-d) Increase profitability
During a Hazard Analysis, the Food Manager should be looking for all of the
following types of hazards except
a) Physical
b) Chemical
c) Biological
d) Environmental - ANSWER-d) Environmental
3
, Verification of a HACCP plan means to
a) check the requirements with your local Health Dept.
b) check periodically to ensure the system is working properly
c) check that meat is USDA inspected
d) check employee backgrounds - ANSWER-b) check periodically to ensure the
system is working properly
What is the first principle in a HACCP plan?
a) Critical Control Point
b) Verification
c) Documentation
d) Hazard Analysis - ANSWER-d) Hazard Analysis
A ventilation unit is located in the kitchen to prevent
a) A fire
b) The chef from getting too hot
c) Grease collecting on the walls
d) The employees talking too much - ANSWER-c) Grease collecting on the walls
A pest infestation is found in a facility. After resolving the problem, the Food
Manager establishes procedures for all of the following except
4
2027 with a Review of 350+ Latest Exams Questions
and Correct Answers/ Practice for your Food
Manager with the Latest Exam 2026-2027 Questions
(ServSafe, 360 Training, StateFoodSafety,etc)
A recall was announced for a specific food. The Food Manager gathers up all that
they have and keeps this food for return to the vendor in
a) the cooler
b) the dry storage area
c) a location away from any other food
d) the freezer - ANSWER-c) a location away from any other food
All of the following animals are allowed in a retail food establishment except
a) a service animal under the control of a disabled person
b) a small dog being kept in a dog carrier
c) fish in an aquarium
d) a patrol dog accompanying police - ANSWER-b) a small dog being kept in a
dog carrier
An example of a Critical Control Point (CCP) is
a) Checking a cooking temperature
b) Cleaning procedures
1
,c) Effective pest control
d) Inventory control - ANSWER-a) Checking a cooking temperature
The Food Manager uses a calibrated thermometer to check the temperature of fish
when it is finished cooking. This is an example of which principle in a HACCP
Plan?
a) Hazard Analysis
b) Monitoring the Critical Control Point
c) Corrective Action
d) Verification - ANSWER-b) Monitoring the Critical Control Point
The value that must be met to ensure the food's safety is which principle in a
HACCP plan?
a) Critical Limit
b) Corrective Action
c) Hazard Analysis
d) Documentation - ANSWER-b) Corrective Action
The Food Manager checks the ham as it cools in the cooler. After an hour he
notices the ham has only cooled a few degrees. He cuts the ham into smaller
portions and places them back into the cooler to cool quicker. This is an example
of which HACCP principle?
a) Hazard Analysis
b) Critical Control Point
2
,c) Verification
d) Corrective Action - ANSWER-b) Critical Control Point
After checking the cooler to make sure it is the correct temperature, the Food
Manager will mark a chart with the date, temperature and their initials. The Food
Manager is completing which step in a HACCP plan?
a) Verification
b) Documentation
c) Corrective Action
d) Critical Control Point - ANSWER-b) Documentation
A HACCP plan will assist in all of the following except
a) Decrease incidents of food borne illness
b) Increase food safety
c) Reduce liability
d) Increase profitability - ANSWER-d) Increase profitability
During a Hazard Analysis, the Food Manager should be looking for all of the
following types of hazards except
a) Physical
b) Chemical
c) Biological
d) Environmental - ANSWER-d) Environmental
3
, Verification of a HACCP plan means to
a) check the requirements with your local Health Dept.
b) check periodically to ensure the system is working properly
c) check that meat is USDA inspected
d) check employee backgrounds - ANSWER-b) check periodically to ensure the
system is working properly
What is the first principle in a HACCP plan?
a) Critical Control Point
b) Verification
c) Documentation
d) Hazard Analysis - ANSWER-d) Hazard Analysis
A ventilation unit is located in the kitchen to prevent
a) A fire
b) The chef from getting too hot
c) Grease collecting on the walls
d) The employees talking too much - ANSWER-c) Grease collecting on the walls
A pest infestation is found in a facility. After resolving the problem, the Food
Manager establishes procedures for all of the following except
4
