Food Manager Final Exam A+ Grade Assured Complete Solutions And Verified Answers

EXAM

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Food Safety Manager Exam 2026 A+ GRADE ASSURED C
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OMPLETE SOLUTIONS AND VERIFIED ANSWERS (D9864 +t +t +t +t +t




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QUESTION 1 +t




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
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ANSWER

d) complying with staff's vacation requests
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QUESTION 2 +t




In order to continue working, what should a Food Employee with a minor cut on their ha
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nd do? +t



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
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ANSWER

d) Cover cut with a watertight bandage and a glove
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QUESTION 3 +t




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
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,ANSWER

a) Restrict the employee from working with the open food
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QUESTION 4 +t




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
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ANSWER

a) bare hands
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QUESTION 5 +t




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
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ANSWER

b) use a restroom
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QUESTION 6 +t




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
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ANSWER

c) when the facility is open or during reasonable hours
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QUESTION 7 +t




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
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,ANSWER

d) before mopping the floor
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QUESTION 8 +t




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
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ANSWER

c) In designated areas only
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QUESTION 9 +t




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
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ANSWER

d) a plain wedding band
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QUESTION 10 +t




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
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ANSWER

d) use a clean and sanitized utensil each time they taste
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QUESTION 11 +t




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
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, ANSWER

b) Environmental hazard
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QUESTION 12 +t




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
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ANSWER

c) Bony fragments in the meat
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QUESTION 13 +t




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
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ANSWER

c) Anisakiasis
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QUESTION 14 +t




When removing a can from dry storage, you notice the can is swollen. You discard the ca
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n immediately due to the risk of
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a) Salmonella
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b) Hepatitis A
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c) Listeria
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d) Clostridium Botulinum
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ANSWER

d) Clostridium Botulinum
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QUESTION 15 +t




The following would be an example of a highly susceptible population
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a) teachers at an elementary school
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b) nurses at a hospital
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