FOOD MANAGER EXAM CERTIFICATION
EVALUATION EXAMS SOLVED QUESTIONS
STUDY GUIDE GUARANTEED TO PASS
◉ 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. 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. 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. 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 hands
b) tongs
c) gloved hands
d) deli paper. Answer: a) bare hands
◉ It is most important for an employee to use proper handwashing
techniques after they
a) talk on the phone
b) use a restroom
c) take an order
d) drink from a closed container. Answer: b) use a restroom
,◉ An inspection can occur only
a) when the Person in Charge is present
b) when the inspector notifies the facility 24 hours in advance
c) when the facility is open or during reasonable hours
d) when the facility is not too busy. Answer: c) when the facility is
open or during reasonable hours
◉ An employee must wash their hands in all of the following
situations except
a) before putting gloves on
b) after handling raw pork
c) after sneezing
d) before mopping the floor. Answer: d) before mopping the floor
◉ Where should a Food Employee take a break to smoke?
a) In the dry storage area
b) In the kitchen
c) In designated areas only
d) In the walk-in cooler. Answer: c) In designated areas only
, ◉ In the food prep area, the only jewelry allowed on an employee's
hands or arms is
a) a medical bracelet
b) a diamond engagement ring
c) a charm bracelet
d) a plain wedding band. Answer: d) a plain wedding band
◉ The chef is allowed to taste test a food only if they
a) use a small finger to taste
b) stir the food before testing
c) use the same spoon they previously used to taste
d) use a clean and sanitized utensil each time they taste. Answer: d)
use a clean and sanitized utensil each time they taste
◉ All of the following are a hazard to food except
a) Biological hazard
b) Environmental hazard
c) Physical hazard
d) Chemical hazard. Answer: b) Environmental hazard
◉ An example of a chemical hazard would not include
EVALUATION EXAMS SOLVED QUESTIONS
STUDY GUIDE GUARANTEED TO PASS
◉ 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. 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. 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. 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 hands
b) tongs
c) gloved hands
d) deli paper. Answer: a) bare hands
◉ It is most important for an employee to use proper handwashing
techniques after they
a) talk on the phone
b) use a restroom
c) take an order
d) drink from a closed container. Answer: b) use a restroom
,◉ An inspection can occur only
a) when the Person in Charge is present
b) when the inspector notifies the facility 24 hours in advance
c) when the facility is open or during reasonable hours
d) when the facility is not too busy. Answer: c) when the facility is
open or during reasonable hours
◉ An employee must wash their hands in all of the following
situations except
a) before putting gloves on
b) after handling raw pork
c) after sneezing
d) before mopping the floor. Answer: d) before mopping the floor
◉ Where should a Food Employee take a break to smoke?
a) In the dry storage area
b) In the kitchen
c) In designated areas only
d) In the walk-in cooler. Answer: c) In designated areas only
, ◉ In the food prep area, the only jewelry allowed on an employee's
hands or arms is
a) a medical bracelet
b) a diamond engagement ring
c) a charm bracelet
d) a plain wedding band. Answer: d) a plain wedding band
◉ The chef is allowed to taste test a food only if they
a) use a small finger to taste
b) stir the food before testing
c) use the same spoon they previously used to taste
d) use a clean and sanitized utensil each time they taste. Answer: d)
use a clean and sanitized utensil each time they taste
◉ All of the following are a hazard to food except
a) Biological hazard
b) Environmental hazard
c) Physical hazard
d) Chemical hazard. Answer: b) Environmental hazard
◉ An example of a chemical hazard would not include
