P age |1
FOOD SAFETY MANAGER| FOOD SAFETY
MANAGER EXAM 2026 QUESTIONS AND
ANSWERS.
The Food Manager trains their staff to monitor the buffet for food safety.
Which of the following is a violation the staff should be looking for?
a) All food is kept covered and clean
b) The serving utensil is stored in the food with the handle exposed
c) A customer is reusing their plate for a second trip to the buffet
d) The buffet is brightly lit - Correct answer-c) A customer is reusing their
plate for a second trip to the buffet
Which of the following is a violation when cooking food?
a) Cooking rare roast beef to 130°F for 112 minutes
b) Cooking hamburgers to 140°F with no disclosure on the menu
c) Cooking hamburgers to 140°F with a disclosure on the menu
d) Cooking pork to 145°F for 15 seconds - Correct answer-b) Cooking
hamburgers to 140°F with NO disclosure on the menu
Checking the walk-in cooler, the Food Manager sees food stored the
following ways. Which one do they correct immediately?
, P age |2
a) Raw foods are stored above ready-to-eat foods.
b) Loosely covered cooked food is cooling on the top shelf.
c) Ice is being used to cool sauce in a shallow pan.
d) Foods are being stored in plastic containers with lids after cooled. -
Correct answer-a) Raw foods are stored above ready-to-eat foods.
An employee must be excluded from work if they have or have been
exposed to
a) Anisakis
b) Hepatitis A
c) Staphylococcus Aureus
d) Listeria - Correct answer-b) Hepatitis A
When training staff in proper handwashing, all of the following should be
included except
a) including any exposed area on the arm up to the elbow
b) hand sanitizer is not required
c) the whole process should take a minimum of 20 seconds
d) using a cloth towel to dry hands after proper washing - Correct answer-
d) using a cloth towel to dry hands after proper washing
The light intensity over a prep table in the kitchen must be a minimum of
, P age |3
a) 430 lux (40 foot candles)
b) 110 lux (10 foot candles)
c) 220 lux (20 foot candles)
d) 540 lux (50 foot candles) - Correct answer-d) 540 lux (50 foot candles)
The prep cook is checking the temperature of the rotisserie chickens as
they cook. The best thermometer to use would be
a) a glass bi-metallic stem thermometer
b) an infra-red thermometer
c) no thermometer is needed
d) a calibrated digital thermometer - Correct answer-d) a calibrated digital
thermometer
If an employee arrives at work with a sore throat and fever, they should be
allowed to
a) take out the trash and mop floors
b) make the salads
c) prep the meats and poultry only
d) wash and sanitize dishes - Correct answer-a) take out the trash and mop
floors
, P age |4
The Food Manager notices that a food employee they assigned to prepare
the salad has a small cut on their hand. The Food Manager should
a) Have them continue preparing the salad anyway.
b) Move them to the meat slicing area.
c) Send them to the doctor, and then home for the day.
d) Have them put on a watertight bandage over the cut and wear gloves. -
Correct answer-d) Have them put on a watertight bandage over the cut and
wear gloves.
Corrective action needs to be taken immediately if a Food Manager sees a
food employee
a) Using hand sanitizer instead of washing their hands.
b) Wearing a plain wedding band during food production.
c) Wearing a clean apron, neatly tied.
d) Utilizing an effective hair restraint to prevent a physical hazard. - Correct
answer-a) Using hand sanitizer instead of washing their hands.
When cooling foods all of the following are acceptable practices except
a) using ice made with potable water
b) covering tightly and placing on counter
c) placing in shallow (2-3" deep) pans
FOOD SAFETY MANAGER| FOOD SAFETY
MANAGER EXAM 2026 QUESTIONS AND
ANSWERS.
The Food Manager trains their staff to monitor the buffet for food safety.
Which of the following is a violation the staff should be looking for?
a) All food is kept covered and clean
b) The serving utensil is stored in the food with the handle exposed
c) A customer is reusing their plate for a second trip to the buffet
d) The buffet is brightly lit - Correct answer-c) A customer is reusing their
plate for a second trip to the buffet
Which of the following is a violation when cooking food?
a) Cooking rare roast beef to 130°F for 112 minutes
b) Cooking hamburgers to 140°F with no disclosure on the menu
c) Cooking hamburgers to 140°F with a disclosure on the menu
d) Cooking pork to 145°F for 15 seconds - Correct answer-b) Cooking
hamburgers to 140°F with NO disclosure on the menu
Checking the walk-in cooler, the Food Manager sees food stored the
following ways. Which one do they correct immediately?
, P age |2
a) Raw foods are stored above ready-to-eat foods.
b) Loosely covered cooked food is cooling on the top shelf.
c) Ice is being used to cool sauce in a shallow pan.
d) Foods are being stored in plastic containers with lids after cooled. -
Correct answer-a) Raw foods are stored above ready-to-eat foods.
An employee must be excluded from work if they have or have been
exposed to
a) Anisakis
b) Hepatitis A
c) Staphylococcus Aureus
d) Listeria - Correct answer-b) Hepatitis A
When training staff in proper handwashing, all of the following should be
included except
a) including any exposed area on the arm up to the elbow
b) hand sanitizer is not required
c) the whole process should take a minimum of 20 seconds
d) using a cloth towel to dry hands after proper washing - Correct answer-
d) using a cloth towel to dry hands after proper washing
The light intensity over a prep table in the kitchen must be a minimum of
, P age |3
a) 430 lux (40 foot candles)
b) 110 lux (10 foot candles)
c) 220 lux (20 foot candles)
d) 540 lux (50 foot candles) - Correct answer-d) 540 lux (50 foot candles)
The prep cook is checking the temperature of the rotisserie chickens as
they cook. The best thermometer to use would be
a) a glass bi-metallic stem thermometer
b) an infra-red thermometer
c) no thermometer is needed
d) a calibrated digital thermometer - Correct answer-d) a calibrated digital
thermometer
If an employee arrives at work with a sore throat and fever, they should be
allowed to
a) take out the trash and mop floors
b) make the salads
c) prep the meats and poultry only
d) wash and sanitize dishes - Correct answer-a) take out the trash and mop
floors
, P age |4
The Food Manager notices that a food employee they assigned to prepare
the salad has a small cut on their hand. The Food Manager should
a) Have them continue preparing the salad anyway.
b) Move them to the meat slicing area.
c) Send them to the doctor, and then home for the day.
d) Have them put on a watertight bandage over the cut and wear gloves. -
Correct answer-d) Have them put on a watertight bandage over the cut and
wear gloves.
Corrective action needs to be taken immediately if a Food Manager sees a
food employee
a) Using hand sanitizer instead of washing their hands.
b) Wearing a plain wedding band during food production.
c) Wearing a clean apron, neatly tied.
d) Utilizing an effective hair restraint to prevent a physical hazard. - Correct
answer-a) Using hand sanitizer instead of washing their hands.
When cooling foods all of the following are acceptable practices except
a) using ice made with potable water
b) covering tightly and placing on counter
c) placing in shallow (2-3" deep) pans
