Food Safety Manager Exam Questions
and Answers
1.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
2.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
3.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
4.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
5.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
6.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 reason- able hours
7.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
8.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
9.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
10.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
11.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
12.An example of a chemical hazard would not include
a) Lemonade served in a copper pitcher
b) Cleaning compounds stored above the food prep counter
and Answers
1.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
2.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
3.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
4.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
5.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
6.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 reason- able hours
7.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
8.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
9.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
10.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
11.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
12.An example of a chemical hazard would not include
a) Lemonade served in a copper pitcher
b) Cleaning compounds stored above the food prep counter
