Food Safety Manager Exam: Questions And Answers
(Expert Verified)
A parasite found in raw or lightly cooked seafood is
a) Staphylococcus Aureus
b) Norwalk
c) Anisakiasis
d) Trichina Spiralis Right Ans - c) Anisakiasis
When removing a can from dry storage, you notice the can is swollen. You
discard the can immediately due to the risk of
a) Salmonella
b) Hepatitis A
c) Listeria
d) Clostridium Botulinum Right Ans - d) Clostridium Botulinum
The following would be an example of a highly susceptible population
a) teachers at an elementary school
b) nurses at a hospital
c) elderly people living in an nursing home
d) college students living in an apartment Right Ans - c) elderly people
living in an nursing home
The most common place to find Staphylococcus Aureus is
a) Raw vegetables
b) Shellfish
c) Ground meat
d) People Right Ans - d) People
A major food allergen could include all of the following except
a) shellfish
b) peanuts
c) tree pollen
,d) soybeans Right Ans - c) tree pollen
Ways to prevent a physical hazard include all of the following except
a) effective hair restraint
b) refrigerate potentially hazardous foods
c) minimize jewelry throughout the facility
d) keep nails trimmed and clean Right Ans - b) refrigerate potentially
hazardous foods
Hepatitis A can be found in all of the following except
a) raw shellfish
b) cooked meat
c) unwashed hands
d) raw vegetables Right Ans - b) cooked meat
All of the following are an example of a physical hazard except
a) pesticide on the food prep counter
b) metal shavings from the can opener
c) gemstone from a ring
d) broken glass in the ice Right Ans - a) pesticide on the food prep counter
Potentially Hazardous Foods (PHF) must be reheated to a temperature of
a) 155°F
b) 135°F
c) 165°F
d) 175°F Right Ans - c) 165°F
Food that is being reheated to hot hold must reach a temperature of
a) 135°F
b) 155°F
c) 165°F
d) 175°F Right Ans - c) 165°F
,What temperature is required when cooking chili containing tomatoes, kidney
beans, ground chicken and spices?
a) 135°F
b) 145°F
c) 155°F
d) 165°F Right Ans - d) 165°F
When cooling food the food must cooled from
a) 135°F to 50°F within 2 hours, and 135°F to 41°F within 6 hours
b) 135°F to 70°F within 4 hours, and 135°F to 41°F within 6 hours
c) 135°F to 50°F within 4 hours, and 135°F to 41°F within 6 hours
d) 135°F to 70°F within 2 hours, and 135°F to 41°F within 6 hours Right
Ans - d) 135°F to 70°F within 2 hours, and 135°F to 41°F within 6 hours
A PHF is a food that
a) allows bacteria to grow rapidly
b) inhibits the growth of bacteria
c) allows viruses to become bacteria
d) inhibit parasites Right Ans - a) allows bacteria to grow rapidly
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 Right Ans - 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 Right Ans - 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
Right Ans - 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 Right Ans - 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 Right Ans - 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 Right Ans - 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
(Expert Verified)
A parasite found in raw or lightly cooked seafood is
a) Staphylococcus Aureus
b) Norwalk
c) Anisakiasis
d) Trichina Spiralis Right Ans - c) Anisakiasis
When removing a can from dry storage, you notice the can is swollen. You
discard the can immediately due to the risk of
a) Salmonella
b) Hepatitis A
c) Listeria
d) Clostridium Botulinum Right Ans - d) Clostridium Botulinum
The following would be an example of a highly susceptible population
a) teachers at an elementary school
b) nurses at a hospital
c) elderly people living in an nursing home
d) college students living in an apartment Right Ans - c) elderly people
living in an nursing home
The most common place to find Staphylococcus Aureus is
a) Raw vegetables
b) Shellfish
c) Ground meat
d) People Right Ans - d) People
A major food allergen could include all of the following except
a) shellfish
b) peanuts
c) tree pollen
,d) soybeans Right Ans - c) tree pollen
Ways to prevent a physical hazard include all of the following except
a) effective hair restraint
b) refrigerate potentially hazardous foods
c) minimize jewelry throughout the facility
d) keep nails trimmed and clean Right Ans - b) refrigerate potentially
hazardous foods
Hepatitis A can be found in all of the following except
a) raw shellfish
b) cooked meat
c) unwashed hands
d) raw vegetables Right Ans - b) cooked meat
All of the following are an example of a physical hazard except
a) pesticide on the food prep counter
b) metal shavings from the can opener
c) gemstone from a ring
d) broken glass in the ice Right Ans - a) pesticide on the food prep counter
Potentially Hazardous Foods (PHF) must be reheated to a temperature of
a) 155°F
b) 135°F
c) 165°F
d) 175°F Right Ans - c) 165°F
Food that is being reheated to hot hold must reach a temperature of
a) 135°F
b) 155°F
c) 165°F
d) 175°F Right Ans - c) 165°F
,What temperature is required when cooking chili containing tomatoes, kidney
beans, ground chicken and spices?
a) 135°F
b) 145°F
c) 155°F
d) 165°F Right Ans - d) 165°F
When cooling food the food must cooled from
a) 135°F to 50°F within 2 hours, and 135°F to 41°F within 6 hours
b) 135°F to 70°F within 4 hours, and 135°F to 41°F within 6 hours
c) 135°F to 50°F within 4 hours, and 135°F to 41°F within 6 hours
d) 135°F to 70°F within 2 hours, and 135°F to 41°F within 6 hours Right
Ans - d) 135°F to 70°F within 2 hours, and 135°F to 41°F within 6 hours
A PHF is a food that
a) allows bacteria to grow rapidly
b) inhibits the growth of bacteria
c) allows viruses to become bacteria
d) inhibit parasites Right Ans - a) allows bacteria to grow rapidly
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 Right Ans - 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 Right Ans - 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
Right Ans - 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 Right Ans - 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 Right Ans - 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 Right Ans - 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
