FOOD SAFETY MANAGER EXAM Questions with
100% Verified Answers Latest Versions 2025
GRADED A+
Food Manager is calibrating their thermometers daily using the slush method and using the calibration nut
to move the needle to 41°F. The inspector observes this practice and corrects the Food Manager. What
should have been corrected?
,a) Thermometers do not need to be calibrated daily.
b) The slush method is not acceptable for calibration.
c) The thermometer should have been calibrated to 32°F.
d) The inspector should not have corrected the Food Manager. - ✔✔c) The thermometer should have been
calibrated to 32°F.
A shipment of milk arrives and the Food Manager correctly checks the temperature at delivery by
a) placing the thermometer in the delivery truck
b) piercing one container of milk to get the core temperature
c) emptying the milk into different containers to check the core temperature
d) placing the thermometer between containers of milk - ✔✔d) placing the thermometer between containers
of milk
An employee is told to check the temperature of the cooler. Where is the best place to check the
temperature of the cooler?
a) In the back area
b) In the lowest area
c) In the top area
d) In the warmest area - ✔✔d) In the warmest area
All of the following can be used to sanitize except
a) detergent
b) quaternary ammonium
c) iodine
d) chlorine - ✔✔a) detergent
,The restaurant got very busy and the employees stacked the dishes in the dishwasher on top of each other to
get more dishes washed quickly. What is the best reason this is not allowed?
a) The dishes can break easily.
b) The dishwasher can break easily.
c) This allows for cross contamination.
d) The water and sanitizer does not hit all of the surfaces. - ✔✔d) The water and sanitizer does not hit all of
the surfaces.
The facility is very busy and the hostess forgot to remove excess tableware when seating a customer at a
table with preset tableware. What must happen to the unused excess tableware after the customer leaves?
a) The tableware must be washed and sanitized before it can be used.
b) The tableware can be left for the next customers.
c) The tableware should be polished with a clean dry cloth before it is used.
d) The tableware should be moved to a different table to be used. - ✔✔a) The tableware must be washed
and sanitized before it can be used.
A biological hazard would include all of the following except
a) parasites
b) insecticide
c) bacteria
d) viruses - ✔✔b) insecticide
The Food Manager instructs the staff to rotate the stock using First In First Out (FIFO). This means to rotate
the stock using the food first.
, a) Most recently delivered
b) Oldest
c) Out of date
d) Freshest - ✔✔b) Oldest
During a self-inspection, the Food Manager sees the following situations. Which should they correct
immediately?
a) Employees and customers are using the same bathroom.
b) The waste basket at the hand washing sink does not have a liner.
c) The hand washing sink does not have foot pedals to turn on water.
d) The hand washing sink is being used to hold a tray of cookies. - ✔✔d) The hand washing sink is being used
to hold a tray of cookies.
A designated employee break area must do all of the following except
a) Allow the employee to eat during a break
b) Protect the stored food
c) Allow the employee to smoke inside
d) Protect the food prep area - ✔✔c) Allow the employee to smoke inside
When is it most important for a Food Employee to wash their hands?
a) When switching from wiping down the cooler to taking out the trash
b) When switching from handling money to touching the cash register
c) When switching from preparing raw food to ready-to-eat food
100% Verified Answers Latest Versions 2025
GRADED A+
Food Manager is calibrating their thermometers daily using the slush method and using the calibration nut
to move the needle to 41°F. The inspector observes this practice and corrects the Food Manager. What
should have been corrected?
,a) Thermometers do not need to be calibrated daily.
b) The slush method is not acceptable for calibration.
c) The thermometer should have been calibrated to 32°F.
d) The inspector should not have corrected the Food Manager. - ✔✔c) The thermometer should have been
calibrated to 32°F.
A shipment of milk arrives and the Food Manager correctly checks the temperature at delivery by
a) placing the thermometer in the delivery truck
b) piercing one container of milk to get the core temperature
c) emptying the milk into different containers to check the core temperature
d) placing the thermometer between containers of milk - ✔✔d) placing the thermometer between containers
of milk
An employee is told to check the temperature of the cooler. Where is the best place to check the
temperature of the cooler?
a) In the back area
b) In the lowest area
c) In the top area
d) In the warmest area - ✔✔d) In the warmest area
All of the following can be used to sanitize except
a) detergent
b) quaternary ammonium
c) iodine
d) chlorine - ✔✔a) detergent
,The restaurant got very busy and the employees stacked the dishes in the dishwasher on top of each other to
get more dishes washed quickly. What is the best reason this is not allowed?
a) The dishes can break easily.
b) The dishwasher can break easily.
c) This allows for cross contamination.
d) The water and sanitizer does not hit all of the surfaces. - ✔✔d) The water and sanitizer does not hit all of
the surfaces.
The facility is very busy and the hostess forgot to remove excess tableware when seating a customer at a
table with preset tableware. What must happen to the unused excess tableware after the customer leaves?
a) The tableware must be washed and sanitized before it can be used.
b) The tableware can be left for the next customers.
c) The tableware should be polished with a clean dry cloth before it is used.
d) The tableware should be moved to a different table to be used. - ✔✔a) The tableware must be washed
and sanitized before it can be used.
A biological hazard would include all of the following except
a) parasites
b) insecticide
c) bacteria
d) viruses - ✔✔b) insecticide
The Food Manager instructs the staff to rotate the stock using First In First Out (FIFO). This means to rotate
the stock using the food first.
, a) Most recently delivered
b) Oldest
c) Out of date
d) Freshest - ✔✔b) Oldest
During a self-inspection, the Food Manager sees the following situations. Which should they correct
immediately?
a) Employees and customers are using the same bathroom.
b) The waste basket at the hand washing sink does not have a liner.
c) The hand washing sink does not have foot pedals to turn on water.
d) The hand washing sink is being used to hold a tray of cookies. - ✔✔d) The hand washing sink is being used
to hold a tray of cookies.
A designated employee break area must do all of the following except
a) Allow the employee to eat during a break
b) Protect the stored food
c) Allow the employee to smoke inside
d) Protect the food prep area - ✔✔c) Allow the employee to smoke inside
When is it most important for a Food Employee to wash their hands?
a) When switching from wiping down the cooler to taking out the trash
b) When switching from handling money to touching the cash register
c) When switching from preparing raw food to ready-to-eat food
