FOOD SAFETY MANAGER EXAM Questions and
Answers Latest Versions 2025 GRADED A+
1. 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: d) before mopping the floor
2. 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: c) In designated areas only
3. 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: d) a plain wedding band
4. 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: d) use a clean and
sanitized utensil each time they taste
5. All of the following are a hazard to food except
a) Biological hazard
b) Environmental hazard
c) Physical hazard
d) Chemical hazard: b) Environmental hazard
6. 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
c) Bony fragments in the meat
d) Pesticide sprayed directly onto a cutting board: c) Bony fragments in the meat
7. A parasite found in raw or lightly cooked seafood is
a) Staphylococcus Aureus
b) Norwalk
c) Anisakiasis
d) Trichina Spiralis: c) Anisakiasis
8. 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: d) Clostridium Botulinum
9. 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: c) elderly people living in an nursing
home
10. The most common place to find Staphylococcus Aureus is
a) Raw vegetables
b) Shellfish
c) Ground meat
d) People: d) People
11. A major food allergen could include all of the following except
a) shellfish
b) peanuts
c) tree pollen
d) soybeans: c) tree pollen
12. 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: b) refrigerate potentially hazardous foods
13. Hepatitis A can be found in all of the following except
a) raw shellfish
b) cooked meat
c) unwashed hands
d) raw vegetables: b) cooked meat
14. 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: a) pesticide on the food prep counter
15. Potentially Hazardous Foods (PHF) must be reheated to a temperature of
a) 155°F
b) 135°F
c) 165°F
d) 175°F: c) 165°F
16. 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: c) 165°F
17. 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: d) 165°F
18. 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
Answers Latest Versions 2025 GRADED A+
1. 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: d) before mopping the floor
2. 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: c) In designated areas only
3. 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: d) a plain wedding band
4. 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: d) use a clean and
sanitized utensil each time they taste
5. All of the following are a hazard to food except
a) Biological hazard
b) Environmental hazard
c) Physical hazard
d) Chemical hazard: b) Environmental hazard
6. 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
c) Bony fragments in the meat
d) Pesticide sprayed directly onto a cutting board: c) Bony fragments in the meat
7. A parasite found in raw or lightly cooked seafood is
a) Staphylococcus Aureus
b) Norwalk
c) Anisakiasis
d) Trichina Spiralis: c) Anisakiasis
8. 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: d) Clostridium Botulinum
9. 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: c) elderly people living in an nursing
home
10. The most common place to find Staphylococcus Aureus is
a) Raw vegetables
b) Shellfish
c) Ground meat
d) People: d) People
11. A major food allergen could include all of the following except
a) shellfish
b) peanuts
c) tree pollen
d) soybeans: c) tree pollen
12. 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: b) refrigerate potentially hazardous foods
13. Hepatitis A can be found in all of the following except
a) raw shellfish
b) cooked meat
c) unwashed hands
d) raw vegetables: b) cooked meat
14. 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: a) pesticide on the food prep counter
15. Potentially Hazardous Foods (PHF) must be reheated to a temperature of
a) 155°F
b) 135°F
c) 165°F
d) 175°F: c) 165°F
16. 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: c) 165°F
17. 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: d) 165°F
18. 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
