FOOD SAFETY MANAGER ACTUAL EXAM QUESTIONS AND ANSWERS|WELL
QUESTIONS
STRUCTURED|100 % PASS 2025/2026
ANSWERS
The Person In Charge (PIC) is responsible for all of the following
except
a) training all staff in food safety d) complying with staff's vacation requests
b) complying with all state and local regulations
c) correctly answer questions regarding food safety
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 d) Cover cut with a watertight bandage and a glove
b) Must be checked by a doctor first
c) Nothing needs to be done
d) Cover cut with a watertight bandage and a glove
If a Food Employee has an infected open wound, the Food Man-
ager must
a) Restrict the employee from working with the open food
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
All of the following are used to handle ready-to-eat foods except
a) bare hands
a) bare hands
b) tongs
c) gloved hands
d) deli paper
It is most important for an employee to use proper handwashing
techniques after they
a) talk on the phone b) use a restroom
b) use a restroom
c) take an order
d) drink from a closed container
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
c) when the facility is open or during reasonable hours
d) when the facility is not too busy
An employee must wash their hands in all of the following situa-
tions except
a) before putting gloves on d) before mopping the floor
b) after handling raw pork
c) after sneezing
d) before mopping the floor
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
c) In designated areas only
d) In the walk-in cooler
In the food prep area, the only jewelry allowed on an employee's
hands or arms is
d) a plain wedding band
a) a medical bracelet
b) a diamond engagement ring
,FOOD SAFETY MANAGER ACTUAL EXAM QUESTIONS AND ANSWERS|WELL
QUESTIONS
STRUCTURED|100 % PASS 2025/2026
ANSWERS
c) a charm bracelet
d) a plain wedding band
The chef is allowed to taste test a food only if they
a) use a small finger to taste
d) use a clean and sanitized utensil each time they 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
All of the following are a hazard to food except
a) Biological hazard
b) Environmental hazard
b) Environmental hazard
c) Physical hazard
d) Chemical hazard
An example of a chemical hazard would not include
a) Lemonade served in a copper pitcher
c) Bony fragments in the meat
b) Cleaning compounds stored above the food prep counter
c) Bony fragments in the meat
d) Pesticide sprayed directly onto a cutting board
A parasite found in raw or lightly cooked seafood is
a) Staphylococcus Aureus
c) Anisakiasis
b) Norwalk
c) Anisakiasis
d) Trichina Spiralis
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 d) Clostridium Botulinum
b) Hepatitis A
c) Listeria
d) Clostridium Botulinum
The following would be an example of a highly susceptible popu-
lation
a) teachers at an elementary school c) elderly people living in an nursing home
b) nurses at a hospital
c) elderly people living in an nursing home
d) college students living in an apartment
The most common place to find Staphylococcus Aureus is
a) Raw vegetables
d) People
b) Shellfish
c) Ground meat
d) People
A major food allergen could include all of the following except
a) shellfish
c) tree pollen
b) peanuts
c) tree pollen
d) soybeans
Ways to prevent a physical hazard include all of the following
except
a) effective hair restraint b) refrigerate potentially hazardous foods
b) refrigerate potentially hazardous foods
c) minimize jewelry throughout the facility
d) keep nails trimmed and clean
, Hepatitis A can be found in all of the following except
a) raw shellfish
b) cooked meat
b) cooked meat
c) unwashed hands
d) raw vegetables
All of the following are an example of a physical hazard except
a) pesticide on the food prep counter
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
Potentially Hazardous Foods (PHF) must be reheated to a tem-
perature of
a) 155°F c) 165°F
b) 135°F
c) 165°F
d) 175°F
Food that is being reheated to hot hold must reach a temperature
of
a) 135°F c) 165°F
b) 155°F
c) 165°F
d) 175°F
What temperature is required when cooking chili containing toma-
toes, kidney beans, ground chicken and spices?
a) 135°F d) 165°F
b) 145°F
c) 155°F
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
d) 135°F to 70°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
A PHF is a food that
a) allows bacteria to grow rapidly
a) allows bacteria to grow rapidly
b) inhibits the growth of bacteria
c) allows viruses to become bacteria
d) inhibit parasites
The safest method for thawing a roast is
a) On the counter at ambient temperature
d) In the refrigerator at 41°F or below
b) In the sink filled with warm water
c) In the dry storage area at 50°F to 70°F
d) In the refrigerator at 41°F or below
Foods may not be stored in all of the following except
a) in a locker room
c) cooler
b) under open stairs
c) cooler
d) in a bathroom
Dry storage should be kept at a temperature of
QUESTIONS
STRUCTURED|100 % PASS 2025/2026
ANSWERS
The Person In Charge (PIC) is responsible for all of the following
except
a) training all staff in food safety d) complying with staff's vacation requests
b) complying with all state and local regulations
c) correctly answer questions regarding food safety
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 d) Cover cut with a watertight bandage and a glove
b) Must be checked by a doctor first
c) Nothing needs to be done
d) Cover cut with a watertight bandage and a glove
If a Food Employee has an infected open wound, the Food Man-
ager must
a) Restrict the employee from working with the open food
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
All of the following are used to handle ready-to-eat foods except
a) bare hands
a) bare hands
b) tongs
c) gloved hands
d) deli paper
It is most important for an employee to use proper handwashing
techniques after they
a) talk on the phone b) use a restroom
b) use a restroom
c) take an order
d) drink from a closed container
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
c) when the facility is open or during reasonable hours
d) when the facility is not too busy
An employee must wash their hands in all of the following situa-
tions except
a) before putting gloves on d) before mopping the floor
b) after handling raw pork
c) after sneezing
d) before mopping the floor
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
c) In designated areas only
d) In the walk-in cooler
In the food prep area, the only jewelry allowed on an employee's
hands or arms is
d) a plain wedding band
a) a medical bracelet
b) a diamond engagement ring
,FOOD SAFETY MANAGER ACTUAL EXAM QUESTIONS AND ANSWERS|WELL
QUESTIONS
STRUCTURED|100 % PASS 2025/2026
ANSWERS
c) a charm bracelet
d) a plain wedding band
The chef is allowed to taste test a food only if they
a) use a small finger to taste
d) use a clean and sanitized utensil each time they 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
All of the following are a hazard to food except
a) Biological hazard
b) Environmental hazard
b) Environmental hazard
c) Physical hazard
d) Chemical hazard
An example of a chemical hazard would not include
a) Lemonade served in a copper pitcher
c) Bony fragments in the meat
b) Cleaning compounds stored above the food prep counter
c) Bony fragments in the meat
d) Pesticide sprayed directly onto a cutting board
A parasite found in raw or lightly cooked seafood is
a) Staphylococcus Aureus
c) Anisakiasis
b) Norwalk
c) Anisakiasis
d) Trichina Spiralis
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 d) Clostridium Botulinum
b) Hepatitis A
c) Listeria
d) Clostridium Botulinum
The following would be an example of a highly susceptible popu-
lation
a) teachers at an elementary school c) elderly people living in an nursing home
b) nurses at a hospital
c) elderly people living in an nursing home
d) college students living in an apartment
The most common place to find Staphylococcus Aureus is
a) Raw vegetables
d) People
b) Shellfish
c) Ground meat
d) People
A major food allergen could include all of the following except
a) shellfish
c) tree pollen
b) peanuts
c) tree pollen
d) soybeans
Ways to prevent a physical hazard include all of the following
except
a) effective hair restraint b) refrigerate potentially hazardous foods
b) refrigerate potentially hazardous foods
c) minimize jewelry throughout the facility
d) keep nails trimmed and clean
, Hepatitis A can be found in all of the following except
a) raw shellfish
b) cooked meat
b) cooked meat
c) unwashed hands
d) raw vegetables
All of the following are an example of a physical hazard except
a) pesticide on the food prep counter
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
Potentially Hazardous Foods (PHF) must be reheated to a tem-
perature of
a) 155°F c) 165°F
b) 135°F
c) 165°F
d) 175°F
Food that is being reheated to hot hold must reach a temperature
of
a) 135°F c) 165°F
b) 155°F
c) 165°F
d) 175°F
What temperature is required when cooking chili containing toma-
toes, kidney beans, ground chicken and spices?
a) 135°F d) 165°F
b) 145°F
c) 155°F
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
d) 135°F to 70°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
A PHF is a food that
a) allows bacteria to grow rapidly
a) allows bacteria to grow rapidly
b) inhibits the growth of bacteria
c) allows viruses to become bacteria
d) inhibit parasites
The safest method for thawing a roast is
a) On the counter at ambient temperature
d) In the refrigerator at 41°F or below
b) In the sink filled with warm water
c) In the dry storage area at 50°F to 70°F
d) In the refrigerator at 41°F or below
Foods may not be stored in all of the following except
a) in a locker room
c) cooler
b) under open stairs
c) cooler
d) in a bathroom
Dry storage should be kept at a temperature of
