Food Safety Manager Exam
All of the following are used to handle ready-to-eat foods except
a) bare hands
b) tongs
c) gloved hands
d) deli paper - ✔✔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 - ✔✔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 - ✔✔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
d) before mopping the floor - ✔✔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
d) In the walk-in cooler - ✔✔c) In designated areas only
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
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
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
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
A parasite found in raw or lightly cooked seafood is
a) Staphylococcus Aureus
b) Norwalk
c) Anisakiasis
d) Trichina Spiralis - ✔✔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 - ✔✔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 - ✔✔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 - ✔✔d) People
A major food allergen could include all of the following except
a) shellfish
b) peanuts
c) tree pollen
d) soybeans - ✔✔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 - ✔✔b) refrigerate potentially hazardous foods
All of the following are used to handle ready-to-eat foods except
a) bare hands
b) tongs
c) gloved hands
d) deli paper - ✔✔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 - ✔✔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 - ✔✔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
d) before mopping the floor - ✔✔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
d) In the walk-in cooler - ✔✔c) In designated areas only
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
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
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
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
A parasite found in raw or lightly cooked seafood is
a) Staphylococcus Aureus
b) Norwalk
c) Anisakiasis
d) Trichina Spiralis - ✔✔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 - ✔✔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 - ✔✔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 - ✔✔d) People
A major food allergen could include all of the following except
a) shellfish
b) peanuts
c) tree pollen
d) soybeans - ✔✔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 - ✔✔b) refrigerate potentially hazardous foods
