Food Safety Manager Exam
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1. 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: d) complying with staff's vacation
requests
2. 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: d) Cover cut with a watertight
bandage and a glove
3. 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: a)
Restrict the employee from working with the open food
4. 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
5. 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
6. An inspection can occur only
a) when the Person in Charge is present
b) when the inspector notifies the facility 24 hours in advance
, Food Safety Manager Exam
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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 reason-
able hours
7. 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
8. 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
9. 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
10. 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
11. 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
12. 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
, Food Safety Manager Exam
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c) Bony fragments in the meat
d) Pesticide sprayed directly onto a cutting board: c) Bony fragments in the meat
13. A parasite found in raw or lightly cooked seafood is
a) Staphylococcus Aureus
b) Norwalk
c) Anisakiasis
d) Trichina Spiralis: c) Anisakiasis
14. 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
15. 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
16. The most common place to find Staphylococcus Aureus is
a) Raw vegetables
b) Shellfish
c) Ground meat
d) People: d) People
17. A major food allergen could include all of the following except
a) shellfish
b) peanuts
c) tree pollen
d) soybeans: c) tree pollen
18. Ways to prevent a physical hazard include all of the following except
a) effective hair restraint
b) refrigerate potentially hazardous foods
Study online at https://quizlet.com/_53xrfu
1. 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: d) complying with staff's vacation
requests
2. 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: d) Cover cut with a watertight
bandage and a glove
3. 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: a)
Restrict the employee from working with the open food
4. 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
5. 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
6. An inspection can occur only
a) when the Person in Charge is present
b) when the inspector notifies the facility 24 hours in advance
, Food Safety Manager Exam
Study online at https://quizlet.com/_53xrfu
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 reason-
able hours
7. 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
8. 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
9. 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
10. 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
11. 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
12. 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
, Food Safety Manager Exam
Study online at https://quizlet.com/_53xrfu
c) Bony fragments in the meat
d) Pesticide sprayed directly onto a cutting board: c) Bony fragments in the meat
13. A parasite found in raw or lightly cooked seafood is
a) Staphylococcus Aureus
b) Norwalk
c) Anisakiasis
d) Trichina Spiralis: c) Anisakiasis
14. 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
15. 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
16. The most common place to find Staphylococcus Aureus is
a) Raw vegetables
b) Shellfish
c) Ground meat
d) People: d) People
17. A major food allergen could include all of the following except
a) shellfish
b) peanuts
c) tree pollen
d) soybeans: c) tree pollen
18. Ways to prevent a physical hazard include all of the following except
a) effective hair restraint
b) refrigerate potentially hazardous foods
