Food Safety Manager Exam Questions
and Answers
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. - Answer-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 - Answer-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
d) When switching from stocking the dry storage area to stocking the cooler - Answer-c)
When switching from preparing raw food to ready-to-eat food
A bacterial intoxication is caused by
a) a virus surviving on a counter
b) consuming a live bacteria that grows in the body
c) consuming the toxin produced by a bacteria
d) a parasite living in the food consumed - Answer-c) consuming the toxin produced by
a bacteria
An employee notices some gnaw marks on food in dry storage, droppings, and grease
marks along the base of a wall. They report these to the Food Manager who recognizes
these as signs of
a) Rodent activity
b) A grain infestation
,c) A cockroach infestation
d) A hungry employee - Answer-a) Rodent activity
The presence or growth of microorganisms is a type of
a) acid hazard
b) physical hazard
c) chemical hazard
d) biological hazard - Answer-d) biological hazard
A Food Manager finds cardboard boxes with some peach residue on them broken down
and stacked in the garbage room waiting for recycling. What does the Food Manager
instruct an employee to do?
a) Stop recycling because it takes up too much space.
b) Stop breaking down the boxes because they can be reused.
c) Place the cardboard boxes in the dumpster because they have food residue on them.
d) There is nothing to be done as there is no mistake here. - Answer-c) Place the
cardboard boxes in the dumpster because they have food residue on them.
When placing the following items into a reach-in cooler, what order should they be
placed from top shelf to bottom shelf? Items: garden salad, raw chicken cutlets, cooked
taco meat, and raw fish fillets
a) raw chicken cutlets, raw fish fillets, cooked taco meat, garden salad
b) garden salad, cooked taco meat, raw chicken cutlets, raw fish fillets
c) cooked taco meat, garden salad, raw chicken cutlets, raw fish fillets
d) garden salad, cooked taco meat, raw fish fillets, raw chicken cutlets - Answer-d)
garden salad, cooked taco meat, raw fish fillets, raw chicken cutlets
An employee is allowed to eat a sandwich in
a) The walk-in cooler
b) A designated break area
c) The dry storage area
d) Anywhere they like - Answer-b) A designated break area
When using hot water as a sanitizer the water must be ___________ for 30 seconds.
a) 171°F
b) 110°F
c) 135°F
d) 212°F - Answer-a) 171°F
When reducing microorganisms to a safe level on a food contact surface, this is known
as
, a) Sterilizing
b) Sanitizing
c) Pasteurizing
d) Cleaning - Answer-b) Sanitizing
When placing bulk items into a smaller container, it is important to be certain the smaller
container is a food grade container, with a lid and labeled with
a) The common name
b) The company name
c) The date placed into container
d) The initials of who transferred it - Answer-a) The common name
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 - Answer-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
b) Must be checked by a doctor first
c) Nothing needs to be done
d) Cover cut with a watertight bandage and a glove - Answer-d) Cover cut with a
watertight bandage and a glove
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 - Answer-a)
Restrict the employee from working with the open food
All of the following are used to handle ready-to-eat foods except
a) bare hands
b) tongs
c) gloved hands
d) deli paper - Answer-a) bare hands
and Answers
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. - Answer-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 - Answer-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
d) When switching from stocking the dry storage area to stocking the cooler - Answer-c)
When switching from preparing raw food to ready-to-eat food
A bacterial intoxication is caused by
a) a virus surviving on a counter
b) consuming a live bacteria that grows in the body
c) consuming the toxin produced by a bacteria
d) a parasite living in the food consumed - Answer-c) consuming the toxin produced by
a bacteria
An employee notices some gnaw marks on food in dry storage, droppings, and grease
marks along the base of a wall. They report these to the Food Manager who recognizes
these as signs of
a) Rodent activity
b) A grain infestation
,c) A cockroach infestation
d) A hungry employee - Answer-a) Rodent activity
The presence or growth of microorganisms is a type of
a) acid hazard
b) physical hazard
c) chemical hazard
d) biological hazard - Answer-d) biological hazard
A Food Manager finds cardboard boxes with some peach residue on them broken down
and stacked in the garbage room waiting for recycling. What does the Food Manager
instruct an employee to do?
a) Stop recycling because it takes up too much space.
b) Stop breaking down the boxes because they can be reused.
c) Place the cardboard boxes in the dumpster because they have food residue on them.
d) There is nothing to be done as there is no mistake here. - Answer-c) Place the
cardboard boxes in the dumpster because they have food residue on them.
When placing the following items into a reach-in cooler, what order should they be
placed from top shelf to bottom shelf? Items: garden salad, raw chicken cutlets, cooked
taco meat, and raw fish fillets
a) raw chicken cutlets, raw fish fillets, cooked taco meat, garden salad
b) garden salad, cooked taco meat, raw chicken cutlets, raw fish fillets
c) cooked taco meat, garden salad, raw chicken cutlets, raw fish fillets
d) garden salad, cooked taco meat, raw fish fillets, raw chicken cutlets - Answer-d)
garden salad, cooked taco meat, raw fish fillets, raw chicken cutlets
An employee is allowed to eat a sandwich in
a) The walk-in cooler
b) A designated break area
c) The dry storage area
d) Anywhere they like - Answer-b) A designated break area
When using hot water as a sanitizer the water must be ___________ for 30 seconds.
a) 171°F
b) 110°F
c) 135°F
d) 212°F - Answer-a) 171°F
When reducing microorganisms to a safe level on a food contact surface, this is known
as
, a) Sterilizing
b) Sanitizing
c) Pasteurizing
d) Cleaning - Answer-b) Sanitizing
When placing bulk items into a smaller container, it is important to be certain the smaller
container is a food grade container, with a lid and labeled with
a) The common name
b) The company name
c) The date placed into container
d) The initials of who transferred it - Answer-a) The common name
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 - Answer-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
b) Must be checked by a doctor first
c) Nothing needs to be done
d) Cover cut with a watertight bandage and a glove - Answer-d) Cover cut with a
watertight bandage and a glove
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 - Answer-a)
Restrict the employee from working with the open food
All of the following are used to handle ready-to-eat foods except
a) bare hands
b) tongs
c) gloved hands
d) deli paper - Answer-a) bare hands
