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FOOD SAFETY MANAGER| FOOD SAFETY
a) Raw foods are stored above ready-to-eat foods.
MANAGER EXAM 2026 QUESTIONS AND b) Loosely covered cooked food is cooling on the top shelf.
ANSWERS. c) Ice is being used to cool sauce in a shallow pan.
d) Foods are being stored in plastic containers with lids after cooled. -
The Food Manager trains their staff to monitor the buffet for food safety. Correct answer-a) Raw foods are stored above ready-to-eat foods.
Which of the following is a violation the staff should be looking for?
a) All food is kept covered and clean An employee must be excluded from work if they have or have been
b) The serving utensil is stored in the food with the handle exposed exposed to
c) A customer is reusing their plate for a second trip to the buffet
d) The buffet is brightly lit - Correct answer-c) A customer is reusing their a) Anisakis
plate for a second trip to the buffet b) Hepatitis A
c) Staphylococcus Aureus
d) Listeria - Correct answer-b) Hepatitis A
Which of the following is a violation when cooking food?
a) Cooking rare roast beef to 130°F for 112 minutes When training staff in proper handwashing, all of the following should be
b) Cooking hamburgers to 140°F with no disclosure on the menu included except
c) Cooking hamburgers to 140°F with a disclosure on the menu
d) Cooking pork to 145°F for 15 seconds - Correct answer-b) Cooking a) including any exposed area on the arm up to the elbow
hamburgers to 140°F with NO disclosure on the menu b) hand sanitizer is not required
c) the whole process should take a minimum of 20 seconds
d) using a cloth towel to dry hands after proper washing - Correct answer-
Checking the walk-in cooler, the Food Manager sees food stored the d) using a cloth towel to dry hands after proper washing
following ways. Which one do they correct immediately?
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d) wash and sanitize dishes - Correct answer-a) take out the trash and
mop floors
The light intensity over a prep table in the kitchen must be a minimum of
a) 430 lux (40 foot candles)
The Food Manager notices that a food employee they assigned to prepare
b) 110 lux (10 foot candles) the salad has a small cut on their hand. The Food Manager should
c) 220 lux (20 foot candles)
d) 540 lux (50 foot candles) - Correct answer-d) 540 lux (50 foot candles) a) Have them continue preparing the salad anyway.
b) Move them to the meat slicing area.
c) Send them to the doctor, and then home for the day.
The prep cook is checking the temperature of the rotisserie chickens as d) Have them put on a watertight bandage over the cut and wear gloves. -
they cook. The best thermometer to use would be Correct answer-d) Have them put on a watertight bandage over the cut
and wear gloves.
a) a glass bi-metallic stem thermometer
b) an infra-red thermometer
c) no thermometer is needed Corrective action needs to be taken immediately if a Food Manager sees a
food employee
d) a calibrated digital thermometer - Correct answer-d) a calibrated digital
thermometer
a) Using hand sanitizer instead of washing their hands.
b) Wearing a plain wedding band during food production.
If an employee arrives at work with a sore throat and fever, they should be c) Wearing a clean apron, neatly tied.
allowed to d) Utilizing an effective hair restraint to prevent a physical hazard. - Correct
answer-a) Using hand sanitizer instead of washing their hands.
a) take out the trash and mop floors
b) make the salads
c) prep the meats and poultry only When cooling foods all of the following are acceptable practices except
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a) using ice made with potable water
b) covering tightly and placing on counter If a Food Employee has an infected open wound, the Food Manager must
c) placing in shallow (2-3" deep) pans
d) stirring the food - Correct answer-b) covering tightly and placing on a) Restrict the employee from working with the open food
counter 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
- Correct answer-a) Restrict the employee from working with the open
The Person In Charge (PIC) is responsible for all of the following except
food
a) training all staff in food safety
b) complying with all state and local regulations
All of the following are used to handle ready-to-eat foods except
c) correctly answer questions regarding food safety
d) complying with staff's vacation requests - Correct answer-d) complying
a) bare hands
with staff's vacation requests
b) tongs
c) gloved hands
d) deli paper - Correct answer-a) bare hands
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 It is most important for an employee to use proper handwashing techniques
after they
b) Must be checked by a doctor first
c) Nothing needs to be done
a) talk on the phone
d) Cover cut with a watertight bandage and a glove - Correct answer-d)
Cover cut with a watertight bandage and a glove b) use a restroom
c) take an order
FOOD SAFETY MANAGER| FOOD SAFETY
a) Raw foods are stored above ready-to-eat foods.
MANAGER EXAM 2026 QUESTIONS AND b) Loosely covered cooked food is cooling on the top shelf.
ANSWERS. c) Ice is being used to cool sauce in a shallow pan.
d) Foods are being stored in plastic containers with lids after cooled. -
The Food Manager trains their staff to monitor the buffet for food safety. Correct answer-a) Raw foods are stored above ready-to-eat foods.
Which of the following is a violation the staff should be looking for?
a) All food is kept covered and clean An employee must be excluded from work if they have or have been
b) The serving utensil is stored in the food with the handle exposed exposed to
c) A customer is reusing their plate for a second trip to the buffet
d) The buffet is brightly lit - Correct answer-c) A customer is reusing their a) Anisakis
plate for a second trip to the buffet b) Hepatitis A
c) Staphylococcus Aureus
d) Listeria - Correct answer-b) Hepatitis A
Which of the following is a violation when cooking food?
a) Cooking rare roast beef to 130°F for 112 minutes When training staff in proper handwashing, all of the following should be
b) Cooking hamburgers to 140°F with no disclosure on the menu included except
c) Cooking hamburgers to 140°F with a disclosure on the menu
d) Cooking pork to 145°F for 15 seconds - Correct answer-b) Cooking a) including any exposed area on the arm up to the elbow
hamburgers to 140°F with NO disclosure on the menu b) hand sanitizer is not required
c) the whole process should take a minimum of 20 seconds
d) using a cloth towel to dry hands after proper washing - Correct answer-
Checking the walk-in cooler, the Food Manager sees food stored the d) using a cloth towel to dry hands after proper washing
following ways. Which one do they correct immediately?
, Page|3 Page|4
d) wash and sanitize dishes - Correct answer-a) take out the trash and
mop floors
The light intensity over a prep table in the kitchen must be a minimum of
a) 430 lux (40 foot candles)
The Food Manager notices that a food employee they assigned to prepare
b) 110 lux (10 foot candles) the salad has a small cut on their hand. The Food Manager should
c) 220 lux (20 foot candles)
d) 540 lux (50 foot candles) - Correct answer-d) 540 lux (50 foot candles) a) Have them continue preparing the salad anyway.
b) Move them to the meat slicing area.
c) Send them to the doctor, and then home for the day.
The prep cook is checking the temperature of the rotisserie chickens as d) Have them put on a watertight bandage over the cut and wear gloves. -
they cook. The best thermometer to use would be Correct answer-d) Have them put on a watertight bandage over the cut
and wear gloves.
a) a glass bi-metallic stem thermometer
b) an infra-red thermometer
c) no thermometer is needed Corrective action needs to be taken immediately if a Food Manager sees a
food employee
d) a calibrated digital thermometer - Correct answer-d) a calibrated digital
thermometer
a) Using hand sanitizer instead of washing their hands.
b) Wearing a plain wedding band during food production.
If an employee arrives at work with a sore throat and fever, they should be c) Wearing a clean apron, neatly tied.
allowed to d) Utilizing an effective hair restraint to prevent a physical hazard. - Correct
answer-a) Using hand sanitizer instead of washing their hands.
a) take out the trash and mop floors
b) make the salads
c) prep the meats and poultry only When cooling foods all of the following are acceptable practices except
, Page|5 Page|6
a) using ice made with potable water
b) covering tightly and placing on counter If a Food Employee has an infected open wound, the Food Manager must
c) placing in shallow (2-3" deep) pans
d) stirring the food - Correct answer-b) covering tightly and placing on a) Restrict the employee from working with the open food
counter 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
- Correct answer-a) Restrict the employee from working with the open
The Person In Charge (PIC) is responsible for all of the following except
food
a) training all staff in food safety
b) complying with all state and local regulations
All of the following are used to handle ready-to-eat foods except
c) correctly answer questions regarding food safety
d) complying with staff's vacation requests - Correct answer-d) complying
a) bare hands
with staff's vacation requests
b) tongs
c) gloved hands
d) deli paper - Correct answer-a) bare hands
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 It is most important for an employee to use proper handwashing techniques
after they
b) Must be checked by a doctor first
c) Nothing needs to be done
a) talk on the phone
d) Cover cut with a watertight bandage and a glove - Correct answer-d)
Cover cut with a watertight bandage and a glove b) use a restroom
c) take an order
