Food Safety Manager Exam (2024/ 2025)
Questions and Verified Answers| 100%
Correct| A Grade
QUESTION
The first step in cleaning electric food preparation equipment is to:
A. Disassemble all removable parts
B. Disconnect the power
C. Wash food-contact surfaces and rinse with a chemical sanitizer
D. Wipe down the non-food contact surfaces and allow all parts to air-dry
Answer:
B
QUESTION
Containers of poisonous or toxic materials must always be:
A. Clearly labeled according to law and locked up
B. Stored outside the premises
C. Color coded by category
D. Stored in dry storage areas
Answer:
A
QUESTION
All of the following can lead to the chemical contamination of food except:
A. Cooking tomato sauce in a copper pot
B. Using a backflow-prevention device on a carbonated beverage dispenser
C. Storing orange juice in a tin container
D. Serving fruit punch in a galvanized tub
Answer:
B
,QUESTION
An employee becomes sick complaining of stomach pains and constant diarrhea. You should
first:
A. Exclude the employee and notify the health department.
B. Give them a glass of cold water and a 10-minute break
C. Call your insurance company
D. Notify their closest relative
Answer:
A
QUESTION
Which of the following is the proper procedure for delivering prepared hot food off-site?
A. Reheat the food to 165°F immediately upon arrival
B. Cook all fresh foods at the point of delivery
C. Maintain hot food temp above 135°F during transit
D. Drive to the off-site location as quickly as possible
Answer:
C
QUESTION
Which of the following is considered criteria for rejection when receiving a fresh fish delivery?
A. Shiny skin
B. Bright and clear eyes
C. Soft flesh
D. Little or no fishy smell
Answer:
C
QUESTION
Can you use an outdoor well as your potable water source?
A. Yes, if the temp does not exceed 60°F
, B. Yes, if tested at least once a year by the regulatory agency
C. No, outdoor water is not permitted under any circumstances
D. Yes, if tested once every 5 years
Answer:
B
QUESTION
What food should never be served in a hospital or to high-risk populations?
A. Jello
B. Alfalfa sprouts
C. Lettuce
D. Oranges
Answer:
B
QUESTION
A new seafood restaurant will serve live oysters and clams from their tanks. What do they need
from the health department?
A. Air gap
B. MSDS
C. Health department variance
D. Sanitized tank
Answer:
C
QUESTION
The chef has created a new entrée. The best way to train the other cooks is by:
A. Tests
B. Visual aids and posters
C. Clear verbal instructions only
D. Live demonstration
Questions and Verified Answers| 100%
Correct| A Grade
QUESTION
The first step in cleaning electric food preparation equipment is to:
A. Disassemble all removable parts
B. Disconnect the power
C. Wash food-contact surfaces and rinse with a chemical sanitizer
D. Wipe down the non-food contact surfaces and allow all parts to air-dry
Answer:
B
QUESTION
Containers of poisonous or toxic materials must always be:
A. Clearly labeled according to law and locked up
B. Stored outside the premises
C. Color coded by category
D. Stored in dry storage areas
Answer:
A
QUESTION
All of the following can lead to the chemical contamination of food except:
A. Cooking tomato sauce in a copper pot
B. Using a backflow-prevention device on a carbonated beverage dispenser
C. Storing orange juice in a tin container
D. Serving fruit punch in a galvanized tub
Answer:
B
,QUESTION
An employee becomes sick complaining of stomach pains and constant diarrhea. You should
first:
A. Exclude the employee and notify the health department.
B. Give them a glass of cold water and a 10-minute break
C. Call your insurance company
D. Notify their closest relative
Answer:
A
QUESTION
Which of the following is the proper procedure for delivering prepared hot food off-site?
A. Reheat the food to 165°F immediately upon arrival
B. Cook all fresh foods at the point of delivery
C. Maintain hot food temp above 135°F during transit
D. Drive to the off-site location as quickly as possible
Answer:
C
QUESTION
Which of the following is considered criteria for rejection when receiving a fresh fish delivery?
A. Shiny skin
B. Bright and clear eyes
C. Soft flesh
D. Little or no fishy smell
Answer:
C
QUESTION
Can you use an outdoor well as your potable water source?
A. Yes, if the temp does not exceed 60°F
, B. Yes, if tested at least once a year by the regulatory agency
C. No, outdoor water is not permitted under any circumstances
D. Yes, if tested once every 5 years
Answer:
B
QUESTION
What food should never be served in a hospital or to high-risk populations?
A. Jello
B. Alfalfa sprouts
C. Lettuce
D. Oranges
Answer:
B
QUESTION
A new seafood restaurant will serve live oysters and clams from their tanks. What do they need
from the health department?
A. Air gap
B. MSDS
C. Health department variance
D. Sanitized tank
Answer:
C
QUESTION
The chef has created a new entrée. The best way to train the other cooks is by:
A. Tests
B. Visual aids and posters
C. Clear verbal instructions only
D. Live demonstration
