2
Food Safety Manager Exam with verified detailed answers
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The Person In Charge (PIC) is responsible for all of the following except
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a) training all staff in food safety
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b) complying with all state and local regulations
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c) correctly answer questions regarding food safety
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d) complying with staff's vacation requests - ✔✔d) complying with staff's vacation requests
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In order to continue working, what should a Food Employee with a minor cut on their hand
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do?
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a) Not allowed to work with a minor cut
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b) Must be checked by a doctor first
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c) Nothing needs to be done
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d) Cover cut with a watertight bandage and a glove - ✔✔d) Cover cut with a watertight
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bandage and a glove || || ||
If a Food Employee has an infected open wound, the Food Manager must
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a) Restrict the employee from working with the open food
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b) Send the employee to a doctor
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c) Allow the employee to work only with salads
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d) Exclude the employee for working until a letter from a doctor is received - ✔✔a) Restrict
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the employee from working with the open food
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,2
All of the following are used to handle ready-to-eat foods except
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a) bare hands
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b) tongs
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c) gloved hands
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d) deli paper - ✔✔a) bare hands
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It is most important for an employee to use proper handwashing techniques after they
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a) talk on the phone
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b) use a restroom
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c) take an order
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d) drink from a closed container - ✔✔b) use a restroom
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An inspection can occur only
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a) when the Person in Charge is present
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b) when the inspector notifies the facility 24 hours in advance
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c) when the facility is open or during reasonable hours
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d) when the facility is not too busy - ✔✔c) when the facility is open or during reasonable
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hours
An employee must wash their hands in all of the following situations except
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a) before putting gloves on
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b) after handling raw pork
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,2
c) after sneezing
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d) before mopping the floor - ✔✔d) before mopping the floor
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Where should a Food Employee take a break to smoke?
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a) In the dry storage area
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b) In the kitchen
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c) In designated areas only
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d) In the walk-in cooler - ✔✔c) In designated areas only
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In the food prep area, the only jewelry allowed on an employee's hands or arms is
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a) a medical bracelet
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b) a diamond engagement ring
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c) a charm bracelet
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d) a plain wedding band - ✔✔d) a plain wedding band
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The chef is allowed to taste test a food only if they
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a) use a small finger to taste
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b) stir the food before testing
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c) use the same spoon they previously used to taste
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d) use a clean and sanitized utensil each time they taste - ✔✔d) use a clean and sanitized
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utensil each time they taste || || || ||
All of the following are a hazard to food except
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, 2
a) Biological hazard
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b) Environmental hazard
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c) Physical hazard
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d) Chemical hazard - ✔✔b) Environmental hazard
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An example of a chemical hazard would not include
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a) Lemonade served in a copper pitcher
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b) Cleaning compounds stored above the food prep counter
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c) Bony fragments in the meat
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d) Pesticide sprayed directly onto a cutting board - ✔✔c) Bony fragments in the meat
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A parasite found in raw or lightly cooked seafood is
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a) Staphylococcus Aureus
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b) Norwalk
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c) Anisakiasis
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d) Trichina Spiralis - ✔✔c) Anisakiasis
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When removing a can from dry storage, you notice the can is swollen. You discard the can
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immediately due to the risk of || || || || ||
a) Salmonella
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b) Hepatitis A
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c) Listeria
||
Food Safety Manager Exam with verified detailed answers
|| || || || || || ||
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
|| || || || || || || || || || || ||
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 || || ||
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
|| || || || || || ||
,2
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
|| || || ||
,2
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
|| || || || || || || || ||
, 2
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
||
