Food Safety Manager Certification Exam –
Comprehensive Study Guide and Practice
Questions
Introduction:
This document provides a complete study guide for the Food
Safety Manager Certification Exam, covering essential topics
such as personal hygiene, time and temperature control,
foodborne illnesses, contamination prevention, HACCP
principles, cleaning and sanitizing procedures, and regulatory
requirements. It also includes detailed correct-answer
explanations and practice-style questions to help reinforce key
food safety concepts and exam preparation.
Exam Questions and Answers:
Gloves and Finger Cots ---Correct Answer---Should never be
used in place of hand washing. Hands must be washed before
putting these on or if tasks are changed. When used to handle
food they are single use and should never be washed or reused.
They must be changed at least every four hours, when they
become soiled or torn or when beginning a new task.
,Personal Hygiene ---Correct Answer---Can be a sensitive
subject with some people, but it must be addressed with every
employee because it is vital to food safety. All employees must
bathe or shower before work and keep their hair clean. Prior
to handling food, Employees must put on clean clothing,
appropriate shoes and a clean hair restraint or hat.
Jewelry and Aprons ---Correct Answer---Employees must
remove jewelry from hands and arms. Only a plain wedding
band should be allowed in food prep areas. Aprons should
always be removed when the employee leaves food preparation
areas.
Eating, Drinking, Smoking, Chewing Gum, or Tobacco ---
Correct Answer---Never allowed when preparing, serving, or
working in food-prep areas.
The three steps of employee illness. ---Correct Answer---
Restrict, Exclude, and Notify the health department and
exclude.
Restrict ---Correct Answer---Keep a sick employee from
working with or around food if they have a sore throat with a
fever.
,Exclude ---Correct Answer---Employees with Jaundice,
Diarrhea or vomiting must be.
Notify the health department and exclude ---Correct Answer---
If employees are diagnosed with Salmonella, Shigella, E. Coli,
Hepatitis A or Norovirus.
Ways to avoid time and temperature abuse. ---Correct Answer-
--1. Monitor time and temperature - Store TCS foods 41F and
below or 135F and above.
2. Make sure the correct kinds of thermometers are available.
3. Regularly record temperatures and the times they are taken.
4. Minimize the time that food spends in the temperature
danger zone.
5. Take corrective actions if time-temperature standards are
not met.
Thermometers ---Correct Answer---The most important tools
managers have to prevent time-temperature abuse.
, Requirements for thermometers. ---Correct Answer----Need to
be washed rinsed, sanitized and air-dried before each use to
prevent cross contamination.
-Need to be calibrated before each shift to ensure accuracy.
-When measuring the internal temperatures of food, the probe
must be inserted into the thickest part of the product.
-Must be an accurate reading of +/- 2F
-Only use glass thermometers if they are enclosed in the
shatterproof casing
Types of thermometers ---Correct Answer---Bimetallic
Stemmed, Infrared, Thermocoulples and Thermistors
Bimetallic Stemmed Thermometer ---Correct Answer---The
stem should be immersed in the product from the tip to the
end of the sensing area. It should have an adjustable
calibration nut, be easy to read, and accurate to within 2
degrees.
Infrared Thermometer ---Correct Answer---Measures the
surface temperature and can not be used to take the internal
temperatures.
Comprehensive Study Guide and Practice
Questions
Introduction:
This document provides a complete study guide for the Food
Safety Manager Certification Exam, covering essential topics
such as personal hygiene, time and temperature control,
foodborne illnesses, contamination prevention, HACCP
principles, cleaning and sanitizing procedures, and regulatory
requirements. It also includes detailed correct-answer
explanations and practice-style questions to help reinforce key
food safety concepts and exam preparation.
Exam Questions and Answers:
Gloves and Finger Cots ---Correct Answer---Should never be
used in place of hand washing. Hands must be washed before
putting these on or if tasks are changed. When used to handle
food they are single use and should never be washed or reused.
They must be changed at least every four hours, when they
become soiled or torn or when beginning a new task.
,Personal Hygiene ---Correct Answer---Can be a sensitive
subject with some people, but it must be addressed with every
employee because it is vital to food safety. All employees must
bathe or shower before work and keep their hair clean. Prior
to handling food, Employees must put on clean clothing,
appropriate shoes and a clean hair restraint or hat.
Jewelry and Aprons ---Correct Answer---Employees must
remove jewelry from hands and arms. Only a plain wedding
band should be allowed in food prep areas. Aprons should
always be removed when the employee leaves food preparation
areas.
Eating, Drinking, Smoking, Chewing Gum, or Tobacco ---
Correct Answer---Never allowed when preparing, serving, or
working in food-prep areas.
The three steps of employee illness. ---Correct Answer---
Restrict, Exclude, and Notify the health department and
exclude.
Restrict ---Correct Answer---Keep a sick employee from
working with or around food if they have a sore throat with a
fever.
,Exclude ---Correct Answer---Employees with Jaundice,
Diarrhea or vomiting must be.
Notify the health department and exclude ---Correct Answer---
If employees are diagnosed with Salmonella, Shigella, E. Coli,
Hepatitis A or Norovirus.
Ways to avoid time and temperature abuse. ---Correct Answer-
--1. Monitor time and temperature - Store TCS foods 41F and
below or 135F and above.
2. Make sure the correct kinds of thermometers are available.
3. Regularly record temperatures and the times they are taken.
4. Minimize the time that food spends in the temperature
danger zone.
5. Take corrective actions if time-temperature standards are
not met.
Thermometers ---Correct Answer---The most important tools
managers have to prevent time-temperature abuse.
, Requirements for thermometers. ---Correct Answer----Need to
be washed rinsed, sanitized and air-dried before each use to
prevent cross contamination.
-Need to be calibrated before each shift to ensure accuracy.
-When measuring the internal temperatures of food, the probe
must be inserted into the thickest part of the product.
-Must be an accurate reading of +/- 2F
-Only use glass thermometers if they are enclosed in the
shatterproof casing
Types of thermometers ---Correct Answer---Bimetallic
Stemmed, Infrared, Thermocoulples and Thermistors
Bimetallic Stemmed Thermometer ---Correct Answer---The
stem should be immersed in the product from the tip to the
end of the sensing area. It should have an adjustable
calibration nut, be easy to read, and accurate to within 2
degrees.
Infrared Thermometer ---Correct Answer---Measures the
surface temperature and can not be used to take the internal
temperatures.
