Food Safety Manager Test - EXAM COVERAGE
ACTUAL EXAM FOOD SAFETY LAWS, REGULATIONS, AND
COMPLIANCE REQUIREMENTS
FOODBORNE ILLNESSES: CAUSES,
SYMPTOMS, AND PREVENTION
PERSONAL HYGIENE AND EMPLOYEE
HEALTH REQUIREMENTS
CROSS-CONTAMINATION PREVENTION
AND SAFE FOOD HANDLING
FOOD STORAGE, TEMPERATURE
CONTROL, AND TIME-TEMPERATURE
MANAGEMENT
CLEANING, SANITATION, AND PEST
CONTROL PROCEDURES
HAZARD ANALYSIS AND CRITICAL
CONTROL POINT (HACCP) PRINCIPLES
SAFE FOOD PREPARATION AND SERVICE
, PRACTICES
RECORDKEEPING, MONITORING, AND
DOCUMENTATION
EMERGENCY PROCEDURES, FOOD
RECALL, AND RESPONSE MANAGEMENT
What is the best approach to d. all of these
dealing with pests?
a. deny pests food, water, and prevention is critical when dealing with
shelter pests bc once there in an infestation, it can
b. deny pests access to the be difficult to deal with
operation
c. work with a licensed pest
control operator (PCO)
d. all of these
,How should a cloth used for d. in a bucket of sanitizing solution
wet wiping be stored?
a. hang wet clothes in an area
that prevents dripping onto
contact surfaces
b. store them dry and only mix
with a sanitizing solution before
each use
c. never reuse wet wipe clothes
without washing them first
d. in a bucket of sanitizing
solution
, Which of the following is NOT d. under hot running water
considered a safe way to thaw
frozen meat? it is not safe to thaw frozen meat with water
a. cooking it while still frozen above 70 degrees F, this is because the
b. in a microwave outside of the meat will enter the
c. in a walk in cooler temperature danger zone while the inside
d. under hot running water will still be frozen
ACTUAL EXAM FOOD SAFETY LAWS, REGULATIONS, AND
COMPLIANCE REQUIREMENTS
FOODBORNE ILLNESSES: CAUSES,
SYMPTOMS, AND PREVENTION
PERSONAL HYGIENE AND EMPLOYEE
HEALTH REQUIREMENTS
CROSS-CONTAMINATION PREVENTION
AND SAFE FOOD HANDLING
FOOD STORAGE, TEMPERATURE
CONTROL, AND TIME-TEMPERATURE
MANAGEMENT
CLEANING, SANITATION, AND PEST
CONTROL PROCEDURES
HAZARD ANALYSIS AND CRITICAL
CONTROL POINT (HACCP) PRINCIPLES
SAFE FOOD PREPARATION AND SERVICE
, PRACTICES
RECORDKEEPING, MONITORING, AND
DOCUMENTATION
EMERGENCY PROCEDURES, FOOD
RECALL, AND RESPONSE MANAGEMENT
What is the best approach to d. all of these
dealing with pests?
a. deny pests food, water, and prevention is critical when dealing with
shelter pests bc once there in an infestation, it can
b. deny pests access to the be difficult to deal with
operation
c. work with a licensed pest
control operator (PCO)
d. all of these
,How should a cloth used for d. in a bucket of sanitizing solution
wet wiping be stored?
a. hang wet clothes in an area
that prevents dripping onto
contact surfaces
b. store them dry and only mix
with a sanitizing solution before
each use
c. never reuse wet wipe clothes
without washing them first
d. in a bucket of sanitizing
solution
, Which of the following is NOT d. under hot running water
considered a safe way to thaw
frozen meat? it is not safe to thaw frozen meat with water
a. cooking it while still frozen above 70 degrees F, this is because the
b. in a microwave outside of the meat will enter the
c. in a walk in cooler temperature danger zone while the inside
d. under hot running water will still be frozen
