Food Safety Manager Exam EXAM COVERAGE
ACTUAL TEST 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
In order to continue working, d) Cover cut with a watertight bandage and
what should a Food Employee a glove
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
,If a Food Employee has an a) Restrict the employee from working with
infected open wound, the Food the open 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
, All of the following are used to a) bare hands
handle ready-to-eat foods
except
a) bare hands
b) tongs
c) gloved hands
d) deli paper
ACTUAL TEST 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
In order to continue working, d) Cover cut with a watertight bandage and
what should a Food Employee a glove
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
,If a Food Employee has an a) Restrict the employee from working with
infected open wound, the Food the open 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
, All of the following are used to a) bare hands
handle ready-to-eat foods
except
a) bare hands
b) tongs
c) gloved hands
d) deli paper
