Food Safety Manager Exam Questions And Answers 100% Verified Pass Guaranteed

d) complying with staff's vacation requests - Correct 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) Cover cut with a watertight bandage and a glove - Correct Answers 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 a) Restrict the employee from working with the open food - Correct AnswersIf 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) bare hands - Correct AnswersAll of the following are used to handle ready-to-eat foods except a) bare hands b) tongs c) gloved hands d) deli paper b) use a restroom - Correct AnswersIt 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 c) when the facility is open or during reasonable hours - Correct AnswersAn 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 d) before mopping the floor - Correct AnswersAn employee must wash their hands in all of the following situations except a) before putting gloves on b) after handling raw pork c) after sneezing d) before mopping the floor c) In designated areas only - Correct AnswersWhere 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 d) a plain wedding band - Correct AnswersIn 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) use a clean and sanitized utensil each time they taste - Correct AnswersThe 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 b) Environmental hazard - Correct AnswersAll of the following are a hazard to food except a) Biological hazard b) Environmental hazard c) Physical hazard d) Chemical hazard c) Bony fragments in the meat - Correct AnswersAn 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) Anisakiasis - Correct AnswersA parasite found in raw or lightly cooked seafood is a) Staphylococcus Aureus b) Norwalk c) Anisakiasis d) Trichina Spiralis d) Clostridium Botulinum - Correct AnswersWhen 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 d) Clostridium Botulinum c) elderly people living in an nursing home - Correct AnswersThe following would be an example of a highly susceptible population a) teachers at an elementary school b) nurses at a hospital c) elderly people living in an nursing home d) college students living in an apartment d) People - Correct AnswersThe most common place to find Staphylococcus Aureus is a) Raw vegetables b) Shellfish c) Ground meat d) People c) tree pollen - Correct AnswersA major food allergen could include all of the following except a) shellfish b) peanuts c) tree pollen d) soybeans b) refrigerate potentially hazardous foods - Correct AnswersWays to prevent a physical hazard include all of the following except a) effective hair restraint b) refrigerate potentially hazardous foods c) minimize jewelry throughout the facility d) keep nails trimmed and clean b) cooked meat - Correct AnswersHepatitis A can be found in all of the following except a) raw shellfish b) cooked meat c) unwashed hands d) raw vegetables a) pesticide on the food prep counter - Correct AnswersAll of the following are an example of a physical hazard except a) pesticide on the food prep counter b) metal shavings from the can opener c) gemstone from a ring d) broken glass in the ice c) 165°F - Correct AnswersPotentially Hazardous Foods (PHF) must be reheated to a temperature of a) 155°F b) 135°F c) 165°F d) 175°F c) 165°F - Correct AnswersFood that is being reheated to hot hold must reach a temperature of a) 135°F b) 155°F c) 165°F d) 175°F d) 165°F - Correct AnswersWhat temperature is required when cooking chili containing tomatoes, kidney beans, ground chicken and spices? a) 135°F b) 145°F c) 155°F d) 165°F d) 135°F to 70°F within 2 hours, and 135°F to 41°F within 6 hours - Correct AnswersWhen cooling food the food must cooled from a) 135°F to 50°F within 2 hours, and 135°F to 41°F within 6 hours b) 135°F to 70°F within 4 hours, and 135°F to 41°F within 6 hours c) 135°F to 50°F within 4 hours, and 135°F to 41°F within 6 hours d) 135°F to 70°F within 2 hours, and 135°F to 41°F within 6 hours a) allows bacteria to grow rapidly - Correct AnswersA PHF is a food that a) allows bacteria to grow rapidly b) inhibits the growth of bacteria c) allows viruses to become bacteria d) inhibit parasites d) In the refrigerator at 41°F or below - Correct AnswersThe safest method for thawing a roast is a) On the counter at ambient temperature b) In the sink filled with warm water c) In the dry storage area at 50°F to 70°F d) In the refrigerator at 41°F or below c) cooler - Correct AnswersFoods may not be stored in all of the following except a) in a locker room b) under open stairs c) cooler d) in a bathroom d) 50°F to 70°F - Correct AnswersDry storage should be kept at a temperature of a) 41°F or below b) 135°F or higher c) 41°F to 135°F d) 50°F to 70°F b) 135°F or higher - Correct AnswersAccording to the 2005 FDA Food Code, when hot holding food, it must be held at a minimum temperature of a) 140°F or higher b) 135°F or higher c) 165°F or higher d) 150°F or higher b) 6 - Correct AnswersFood should be raised a minimum of ____ inches off the floor. a) 4 b) 6 c) 8 d) 12 a) Dark in color to hide the dirt - Correct AnswersMaterials used for food contact surfaces should be all of the following except a) Dark in color to hide the dirt b) Smooth and easily cleanable c) Safe and durable d) Resistant to chipping and cracking b) It is made from hard maple - Correct AnswersWood may be used for a cutting block or baker's table only if a) It is made from plywood b) It is made from hard maple c) It is used for vegetables only d) Wood may not be used as a cutting block or baker's table d) ± 2°F - Correct AnswersThermometers that measure temperatures in Fahrenheit only must be accurate to a) ± 1°F b) ± 4°F c) ± 10°F d) ± 2°F a) core temperature - Correct AnswersWhen checking the temperature of a turkey as it cooks, it is important to make sure an employee checks the a) core temperature b) surface temperature c) oven temperature d) temperature of the juices that run out a) scrape, wash, rinse, sanitize, air dry - Correct AnswersThe five steps to a manual ware washing sink in order are a) scrape, wash, rinse, sanitize, air dry b) scrape, rinse, wash, sanitize, air dry c) scrape, wash, rinse, sanitize, towel dry d) scrape, rinse, wash, sanitize, towel dry d) remove any excess tableware - Correct AnswersWhen the hostess is seating customers at a table with preset tableware, it is most important that the hostess a) seat ladies first b) place the menus on the table c) take a drink order d) remove any excess tableware b) copper or galvanized metal containers - Correct AnswersAcidic foods cannot be placed in or on a) coolers b) copper or galvanized metal containers c) cutting boards d) serving trays c) 75°F - Correct AnswersWhen sanitizing with chlorine, the chlorine should be checked and be at a temperature of a) 100°F b) 171°F c) 75°F d) 50°F b) be designed so cleaning and sanitizing solution will circulate and contact all food contact surfaces in CIP item - Correct AnswersA Clean In Place (CIP) item must a) be easily disassembled for daily cleaning and sanitizing b) be designed so cleaning and sanitizing solution will circulate and contact all food contact surfaces in CIP item c) be able to fit in the mechanical ware washing machine d) be able to fit in the manual ware washing sink d) A bowl filled with crushed ice and water - Correct AnswersWhen using the slush method to calibrate a thermometer, the thermometer should be place into a) A bowl filled with ice cubes and water b) A bowl filled with very cold water c) A bowl filled with ice cubes only d) A bowl filled with crushed ice and water d) Drain holes to remove the excess liquid - Correct AnswersA dumpster should have all of the following except a) Tight fitting lids kept closed b) Located on a smooth, sloped, non-absorbent pad c) Scheduled pick ups as needed to prevent overflow d) Drain holes to remove the excess liquid d) Tracking powder - Correct AnswersWhen eliminating pests, all of the following are acceptable except a) Glueboards b) Ultraviolet fly traps c) Rodent bait traps d) Tracking powder c) Potable water and non-potable water flow together - Correct AnswersA cross connection occurs when a) Chicken drips onto lettuce in the cooler b) An employee uses the same gloves for cleaning shrimp and making a sandwich c) Potable water and non-potable water flow together d) A customer takes a dirty plate back up to a buffet line b) 1 inch or twice the diameter of the faucet - Correct AnswersAn air gap is required above the rim of a sink and a faucet equal to a) 2 inches b) 1 inch or twice the diameter of the faucet c) 4 inches d) 2 inches or four times the diameter of the faucet b) 4 inches - Correct AnswersEquipment mounted to the counter must be raised a minimum of a) 2 inches b) 4 inches c) 6 inches d) 8 inches d) The medication must be clearly labeled and stored away from food and food prep areas. - Correct AnswersAn employee is required to have a medication at work. What must the Food Manager do to comply with the Food Code and the employee's needs? a) No medication is allowed in the workplace. b) No medication is allowed in the workplace without a written letter from a doctor. c) The medication must be kept on a shelf in the food prep area so everyone can see what it is. d) The medication must be clearly labeled and stored away from food and food prep areas. c) a location away from any other food - Correct AnswersA recall was announced for a specific food. The Food Manager gathers up all that they have and keeps this food for return to the vendor in a) the cooler b) the dry storage area c) a location away from any other food d) the freezer b) a small dog being kept in a dog carrier - Correct AnswersAll of the following animals are allowed in a retail food establishment except a) a service animal under the control of a disabled person b) a small dog being kept in a dog carrier c) fish in an aquarium d) a patrol dog accompanying police c) Grease collecting on the walls - Correct AnswersA ventilation unit is located in the kitchen to prevent a) A fire b) The chef from getting too hot c) Grease collecting on the walls d) The employees talking too much b) training employees on using pesticides - Correct AnswersA pest infestation is found in a facility. After resolving the problem, the Food Manager establishes procedures for all of the following except a) maintaining clean work areas b) training employees on using pesticides c) inspecting deliveries upon arrival d) checking all areas for cracks or crevices and sealing them if found b) 7 - Correct AnswersThere are ____ principles in a HACCP Plan. a) 10 b) 7 c) 5 d) 4 a) Checking a cooking temperature - Correct AnswersAn example of a Critical Control Point (CCP) is a) Checking a cooking temperature b) Cleaning procedures c) Effective pest control d) Inventory control b) Monitoring the Critical Control Point - Correct AnswersThe Food Manager uses a calibrated thermometer to check the temperature of fish when it is finished cooking. This is an example of which principle in a HACCP Plan? a) Hazard Analysis b) Monitoring the Critical Control Point c) Corrective Action d) Verification b) Corrective Action - Correct AnswersThe value that must be met to ensure the food's safety is which principle in a HACCP plan? a) Critical Limit b) Corrective Action c) Hazard Analysis d) Documentation b) Critical Control Point - Correct AnswersThe Food Manager checks the ham as it cools in the cooler. After an hour he notices the ham has only cooled a few degrees. He cuts the ham into smaller portions and places them back into the cooler to cool quicker. This is an example of which HACCP principle? a) Hazard Analysis b) Critical Control Point c) Verification d) Corrective Action b) Documentation - Correct AnswersAfter checking the cooler to make sure it is the correct temperature, the Food Manager will mark a chart with the date, temperature and their initials. The Food Manager is completing which step in a HACCP plan? a) Verification b) Documentation c) Corrective Action d) Critical Control Point d) Increase profitability - Correct AnswersA HACCP plan will assist in all of the following except a) Decrease incidents of food borne illness b) Increase food safety c) Reduce liability d) Increase profitability d) Environmental - Correct AnswersDuring a Hazard Analysis, the Food Manager should be looking for all of the following types of hazards except a) Physical b) Chemical c) Biological d) Environmental b) check periodically to ensure the system is working properly - Correct AnswersVerification of a HACCP plan means to a) check the requirements with your local Health Dept. b) check periodically to ensure the system is working properly c) check that meat is USDA inspected d) check employee backgrounds d) Hazard Analysis - Correct AnswersWhat is the first principle in a HACCP plan? a) Critical Control Point b) Verification c) Documentation d) Hazard Analysis a) 41°F or below - Correct AnswersWhen transporting tuna salad to an event, the tuna salad must be transported at a temperature of a) 41°F or below b) 50°F to 70°F c) 0°F d) 50°F or below b) inhibit the growth of bacteria in the food - Corr