FOOD SAFETY MANAGER CERTIFICATION
REVIEW 2026 COMPLETE GUIDE GRADED
A+
⩥ Food handlers must wash their hands and exposed portions of their
arms prior to which of the following activities?
A. Using tobacco products.
B. Taking a restroom break.
C. Putting on disposable gloves.
Answer: C. Putting on disposable gloves.
⩥ An operation installs hand-antiseptic dispensers at each of the
handwashing stations. What should management explain to food
handlers about the correct use of the hand-antiseptic?
A. A hand antiseptic is applied after correct handwashing.
B. A hand antiseptic is used before hand washing.
C. Hands don't require washing if an approved hand antiseptic is
applied.
Answer: A. A hand-antiseptic applied after correct handwashing
⩥ A food handler may not wear fingernail polish unless
A. Nails are well manicured
B. Wearing intact single - use gloves.
,C. Hands are clean and sanitized
Answer: B. Wearing intact single-use gloves.
⩥ The person in charge must exclude the food handler when he or she
reports having which symptom?
A. Yellow skin and eyes
B. Infected lesion.
C. Sore throat with fever
Answer: A. Yellow skin and eyes
⩥ Cooked plants products that are served from a steamtable must be
maintained at what minimum temperature?
A. 155°F
B. 145°F
C. 135°F
Answer: C. 135°F
⩥ The "T "in the ALERT food defense awareness program deals with
A. Tasks
B. Threats
C. Temperature
Answer: B. Threats
, ⩥ Molluscan Shellfish that are recreationally caught should
A. Be a immediately frozen for safety
B. Be used for personal consumption only
C. Contain labels for safety storage and handling
Answer: A. Be immediately frozen for safety
⩥ A characteristic of Ciguatera toxin is that it
A. Cannot be destroyed by correct cooking
B. Can be tasted
C. Can be smelled
Answer: A. Cannot be destroyed by correct cooking
⩥ For high temperature dish washing machines, why should the water
temperature of the final rinse not exceed 194°F?
A. Water temperature can damage dishwasher
B. Water can evaporate before sanitizing the items.
C. Spray nozzles may become clogged with minerals
Answer: B. Water can evaporate before sanitizing the items
⩥ A menu item has been identified as a possible cause of a foodborne
illness outbreak. The food is in the walk-in labeled "do not use ". What
else needs to be on the label?
REVIEW 2026 COMPLETE GUIDE GRADED
A+
⩥ Food handlers must wash their hands and exposed portions of their
arms prior to which of the following activities?
A. Using tobacco products.
B. Taking a restroom break.
C. Putting on disposable gloves.
Answer: C. Putting on disposable gloves.
⩥ An operation installs hand-antiseptic dispensers at each of the
handwashing stations. What should management explain to food
handlers about the correct use of the hand-antiseptic?
A. A hand antiseptic is applied after correct handwashing.
B. A hand antiseptic is used before hand washing.
C. Hands don't require washing if an approved hand antiseptic is
applied.
Answer: A. A hand-antiseptic applied after correct handwashing
⩥ A food handler may not wear fingernail polish unless
A. Nails are well manicured
B. Wearing intact single - use gloves.
,C. Hands are clean and sanitized
Answer: B. Wearing intact single-use gloves.
⩥ The person in charge must exclude the food handler when he or she
reports having which symptom?
A. Yellow skin and eyes
B. Infected lesion.
C. Sore throat with fever
Answer: A. Yellow skin and eyes
⩥ Cooked plants products that are served from a steamtable must be
maintained at what minimum temperature?
A. 155°F
B. 145°F
C. 135°F
Answer: C. 135°F
⩥ The "T "in the ALERT food defense awareness program deals with
A. Tasks
B. Threats
C. Temperature
Answer: B. Threats
, ⩥ Molluscan Shellfish that are recreationally caught should
A. Be a immediately frozen for safety
B. Be used for personal consumption only
C. Contain labels for safety storage and handling
Answer: A. Be immediately frozen for safety
⩥ A characteristic of Ciguatera toxin is that it
A. Cannot be destroyed by correct cooking
B. Can be tasted
C. Can be smelled
Answer: A. Cannot be destroyed by correct cooking
⩥ For high temperature dish washing machines, why should the water
temperature of the final rinse not exceed 194°F?
A. Water temperature can damage dishwasher
B. Water can evaporate before sanitizing the items.
C. Spray nozzles may become clogged with minerals
Answer: B. Water can evaporate before sanitizing the items
⩥ A menu item has been identified as a possible cause of a foodborne
illness outbreak. The food is in the walk-in labeled "do not use ". What
else needs to be on the label?
