Food Manager Certification Exam 2026 |
Complete Study Guide with 150+ Practice
Questions & Verified Answers
Question 1
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
Correct Answer: D
Explanation: The Person In Charge is responsible for training staff, ensuring
regulatory compliance, and answering food safety questions. Managing staff vacation
requests is an administrative HR responsibility, not a food safety duty .
Question 2
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
Correct Answer: D
Explanation: Employees with minor cuts must cover the wound with a watertight
bandage and wear a glove to prevent contamination. If the wound becomes infected, the
employee may be restricted from handling food .
Question 3
If 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
pg. 1
,Correct Answer: A
Explanation: An employee with an infected open wound must be restricted from
working with exposed food until the condition resolves. This prevents contamination of
food by pathogens from the wound .
Question 4
All of the following are used to handle ready-to-eat foods except
A) bare hands
B) tongs
C) gloved hands
D) deli paper
Correct Answer: A
Explanation: Bare hands must never be used to handle ready-to-eat foods. Tongs,
gloved hands, and deli paper are all acceptable utensils for handling ready-to-eat foods .
Question 5
It 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
Correct Answer: B
Explanation: Employees must always wash their hands after using the restroom. This
is the most critical time for handwashing as fecal-oral transmission is a primary route of
foodborne illness spread .
Question 6
An 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
Correct Answer: C
Explanation: Health inspectors may conduct inspections when the facility is open or
during reasonable hours. Inspections can occur without prior notice to ensure
compliance at all times .
pg. 2
,Question 7
An 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
Correct Answer: D
Explanation: Employees must wash their hands before putting on gloves, after
handling raw meat, and after sneezing. Handwashing before mopping is not a food
safety requirement .
Question 8
Where 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
Correct Answer: C
Explanation: Employees may only smoke in designated areas away from food, food
preparation, and food storage areas to prevent contamination .
Question 9
In 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
Correct Answer: D
Explanation: The only jewelry permitted on hands or arms in food prep areas is a
plain wedding band. Other jewelry can harbor bacteria and may fall into food as a
physical hazard .
Question 10
The chef is allowed to taste test a food only if they
A) use a small finger to taste
pg. 3
, 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
Correct Answer: D
Explanation: A clean, sanitized utensil must be used for each taste test. Using the
same utensil repeatedly or using fingers can contaminate the food .
Question 11
All of the following are a hazard to food except
A) Biological hazard
B) Environmental hazard
C) Physical hazard
D) Chemical hazard
Correct Answer: B
Explanation: The three categories of food hazards are biological, chemical, and
physical. Environmental hazards are not classified as a direct food hazard in food safety
management .
Question 12
An 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
Correct Answer: C
Explanation: Bony fragments are a physical hazard, not a chemical hazard. Chemical
hazards include toxic substances like cleaning compounds and copper leaching from
reactive cookware .
Question 13
A parasite found in raw or lightly cooked seafood is
A) Staphylococcus Aureus
B) Norwalk
C) Anisakiasis
D) Trichina Spiralis
pg. 4
Complete Study Guide with 150+ Practice
Questions & Verified Answers
Question 1
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
Correct Answer: D
Explanation: The Person In Charge is responsible for training staff, ensuring
regulatory compliance, and answering food safety questions. Managing staff vacation
requests is an administrative HR responsibility, not a food safety duty .
Question 2
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
Correct Answer: D
Explanation: Employees with minor cuts must cover the wound with a watertight
bandage and wear a glove to prevent contamination. If the wound becomes infected, the
employee may be restricted from handling food .
Question 3
If 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
pg. 1
,Correct Answer: A
Explanation: An employee with an infected open wound must be restricted from
working with exposed food until the condition resolves. This prevents contamination of
food by pathogens from the wound .
Question 4
All of the following are used to handle ready-to-eat foods except
A) bare hands
B) tongs
C) gloved hands
D) deli paper
Correct Answer: A
Explanation: Bare hands must never be used to handle ready-to-eat foods. Tongs,
gloved hands, and deli paper are all acceptable utensils for handling ready-to-eat foods .
Question 5
It 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
Correct Answer: B
Explanation: Employees must always wash their hands after using the restroom. This
is the most critical time for handwashing as fecal-oral transmission is a primary route of
foodborne illness spread .
Question 6
An 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
Correct Answer: C
Explanation: Health inspectors may conduct inspections when the facility is open or
during reasonable hours. Inspections can occur without prior notice to ensure
compliance at all times .
pg. 2
,Question 7
An 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
Correct Answer: D
Explanation: Employees must wash their hands before putting on gloves, after
handling raw meat, and after sneezing. Handwashing before mopping is not a food
safety requirement .
Question 8
Where 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
Correct Answer: C
Explanation: Employees may only smoke in designated areas away from food, food
preparation, and food storage areas to prevent contamination .
Question 9
In 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
Correct Answer: D
Explanation: The only jewelry permitted on hands or arms in food prep areas is a
plain wedding band. Other jewelry can harbor bacteria and may fall into food as a
physical hazard .
Question 10
The chef is allowed to taste test a food only if they
A) use a small finger to taste
pg. 3
, 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
Correct Answer: D
Explanation: A clean, sanitized utensil must be used for each taste test. Using the
same utensil repeatedly or using fingers can contaminate the food .
Question 11
All of the following are a hazard to food except
A) Biological hazard
B) Environmental hazard
C) Physical hazard
D) Chemical hazard
Correct Answer: B
Explanation: The three categories of food hazards are biological, chemical, and
physical. Environmental hazards are not classified as a direct food hazard in food safety
management .
Question 12
An 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
Correct Answer: C
Explanation: Bony fragments are a physical hazard, not a chemical hazard. Chemical
hazards include toxic substances like cleaning compounds and copper leaching from
reactive cookware .
Question 13
A parasite found in raw or lightly cooked seafood is
A) Staphylococcus Aureus
B) Norwalk
C) Anisakiasis
D) Trichina Spiralis
pg. 4
