Food Safety Manager Exam questions with
verified answers already passed
1. The Person In Charge (PIC) is responsible for all of the d) complying
with statt's
following except a) bare
hands
a) training all staff in food safety b) tongs
b) complying with all state and local regulations c)gloved
c)correctly answer questions regarding food hands
safety d) deli paper
d) complying with staff's vacation requests
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
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
4. All of the following are used to handle ready-
to-eat foods except
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72
, Food Safety Manager Exam questions with
verified answers already passed
vacation requests
d) Cover cut with a water- tight bandage and a glove
a) Restrict the employ- ee from working with the open food
a) bare hands
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72
,Food Safety Manager Exam questions with
verified answers already passed
5. It is most important for an employee to c)In
use proper handwashing techniques after designate
they d areas
only
a) talk on the phone d) In the
walk-in
b) use a restroom
cooler
c)take an order
d) drink from a closed container
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
7. An employee must wash their hands in all
of the fol- lowing situations except
a) before putting gloves on
b) after handling raw pork
c)after sneezing
d) before mopping the floor
8. Where should a Food Employee take a
break to smoke?
a) In the dry storage area
b) In the kitchen
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72
, Food Safety Manager Exam questions with
verified answers already passed
b) use a restroom
c) when the facility is open or during reason- able hours
d) before mopping the floor
c) In designated areas only
4/
72
verified answers already passed
1. The Person In Charge (PIC) is responsible for all of the d) complying
with statt's
following except a) bare
hands
a) training all staff in food safety b) tongs
b) complying with all state and local regulations c)gloved
c)correctly answer questions regarding food hands
safety d) deli paper
d) complying with staff's vacation requests
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
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
4. All of the following are used to handle ready-
to-eat foods except
1/
72
, Food Safety Manager Exam questions with
verified answers already passed
vacation requests
d) Cover cut with a water- tight bandage and a glove
a) Restrict the employ- ee from working with the open food
a) bare hands
2/
72
,Food Safety Manager Exam questions with
verified answers already passed
5. It is most important for an employee to c)In
use proper handwashing techniques after designate
they d areas
only
a) talk on the phone d) In the
walk-in
b) use a restroom
cooler
c)take an order
d) drink from a closed container
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
7. An employee must wash their hands in all
of the fol- lowing situations except
a) before putting gloves on
b) after handling raw pork
c)after sneezing
d) before mopping the floor
8. Where should a Food Employee take a
break to smoke?
a) In the dry storage area
b) In the kitchen
3/
72
, Food Safety Manager Exam questions with
verified answers already passed
b) use a restroom
c) when the facility is open or during reason- able hours
d) before mopping the floor
c) In designated areas only
4/
72
