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Food Safety Manager Exam
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360 Training Food Protection Mana... Food Safety Manager Test - Practice... Texas Food Manage
39 terms 53 terms 79 terms
Morganxburke Preview charlan575 Preview samwel_ikonya
The Person In Charge (PIC) is d) complying with staff's vacation requests
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
In order to continue working, d) Cover cut with a watertight bandage and a glove
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
,If a Food Employee has an a) Restrict the employee from working with the open food
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
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
It is most important for an b) use a restroom
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
An inspection can occur only c) when the facility is open or during reasonable hours
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
An employee must wash their d) before mopping the floor
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
, Where should a Food Employee c) In designated areas only
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
In the food prep area, the only d) a plain wedding band
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
The chef is allowed to taste test d) use a clean and sanitized utensil each time they taste
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
All of the following are a hazard b) Environmental hazard
to food except
a) Biological hazard
b) Environmental hazard
c) Physical hazard
d) Chemical hazard
An example of a chemical c) Bony fragments in the meat
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
A parasite found in raw or lightly c) Anisakiasis
cooked seafood is
a) Staphylococcus Aureus
b) Norwalk
c) Anisakiasis
d) Trichina Spiralis
Food Safety Manager Exam
Save
Students also studied
Flashcard sets Study guides
360 Training Food Protection Mana... Food Safety Manager Test - Practice... Texas Food Manage
39 terms 53 terms 79 terms
Morganxburke Preview charlan575 Preview samwel_ikonya
The Person In Charge (PIC) is d) complying with staff's vacation requests
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
In order to continue working, d) Cover cut with a watertight bandage and a glove
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
,If a Food Employee has an a) Restrict the employee from working with the open food
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
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
It is most important for an b) use a restroom
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
An inspection can occur only c) when the facility is open or during reasonable hours
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
An employee must wash their d) before mopping the floor
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
, Where should a Food Employee c) In designated areas only
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
In the food prep area, the only d) a plain wedding band
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
The chef is allowed to taste test d) use a clean and sanitized utensil each time they taste
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
All of the following are a hazard b) Environmental hazard
to food except
a) Biological hazard
b) Environmental hazard
c) Physical hazard
d) Chemical hazard
An example of a chemical c) Bony fragments in the meat
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
A parasite found in raw or lightly c) Anisakiasis
cooked seafood is
a) Staphylococcus Aureus
b) Norwalk
c) Anisakiasis
d) Trichina Spiralis
