Food Safety Manager Exam
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1. The Person In Charge (PIC) is responsible for all of the d) complying with staff's
following except vacation requests
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
2. In order to continue working, what should a Food d) Cover cut with a water-
Employee with a minor cut on their hand do? tight bandage and a glove
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 a) Restrict the employ-
Food Manager must ee from working with the
open food
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 a) bare hands
foods except
a) bare hands
b) tongs
c) gloved hands
d) deli paper
, Food Safety Manager Exam
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5. It is most important for an employee to use proper b) use a restroom
handwashing techniques after they
a) talk on the phone
b) use a restroom
c) take an order
d) drink from a closed container
6. An inspection can occur only c) when the facility is
open or during reason-
a) when the Person in Charge is present able hours
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- d) before mopping the
lowing situations except floor
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 c) In designated areas
smoke? only
a) In the dry storage area
b) In the kitchen
c) In designated areas only
d) In the walk-in cooler
, Food Safety Manager Exam
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9. In the food prep area, the only jewelry allowed on an d) a plain wedding band
employee's hands or arms is
a) a medical bracelet
b) a diamond engagement ring
c) a charm bracelet
d) a plain wedding band
10. The chef is allowed to taste test a food only if they d) use a clean and san-
itized utensil each time
a) use a small finger to taste they 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
11. All of the following are a hazard to food except b) Environmental hazard
a) Biological hazard
b) Environmental hazard
c) Physical hazard
d) Chemical hazard
12. An example of a chemical hazard would not include c) Bony fragments in the
meat
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
13. A parasite found in raw or lightly cooked seafood is c) Anisakiasis
a) Staphylococcus Aureus
, Food Safety Manager Exam
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b) Norwalk
c) Anisakiasis
d) Trichina Spiralis
14. When removing a can from dry storage, you notice the d) Clostridium Botulinum
can is swollen. You discard the can immediately due to
the risk of
a) Salmonella
b) Hepatitis A
c) Listeria
d) Clostridium Botulinum
15. The following would be an example of a highly suscep- c) elderly people living in
tible population an nursing home
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
16. The most common place to find Staphylococcus Au- d) People
reus is
a) Raw vegetables
b) Shellfish
c) Ground meat
d) People
17. A major food allergen could include all of the following c) tree pollen
except
a) shellfish
Study online at https://quizlet.com/_53xrfu
1. The Person In Charge (PIC) is responsible for all of the d) complying with staff's
following except vacation requests
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
2. In order to continue working, what should a Food d) Cover cut with a water-
Employee with a minor cut on their hand do? tight bandage and a glove
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 a) Restrict the employ-
Food Manager must ee from working with the
open food
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 a) bare hands
foods except
a) bare hands
b) tongs
c) gloved hands
d) deli paper
, Food Safety Manager Exam
Study online at https://quizlet.com/_53xrfu
5. It is most important for an employee to use proper b) use a restroom
handwashing techniques after they
a) talk on the phone
b) use a restroom
c) take an order
d) drink from a closed container
6. An inspection can occur only c) when the facility is
open or during reason-
a) when the Person in Charge is present able hours
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- d) before mopping the
lowing situations except floor
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 c) In designated areas
smoke? only
a) In the dry storage area
b) In the kitchen
c) In designated areas only
d) In the walk-in cooler
, Food Safety Manager Exam
Study online at https://quizlet.com/_53xrfu
9. In the food prep area, the only jewelry allowed on an d) a plain wedding band
employee's hands or arms is
a) a medical bracelet
b) a diamond engagement ring
c) a charm bracelet
d) a plain wedding band
10. The chef is allowed to taste test a food only if they d) use a clean and san-
itized utensil each time
a) use a small finger to taste they 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
11. All of the following are a hazard to food except b) Environmental hazard
a) Biological hazard
b) Environmental hazard
c) Physical hazard
d) Chemical hazard
12. An example of a chemical hazard would not include c) Bony fragments in the
meat
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
13. A parasite found in raw or lightly cooked seafood is c) Anisakiasis
a) Staphylococcus Aureus
, Food Safety Manager Exam
Study online at https://quizlet.com/_53xrfu
b) Norwalk
c) Anisakiasis
d) Trichina Spiralis
14. When removing a can from dry storage, you notice the d) Clostridium Botulinum
can is swollen. You discard the can immediately due to
the risk of
a) Salmonella
b) Hepatitis A
c) Listeria
d) Clostridium Botulinum
15. The following would be an example of a highly suscep- c) elderly people living in
tible population an nursing home
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
16. The most common place to find Staphylococcus Au- d) People
reus is
a) Raw vegetables
b) Shellfish
c) Ground meat
d) People
17. A major food allergen could include all of the following c) tree pollen
except
a) shellfish
