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Food Safety Manager Exam with Complete Solutions
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Food Safety Manager Exam with Complete Solutions
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Food Safety Manager Exam with CompleteSolutions
During a self-inspection, the Food Manager sees the following situations. Which should they
correct immediately?
a) Employees and customers are using the same bathroom.
b) The waste basket at the hand washing sink does not have a liner.
c) The hand washing sink does not have foot pedals to turn on water.
d) The hand washing sink is being used to hold a tray of cookies. Correct Ans-d) The hand
washing sink is being used to hold a tray of cookies.
A designated employee break area must do all of the following except
a) Allow the employee to eat during a break
b) Protect the stored food
c) Allow the employee to smoke inside
d) Protect the food prep area Correct Ans-c) Allow the employee to smoke inside
When is it most important for a Food Employee to wash their hands?
a) When switching from wiping down the cooler to taking out the trash
,b) When switching from handling money to touching the cash register
c) When switching from preparing raw food to ready-to-eat food
d) When switching from stocking the dry storage area to stocking the cooler Correct Ans-c)
When switching from preparing raw food to ready-to-eat food
A bacterial intoxication is caused by
a) a virus surviving on a counter
b) consuming a live bacteria that grows in the body
c) consuming the toxin produced by a bacteria
d) a parasite living in the food consumed Correct Ans-c) consuming the toxin produced by a
bacteria
An employee notices some gnaw marks on food in dry storage, droppings, and grease marks
along the base of a wall. They report these to the Food Manager who recognizes these as signs
of
a) Rodent activity
b) A grain infestation
c) A cockroach infestation
d) A hungry employee Correct Ans-a) Rodent activity
,The presence or growth of microorganisms is a type of
a) acid hazard
b) physical hazard
c) chemical hazard
d) biological hazard Correct Ans-d) biological hazard
A Food Manager finds cardboard boxes with some peach residue on them broken down and
stacked in the garbage room waiting for recycling. What does the Food Manager instruct an
employee to do?
a) Stop recycling because it takes up too much space.
b) Stop breaking down the boxes because they can be reused.
c) Place the cardboard boxes in the dumpster because they have food residue on them.
d) There is nothing to be done as there is no mistake here. Correct Ans-c) Place the
cardboard boxes in the dumpster because they have food residue on them.
When placing the following items into a reach-in cooler, what order should they be placed from
top shelf to bottom shelf? Items: garden salad, raw chicken cutlets, cooked taco meat, and raw
fish fillets
a) raw chicken cutlets, raw fish fillets, cooked taco meat, garden salad
b) garden salad, cooked taco meat, raw chicken cutlets, raw fish fillets
, c) cooked taco meat, garden salad, raw chicken cutlets, raw fish fillets
d) garden salad, cooked taco meat, raw fish fillets, raw chicken cutlets Correct Ans-d) garden
salad, cooked taco meat, raw fish fillets, raw chicken cutlets
An employee is allowed to eat a sandwich in
a) The walk-in cooler
b) A designated break area
c) The dry storage area
d) Anywhere they like Correct Ans-b) A designated break area
When using hot water as a sanitizer the water must be ___________ for 30 seconds.
a) 171°F
b) 110°F
c) 135°F
d) 212°F Correct Ans-a) 171°F
When reducing microorganisms to a safe level on a food contact surface, this is known as
a) Sterilizing
b) Sanitizing
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