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Food Safety Manager Exam Questions With Correct Detailed Answers..docx
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Food Safety Manager Exam QuestionsWith Correct Detailed Answers.
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 - ANSWER- d) complying with staff's
vacation requests
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 - ANSWER- d) Cover cut with a
watertight bandage and a glove
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 - ANSWER-
a) Restrict the employee from working with the open food
All of the following are used to handle ready-to-eat foods except
a) bare hands
b) tongs
c) gloved hands
d) deli paper - ANSWER- a) bare hands
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 - ANSWER- b) use a restroom
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 - ANSWER- c) when the facility is open or during
reasonable hours
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 - ANSWER- d) before mopping the floor
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 - ANSWER- c) In designated areas only
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 - ANSWER- d) a plain wedding band
The chef is allowed to taste test 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 - ANSWER- d) use a clean and
sanitized utensil each time they taste
All of the following are a hazard to food except
a) Biological hazard
b) Environmental hazard
c) Physical hazard
d) Chemical hazard - ANSWER- b) Environmental hazard
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 - ANSWER- c) Bony fragments in the
meat
A parasite found in raw or lightly cooked seafood is
a) Staphylococcus Aureus
b) Norwalk
c) Anisakiasis
d) Trichina Spiralis - ANSWER- c) Anisakiasis
When removing a can from dry storage, you notice the can is swollen. You discard the
can immediately due to the risk of
a) Salmonella
b) Hepatitis A
c) Listeria
d) Clostridium Botulinum - ANSWER- d) Clostridium Botulinum
The following would be an example of a highly susceptible population
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 - ANSWER- c) elderly people living in an
nursing home
The most common place to find Staphylococcus Aureus is
a) Raw vegetables
b) Shellfish
c) Ground meat
d) People - ANSWER- d) People
A major food allergen could include all of the following except
a) shellfish
b) peanuts
c) tree pollen
d) soybeans - ANSWER- c) tree pollen
Ways to prevent a physical hazard include all of the following except
a) effective hair restraint
b) refrigerate potentially hazardous foods
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