Food Safety Manager Exam
The Person In Charge (PIC) is responsible for all of the following except
- training all staff in food safety
- complying with all state and local regulations
- correctly answer questions regarding food safety
- complying with staff's vacation requests
(Ans- 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
(Ans- 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
(Ans- a) Restrict the employee from working with the open food
All of the following are used to handle ready-to-eat foods except
- bare hands
- tongs
- gloved hands
- deli paper
(Ans- a) bare hands 1 / 4
It is most important for an employee to use proper handwashing techniques after they
- talk on the phone
- use a restroom
- take an order
- drink from a closed container
(Ans- b) use a restroom
An inspection can occur only
- when the Person in Charge is present
- when the inspector notifies the facility 24 hours in advance
- when the facility is open or during reasonable hours
- when the facility is not too busy
(Ans- c) when the facility is open or during reasonable hours
An employee must wash their hands in all of the following situations except
- before putting gloves on
- after handling raw pork
- after sneezing
- before mopping the floor
(Ans- 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
(Ans- c) In designated areas only
- / 4
In the food prep area, the only jewelry allowed on an employee's hands or arms is
- a medical bracelet
- a diamond engagement ring
- a charm bracelet
- a plain wedding band
(Ans- d) a plain wedding band
The chef is allowed to taste test a food only if they
- use a small finger to taste
- stir the food before testing
- use the same spoon they previously used to taste
- use a clean and sanitized utensil each time they taste
(Ans- 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
(Ans- 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
(Ans- c) Bony fragments in the meat
- / 4
A parasite found in raw or lightly cooked seafood is
a) Staphylococcus Aureus
b) Norwalk
c) Anisakiasis
d) Trichina Spiralis
(Ans- 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
(Ans- d) Clostridium Botulinum
The following would be an example of a highly susceptible population
- teachers at an elementary school
- nurses at a hospital
- elderly people living in an nursing home
- college students living in an apartment
(Ans- 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
(Ans- d) People
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