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FOOD SAFETY MANAGER| FOOD SAFETY
MANAGER EXAM 2025 QUESTIONS AND
VERIFIED SOLUTIONS| ABSOLUTE SUCCESS
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The Food Manager trains their staff to monitor the buffet for food safety. Which of the following is a violation the staff should be looking for? a) All food is kept covered and clean b) The serving utensil is stored in the food with the handle exposed c) A customer is reusing their plate for a second trip to the buffet d) The buffet is brightly lit - Correct Answer-c) A customer is reusing their plate for a second trip to the buffet Which of the following is a violation when cooking food? a) Cooking rare roast beef to 130°F for 112 minutes b) Cooking hamburgers to 140°F with no disclosure on the menu c) Cooking hamburgers to 140°F with a disclosure on the menu d) Cooking pork to 145°F for 15 seconds - Correct Answer-b) Cooking hamburgers to 140°F with NO disclosure on the menu Checking the walk-in cooler, the Food Manager sees food stored the following ways. Which one do they correct immediately?
a) Raw foods are stored above ready-to-eat foods. b) Loosely covered cooked food is cooling on the top shelf. c) Ice is being used to cool sauce in a shallow pan. d) Foods are being stored in plastic containers with lids after cooled. - Correct Answer-a) Raw foods are stored above ready-to-eat foods. An employee must be excluded from work if they have or have been exposed to a) Anisakis b) Hepatitis A c) Staphylococcus Aureus d) Listeria - Correct Answer-b) Hepatitis A When training staff in proper handwashing, all of the following should be included except a) including any exposed area on the arm up to the elbow b) hand sanitizer is not required c) the whole process should take a minimum of 20 seconds d) using a cloth towel to dry hands after proper washing - Correct Answer- d) using a cloth towel to dry hands after proper washing
The Food Manager notices that a food employee they assigned to prepare the salad has a small cut on their hand. The Food Manager should a) Have them continue preparing the salad anyway. b) Move them to the meat slicing area. c) Send them to the doctor, and then home for the day. d) Have them put on a watertight bandage over the cut and wear gloves. - Correct Answer-d) Have them put on a watertight bandage over the cut and wear gloves. Corrective action needs to be taken immediately if a Food Manager sees a food employee a) Using hand sanitizer instead of washing their hands. b) Wearing a plain wedding band during food production. c) Wearing a clean apron, neatly tied. d) Utilizing an effective hair restraint to prevent a physical hazard. - Correct Answer-a) Using hand sanitizer instead of washing their hands. When cooling foods all of the following are acceptable practices except a) using ice made with potable water b) covering tightly and placing on counter c) placing in shallow (2-3" deep) pans
d) stirring the food - Correct Answer-b) covering tightly and placing on counter 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 - Correct 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 - Correct 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) when the facility is open or during reasonable hours d) when the facility is not too busy - Correct 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 - Correct 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 - Correct 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 - Correct 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 - Correct 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 - Correct 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) college students living in an apartment - Correct 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 - Correct Answer-d) People A major food allergen could include all of the following except a) shellfish b) peanuts c) tree pollen d) soybeans - Correct 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 c) minimize jewelry throughout the facility
d) keep nails trimmed and clean - Correct Answer-b) refrigerate potentially hazardous foods Hepatitis A can be found in all of the following except a) raw shellfish b) cooked meat c) unwashed hands d) raw vegetables - Correct Answer-b) cooked meat All of the following are an example of a physical hazard except a) pesticide on the food prep counter b) metal shavings from the can opener c) gemstone from a ring d) broken glass in the ice - Correct Answer-a) pesticide on the food prep counter Potentially Hazardous Foods (PHF) must be reheated to a temperature of a) 155°F b) 135°F c) 165°F
d) 135°F to 70°F within 2 hours, and 135°F to 41°F within 6 hours - Correct Answer-d) 135°F to 70°F within 2 hours, and 135°F to 41°F within 6 hours A PHF is a food that a) allows bacteria to grow rapidly b) inhibits the growth of bacteria c) allows viruses to become bacteria d) inhibit parasites - Correct Answer-a) allows bacteria to grow rapidly The safest method for thawing a roast is a) On the counter at ambient temperature b) In the sink filled with warm water c) In the dry storage area at 50°F to 70°F d) In the refrigerator at 41°F or below - Correct Answer-d) In the refrigerator at 41°F or below Foods may not be stored in all of the following except a) in a locker room b) under open stairs c) cooler
d) in a bathroom - Correct Answer-c) cooler Dry storage should be kept at a temperature of a) 41°F or below b) 135°F or higher c) 41°F to 135°F d) 50°F to 70°F - Correct Answer-d) 50°F to 70°F According to the 2005 FDA Food Code, when hot holding food, it must be held at a minimum temperature of a) 140°F or higher b) 135°F or higher c) 165°F or higher d) 150°F or higher - Correct Answer-b) 135°F or higher Food should be raised a minimum of ____ inches off the floor. a) 4 b) 6 c) 8 d) 12 - Correct Answer-b) 6
d) ± 2°F - Correct Answer-d) ± 2°F When checking the temperature of a turkey as it cooks, it is important to make sure an employee checks the a) core temperature b) surface temperature c) oven temperature d) temperature of the juices that run out - Correct Answer-a) core temperature The five steps to a manual ware washing sink in order are a) scrape, wash, rinse, sanitize, air dry b) scrape, rinse, wash, sanitize, air dry c) scrape, wash, rinse, sanitize, towel dry d) scrape, rinse, wash, sanitize, towel dry - Correct Answer-a) scrape, wash, rinse, sanitize, air dry When the hostess is seating customers at a table with preset tableware, it is most important that the hostess a) seat ladies first b) place the menus on the table
c) take a drink order d) remove any excess tableware - Correct Answer-d) remove any excess tableware Acidic foods cannot be placed in or on a) coolers b) copper or galvanized metal containers c) cutting boards d) serving trays - Correct Answer-b) copper or galvanized metal containers When sanitizing with chlorine, the chlorine should be checked and be at a temperature of a) 100°F b) 171°F c) 75°F d) 50°F - Correct Answer-c) 75°F A Clean In Place (CIP) item must a) be easily disassembled for daily cleaning and sanitizing
When eliminating pests, all of the following are acceptable except a) Glueboards b) Ultraviolet fly traps c) Rodent bait traps d) Tracking powder - Correct Answer-d) Tracking powder A cross connection occurs when a) Chicken drips onto lettuce in the cooler b) An employee uses the same gloves for cleaning shrimp and making a sandwich c) Potable water and non-potable water flow together d) A customer takes a dirty plate back up to a buffet line - Correct Answer- c) Potable water and non-potable water flow together An air gap is required above the rim of a sink and a faucet equal to a) 2 inches b) 1 inch or twice the diameter of the faucet c) 4 inches d) 2 inches or four times the diameter of the faucet - Correct Answer-b) 1 inch or twice the diameter of the faucet
Equipment mounted to the counter must be raised a minimum of a) 2 inches b) 4 inches c) 6 inches d) 8 inches - Correct Answer-b) 4 inches An employee is required to have a medication at work. What must the Food Manager do to comply with the Food Code and the employee's needs? a) No medication is allowed in the workplace. b) No medication is allowed in the workplace without a written letter from a doctor. c) The medication must be kept on a shelf in the food prep area so everyone can see what it is. d) The medication must be clearly labeled and stored away from food and food prep areas. - Correct Answer-d) The medication must be clearly labeled and stored away from food and food prep areas. A recall was announced for a specific food. The Food Manager gathers up all that they have and keeps this food for return to the vendor in a) the cooler b) the dry storage area
