Exam (elaborations)
FOOD SAFETY MANAGER EXAM QUESTIONS AND ANSWERS
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FOOD SAFETY MANAGER EXAM QUESTIONS AND ANSWERS
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FOOD SAFETY MANAGER EXAMQUESTIONS AND ANSWERS
The6Person6In6Charge6(PIC)6is6responsible6for6all6of6the6following6except
a)6training6all6staff6in6food6safety
b)6complying6with6all6state6and6local6regulations
c)6correctly6answer6questions6regarding6food6safety
d)6complying6with6staff's6vacation6requests6-6ans--
d)6complying6with6staff's6vacation6requests
In6order6to6continue6working,6what6should6a6Food6Employee6with6a6minor6cut6on6their6ha
nd6do?
a)6Not6allowed6to6work6with6a6minor6cut
b)6Must6be6checked6by6a6doctor6first
c)6Nothing6needs6to6be6done
d)6Cover6cut6with6a6watertight6bandage6and6a6glove6-6ans--
d)6Cover6cut6with6a6watertight6bandage6and6a6glove
If6a6Food6Employee6has6an6infected6open6wound,6the6Food6Manager6must
a)6Restrict6the6employee6from6working6with6the6open6food
b)6Send6the6employee6to6a6doctor
c)6Allow6the6employee6to6work6only6with6salads
d)6Exclude6the6employee6for6working6until6a6letter6from6a6doctor6is6received6-6ans--
a)6Restrict6the6employee6from6working6with6the6open6food
All6of6the6following6are6used6to6handle6ready-to-eat6foods6except
a)6bare6hands
b)6tongs
c)6gloved6hands
d)6deli6paper6-6ans--a)6bare6hands
It6is6most6important6for6an6employee6to6use6proper6handwashing6techniques6after6they
a)6talk6on6the6phone
,b)6use6a6restroom
c)6take6an6order
d)6drink6from6a6closed6container6-6ans--b)6use6a6restroom
An6inspection6can6occur6only
a)6when6the6Person6in6Charge6is6present
b)6when6the6inspector6notifies6the6facility6246hours6in6advance
c)6when6the6facility6is6open6or6during6reasonable6hours
d)6when6the6facility6is6not6too6busy6-6ans--
c)6when6the6facility6is6open6or6during6reasonable6hours
An6employee6must6wash6their6hands6in6all6of6the6following6situations6except
a)6before6putting6gloves6on
b)6after6handling6raw6pork
c)6after6sneezing
d)6before6mopping6the6floor6-6ans--d)6before6mopping6the6floor
Where6should6a6Food6Employee6take6a6break6to6smoke?
a)6In6the6dry6storage6area
b)6In6the6kitchen
c)6In6designated6areas6only
d)6In6the6walk-in6cooler6-6ans--c)6In6designated6areas6only
In6the6food6prep6area,6the6only6jewelry6allowed6on6an6employee's6hands6or6arms6is
a)6a6medical6bracelet
b)6a6diamond6engagement6ring
c)6a6charm6bracelet
d)6a6plain6wedding6band6-6ans--d)6a6plain6wedding6band
The6chef6is6allowed6to6taste6test6a6food6only6if6they
a)6use6a6small6finger6to6taste
b)6stir6the6food6before6testing
c)6use6the6same6spoon6they6previously6used6to6taste
d)6use6a6clean6and6sanitized6utensil6each6time6they6taste6-6ans--
d)6use6a6clean6and6sanitized6utensil6each6time6they6taste
All6of6the6following6are6a6hazard6to6food6except
a)6Biological6hazard
b)6Environmental6hazard
c)6Physical6hazard
, d)6Chemical6hazard6-6ans--b)6Environmental6hazard
An6example6of6a6chemical6hazard6would6not6include
a)6Lemonade6served6in6a6copper6pitcher
b)6Cleaning6compounds6stored6above6the6food6prep6counter
c)6Bony6fragments6in6the6meat
d)6Pesticide6sprayed6directly6onto6a6cutting6board6-6ans--c)6Bony6fragments6in6the6meat
A6parasite6found6in6raw6or6lightly6cooked6seafood6is
a)6Staphylococcus6Aureus
b)6Norwalk
c)6Anisakiasis
d)6Trichina6Spiralis6-6ans--c)6Anisakiasis
When6removing6a6can6from6dry6storage,6you6notice6the6can6is6swollen.6You6discard6the6c
an6immediately6due6to6the6risk6of
a)6Salmonella
b)6Hepatitis6A
c)6Listeria
d)6Clostridium6Botulinum6-6ans--d)6Clostridium6Botulinum
The6following6would6be6an6example6of6a6highly6susceptible6population
a)6teachers6at6an6elementary6school
b)6nurses6at6a6hospital
c)6elderly6people6living6in6an6nursing6home
d)6college6students6living6in6an6apartment6-6ans--
c)6elderly6people6living6in6an6nursing6home
The6most6common6place6to6find6Staphylococcus6Aureus6is
a)6Raw6vegetables
b)6Shellfish
c)6Ground6meat
d)6People6-6ans--d)6People
A6major6food6allergen6could6include6all6of6the6following6except
a)6shellfish
b)6peanuts
c)6tree6pollen
d)6soybeans6-6ans--c)6tree6pollen
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