Food Safety Manager Exams (2024/ 2025 Updates STUDY BUNDLE WITH COMPLETE SOLUTIONS) Questions and Verified Answers| 100% Correct| A Grade
Food Safety Manager Exam (2024/ 2025
Update) Questions and Verified Answers|
100% Correct| Grade A
Q: 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
Q: 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
Q: 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
Q: 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
Q: 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
Q: 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
Q: 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
Q: 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
Q: A parasite found in raw or lightly cooked seafood is
a) Staphylococcus Aureus
b) Norwalk
c) Anisakiasis
d) Trichina Spiralis
Answer:
c) Anisakiasis
Q: 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
Q: 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
Q: The most common place to find Staphylococcus Aureus is
a) Raw vegetables
b) Shellfish
c) Ground meat
d) People
Answer:
d) People
Q: A major food allergen could include all of the following except
a) shellfish
b) peanuts
c) tree pollen
d) soybeans
Answer:
c) tree pollen
Q: Ways to prevent a physical hazard include all of the following except
a) effective hair restraint
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Food Safety Manager Exam Review (2024/
2025 Update) Questions and Verified
Answers| 100% Correct| Grade A
Q: Eggs cooked to be served right away
Answer:
145°F (63°C) or higher for a minimum of 15 seconds.
Q: Eggs cooked to be held for later service
Answer:
155°F (68°C) or higher for a minimum of 15 seconds and held at 135°F (57°C).
Q: Pooled Eggs
Answer:
cook promptly after mixing or store at 41°F or lower.
Q: Most raw animal foods, including seafood, steaks and chops, must be cooked to a minimum
internal temperature of
Answer:
145°F (63°C) for at least 15 seconds.
Q: Ground beef, needle-injected meats, including brined ham and flavor-injected roasts, and
mechanically tenderized meat – cook to an internal temperature of
Answer:
155°F (68°C) for 15 seconds
Q: Shellfish, shucked shellfish, milk, and eggs must be received at
Answer:
45 °F (7°C) or lower. Once received, the shellfish, shucked shellfish, and milk must be cooled to
41°F or lower in four hours.
Q: Frozen food should be received
Answer:
frozen solid.
Q: On a buffet line, hold cold foods at
Answer:
41°F (5°C) or below
Q: On a buffet line, hold hot foods at
Answer:
135°F (57°C) or above.
Q: Meat, poultry, eggs, and seafood cooked in a microwave to
Answer:
165°F (74°C). Rotate and stir halfway. Let stand for at least 2 minutes after cooking.
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Food Safety Manager Exam | Questions and
Verified Answers| 100% Correct| Grade A
(2024/ 2025 Update)
Q: Raw or undercooked dishes made for highly-susceptible populations (HSPs) must use eggs
that have been __.
Answer:
pasteurized
Q: The effectiveness of chemical sanitizers are effected by __, __, __, and __, but NOT its __.
Answer:
Exposure Time, Temperature (Avoid 131F+), Concentration, Water pH and Hardness (Avoid
7.5+); Not the Liquid’s Color
Q: Which agencies enforces food safety in a food service operation?
Answer:
state or local regulatory authority
Q: What can cause histamine to form in tuna?
Answer:
time-temperature abuse
Q: What are the three rules of an integrated pest management program (IPM) program?
Answer:
1. deny pests access to the operation
2. deny pests food, water, and a nesting or hiding
place
3. work with a licensed PCO to eliminate pests
that do enter the operation
Q: All screens for windows and vents must meet this requirement.
Answer:
16 mesh per square inch screening
Q: When deciding were to place dry goods for storage in a dry-storage area it is important that
the dry goods NOT be ____.
Answer:
touching the walls
Q: How long must shellstock tags be kept on file?
Answer:
90 days after the container has been emptied or the last shellfish that was served from the
container
Q: You should label all ready to eat TCS food that is prepped in house and held longer than
___.
Answer:
24 hours
Q: What is the only certain way to prevent backflow?
Answer:
vacuum-breaker
Q: When should employees receive food safety training?
Answer:
when hired, daily (i.e. on-the-job), weekly, monthly, quarterly, and whenever necessary
Q: TCS food must be reheated to what temperature for 15 seconds within 2 hours
Answer:
165
Q: What do time-temperature indicators do?
Answer:
show if food has been time-temperature abused during shipment
Q: What is one way that food should NEVER be thawed?
Answer:
at room temperature
Q: What is the minimum internal cooking temperature for poultry?
Answer:
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Food Safety Manager Exam |100% Correct
Questions and Verified Answers| | Grade A
(Latest 2024/ 2025 Update)
Q: At 6am, Alvin removed deli meat, sliced cheese, apples, and pudding cups from the cooler
to make box lunches for a high school class field trip. When he finished making the lunches,
Alvin left them on a table for the teacher. The lunches were left on the bus that warm spring day
while the students toured a museum. At 1pm, they returned to a very warm bus to get their
lunches, which they ate in a picnic area. Is the food safe to serve?
Answer:
No. The lunches were left too long outside of temperature control. The temp of the food also
probably rose higher than 70dF as the bus warmed in the sun.
Q: Sally is a cook at the Springfield Retirement Community. As a special treat, she set up a
picnic for some of the elderly residents. The picnic included a buffet of cold chicken, potato
salad, coleslaw, rolls, and cupcakes. There was no equipment to keep the food cold. The food
was served one hour after it was removed from the cooler. Is the food safe to serve?
Answer:
No. Food cannot be held without temperature control if it is primarily for high-risk populations,
such as elderly people.
Q: How can you prevent contamination when serving food?
Answer:
Contamination can be prevented when serving food by 1) Avoiding bare-hand contact with
ready-to-eat foods 2) Using clean and sanitized utensils for each food items. If utensils are being
used constantly, clean and sanitize every 4 hours 3) Store serving utensils in the food with the
handle extended above the rim of the container or on a clean and sanitized food-contact surface
4) Taking caution when using guest-provided take-home containers.
Q: What precautions should you take when using guest-provided take-home containers?
Answer:
Take-home containers can be used if they 1) Were designed to be reused 2) Provided to the guest
by the operation 3) Are cleaned and sanitized properly
Q: How can you prevent contamination by service staff?
Answer:
Train them to follow these guidelines: 1) Hold dishes by the bottom or edge 2) Hold glasses by
the middle, bottom, or stem 3) Do NOT touch the food-contact areas of dishes or glassware 4)
Carry glasses in a rack or a tray to avoid touching the food-contact surfaces 5) Do NOT stack
glasses when carrying them 6) Hold flatware by the handle 7) Store flatware so that servers grasp
handles, not food-contact surfaces 8) Avoid bare-hand contact with food that is ready-to-eat 9)
Use ice scoops or tongs to get ice, NEVER the cup or bare-hands.
Q: How do you prevent preset tableware contamination?
Answer:
Steps to prevent tableware from becoming contaminated include: 1) Wrapping or covering the
items 2) Unused settings are removed when guests are seated and cleaned and sanitized after the
guests have left
Q: How do I re-serve food from one guest to another?
Answer:
You can’t really. 1) Never re-serve food returned by one guest to another guest 2) Condiments
must be in their original contianers (i.e. individual packets or portions) 3) Bread or rolls cannot
be re-served 4) Garnishes cannot be reused 5) You may re-serve only unopened, prepackaged
food in good condition like condiment packets and wrapped crackers.
Q: How can you prevent contamination in self-serve areas?
Answer:
Contamination in self-serve areas can be prevented by 1) Protecting the food using sneeze cards,
display cases, or packaging 2) Labels for handles and containers 3) Temperature control: hot
food = 135dF or higher and cold = 41dF or lower 4) Do not let guests refill dirty plates or use
dirty utensils at self-service areas 5) Stock food displays with the correct utensils for dispensing
food 6) Never use ice for food/beverages as an ingredient.
Q: When should Bulk Food be labelled?
Answer:
Bulk food in self-service areas must be labeled and in plain view of the guest and includes the
processor label provided with the food. Bulk Unpackaged food (bakery products and unpackaged
food portioned for customers) does not need to be labeled if: 1) The product makes no claim
regarding health or nutrient content 2) There are no laws requiring labeling 3) The food is
manufactured or prepared at another food operation or processing plant owned by the same
person and is regulated 4) The food is manufactured or prepared on the premises.
Q: How can you prevent contamination and time-temperature abuse when serving food off-site?
Answer:
Contamination at off-site service can be prevented by following these procedures: 1) Pack food
in insulated food containers that are food-grade 2) Label foods with a use-by date and time, and
reheating and service instructions 3) Clean the inside of delivery vehicles regularly 4) Check
internal food temperature in containers and during delivery 5) Make sure the site has safe water
for cooking, dishwashing, and handwashing and garbage contianers stored away from food-prep,
storage, and serving areas 6) Store raw meat, poultry, seafood separate from ready-to-eat items
Q: How can you prevent contamination and time-temperature abuse when serving food through
a vending machine?
Answer:
Contamination through vending machines can be prevented by checking product shelf life daily
(throw out after 7 days), keep food at the correct temperature for hot or cold food items, dispense
TCS food in its original contianer, wash and wrap fresh fruit with edible peels before putting it in
a machine
Q: Re-serve or Throw out: Chili held without temperature control for five hours
Answer:
Throw out
Q: Re-serve or Throw Out: Previously served, but untouched, basket of bread
Answer:
Throw out
Q: Re-serve or Throw Out: Bottle of ketchup with cap on
Answer:
Re-serve
Q: Re-serve or Throw Out: Untouched slice of pie with whipped cream returned by a customer
Answer:
Throw out
Q: Re-serve or Throw Out: Individually wrapped crackers
Answer:
Re-serve
Q: Re-serve or Throw Out: Unwrapped butter served on a plate
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Food Safety Manager Exam (2024/ 2025)
Questions and Verified Answers| 100%
Correct| Grade A
Q: Where can food service employees smoke?
A. In the food storage and food prep area
B. In areas where utensils are stored
C. In linen storage areas
D. In designated areas
Answer:
D
Q: All of the following practices can help prevent time-temperature abuse EXCEPT:
A. Storing milk at 41°F (5°C)
B. Holding chicken noodle soup at 120°F (49°C)
C. Reheating chili to 165°F (74°C) for 15 sec. within 2 hours
D. Holding the ingredients for tuna salad at 39°F
Answer:
B
Q: Food handlers should be excluded from working with or around food if they are
experiencing which of the following symptoms?
A. Soreness, itching, fatigue
B. Fever, vomiting, diarrhea
C. Headache, irritability, thirst
D. Muscle cramps, insomnia, sweating
Answer:
B
Q: After entering a walk-in refrigerator, which of the following situations would you correct?
A. Frozen turkey is thawing in a pan on the bottom shelf
B. Egg salad is stored in a plastic container with a tight fitting lid
C. Loosely covered chicken noodle casserole is cooling on the top shelf
D. Raw chicken is stored on a shelf above a tray of cooked shrimp
Answer:
D
Q: The first step to cleaning and sanitizing your dishes is to__________ all items before
washing.
A. Rinse, scrape, soak
B. Scrape and sanitize
C. Rinse and microwave
D. Heat steam
Answer:
A
Q: Which of the following employee actions DO NOT require that employees wash their hands
and change gloves in order to prevent contamination?
A. Walking to the food prep sink
B. Using the toilet
C. Handling raw poultry or meat
D. Answering the telephone
Answer:
A
Q: Before they are cooked or served, raw fruits and vegetables should be thoroughly washed
with:
A. An approved chemical sanitizer
B. Natural fruit or vegetable juice
C. Potable water
D. Non-potable water
Answer:
C
Q: What is the correct method to check the temperature of hot food on a buffet line?
A. Verify the setting of the thermostat for the holding table
B. Insert a thermometer into the food
C. Verify that steam is rising from the hot food
D. Check to see how long ago the food was cooked
Answer:
B
Q: Before operating a dishwashing machine, an employee should:
A. Wear a plastic apron
B. Mix soap and sanitizer
C. Be properly trained
D. Separate dinner dishes from breakfast dishes
Answer:
C
Q: What is the proper way to cool a large pot of clam chowder?
A. Allow the pot to cool at room temperature
B. Place directly into the walk-in cooler
C. Place directly into the walk-in freezer
D. Divide the clam chowder into smaller containers and place them in an ice-water bath
Answer:
D
Q: Which of the following is an acceptable serving practice at a self-service bar?
A. Holding hot, potentially hazardous foods at 120°F
B. Storing raw meat next to ready-to-eat food
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