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Food Safety Manager Exam Study Guide: Multiple Choice Questions and Answers, Exams of Nursing

West Virginia State University (WVSU)Nursing

This comprehensive study guide provides a series of multiple choice questions and answers covering key aspects of food safety management. the questions delve into topics such as employee hygiene, food handling procedures, temperature control, and hazard prevention, equipping students with the knowledge needed to excel in food safety exams. ideal for those pursuing careers in the food service industry or related fields.

Typology: Exams

2024/2025

Available from 04/18/2025

Nurseexcel
Nurseexcel 🇺🇸

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Food Safety Manager Exam Study (Multiple Choice Exam)
2025 Questions and Answers
1. 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: d) complying with staff's vacation requests
2. 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: d) Cover cut with a watertight bandage
and a glove
3. 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: a) Restrict the
employee from working with the open food
4. All of the following are used to handle ready-to-eat foods except
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pf1b
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pf1e
pf1f
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pf21
pf22
pf23
pf24
pf25
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pf2c
pf2d
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Partial preview of the text

Download Food Safety Manager Exam Study Guide: Multiple Choice Questions and Answers and more Exams Nursing in PDF only on Docsity!

Food Safety Manager Exam Study (Multiple Choice Exam)

2025 Questions and Answers

  1. 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: d) complying with staff's vacation requests
  2. 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: d) Cover cut with a watertight bandage and a glove
  3. 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: a) Restrict the employee from working with the open food
  4. All of the following are used to handle ready-to-eat foods except

a) bare hands b) tongs c) gloved hands d) deli paper: a) bare hands

  1. 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: b) use a restroom
  2. An inspection can occur only a) when the Person in Charge is present b) when the inspector notifies the facility 24 hours in advance

d) use a clean and sanitized utensil each time they taste: d) use a clean and sanitized utensil each time they taste

  1. All of the following are a hazard to food except a) Biological hazard b) Environmental hazard c) Physical hazard d) Chemical hazard: b) Environmental hazard
  2. 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: c) Bony fragments in the meat

  1. A parasite found in raw or lightly cooked seafood is a) Staphylococcus Aureus b) Norwalk c) Anisakiasis d) Trichina Spiralis: c) Anisakiasis
  2. 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: d) Clostridium Botulinum
  3. 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: c) elderly people living in an nursing home
  4. The most common place to find Staphylococcus Aureus is a) Raw vegetables b) Shellfish

c) minimize jewelry throughout the facility d) keep nails trimmed and clean: b) refrigerate potentially hazardous foods

  1. Hepatitis A can be found in all of the following except a) raw shellfish b) cooked meat c) unwashed hands d) raw vegetables: b) cooked meat
  2. 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: a) pesticide on the food prep counter
  3. Potentially Hazardous Foods (PHF) must be reheated to a temperature of a) 155°F b) 135°F c) 165°F d) 175°F: c) 165°F
  4. Food that is being reheated to hot hold must reach a temperature of a) 135°F b) 155°F c) 165°F

d) 175°F: c) 165°F

  1. What temperature is required when cooking chili containing tomatoes, kidney beans, ground chicken and spices? a) 135°F b) 145°F c) 155°F d) 165°F: d) 165°F
  2. When cooling food the food must cooled from a) 135°F to 50°F within 2 hours, and 135°F to 41°F within 6 hours b) 135°F to 70°F within 4 hours, and 135°F to 41°F within 6 hours c) 135°F to 50°F within 4 hours, and 135°F to 41°F within 6 hours
  1. 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: b) 135°F or higher
  2. Food should be raised a minimum of inches off the floor. a) 4 b) 6 c) 8 d) 12: b) 6
  1. Materials used for food contact surfaces should be all of the following except a) Dark in color to hide the dirt b) Smooth and easily cleanable c) Safe and durable d) Resistant to chipping and cracking: a) Dark in color to hide the dirt
  2. Wood may be used for a cutting block or baker's table only if a) It is made from plywood b) It is made from hard maple c) It is used for vegetables only d) Wood may not be used as a cutting block or baker's table: b) It is made from hard maple
  3. Thermometers that measure temperatures in Fahrenheit only must be accurate to a) ± 1°F b) ± 4°F c) ± 10°F d) ± 2°F: d) ± 2°F
  4. 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

c) take a drink order d) remove any excess tableware: d) remove any excess tableware

  1. Acidic foods cannot be placed in or on a) coolers b) copper or galvanized metal containers c) cutting boards d) serving trays: b) copper or galvanized metal containers
  2. 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: c) 75°F
  3. A Clean In Place (CIP) item must a) be easily disassembled for daily cleaning and sanitizing b) be designed so cleaning and sanitizing solution will circulate and contact all food contact surfaces in CIP item c) be able to fit in the mechanical ware washing machine d) be able to fit in the manual ware washing sink: b) be designed so cleaning and sanitizing solution will circulate and contact all food contact surfaces in CIP item
  4. When using the slush method to calibrate a thermometer, the thermometer should be place into

a) A bowl filled with ice cubes and water b) A bowl filled with very cold water c) A bowl filled with ice cubes only d) A bowl filled with crushed ice and water: d) A bowl filled with crushed ice and water

  1. A dumpster should have all of the following except a) Tight fitting lids kept closed b) Located on a smooth, sloped, non-absorbent pad c) Scheduled pick ups as needed to prevent overflow d) Drain holes to remove the excess liquid: d) Drain holes to remove the excess liquid
  1. 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.: d) The medication must be clearly labeled and stored away from food and food prep areas.
  1. 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 c) a location away from any other food d) the freezer: c) a location away from any other food
  2. All of the following animals are allowed in a retail food establishment except a) a service animal under the control of a disabled person b) a small dog being kept in a dog carrier c) fish in an aquarium d) a patrol dog accompanying police: b) a small dog being kept in a dog carrier
  3. A ventilation unit is located in the kitchen to prevent a) A fire b) The chef from getting too hot c) Grease collecting on the walls d) The employees talking too much: c) Grease collecting on the walls
  4. A pest infestation is found in a facility. After resolving the problem, the Food Manager establishes procedures for all of the following except a) maintaining clean work areas b) training employees on using pesticides c) inspecting deliveries upon arrival

c) Effective pest control d) Inventory control: a) Checking a cooking temperature

  1. The Food Manager uses a calibrated thermometer to check the tempera- ture of fish when it is finished cooking. This is an example of which principle in a HACCP Plan? a) Hazard Analysis b) Monitoring the Critical Control Point c) Corrective Action d) Verification: b) Monitoring the Critical Control Point
  2. The value that must be met to ensure the food's safety is which principle in a HACCP plan? a) Critical Limit b) Corrective Action c) Hazard Analysis d) Documentation: b) Corrective Action
  3. The Food Manager checks the ham as it cools in the cooler. After an hour he notices the ham has only cooled a few degrees. He cuts the ham into smaller portions and places them back into the cooler to cool quicker. This is an example of which HACCP principle? a) Hazard Analysis b) Critical Control Point c) Verification d) Corrective Action: b) Critical Control Point
  4. After checking the cooler to make sure it is the correct temperature, the Food

Manager will mark a chart with the date, temperature and their initials. The Food Manager is completing which step in a HACCP plan? a) Verification b) Documentation c) Corrective Action d) Critical Control Point: b) Documentation

  1. A HACCP plan will assist in all of the following except a) Decrease incidents of food borne illness b) Increase food safety