Food Safety Manager Exam

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

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

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

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

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

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

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

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

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

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

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

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

c) Bony fragments in the meat

A parasite found in raw or lightly cooked seafood is

a) Staphylococcus Aureus

b) Norwalk

c) Anisakiasis

d) Trichina Spiralis

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

d) Clostridium Botulinum

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

The most common place to find Staphylococcus Aureus is

a) Raw vegetables

b) Shellfish

c) Ground meat

d) People

d) People

A major food allergen could include all of the following except

a) shellfish

b) peanuts

c) tree pollen

d) soybeans

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

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

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

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) 175°F

c) 165°F

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

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

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

d) 135°F to 70°F within 2 hours, and 135°F to 41°F within 6 hours

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

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

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

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

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

b) 135°F or higher

Food should be raised a minimum of ____ inches off the floor.

a) 4

b) 6

c) 8

d) 12

b) 6

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

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

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

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

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

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

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

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

c) 75°F

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

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

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

When eliminating pests, all of the following are acceptable except

a) Glueboards

b) Ultraviolet fly traps

c) Rodent bait traps

d) Tracking powder

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

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

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

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.

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

c) a location away from any other food

d) the freezer

c) a location away from any other food

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

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

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

d) checking all areas for cracks or crevices and sealing them if found

b) training employees on using pesticides

There are ____ principles in a HACCP Plan.

a) 10

b) 7

c) 5

d) 4

b) 7

An example of a Critical Control Point (CCP) is

a) Checking a cooking temperature

b) Cleaning procedures

c) Effective pest control

d) Inventory control

a) Checking a cooking temperature

The Food Manager uses a calibrated thermometer to check the temperature 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

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

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

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

A HACCP plan will assist in all of the following except

a) Decrease incidents of food borne illness

b) Increase food safety

c) Reduce liability

d) Increase profitability

d) Increase profitability

During a Hazard Analysis, the Food Manager should be looking for all of the following types of hazards except

a) Physical

b) Chemical

c) Biological

d) Environmental

d) Environmental

Verification of a HACCP plan means to

a) check the requirements with your local Health Dept.

b) check periodically to ensure the system is working properly

c) check that meat is USDA inspected

d) check employee backgrounds

b) check periodically to ensure the system is working properly

What is the first principle in a HACCP plan?

a) Critical Control Point

b) Verification

c) Documentation

d) Hazard Analysis

d) Hazard Analysis

When transporting tuna salad to an event, the tuna salad must be transported at a temperature of

a) 41°F or below

b) 50°F to 70°F

c) 0°F

d) 50°F or below

a) 41°F or below

A pH level below 4.6 will

a) encourage bacteria to grow rapidly in the food

b) inhibit the growth of bacteria in the food

c) have no effect on bacteria in the food

d) allow viruses to grow in the food

b) inhibit the growth of bacteria in the food

The chef is cooling a stew. It has taken the chef 30 minutes to reduce the temperature to 70°F. How much more time does the chef have to cool the stew to 41°F?

a) 5 ½ hours

b) 4 hours

c) 6 hours

d) 3 ½ hours

a) 5 ½ hours

When storing raw poultry in the cooler, it should be stored

a) On the shelf next to the lettuce

b) On a shelf above the pasta salad

c) On a shelf below everything else

d) Raised a minimum of 2" off the floor

c) On a shelf below everything else

Meat and poultry must be all of the following except

a) FDA approved

b) stored below salad in the cooler

c) received at 41°F or below

d) free of any signs of spoilage

a) FDA approved

Ciguatoxin can be prevented by

a) purchasing fish from approved sources

b) purchasing fish from private fisherman

c) refrigerating fish for two weeks

d) eating only fish high up in the food chain

a) purchasing fish from approved sources

Shellfish identification tags should be kept on file for a minimum of

a) 30 days

b) 60 days

c) 90 days

d) 120 days

c) 90 days

The bacteria Listeria is unusual because it can

a) grow at refrigerated temperatures

b) grow in the Danger Zone

c) grow at 135°F or higher

d) grow in the freezer

a) grow at refrigerated temperatures

In order to maintain safety with chemicals in the facility, all of the following should be considered except

a) proper storage of the chemicals

b) proper labeling of the chemicals

c) maintaining Material Safety Data Sheets (MSDS) in case of emergency

d) proper ordering procedures for chemicals

d) proper ordering procedures for chemicals

Which food is not a PHF?

a) Bean sprouts

b) Cut melon

c) Beef jerky

d) Chocolate custard

c) Beef jerky

An example of a Critical Control Point is

a) cook the chicken to a specific temperature

b) clean the floors at night

c) receive deliveries when you are not busy

d) serve customers quickly

a) cook the chicken to a specific temperature

Ground beef is required to be cooked to a minimum temperature of

a) 135°F

b) 145°F

c) 155°F

d) 165°F

c) 155°F

A virus typically spread through the fecal oral route is

a) Vibrio

b) Anisakis

c) Salmonella

d) Hepatitis A

d) Hepatitis A

Items may be polished with a clean dry cloth

a) after they air dry

b) never

c) after they are sanitized

d) after they are washed

a) after they air dry

In regards to FATTOM, the critical control points for a retail food service establishment are

a) Food and Acid

b) Oxygen and Moisture

c) Food and Moisture

d) Time and Temperature

d) Time and Temperature

In order to ensure food safety, deliveries should be scheduled

a) during off peak hours

b) anytime facility is open

c) on weekends

d) only when a Food Manager is present

a) during off peak hours

Mop water may be disposed of in

a) three-compartment sink

b) ladies restroom

c) the utility sink

d) men's urinal

c) the utility sink

PHF must be labeled with the Consume By Date, which is ____ days, including date of prep.

a) 4

b) 2

c) 10

d) 7

d) 7

The freezer should be set at a minimum of

a) 0°F

b) 32°F

c) 10°F

d) -10°F

a) 0°F

A Food Manager is using time only as a measure for food safety. When using this method, PHF must be discarded after a maximum of ____ hours.

a) 2

b) 4

c) 8

d) 3

b) 4

All of the following are approved methods of thawing EXCEPT

a) in the microwave with no interruption in process

b) in the stove as part of the cooking process

c) in the refrigerator at 41°F or below

d) in the sink under running water at 100°F or below

d) in the sink under running water at 100°F or below

Trichinosis can be prevented by all of the following except

a) freezing the pork supply

b) thoroughly cooking pork

c) purchasing pork from approved sources

d) refrigerating pork for 30 days

d) refrigerating pork for 30 days

When cooking food in a microwave, the food must be cooked to a minimum of

a) 175°F

b) 165°F

c) 155°F

d) 145°F

b) 165°F

According to the 2009 FDA Food Code, the Danger Zone is

a) 41°F to 135°F

b) 50°F to 70°F

c) 70°F to 140°F

d) 0°F to 212°F

a) 41°F to 135°F

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

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

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.

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

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

d) using a cloth towel to dry hands after proper washing

The light intensity over a prep table in the kitchen must be a minimum of

a) 430 lux (40 foot candles)

b) 110 lux (10 foot candles)

c) 220 lux (20 foot candles)

d) 540 lux (50 foot candles)

d) 540 lux (50 foot candles)

The prep cook is checking the temperature of the rotisserie chickens as they cook. The best thermometer to use would be

a) a glass bi-metallic stem thermometer

b) an infra-red thermometer

c) no thermometer is needed

d) a calibrated digital thermometer

d) a calibrated digital thermometer

If an employee arrives at work with a sore throat and fever, they should be allowed to

a) take out the trash and mop floors

b) make the salads

c) prep the meats and poultry only

d) wash and sanitize dishes

a) take out the trash and mop floors

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.

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.

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

b) covering tightly and placing on counter

The chef is preparing for the lunch buffet. He arrives at work, washes his hands, checks the cooler temperature and finds it is at 40°F, places the leftover macaroni and cheese in the steam table to reheat, and then answers the phone. What mistake was made?

a) The chef washed his hands before starting work.

b) The cooler temperature was too warm.

c) A steam table was used to reheat food.

d) The chef did not wash his hands before answering the phone.

c) A steam table was used to reheat food.

If an employee has gloves on and they need to wash their hands, they should

a) remove the glove, wash the hand and put new gloves on

b) wash the glove while it is on the hand

c) remove the glove, wash the hand and put the same glove back on

d) no hand washing is needed because they have gloves on

a) remove the glove, wash the hand and put new gloves on

What is the best way to reduce cross contamination?

a) Properly washing hands

b) Cover mouth when coughing

c) Use same cutting board for raw meat and raw vegetables

d) Take a shower daily

a) Properly washing hands

Bacteria prefer foods that are high in

a) Protein and moisture

b) Acid and moisture

c) Protein and acid

d) Time and temperature

a) Protein and moisture

An example of a physical hazard is

a) Residual chlorine

b) Salmonella

c) Hair

d) Hepatitis A

c) Hair