Food Safety Manager Exam 145 Study Questions

Food Safety Manager Exam 145 Study Questions with Correct Answers The Person In Charge (PIC) is responsible for all of the following except

• training all staff in food safety
• complying with all state and local regulations
• correctly answer questions regarding food safety
• 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) Allow the employee to work only with salads

d) Exclude the employee for working until a letter from a doctor is received - Correct Answer a) Restrict

the employee from working with the open food All of the following are used to handle ready-to-eat foods except

• bare hands
• tongs 1 / 4

• gloved hands
• deli paper - Correct Answer a) bare hands

It is most important for an employee to use proper handwashing techniques after they

• talk on the phone
• use a restroom
• take an order
• drink from a closed container - Correct Answer b) use a restroom

An inspection can occur only

• when the Person in Charge is present
• when the inspector notifies the facility 24 hours in advance
• when the facility is open or during reasonable hours
• 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

• before putting gloves on
• after handling raw pork
• after sneezing
• 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 2 / 4

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 medical bracelet
• a diamond engagement ring
• a charm bracelet
• a plain wedding band - Correct Answer d) a plain wedding band

The chef is allowed to taste test a food only if they

• use a small finger to taste
• stir the food before testing
• use the same spoon they previously used to taste
• 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 3 / 4

c) Bony fragments in the meat

d) Pesticide sprayed directly onto a cutting board - Correct Answer 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 - Correct Answer 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 - Correct Answer d) Clostridium Botulinum

The following would be an example of a highly susceptible population

• teachers at an elementary school
• nurses at a hospital
• elderly people living in an nursing home
• 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

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