Page 1 of 82
1
FOOD SAFETY MANAGER EXAM 3 LATEST
VERSIONS VERIFIED QUESTIONS AND
ANSWERS GUARANTEED PASS (VERIFIED
CORRECT ANSWERS) DETAILED EXAM 2024
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 - ANSWER>>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 - ANSWER>>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. 1 / 4
Page 2 of 82
2
d) Foods are being stored in plastic containers with lids after cooled. - ANSWER>>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 - ANSWER>>b) Hepatitis A
When training staff in proper handwashing, all of the following should be included except
- including any exposed area on the arm up to the elbow
- hand sanitizer is not required
- the whole process should take a minimum of 20 seconds
- using a cloth towel to dry hands after proper washing - ANSWER>>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
- 430 lux (40 foot candles)
- 110 lux (10 foot candles)
- 220 lux (20 foot candles)
- 540 lux (50 foot candles) - ANSWER>>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
- / 4
Page 3 of 82
3
- a glass bi-metallic stem thermometer
- an infra-red thermometer
- no thermometer is needed
- a calibrated digital thermometer - ANSWER>>d) a calibrated digital thermometer
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 - 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 - 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 - ANSWER>>a)
Restrict the employee from working with the open food
- / 4
Page 4 of 82
4 All of the following are used to handle ready-to-eat foods except
- bare hands
- tongs
- gloved hands
- deli paper - 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 - ANSWER>>b) use a restroom
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?
- 5 ½ hours
- 4 hours
- 6 hours
- 3 ½ hours - ANSWER>>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
- / 4