Food Manager Certification Practice Exam

1. Which symptom is a food worker required to report to the manager?

• A. Runny nose

• B. Chest pain

• C. Sensitivity to light

• D. Sore throat with a fever

2. Which symptom is a food worker required to report to the manager?

• A. Body aches

• B. Stomach cramps

• C. Sensitivity to light

• D. An infected wound

3. Which confirmed food worker pathogen infection must a manager report to the regulatory authority?

• A. Vibrio vulnificus

• B. Salmonella enterica

• C. Yersinia enterocolitica

• D. Pseudomonas aeruginosa

4. Which confirmed food worker illness must a manager report to the regulatory authority?

• A. Borreliosis

• B. Nocardiosis

• C. E. Coli infection

• D. Rotavirus infection

5. A food worker comes to work saying she doesn’t feel very well, and she is visibly jaundiced. What must the manager do?

• A. Send her home immediately

• B. Assign her to clean bathrooms

• C. Restrict her activities to bussing tables

• D. Permit her to serve non-allergenic dishes

6. A food worker at an assisted living center reports that her spouse was diagnosed with a Shigella infection yesterday. How should the manager handle this situation?

• A. Assign her to put away clean utensils

• B. Require her to wash her hands more frequently

• C. Ask her to wear gloves whenever handling food

• D. Restrict her to cleaning non-food-contact surfaces

7. A manager observes a food worker washing her hands. She spends a total of 10 seconds at the handwashing sink. What should the manager ask her to do?

• A. Put gloves on after her hands are dry

• B. Apply hand antiseptic after drying her hands

• C. Rinse her hands under hot water for five more seconds

• D.Scrub more thoroughly, spending at least 20 seconds

8. A food worker cleans his hands using a hand antiseptic after using the bathroom. What should the manager ask him to do?

• A. Rinse his hands under running water

• B. Wash his hands in a handwashing sink

• C. Put on single-use gloves after his hands dry

• D. Use a hand antiseptic again before working with food

9. A food worker removes his gloves to take out the trash, then goes to put on a clean pair before returning to work. What should the manager instruct him to do?

• A. Sanitize the clean gloves and allow them to air dry

• B. Wash his hands before putting on the clean gloves

• C. Apply antiseptic before putting on a new pair of gloves

• D. Rinse the clean gloves off in hot water before handling food

10. How often should a pair of single-use gloves be changed if an employee is working continuously on the same task?

• A. After one hour

• B. After two hours

• C. After three hours

• D. After four hours

11. When are food workers required to wear a hair net?

• A. When serving beverages

• B. When seating customers at tables

• C. When handling packaged utensils

• D. When working with exposed foods

12. What must food workers do if they have fingernail polish or fake nails?

• A. Work only in non-food areas

• B. Keep fingernails under 1/4 inch long

• C. Wear gloves when working with food

• D. Apply a clear protectant coat to their nails

13. A food worker wants to eat his lunch. Where is he allowed to eat?

• A. Kitchen area

• B. Dishwashing room

• C. Employee break room

• D. Equipment storage area

14. A food worker uses a cellphone to send a text message while preparing food. Which action should the manager take?

• A. Allow the worker to continue preparing food

• B. Send the worker to clean customer bathrooms

• C. Restrict the worker from preparing ready-to-eat food

• D. Ask the worker to put away the phone and wash his hands

15. A food worker comes into work with an infected cut on his wrist. What must the manager require him to do before beginning work?

• A. Apply antibiotic ointment to the cut and wash his hands

• B. Wash his hands more frequently while working with food

• C. Avoid working with any ready-to-eat food during his shift

• D. Cover the cut with a waterproof bandage and put on gloves

16. Which event requires a written clean-up procedure according to the FDA Food Code?

• A. An employee vomits in the break room

• B. A customer sneezes frequently while dining

• C. A food worker spills a container of raw chicken

• D. An intoxicated person urinates in the parking lot