Food Safety Manager Practice Test – 37 January 2024 Published by woburnfoodsafety.com on 12 March 2026 Categories Tags Please fill out your name and email address for receiving results in the email. Name Email What should be used to prevent bare-hand contact with ready-to-eat food? Shared cloth towel. Long-handled tongs. Protective apron. Pot holders. None What promotes a strong food safety culture? Letting employees create procedures. Modeling best practices. Prioritizing customer experience. Limiting performance feedback. None A worker uses a nylon scrub pad in the first sink compartment to clean pots and pans. What step is this? Sterilizing Cleaning Sanitizing Rinsing None What is a typical symptom of hepatitis A infection? Frequent sneezing Severe headache Yellowing of skin (jaundice) Persistent coughing None Which practice violates the FDA Food Code? Storing raw chicken beneath lunch meat Storing ham salad at 38°F (3°C) Thawing raw ground beef in the refrigerator Keeping deli turkey at 48°F (9°C) None How should manually washed utensils be dried per FDA Food Code? On clean cloth Air-dried on drain board With a towel In a bussing tub None Pesticides requiring licensed applicators are classified as household-grade insecticides. single-use liquids. non-toxic sprays. restricted-use pesticides. None Why is a spray nozzle hanging in pre-soak solution a food safety concern? Corrosion of the nozzle material Potential backflow into the sprayer Blocked drainage of the sprayer Chemical contamination of the solution None When is food contamination most likely to occur? When food handlers chew tobacco. When workers talk to each other. When workers listen to radio. During employee training sessions. None What grows fastest in the temperature danger zone? Toxins Bacteria Viruses Parasites None What is the best way to prevent cross-contact with shellfish? Soak in ice water brine before serving. Cook in dedicated oil. Receive at 45°F (7°C) or colder. Buy from approved suppliers. None Establishments with self-inspection programs view regulatory inspections as complementary. are exempt from regulatory inspections. often inspect other foodservice operations. receive FDA seals for promotional use. None What is an acceptable method for presetting utensils? Wrap in napkins. Use clear plastic only. Preset indoors only. Remove at day's end. None Which symptom is NOT typical of a food allergic reaction? Elevated body temperature Mouth or lip tingling and itching Difficulty breathing or wheezing Skin rash None How many days can TCS food prepared on-site be held at 41°F (5°C)? 7 days 9 days 3 days 5 days None How should reusable take-home containers provided by the restaurant be handled? Customer cleans and sanitizes before refilling. Customer provides and maintains them. Customer returns them with their name labeled. Restaurant cleans and sanitizes before refilling. None Three customers call Saturday morning reporting illness after last night's dinner. What should the manager do first? Throw away suspected products. Notify the insurance company. Call all food suppliers. Contact local health authorities. None What hazard occurs if cleaning solutions aren't fully drained from frozen yogurt machines? Mold growth Equipment damage Acid corrosion Chemical contamination None What should not be served to highly susceptible populations? Fresh garden salads. Chilled soups. Sliced watermelon. Undercooked eggs. None Which situation indicates intentional food tampering? A broken or missing safety seal on packaging. Food containers without labels. Workers touching ready-to-eat food with bare hands. Lettuce treated with sulfites to prevent browning. None Undercooked hamburger patties caused customers to develop hemorrhagic colitis. The likely pathogen is Clostridium botulinum. Nontyphoidal Salmonella. Shiga toxin-producing E. coli. Shigella species. None For easier cleaning, floor-wall junctions should be protected (shielded). curved (coved). level (flushed). absorbent (porous). None Why should serving utensils be used when serving food? Prevent liquid food splashing. Make customer service easier. Avoid chemical contamination. Prevent bare-hand food contact. None Which menu item requires a consumer advisory? Baked potatoes Raw celery sticks Eggs made to order Stir-fried vegetables None A pork roast was removed from the freezer at 10 a.m. and left on the counter. By 7 p.m., it feels cool but the center remains frozen. What should be done? Cook in an oven at 350°F (177°C) to 145°F (63°C). Finish thawing in the microwave, then cook immediately. Continue thawing under 70°F (21°C) running water. Discard the roast due to improper thawing. None What is the initial step when cooling a large roast for refrigeration? Cover the roast completely. Transfer the roast to a shallow container. Submerge the roast in ice water. Cut the roast into smaller portions. None Infrared thermometers are most suitable for measuring equipment temperatures. liquid temperatures. food surface temperatures. cooler temperatures. None After installing new equipment in the prep area, what should the manager do? Ensure all staff know the equipment's value and uses. Train employees on proper operation and maintenance. Place the manual nearby without reviewing it. Tell workers to read the manual and contact the vendor with questions. None Which example represents a physical contaminant? Peanuts on ice cream Mold growing on cheese Salmonella in chicken Twist tie in salad None When can a warewashing sink be used for produce washing? After cleaning and sanitizing the sink. When posted signs indicate dual use. With regulatory approval (variance). When produce will be cooked to 135°F (57°C). None At what temperature should liquid eggs be stored? 44°F (7°C) or below 41°F (5°C) or below 50°F (10°C) or below 55°F (13°C) or below None What type of jewelry is permissible for food handlers to wear? Wristwatch Medical identification bracelet Ring with stones Simple band ring None If a customer with allergies receives a dish containing their allergen, what should be done? Serve if the allergy is mild. Discard and prepare a new dish. Heat the dish rapidly to 165°F (74°C). Warn about possible cross-contact. None In a three-compartment sink, what is the second compartment for? Sanitizing Sterilizing Rinsing Washing None Dust accumulation on food prep area ceilings most likely comes from dirty air vents. dishwasher malfunction. inadequate carpet vacuuming in the dining area. incorrect sanitizer levels. None Leftover chili for hot-holding must be reheated to what temperature for 15 seconds? 135°F (57°C) 165°F (74°C) 145°F (63°C) 155°F (68°C) None Which foods require cooking to 165°F (74°C) instantaneously? Poultry, stuffed meats Ground beef Clams, scallops, tuna Ham, pork, steaks None What are the proper cooling requirements for cooked rice from 135°F (57°C)? 41°F (5°C) within 6 hours, then hold at 41°F (5°C) for 2 hours. 70°F (21°C) within 2 hours, then 41°F (5°C) within the next 4 hours. 70°F (21°C) within 4 hours, then 41°F (5°C) within the next 2 hours. 41°F (5°C) within 8 hours, then refrigerate immediately. None What indicates rodent presence in an operation? Capsule-shaped egg cases. Shiny black droppings. Strong oily smell. Black pepper-sized droppings. None Which is classified as a major food allergen? Tomatoes Coconut Milk Strawberries None A customer experiencing hives, difficulty breathing, and swelling is most likely suffering from an allergic reaction to food. food sensitivity. a foodborne disease. food intolerance. None TCS foods are typically moist with high protein content. dry with high trans-fat content. stored at room temperature with protein. moist with low fat content. None Which step is essential in proper handwashing? Rinsing hands 20 seconds after washing Scrubbing hands 10–15 seconds Scrubbing fingernails with a brush Applying hand sanitizer after drying None What method prevents pest entry into the establishment? Inspecting deliveries after storage. Installing screens on all windows and vents. Creating gaps between floors and fixed equipment. Maintaining clean, sanitized trash receptacles. None What is the minimum height above the floor for storing clean utensils? 6 inches (15 cm) 2 inches (5 cm) 1 inch (3 cm) 4 inches (10 cm) None A food defense program is intended to avoid accidental food cross-contamination. maintain quality of meat, poultry, and produce. replace HACCP plans with simpler procedures. safeguard food from deliberate contamination. None Which procedure is acceptable for thawing TCS foods? Microwave thawing and then refrigerating Placing food in standing water at 70°F (21°C) Storing food in a 45°F (7°C) refrigerator Cooking frozen ground beef without thawing None How many people must become ill to constitute a foodborne illness outbreak? 4 people 5 people 2 people 3 people None A nursing home food worker reports to work with fever and sore throat. The manager should assign dishwashing duties. send the worker home. require a medical face mask. require double gloving. None A food worker with an open sore on the elbow must cover it with a dry, tight-fitting bandage. wash it hourly to maintain cleanliness. obtain a doctor's note confirming it's not infected. apply ointment and leave it uncovered. None The acronym FATTOM represents Food receiving benchmarks Handwashing procedure steps HACCP critical control points Pathogen growth conditions None What is the maximum time shellfish can remain unrefrigerated? 8 hours 4 hours 2 hours 6 hours None What is required when transporting hot food off-site? Reheat to 165°F (74°C) upon arrival. Secure foil covers on containers. Maintain temperature above 135°F (57°C). Rapid delivery to destination. None What should managers do while new employees practice food safety procedures? Photograph employees performing tasks. Work alongside them for two weeks. Give immediate, specific feedback. Leave them alone to avoid nervousness. None The freezer temperature reached 55°F (13°C) during a 12-hour power failure, causing all products to thaw completely. What is the proper action? Refreeze the products and use them quickly. Distribute the thawed items to employees. Cook all thawed items immediately and serve within one week. Throw away TCS foods above 41°F (5°C) and refrigerate the rest. None Food-contact surfaces maintaining their properties during normal use are non-absorbent. durable. coved. cleanable. None What happens when an imminent health hazard is not addressed? Higher workers' compensation costs Negative media coverage Poor manager performance reviews Immediate regulatory shutdown None Which practice minimizes contamination risk in prep areas? Using one utensil to taste multiple items. Drinking from covered cups with straws. Using smokeless tobacco instead of cigarettes. Wearing watches during food preparation. None What is the first step when a product is deemed unsafe for service? Isolate and separate the recalled product. Notify the health department. Inform customers the item is unavailable. Request credit from the supplier. None Salad bar items are found at 50°F (10°C), with the last check over 4 hours ago. Which item might be safe? Sliced melon Cooked bacon Prepared rice Chopped ham None Where should dirty mop water be discarded? Outside the building Service sink (mop sink) Toilet Three-compartment sink None What device must a mop sink have for hose attachment? Emergency shutoff valve. Aerator fitting. Backflow preventer. Cross-contamination coupler. None What is the required policy for employees drinking beverages in food preparation areas? Only disposable cups are allowed, not glass. Beverages with straws do not require lids. Beverages must have a lid with a sip opening or straw. Any container is acceptable if stored under work surfaces. None What is correct regarding garbage container cleaning? Spot-clean dirty areas only. Use food prep sinks for cleaning. Clean both inside and outside. Clean when visibly dirty. None When calibrating a bimetal thermometer with ice water, what is the target temperature? 15°F (-9°C) 32°F (0°C) 41°F (5°C) 0°F (-18°C) None Which food contains a major allergen? Tofu (soy) Onions Rice Mushrooms None When should cloth napkins lining food service containers be changed? At shift start when containers are filled. When refilling for a different customer. At shift end when containers are refilled. Whenever a customer requests a refill. None How can Giardia duodenalis contamination be prevented? Use approved water sources. Use only pasteurized dairy. Don't cook with wild mushrooms. Avoid home-canned products. None What feature must a dumpster have? Nearby bait stations. Open tops for accessibility. Monthly pest control treatments. Lids that fit tightly. None How long must shellstock tags be kept after the container is emptied? 120 days 90 days 30 days 60 days None In hepatitis A outbreaks involving ready-to-eat foods, the most common source is self-service utensils. unclean preparation surfaces. contaminated produce. an ill food worker. None Under what conditions can home-prepared food be served in a restaurant? When it's non-TCS food. With a regulatory variance. Never allowed. With a HACCP plan. None What is the maximum receiving temperature for fresh meat? 55°F (13°C) 70°F (21°C) 32°F (0°C) 41°F (5°C) None Besides proper cold holding, what other control applies to deli meats? Discarding at the end of each day. Reheating every 2 hours to kill bacteria. Daily taste testing for freshness. Date marking with 7-day maximum after opening. None How should a worker determine when to clean the dry storage area? Check the duty roster worksheet. Find out the next inspection date. Consult the master cleaning schedule. Wait for instructions. None When preparing melon garnish (pull from cooler, wash, slice, plate), when must gloves be worn? Before removing from cooler After washing, before slicing After slicing, before plating After removing, before washing None Chili reheated in a microwave is stirred halfway through, reaches 115°F, rests 2 minutes, then is served. What went wrong? The standing time Using the microwave Not checking temperature before serving Inadequate reheating temperature None Why are coved tiles used in food prep area floors? Improve rodent activity visibility Increase hardwood floor sanitation Create rounded corners for easier cleaning Reduce employee slip and fall risks None Which illness is commonly linked to deli meats? Hemorrhagic colitis Botulism Listeriosis Shigellosis None What type of poisoning likely occurs from eating tuna? Systemic Ciguatera Environmental Scombroid None How should a food handler's prescription medication be labeled and stored? With OSHA safety data sheets. With scientific name and usage directions. With barcodes for emergency reference. With manufacturer's label for identification. None Which packaged item requires a major allergen warning on its label? Rice-based sushi with avocado, seaweed, and ginger Green salad with lettuce, tomatoes, cucumbers, and carrots Corn tacos with tomato, lettuce, and ground beef Cookies containing wheat flour, oil, butter, and chocolate None What must appear on labels for packaged granola with nuts sold at retail? Restaurant logo. Health department contact details. Recipe reference number. Allergen information. None After cooling TCS food to 70°F (21°C) in 1 hour, how much additional time is allowed to reach 41°F (5°C)? 5 hours 3 hours 7 hours 6 hours None Difficulty breathing and lip swelling indicate a reaction to a food allergen. physical contaminants. biological contaminants. chemical contaminants. None After receiving notice of a deli ham recall, the manager should sell by expiration date. discard it immediately. donate to charity. separate from other inventory. None A nursing home prepares Tuesday's roast for Wednesday service. How should it be reheated? Microwave to 145°F (63°C) for 15 seconds. Oven to 165°F (74°C) for 15 seconds. Steam table to 135°F (57°C) for 15 seconds. Steamer to 155°F (68°C) for 15 seconds after slicing. None Where should prep area sanitizing chemicals be stored? Near where they're used. On the kitchen floor. Above food on prep shelves. Away from food-contact surfaces. None Which record must be retained for 90 days after the final sale? Supplier specifications Farmers market certificates Shellfish identification tags Meat product codes (IMPS) None What minimum internal temperature must ground veal reach? 145°F (63°C) for 17 seconds 155°F (68°C) for 17 seconds 165°F (74°C) for 17 seconds 140°F (60°C) for 17 seconds None Time's up Share2 woburnfoodsafety.com Leave a Reply Cancel replyYour email address will not be published. Required fields are marked *Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
