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