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