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