Food Safety Manager Test – 27 January 2024 Published by woburnfoodsafety.com on 27 December 2023 Categories Tags Welcome to your Food Safety Manager Practice Test - 1 Name Email During which phase in an operation does food safety begin? Cooking Purchasing Storage Preparation None Outside garbage containers must be Made of plastic Steel coated Enclosed Sealed with tight fitting lids None What final step should a food handler follow before preparing ready-to-eat foods? Put on single use disposable gloves Sanitize preparation table and cutting boards Wash hands with hot water and soap Remove soil from food contact surfaces None Which is the BEST way to cool chicken noodle soup? Pre-chill the serving bowls Transfer the soup to shallow pans in the cooler Put the soup into an insulated container in the cooler Cover the soup in a 5-gallon stockpot on the counter None When a regulatory authority finds a critical violation, what should the Person In Charge (PIC) do first? immediately close the operation review restaurant training program discuss correction with the inspector seek guidance from upper management None The purpose of a consumer advisory is to advise customers of the potential of which of the following risks? Product recall Allergic reaction Foodborne illness Chocking hazard None Which food musy be stored at a temprature of 41 °F or lower? Ham and cheese sandwich Fruit basket with uncut fruits Beef jerky and crackerappetizers Cookies and brownies tray None The temperature danger zone is 45 °F - 140 °F 40 °F - 140 °F 41 °F - 135 °F 35 °F - 141 °F None Glass from broken light bulb in food is an example of which type of contamination? Chemical Biological Physical Cross None A food handler who has an open sore on his or her elbow must Apply ointment to the open sore and keep it exposed. Cover the open sore with a dry, tight fitting bandage. Wash the open sore every hour to keep it clean Get a doctor's note stating that the open sore is not infected. None The curved, sealed edge placed between the floor and the wall that makes this easier to clean is known as Coving Gap removal Durability Resillency None In which type of sink should a food handler wash his or her hands? Warewashing Handwashing Food preparation Bar None What is a step in practicing correct personal hygiene Using antiseptic lotions in place of washing with soap Using a bandage on a hand cut under disposable gloves Wearing clean, sturdy, closed-toed, rubber-soled shoes Wearing disposable gloves while cleaning the kitchen None Customers should be informed of any raw or undercooked time/temperature control for safety (TCS) food in menu items because these foods are more likely to cause complaints allergic reactions foodborne illness weight gain None Serving utensils are used when serving food in order to Dispense food more easily to the customer Keep the food handler's bare hands off the food Prevent chemical contamination of food Prevent splashing of more liquid food None The first step in cooling a large roast before refrigerating it is to immerse the roast in an ice-water bath cut the roast into smaller pieces place the roast in a shallow pan cover the entire roast None Which of the following documents must be kept on the file for 90 days after last product has been sold? Shellstock identification tags Meat identification code (IMPS) Specification written to purveyor Farmers Market health certificate None Ready to eat time temprature control for safety (TCS) food prepared on-site and stored at the correct refrigerated temprature can be held for up to how many days? 7 5 3 10 None Which document must be on file in the foodservice operation when a hazardous chemical spills on a food handler's arms and face, necessitating the administration of first aid? Underwriters Laboratories (UL) Top Ten List Occupational Safety and Health Agency (OSHA) Consumenr Guide to Toxic Materials Safety Data Sheet (SDS) The food and Drug Administration (FDA) Food Code None Which of the following vendors is legally authorized to apply pesticide? Licensed plumber Pest control operator (PCO) Cleaning crew Maintenance worker None A cook tests a new soup recipe at home, likes the taste, and decides to bring it to work to serve to customers. The cook should NOT serve this soup to customers because Food prepapred at home should not be served in an operation Soup should be put into cooking pans before it is moved to the operation It is difficult to move a stock pot of soup without spilling The vehicle used to transport the soup does not have a temprature control device None A food worker is not sure when the dry storage area needs to be cleaned. What can be done to find out when to clean it? Check the master cleaning schedule Wait until told to clean it Review the cleaning duty roster worksheet Find out when the next inspection is scheduled None Which storage practice reduces the risk of cross-contamination? Ground beef stored above steak Carrots stored above ground beef Poultry stored above raw oysters Fish stored above cheese None Food prep utensils must be cleaned and sanitized at least every how many hours? 4 5 6 3 None An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 15 30 45 60 None Time's up Share0 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.
