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 An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 30 45 15 60 None Food prep utensils must be cleaned and sanitized at least every how many hours? 5 3 6 4 None Which is a common food allergen? Coconut Milk Tomatoes Strawberries None A common food allergen is Lettuce Hamburger Tree nuts Poultry 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 The food and Drug Administration (FDA) Food Code Occupational Safety and Health Agency (OSHA) Consumenr Guide to Toxic Materials Safety Data Sheet (SDS) None What is one way of preventing backflow? Using pipes made of non-corrosive material Using an appropriately placed air gap Creating a cross-connection with the drain Inspecting food prep sinks on a regular basis None The first step in cooling a large roast before refrigerating it is to immerse the roast in an ice-water bath cover the entire roast place the roast in a shallow pan cut the roast into smaller pieces None Which food musy be stored at a temprature of 41 °F or lower? Beef jerky and crackerappetizers Fruit basket with uncut fruits Ham and cheese sandwich Cookies and brownies tray None Glass from broken light bulb in food ia an example of which type of contamination? Chemical Cross Physical Biological None During which phase in an operation does food safety begin? Preparation Purchasing Storage Cooking 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 3 10 5 None The temperature danger zone is 45 °F - 140 °F 41 °F - 135 °F 40 °F - 140 °F 35 °F - 141 °F None A food handler who has an open sore on his or her elbow must Wash the open sore every hour to keep it clean Cover the open sore with a dry, tight fitting bandage. Get a doctor's note stating that the open sore is not infected. Apply ointment to the open sore and keep it exposed. None During which phase in an operation does food safety begin? Preparation Cooking Purchasing Storage 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 foodborne illness allergic reactions weight gain None What is the Food and Drug Adminstration (FDA) requirement for an off-site caterer who will be serving food without temprature controls? Provide caliberated thermometers, clean aprons, closed toed shoes, and hairnets Provide written procedures, prepared in advance, made available upon request to authorities Employ a certified master chef level by the American Culinary Federation (ACF) Use equipment that is National Sanitation Foundation (NSF) approval as safe for outdoor use None Which of the following documents must be kept on the file for 90 days after last product has been sold? Farmers Market health certificate Meat identification code (IMPS) Shellstock identification tags Specification written to purveyor None Which storage practice reduces the risk of cross-contamination? Ground beef stored above steak Fish stored above cheese Carrots stored above ground beef Poultry stored above raw oysters None The purpose of a consumer advisory is to advise customers of the potential of which of the following risks? Foodborne illness Chocking hazard Allergic reaction Product recall None Which is the BEST way to cool chicken noodle soup? Put the soup into an insulated container in the cooler Cover the soup in a 5-gallon stockpot on the counter Transfer the soup to shallow pans in the cooler Pre-chill the serving bowls None Serving utensils are used when serving food in order to Prevent chemical contamination of food Dispense food more easily to the customer Keep the food handler's bare hands off the food Prevent splashing of more liquid food None Outside garbage containers must be Steel coated Made of plastic Enclosed Sealed with tight fitting lids 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 Review the cleaning duty roster worksheet Find out when the next inspection is scheduled Wait until told to clean it None Which of the following documents must be kept on the file for 90 days after last product has been sold? Shellstock identification tags Specification written to purveyor Meat identification code (IMPS) Farmers Market health certificate None The curved, sealed edge placed between the floor and the wall that makes this easier to clean is known as Resillency Durability Coving Gap removal 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.
