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 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? Review the cleaning duty roster worksheet Find out when the next inspection is scheduled Wait until told to clean it Check the master cleaning schedule None A label on food prepared and packaged onsite for retail sales msut list which information? Inspection score of the prep facility Use by dates that are 5 days after product prep A list of all ingredients used in descending order by weight A copy if the recipe used to prep the product None Food prep utensils must be cleaned and sanitized at least every how many hours? 6 3 5 4 None Which storage practice reduces the risk of cross-contamination? Ground beef stored above steak Carrots stored above ground beef Fish stored above cheese Poultry stored above raw oysters 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 Get a doctor's note stating that the open sore is not infected. Apply ointment to the open sore and keep it exposed. Cover the open sore with a dry, tight fitting bandage. None Which contaminant poses the greatest foodborne illness risk? Physical Biological Chemical Enviromental None The temperature danger zone is 41 °F - 135 °F 40 °F - 140 °F 35 °F - 141 °F 45 °F - 140 °F 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? 5 7 10 3 None During which phase in an operation does food safety begin? Preparation Purchasing Storage Cooking 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 Serving utensils are used when serving food in order to Keep the food handler's bare hands off the food Prevent splashing of more liquid food Dispense food more easily to the customer Prevent chemical contamination of food None What is the Food and Drug Adminstration (FDA) requirement for an off-site caterer who will be serving food without temprature controls? Employ a certified master chef level by the American Culinary Federation (ACF) Provide caliberated thermometers, clean aprons, closed toed shoes, and hairnets Use equipment that is National Sanitation Foundation (NSF) approval as safe for outdoor use Provide written procedures, prepared in advance, made available upon request to authorities None How often should a milkshake mixer be cleaned and sanitized if it is used frequently? 6 hours 4 hours 2 hours 8 hours None What is a step in practicing correct personal hygiene Using a bandage on a hand cut under disposable gloves Using antiseptic lotions in place of washing with soap Wearing disposable gloves while cleaning the kitchen Wearing clean, sturdy, closed-toed, rubber-soled shoes None Glass from broken light bulb in food ia an example of which type of contamination? Cross Physical Chemical Biological 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 allergic reactions complaints foodborne illness weight gain None In which type of sink should a food handler wash his or her hands? Handwashing Bar Food preparation Warewashing None At the end of a shift, food handlers should place soiled aprons in a clean laundry bag garbage container linen supply closet three compartment sink None What is an acceptable sanitizer to use after cleaning a cutting baord? White vinergar Rubbing alcohol Quatenary ammonium compound (QUATS) Lemon scented bleach None Which of the following documents must be kept on the file for 90 days after last product has been sold? Specification written to purveyor Shellstock identification tags Meat identification code (IMPS) Farmers Market health certificate None An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 30 45 15 60 None Which is the most effective way to prevent the transmission of a disease caused by norovirus? Freezing food Cleaning cooking surfaces Washing hands correctly Wearing food service gloves None What is a step in practicing correct personal hygiene Wearing clean, sturdy, closed-toed, rubber-soled shoes Using antiseptic lotions in place of washing with soap Using a bandage on a hand cut under disposable gloves Wearing disposable gloves while cleaning the kitchen 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? Review the cleaning duty roster worksheet Wait until told to clean it Find out when the next inspection is scheduled Check the master cleaning schedule None A common food allergen is Poultry Lettuce Tree nuts Hamburger 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.
