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 Glass from broken light bulb in food ia an example of which type of contamination? Cross Physical Biological Chemical None Glass from broken light bulb in food is an example of which type of contamination? Cross Chemical Physical Biological None What is a step in practicing correct personal hygiene Using antiseptic lotions in place of washing with soap Wearing disposable gloves while cleaning the kitchen Wearing clean, sturdy, closed-toed, rubber-soled shoes Using a bandage on a hand cut under disposable gloves None Which of the following documents must be kept on the file for 90 days after last product has been sold? Meat identification code (IMPS) Shellstock identification tags Farmers Market health certificate Specification written to purveyor 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? Wait until told to clean it Review the cleaning duty roster worksheet Find out when the next inspection is scheduled Check the master cleaning schedule None How often should a milkshake mixer be cleaned and sanitized if it is used frequently? 4 hours 6 hours 8 hours 2 hours None What is one way of preventing backflow? Using pipes made of non-corrosive material Creating a cross-connection with the drain Using an appropriately placed air gap Inspecting food prep sinks on a regular basis None The curved, sealed edge placed between the floor and the wall that makes this easier to clean is known as Coving Resillency Durability Gap removal None Which of the following documents must be kept on the file for 90 days after last product has been sold? Shellstock identification tags Farmers Market health certificate Specification written to purveyor Meat identification code (IMPS) 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 The vehicle used to transport the soup does not have a temprature control device Food prepapred at home should not be served in an operation It is difficult to move a stock pot of soup without spilling Soup should be put into cooking pans before it is moved to the operation None Which is the BEST way to cool chicken noodle soup? Put the soup into an insulated container in the cooler Transfer the soup to shallow pans in the cooler Cover the soup in a 5-gallon stockpot on the counter Pre-chill the serving bowls 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? 3 5 7 10 None Which is a common food allergen? Milk Tomatoes Strawberries Coconut None A common food allergen is Poultry Hamburger Lettuce Tree nuts 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? Occupational Safety and Health Agency (OSHA) Consumenr Guide to Toxic Materials Underwriters Laboratories (UL) Top Ten List Safety Data Sheet (SDS) The food and Drug Administration (FDA) Food Code None The purpose of a consumer advisory is to advise customers of the potential of which of the following risks? Chocking hazard Allergic reaction Product recall Foodborne illness None A label on food prepared and packaged onsite for retail sales msut list which information? Inspection score of the prep facility A copy if the recipe used to prep the product Use by dates that are 5 days after product prep A list of all ingredients used in descending order by weight None An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 60 30 15 45 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 weight gain allergic reactions foodborne illness None At the end of a shift, food handlers should place soiled aprons in a linen supply closet three compartment sink garbage container clean laundry bag None Which of the following vendors is legally authorized to apply pesticide? Licensed plumber Maintenance worker Cleaning crew Pest control operator (PCO) None An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 45 60 30 15 None Outside garbage containers must be Made of plastic Sealed with tight fitting lids Enclosed Steel coated None A cook checks the temprature of soup being held for service, and it is 130 °F. The cook reheats soup to 165 °F. This is an example of Establishing a critical limit Verifying safety standards Taking a corrective action Performing a hazrd analysis None Serving utensils are used when serving food in order to Prevent chemical contamination of food Prevent splashing of more liquid food Dispense food more easily to the customer Keep the food handler's bare hands off the food None Time's up Share0 woburnfoodsafety.com Leave a Reply Cancel replyYour email address will not be published. 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