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 is an example of which type of contamination? Chemical Physical Cross Biological None Serving utensils are used when serving food in order to Keep the food handler's bare hands off the food Prevent chemical contamination of food Dispense food more easily to the customer Prevent splashing of more liquid food None Which contaminant poses the greatest foodborne illness risk? Chemical Enviromental Physical Biological None How often should a milkshake mixer be cleaned and sanitized if it is used frequently? 2 hours 4 hours 8 hours 6 hours 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 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 Employ a certified master chef level by the American Culinary Federation (ACF) None The curved, sealed edge placed between the floor and the wall that makes this easier to clean is known as Resillency Coving Gap removal Durability None Glass from broken light bulb in food ia an example of which type of contamination? Chemical Cross Biological Physical 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 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 Food prepapred at home should not be served in an operation 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 The food and Drug Administration (FDA) Food Code Safety Data Sheet (SDS) Underwriters Laboratories (UL) Top Ten List None A common food allergen is Tree nuts Poultry Lettuce Hamburger 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 Shellstock identification tags Specification written to purveyor Meat identification code (IMPS) None Which is a common food allergen? Strawberries Milk Tomatoes Coconut None When a regulatory authority finds a critical violation, what should the Person In Charge (PIC) do first? discuss correction with the inspector review restaurant training program seek guidance from upper management immediately close the operation 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 What is one way of preventing backflow? Creating a cross-connection with the drain Using an appropriately placed air gap Inspecting food prep sinks on a regular basis Using pipes made of non-corrosive material 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 Check the master cleaning schedule Review the cleaning duty roster worksheet Find out when the next inspection is scheduled None During which phase in an operation does food safety begin? Cooking Purchasing Storage Preparation 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 Apply ointment to the open sore and keep it exposed. Cover the open sore with a dry, tight fitting bandage. Get a doctor's note stating that the open sore is not infected. None An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 60 15 30 45 None The first step in cooling a large roast before refrigerating it is to place the roast in a shallow pan immerse the roast in an ice-water bath cover the entire roast cut the roast into smaller pieces None At the end of a shift, food handlers should place soiled aprons in a garbage container clean laundry bag three compartment sink linen supply closet None Which food musy be stored at a temprature of 41 °F or lower? Beef jerky and crackerappetizers Ham and cheese sandwich Cookies and brownies tray Fruit basket with uncut fruits 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 foodborne illness weight gain complaints allergic reactions None An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 15 45 30 60 None In which type of sink should a food handler wash his or her hands? Handwashing Food preparation Warewashing Bar 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.
