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 A food handler who has an open sore on his or her elbow must Get a doctor's note stating that the open sore is not infected. Cover the open sore with a dry, tight fitting bandage. Wash the open sore every hour to keep it clean Apply ointment to the open sore and keep it exposed. 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 copy if the recipe used to prep the product A list of all ingredients used in descending order by weight Which of the following vendors is legally authorized to apply pesticide? Pest control operator (PCO) Cleaning crew Licensed plumber Maintenance worker The temperature danger zone is 40 °F - 140 °F 41 °F - 135 °F 45 °F - 140 °F 35 °F - 141 °F The curved, sealed edge placed between the floor and the wall that makes this easier to clean is known as Coving Resillency Gap removal Durability A common food allergen is Lettuce Tree nuts Hamburger Poultry Which is the BEST way to cool chicken noodle soup? Pre-chill the serving bowls 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 Which is a common food allergen? Tomatoes Strawberries Coconut Milk What final step should a food handler follow before preparing ready-to-eat foods? Remove soil from food contact surfaces Wash hands with hot water and soap Sanitize preparation table and cutting boards Put on single use disposable gloves An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 45 15 30 60 How often should a milkshake mixer be cleaned and sanitized if it is used frequently? 4 hours 8 hours 6 hours 2 hours 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 Find out when the next inspection is scheduled Review the cleaning duty roster worksheet Glass from broken light bulb in food ia an example of which type of contamination? Biological Chemical Physical Cross Which of the following documents must be kept on the file for 90 days after last product has been sold? Specification written to purveyor Meat identification code (IMPS) Farmers Market health certificate Shellstock identification tags 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? The food and Drug Administration (FDA) Food Code Occupational Safety and Health Agency (OSHA) Consumenr Guide to Toxic Materials Underwriters Laboratories (UL) Top Ten List Safety Data Sheet (SDS) 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 weight gain complaints foodborne illness allergic reactions What is an acceptable sanitizer to use after cleaning a cutting baord? Quatenary ammonium compound (QUATS) Rubbing alcohol White vinergar Lemon scented bleach Glass from broken light bulb in food is an example of which type of contamination? Cross Physical Chemical Biological Which storage practice reduces the risk of cross-contamination? Poultry stored above raw oysters Fish stored above cheese Carrots stored above ground beef Ground beef stored above steak An example of a physical contaminant is Bacteria on the wound of a food handler Overspay from stainless steel polish Bones in a fish fillet Pesticide on fresh fruit In which type of sink should a food handler wash his or her hands? Warewashing Bar Handwashing Food preparation 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 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 Food prepapred at home should not be served in an operation Which is the most effective way to prevent the transmission of a disease caused by norovirus? Freezing food Wearing food service gloves Cleaning cooking surfaces Washing hands correctly 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 Which of the following documents must be kept on the file for 90 days after last product has been sold? Meat identification code (IMPS) Farmers Market health certificate Specification written to purveyor Shellstock identification tags 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.