Food Safety Manager Practice Test – 127 December 2023Food Safety Manager Practice Test – 37 January 2024 Published by woburnfoodsafety.com on 7 January 2024 Categories Tags Welcome to your Food Safety Manager Test - 2 1. 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 2. An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 60 30 45 15 None 3. At the end of a shift, food handlers should place soiled aprons in a garbage container linen supply closet clean laundry bag three compartment sink None 4. What is a step in practicing correct personal hygiene Wearing clean, sturdy, closed-toed, rubber-soled shoes Using a bandage on a hand cut under disposable gloves Wearing disposable gloves while cleaning the kitchen Using antiseptic lotions in place of washing with soap None 5. 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 6. The temperature danger zone is 40 °F - 140 °F 41 °F - 135 °F 45 °F - 140 °F 35 °F - 141 °F None 7. 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 8. Glass from broken light bulb in food ia an example of which type of contamination? Physical Biological Cross Chemical None 9. 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 Wait until told to clean it Review the cleaning duty roster worksheet Find out when the next inspection is scheduled None 10. Which of the following vendors is legally authorized to apply pesticide? Cleaning crew Pest control operator (PCO) Licensed plumber Maintenance worker None 11. During which phase in an operation does food safety begin? Cooking Storage Preparation Purchasing None 1 out of 11 Time's up Share0 woburnfoodsafety.com Leave a Reply Cancel replyYour email address will not be published.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.
