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. An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 30 15 45 60 None 2. 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 Check the master cleaning schedule Find out when the next inspection is scheduled Wait until told to clean it None 3. The temperature danger zone is 45 °F - 140 °F 41 °F - 135 °F 40 °F - 140 °F 35 °F - 141 °F None 4. 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 5. Glass from broken light bulb in food ia an example of which type of contamination? Physical Cross Chemical Biological None 6. Serving utensils are used when serving food in order to Prevent splashing of more liquid food Keep the food handler's bare hands off the food Dispense food more easily to the customer Prevent chemical contamination of food None 7. Which of the following vendors is legally authorized to apply pesticide? Licensed plumber Pest control operator (PCO) Maintenance worker Cleaning crew None 8. During which phase in an operation does food safety begin? Storage Purchasing Cooking Preparation None 9. 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 weight gain complaints foodborne illness None 10. 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 Using antiseptic lotions in place of washing with soap Wearing disposable gloves while cleaning the kitchen None 11. 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certificate None 1 out of 11 Time's up Share0 woburnfoodsafety.com Leave a Reply Cancel replyYour email address will not be published.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.
