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 Name Email 1. Glass from broken light bulb in food ia an example of which type of contamination? Biological Chemical Physical Cross None 2. What is a step in practicing correct personal hygiene Wearing disposable gloves while cleaning the kitchen Using a bandage on a hand cut under disposable gloves Using antiseptic lotions in place of washing with soap Wearing clean, sturdy, closed-toed, rubber-soled shoes None 3. 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) Shellstock identification tags Farmers Market health certificate None 4. The temperature danger zone is 40 °F - 140 °F 41 °F - 135 °F 45 °F - 140 °F 35 °F - 141 °F None 5. An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 60 15 30 45 None 6. During which phase in an operation does food safety begin? Preparation Purchasing Cooking Storage None 7. 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 Check the master cleaning schedule Find out when the next inspection is scheduled None 8. Serving utensils are used when serving food in order to Prevent chemical contamination of food Prevent splashing of more liquid food Keep the food handler's bare hands off the food Dispense food more easily to the customer None 9. Which of the following vendors is legally authorized to apply pesticide? Maintenance worker Licensed plumber Pest control operator (PCO) Cleaning crew None 10. At the end of a shift, food handlers should place soiled aprons in a clean laundry bag linen supply closet three compartment sink garbage container None 11. 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illness None 1 out of 11 Time's up Share0 woburnfoodsafety.com Leave a Reply Cancel replyYour email address will not be published.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.
