Food Safety Manager Test – 27 January 2024 Published by woburnfoodsafety.com on 7 January 2024 Categories Tags Please fill out your name and email address for receiving results in the email. Name Email The first step in cooling a large roast before refrigerating it is to cover the entire roast cut the roast into smaller pieces immerse the roast in an ice-water bath place the roast in a shallow pan None In which type of sink should a food handler wash his or her hands? Food preparation Bar Warewashing Handwashing 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 allergic reactions complaints None The purpose of a consumer advisory is to advise customers of the potential of which of the following risks? Product recall Foodborne illness Allergic reaction Chocking hazard None Which contaminant poses the greatest foodborne illness risk? Biological Physical Enviromental Chemical None During which phase in an operation does food safety begin? Cooking Storage Preparation Purchasing None How often should a milkshake mixer be cleaned and sanitized if it is used frequently? 8 hours 6 hours 2 hours 4 hours None Which is the most effective way to prevent the transmission of a disease caused by norovirus? Wearing food service gloves Cleaning cooking surfaces Freezing food Washing hands correctly None Outside garbage containers must be Enclosed Steel coated Sealed with tight fitting lids Made of plastic None Where should food handlers wash their hands? Utility sink Prep sink Handwashing sink Three-compartment sink None The curved, sealed edge placed between the floor and the wall that makes this easier to clean is known as Gap removal Durability Coving Resillency None What is a step in practicing correct personal hygiene Using a bandage on a hand cut under disposable gloves Wearing disposable gloves while cleaning the kitchen Wearing clean, sturdy, closed-toed, rubber-soled shoes Using antiseptic lotions in place of washing with soap None When must a consumer advisory be provided for menu items containing TCS food? When the operation primarily serves a high-risk population. When the item contains a potential allergen. When the item is raw or undercooked. When the operation provides only counter service. None The temperature danger zone is 45 °F - 140 °F 41 °F - 135 °F 40 °F - 140 °F 35 °F - 141 °F None Glass from broken light bulb in food is an example of which type of contamination? Physical Chemical Cross Biological None What is the first thing you should do when notified by a customer of a foodborne illness? Collect their contact information, food eaten, and symptoms. Contact your local regulatory authority and report it. Throw suspicious food out. Call a staff meeting to go over your food safety program. None Ready to eat time temprature control for safety (TCS) food prepared on-site and stored at the correct refrigerated temprature can be held for up to how many days? 10 7 5 3 None What is the minimum internal cooking temperature for chicken for it to be considered safe for consumption> 135° F 41° F 165° F 155° F None What is an acceptable sanitizer to use after cleaning a cutting baord? White vinergar Lemon scented bleach Quatenary ammonium compound (QUATS) Rubbing alcohol None What is the Food and Drug Adminstration (FDA) requirement for an off-site caterer who will be serving food without temprature controls? Employ a certified master chef level by the American Culinary Federation (ACF) Provide written procedures, prepared in advance, made available upon request to authorities Use equipment that is National Sanitation Foundation (NSF) approval as safe for outdoor use Provide caliberated thermometers, clean aprons, closed toed shoes, and hairnets None A common food allergen is Tree nuts Hamburger Poultry Lettuce None What is one way of preventing backflow? Using pipes made of non-corrosive material Inspecting food prep sinks on a regular basis Using an appropriately placed air gap Creating a cross-connection with the drain None An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 45 60 15 30 None What final step should a food handler follow before preparing ready-to-eat foods? Wash hands with hot water and soap Sanitize preparation table and cutting boards Remove soil from food contact surfaces Put on single use disposable gloves None Which storage practice reduces the risk of cross-contamination? Ground beef stored above steak Poultry stored above raw oysters Fish stored above cheese Carrots stored above ground beef None Which is a common food allergen? Coconut Milk Tomatoes Strawberries None Serving utensils are used when serving food in order to Dispense food more easily to the customer Prevent splashing of more liquid food Prevent chemical contamination of food Keep the food handler's bare hands off the food None A food handler who has an open sore on his or her elbow must Cover the open sore with a dry, tight fitting bandage. Wash the open sore every hour to keep it clean Get a doctor's note stating that the open sore is not infected. Apply ointment to the open sore and keep it exposed. None Which of the following documents must be kept on the file for 90 days after last product has been sold? Meat identification code (IMPS) Shellstock identification tags Specification written to purveyor Farmers Market health certificate None Which of the following vendors is legally authorized to apply pesticide? Pest control operator (PCO) Cleaning crew Maintenance worker Licensed plumber None Food prep utensils must be cleaned and sanitized at least every how many hours? 3 6 4 5 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 It is difficult to move a stock pot of soup without spilling Food prepapred at home should not be served in an operation Soup should be put into cooking pans before it is moved to the operation The vehicle used to transport the soup does not have a temprature control device None Which food musy be stored at a temprature of 41 °F or lower? Cookies and brownies tray Beef jerky and crackerappetizers Fruit basket with uncut fruits Ham and cheese sandwich 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? 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 When a regulatory authority finds a critical violation, what should the Person In Charge (PIC) do first? immediately close the operation discuss correction with the inspector seek guidance from upper management review restaurant training program None A label on food prepared and packaged onsite for retail sales msut list which information? Inspection score of the prep facility A list of all ingredients used in descending order by weight Use by dates that are 5 days after product prep A copy if the recipe used to prep the product None A cook checks the temprature of soup being held for service, and it is 130 °F. The cook reheats soup to 165 °F. This is an example of Establishing a critical limit Taking a corrective action Performing a hazrd analysis Verifying safety standards None Which of the following can be received at 45° F or below? sliced melon sprouts live shellfish poultry None An example of a physical contaminant is Pesticide on fresh fruit Bones in a fish fillet Bacteria on the wound of a food handler Overspay from stainless steel polish None What must a manager do with a recalled food item in the operation? Record the names of customers who purchased the item. Throw all recalled items in to dumpster immediately Store the recalled item separately from other food and label it DO NOT USE Use all recalled items within 24 hours. 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 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 Underwriters Laboratories (UL) Top Ten List The food and Drug Administration (FDA) Food Code Safety Data Sheet (SDS) None Which is the BEST way to cool chicken noodle soup? Cover the soup in a 5-gallon stockpot on the counter Put the soup into an insulated container in the cooler Transfer the soup to shallow pans in the cooler Pre-chill the serving bowls None Time's up Share0 woburnfoodsafety.com Leave a Reply Cancel replyYour email address will not be published. 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