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