Food Safety Manager Test – 27 January 2024Practice Test – 112 March 2026 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 Which contaminant poses the greatest foodborne illness risk? Chemical Biological Physical Enviromental None Where should food handlers wash their hands? Handwashing sink Utility sink Three-compartment sink Prep sink None Food prep utensils must be cleaned and sanitized at least every how many hours? 4 6 3 5 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) Use equipment that is National Sanitation Foundation (NSF) approval as safe for outdoor use Provide caliberated thermometers, clean aprons, closed toed shoes, and hairnets Provide written procedures, prepared in advance, made available upon request to authorities None An example of a physical contaminant is Overspay from stainless steel polish Pesticide on fresh fruit Bones in a fish fillet Bacteria on the wound of a food handler 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 Serving utensils are used when serving food in order to Prevent chemical contamination of food Dispense food more easily to the customer Prevent splashing of more liquid food Keep the food handler's bare hands off the food None Which of the following documents must be kept on the file for 90 days after last product has been sold? Farmers Market health certificate Meat identification code (IMPS) Shellstock identification tags Specification written to purveyor None What is the minimum internal cooking temperature for chicken for it to be considered safe for consumption> 155° F 165° F 135° F 41° F 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 complaints weight gain foodborne illness allergic reactions None When a regulatory authority finds a critical violation, what should the Person In Charge (PIC) do first? discuss correction with the inspector review restaurant training program immediately close the operation seek guidance from upper management 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 Performing a hazrd analysis Establishing a critical limit Verifying safety standards Taking a corrective action None What final step should a food handler follow before preparing ready-to-eat foods? Wash hands with hot water and soap Put on single use disposable gloves Remove soil from food contact surfaces Sanitize preparation table and cutting boards None Which food musy be stored at a temprature of 41 °F or lower? Ham and cheese sandwich Beef jerky and crackerappetizers Cookies and brownies tray Fruit basket with uncut fruits 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. Get a doctor's note stating that the open sore is not infected. Wash the open sore every hour to keep it clean Apply ointment to the open sore and keep it exposed. None The purpose of a consumer advisory is to advise customers of the potential of which of the following risks? Product recall Allergic reaction Foodborne illness Chocking hazard None Which is the most effective way to prevent the transmission of a disease caused by norovirus? Freezing food Wearing food service gloves Cleaning cooking surfaces Washing hands correctly None Outside garbage containers must be Steel coated Sealed with tight fitting lids Made of plastic Enclosed None What must a manager do with a recalled food item in the operation? Use all recalled items within 24 hours. Store the recalled item separately from other food and label it DO NOT USE Record the names of customers who purchased the item. Throw all recalled items in to dumpster immediately None Which of the following can be received at 45° F or below? poultry sprouts live shellfish sliced melon None Which is the BEST way to cool chicken noodle soup? Put the soup into an insulated container in the cooler Transfer the soup to shallow pans in the cooler Pre-chill the serving bowls Cover the soup in a 5-gallon stockpot on the counter None What is the first thing you should do when notified by a customer of a foodborne illness? Call a staff meeting to go over your food safety program. Contact your local regulatory authority and report it. Throw suspicious food out. Collect their contact information, food eaten, and symptoms. None Glass from broken light bulb in food is an example of which type of contamination? Physical Biological Cross Chemical None Which storage practice reduces the risk of cross-contamination? Carrots stored above ground beef Poultry stored above raw oysters Ground beef stored above steak Fish stored above cheese 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 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? Safety Data Sheet (SDS) Occupational Safety and Health Agency (OSHA) Consumenr Guide to Toxic Materials The food and Drug Administration (FDA) Food Code Underwriters Laboratories (UL) Top Ten List None The curved, sealed edge placed between the floor and the wall that makes this easier to clean is known as Durability Gap removal Resillency Coving None The first step in cooling a large roast before refrigerating it is to place the roast in a shallow pan immerse the roast in an ice-water bath cover the entire roast cut the roast into smaller pieces None The temperature danger zone is 35 °F - 141 °F 41 °F - 135 °F 45 °F - 140 °F 40 °F - 140 °F 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? 7 3 5 10 None Which of the following vendors is legally authorized to apply pesticide? Licensed plumber Pest control operator (PCO) Cleaning crew Maintenance worker 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 Food prepapred at home should not be served in an operation It is difficult to move a stock pot of soup without spilling The vehicle used to transport the soup does not have a temprature control device Soup should be put into cooking pans before it is moved to the operation None What is a step in practicing correct personal hygiene 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 Wearing clean, sturdy, closed-toed, rubber-soled shoes None In which type of sink should a food handler wash his or her hands? Bar Handwashing Warewashing Food preparation 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 A list of all ingredients used in descending order by weight A copy if the recipe used to prep the product Inspection score of the prep facility None A common food allergen is Lettuce Tree nuts Poultry Hamburger None During which phase in an operation does food safety begin? Purchasing Cooking Storage Preparation None How often should a milkshake mixer be cleaned and sanitized if it is used frequently? 6 hours 4 hours 8 hours 2 hours None At the end of a shift, food handlers should place soiled aprons in a linen supply closet clean laundry bag garbage container three compartment sink None Which is a common food allergen? Tomatoes Coconut Strawberries Milk None When must a consumer advisory be provided for menu items containing TCS food? When the item contains a potential allergen. When the operation provides only counter service. When the operation primarily serves a high-risk population. When the item is raw or undercooked. None What is one way of preventing backflow? Inspecting food prep sinks on a regular basis Using an appropriately placed air gap Using pipes made of non-corrosive material Creating a cross-connection with the drain None What is an acceptable sanitizer to use after cleaning a cutting baord? White vinergar Quatenary ammonium compound (QUATS) Lemon scented bleach Rubbing alcohol 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.
