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 The temperature danger zone is 45 °F - 140 °F 35 °F - 141 °F 40 °F - 140 °F 41 °F - 135 °F None During which phase in an operation does food safety begin? Preparation Cooking Storage Purchasing 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 Where should food handlers wash their hands? Three-compartment sink Prep sink Utility sink Handwashing sink None Serving utensils are used when serving food in order to Prevent chemical contamination of food Dispense food more easily to the customer Keep the food handler's bare hands off the food Prevent splashing of more liquid food None Which is the BEST way to cool chicken noodle soup? Put the soup into an insulated container in the cooler Pre-chill the serving bowls Cover the soup in a 5-gallon stockpot on the counter Transfer the soup to shallow pans in the cooler None Which is a common food allergen? Milk Tomatoes Strawberries Coconut None In which type of sink should a food handler wash his or her hands? Bar Warewashing Food preparation Handwashing 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 When a regulatory authority finds a critical violation, what should the Person In Charge (PIC) do first? immediately close the operation seek guidance from upper management review restaurant training program discuss correction with the inspector None 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 Wearing disposable gloves while cleaning the kitchen Using antiseptic lotions in place of washing with soap None What is an acceptable sanitizer to use after cleaning a cutting baord? Rubbing alcohol Lemon scented bleach Quatenary ammonium compound (QUATS) White vinergar 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 A common food allergen is Hamburger Poultry Tree nuts Lettuce None Outside garbage containers must be Steel coated Enclosed Sealed with tight fitting lids Made of plastic 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 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. Call a staff meeting to go over your food safety program. Collect their contact information, food eaten, and symptoms. Throw suspicious food out. 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 Which of the following vendors is legally authorized to apply pesticide? Maintenance worker Licensed plumber Pest control operator (PCO) Cleaning crew 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 Glass from broken light bulb in food is an example of which type of contamination? Physical Chemical Cross Biological None An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 30 45 60 15 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. Apply ointment to the open sore and keep it exposed. Wash the open sore every hour to keep it clean Get a doctor's note stating that the open sore is not infected. None Food prep utensils must be cleaned and sanitized at least every how many hours? 4 5 3 6 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 Throw all recalled items in to dumpster immediately Record the names of customers who purchased the item. None What final step should a food handler follow before preparing ready-to-eat foods? Put on single use disposable gloves Sanitize preparation table and cutting boards Wash hands with hot water and soap Remove soil from food contact surfaces 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 Employ a certified master chef level by the American Culinary Federation (ACF) Provide caliberated thermometers, clean aprons, closed toed shoes, and hairnets Provide written procedures, prepared in advance, made available upon request to authorities None How often should a milkshake mixer be cleaned and sanitized if it is used frequently? 4 hours 2 hours 8 hours 6 hours None The curved, sealed edge placed between the floor and the wall that makes this easier to clean is known as Gap removal Coving Resillency Durability None Which of the following can be received at 45° F or below? poultry live shellfish sliced melon sprouts None The purpose of a consumer advisory is to advise customers of the potential of which of the following risks? Chocking hazard Product recall Allergic reaction Foodborne illness 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) Specification written to purveyor Shellstock identification tags Farmers Market health certificate None Which contaminant poses the greatest foodborne illness risk? Enviromental Chemical Physical Biological None Which food musy be stored at a temprature of 41 °F or lower? Fruit basket with uncut fruits Cookies and brownies tray Ham and cheese sandwich Beef jerky and crackerappetizers None An example of a physical contaminant is Overspay from stainless steel polish Bacteria on the wound of a food handler Pesticide on fresh fruit Bones in a fish fillet 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 allergic reactions foodborne illness None The first step in cooling a large roast before refrigerating it is to cut the roast into smaller pieces immerse the roast in an ice-water bath place the roast in a shallow pan cover the entire roast None Which is the most effective way to prevent the transmission of a disease caused by norovirus? Washing hands correctly Wearing food service gloves Freezing food Cleaning cooking surfaces None When must a consumer advisory be provided for menu items containing TCS food? When the item contains a potential allergen. When the operation primarily serves a high-risk population. When the operation provides only counter service. When the item is raw or undercooked. None What is the minimum internal cooking temperature for chicken for it to be considered safe for consumption> 135° F 165° F 41° F 155° F 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 Soup should be put into cooking pans before it is moved to the operation Food prepapred at home should not be served in an operation The vehicle used to transport the soup does not have a temprature control device 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 Taking a corrective action Performing a hazrd analysis Establishing a critical limit Verifying safety standards None Which storage practice reduces the risk of cross-contamination? Fish stored above cheese Carrots stored above ground beef Ground beef stored above steak Poultry stored above raw oysters 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.
