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 is a common food allergen? Tomatoes Strawberries Milk Coconut None Outside garbage containers must be Sealed with tight fitting lids Made of plastic Enclosed Steel coated None Which is the most effective way to prevent the transmission of a disease caused by norovirus? Cleaning cooking surfaces Freezing food Washing hands correctly Wearing food service gloves 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 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 Food prepapred at home should not be served in an operation It is difficult to move a stock pot of soup without spilling None During which phase in an operation does food safety begin? Storage Cooking Preparation Purchasing None What is one way of preventing backflow? Using pipes made of non-corrosive material Using an appropriately placed air gap Inspecting food prep sinks on a regular basis Creating a cross-connection with the drain None Serving utensils are used when serving food in order to Prevent chemical contamination of food Prevent splashing of more liquid food Dispense food more easily to the customer Keep the food handler's bare hands off the food 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? 5 3 10 7 None What is the first thing you should do when notified by a customer of a foodborne illness? Throw suspicious food out. Collect their contact information, food eaten, and symptoms. Contact your local regulatory authority and report it. Call a staff meeting to go over your food safety program. None The curved, sealed edge placed between the floor and the wall that makes this easier to clean is known as Resillency Gap removal Durability Coving 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 Verifying safety standards Establishing a critical limit Taking a corrective action None The purpose of a consumer advisory is to advise customers of the potential of which of the following risks? Foodborne illness Product recall Chocking hazard Allergic reaction 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 Specification written to purveyor Meat identification code (IMPS) Shellstock identification tags None When a regulatory authority finds a critical violation, what should the Person In Charge (PIC) do first? review restaurant training program seek guidance from upper management immediately close the operation discuss correction with the inspector None Which of the following vendors is legally authorized to apply pesticide? Pest control operator (PCO) Licensed plumber Cleaning crew Maintenance worker 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 clean, sturdy, closed-toed, rubber-soled shoes Wearing disposable gloves while cleaning the kitchen 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 Which contaminant poses the greatest foodborne illness risk? Biological Physical Chemical Enviromental 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 foodborne illness allergic reactions weight gain None Which of the following can be received at 45° F or below? sliced melon sprouts poultry live shellfish 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 handler who has an open sore on his or her elbow must Wash the open sore every hour to keep it clean Apply ointment to the open sore and keep it exposed. Cover the open sore with a dry, tight fitting bandage. Get a doctor's note stating that the open sore is not infected. None An example of a physical contaminant is Bones in a fish fillet Pesticide on fresh fruit Overspay from stainless steel polish Bacteria on the wound of a food handler None The temperature danger zone is 41 °F - 135 °F 45 °F - 140 °F 40 °F - 140 °F 35 °F - 141 °F None What final step should a food handler follow before preparing ready-to-eat foods? Put on single use disposable gloves Remove soil from food contact surfaces Wash hands with hot water and soap Sanitize preparation table and cutting boards None Food prep utensils must be cleaned and sanitized at least every how many hours? 5 6 4 3 None Which storage practice reduces the risk of cross-contamination? Carrots stored above ground beef Fish stored above cheese Poultry stored above raw oysters Ground beef stored above steak None A common food allergen is Tree nuts Poultry Lettuce Hamburger None When must a consumer advisory be provided for menu items containing TCS food? When the item contains a potential allergen. When the item is raw or undercooked. When the operation primarily serves a high-risk population. When the operation provides only counter service. None At the end of a shift, food handlers should place soiled aprons in a three compartment sink clean laundry bag garbage container linen supply closet 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 Which is the BEST way to cool chicken noodle soup? Cover the soup in a 5-gallon stockpot on the counter Transfer the soup to shallow pans in the cooler Put the soup into an insulated container in the cooler Pre-chill the serving bowls None An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 45 15 30 60 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 caliberated thermometers, clean aprons, closed toed shoes, and hairnets 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 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? Wait until told to clean it Review the cleaning duty roster worksheet Find out when the next inspection is scheduled Check the master cleaning schedule 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 Where should food handlers wash their hands? Handwashing sink Prep sink Three-compartment sink Utility sink 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 Inspection score of the prep facility A copy if the recipe used to prep the product None How often should a milkshake mixer be cleaned and sanitized if it is used frequently? 2 hours 6 hours 4 hours 8 hours 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 In which type of sink should a food handler wash his or her hands? Warewashing Food preparation Bar Handwashing None Glass from broken light bulb in food is an example of which type of contamination? Chemical Biological Physical Cross 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 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.
