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 storage practice reduces the risk of cross-contamination? Ground beef stored above steak Fish stored above cheese Carrots stored above ground beef Poultry stored above raw oysters None At the end of a shift, food handlers should place soiled aprons in a garbage container linen supply closet three compartment sink clean laundry bag 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 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 Pre-chill the serving bowls Put the soup into an insulated container in the cooler None Glass from broken light bulb in food is an example of which type of contamination? Physical Biological Chemical Cross 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 complaints weight gain None A food handler who has an open sore on his or her elbow must Apply ointment to the open sore and keep it exposed. Wash the open sore every hour to keep it clean Cover the open sore with a dry, tight fitting bandage. Get a doctor's note stating that the open sore is not infected. None Which contaminant poses the greatest foodborne illness risk? Biological Enviromental Physical Chemical 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 7 3 10 None Food prep utensils must be cleaned and sanitized at least every how many hours? 3 4 5 6 None How often should a milkshake mixer be cleaned and sanitized if it is used frequently? 6 hours 8 hours 2 hours 4 hours None Where should food handlers wash their hands? Handwashing sink Three-compartment sink Prep sink Utility sink 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 Shellstock identification tags Meat identification code (IMPS) 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 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 Safety Data Sheet (SDS) The food and Drug Administration (FDA) Food Code Underwriters Laboratories (UL) Top Ten List None What final step should a food handler follow before preparing ready-to-eat foods? Sanitize preparation table and cutting boards Put on single use disposable gloves Remove soil from food contact surfaces Wash hands with hot water and soap None Which is a common food allergen? Strawberries Milk Tomatoes Coconut None During which phase in an operation does food safety begin? Cooking Storage Purchasing Preparation None A common food allergen is Hamburger Poultry Tree nuts Lettuce None The purpose of a consumer advisory is to advise customers of the potential of which of the following risks? Chocking hazard Allergic reaction Product recall Foodborne illness None An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 30 15 45 60 None What is the minimum internal cooking temperature for chicken for it to be considered safe for consumption> 165° F 135° F 41° F 155° F None When a regulatory authority finds a critical violation, what should the Person In Charge (PIC) do first? discuss correction with the inspector seek guidance from upper management immediately close the operation review restaurant training program None What must a manager do with a recalled food item in the operation? Use all recalled items within 24 hours. 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 None Which of the following vendors is legally authorized to apply pesticide? Cleaning crew Licensed plumber Pest control operator (PCO) Maintenance worker None What is one way of preventing backflow? Using an appropriately placed air gap Creating a cross-connection with the drain Using pipes made of non-corrosive material Inspecting food prep sinks on a regular basis None Which food musy be stored at a temprature of 41 °F or lower? Fruit basket with uncut fruits Cookies and brownies tray Beef jerky and crackerappetizers Ham and cheese sandwich 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 The temperature danger zone is 35 °F - 141 °F 41 °F - 135 °F 45 °F - 140 °F 40 °F - 140 °F None A label on food prepared and packaged onsite for retail sales msut list which information? A list of all ingredients used in descending order by weight 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 None Which of the following can be received at 45° F or below? sliced melon poultry live shellfish sprouts 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 Establishing a critical limit Performing a hazrd analysis Taking a corrective action Verifying safety standards None In which type of sink should a food handler wash his or her hands? Bar Food preparation Handwashing Warewashing None What is a step in practicing correct personal hygiene Wearing clean, sturdy, closed-toed, rubber-soled shoes Wearing disposable gloves while cleaning the kitchen Using antiseptic lotions in place of washing with soap Using a bandage on a hand cut under disposable gloves None Outside garbage containers must be Made of plastic Enclosed Sealed with tight fitting lids Steel coated None Serving utensils are used when serving food in order to Keep the food handler's bare hands off the food Prevent chemical contamination of food Prevent splashing of more liquid food Dispense food more easily to the customer 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 Check the master cleaning schedule Find out when the next inspection is scheduled 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 What is the Food and Drug Adminstration (FDA) requirement for an off-site caterer who will be serving food without temprature controls? 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 Employ a certified master chef level by the American Culinary Federation (ACF) 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 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 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 When must a consumer advisory be provided for menu items containing TCS food? When the item is raw or undercooked. When the item contains a potential allergen. When the operation provides only counter service. When the operation primarily serves a high-risk population. 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.
