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 When must a consumer advisory be provided for menu items containing TCS food? When the operation provides only counter service. When the item contains a potential allergen. When the item is raw or undercooked. When the operation primarily serves a high-risk population. None What is an acceptable sanitizer to use after cleaning a cutting baord? White vinergar Lemon scented bleach Quatenary ammonium compound (QUATS) Rubbing alcohol None The curved, sealed edge placed between the floor and the wall that makes this easier to clean is known as Coving Durability Gap removal Resillency None An example of a physical contaminant is Bones in a fish fillet Overspay from stainless steel polish Pesticide on fresh fruit Bacteria on the wound of a food handler None Which is a common food allergen? Coconut Tomatoes Strawberries Milk None The first step in cooling a large roast before refrigerating it is to cover the entire roast cut the roast into smaller pieces place the roast in a shallow pan immerse the roast in an ice-water bath None Which of the following vendors is legally authorized to apply pesticide? Cleaning crew Pest control operator (PCO) Licensed plumber Maintenance worker None Outside garbage containers must be Steel coated Enclosed Made of plastic Sealed with tight fitting lids 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 Soup should be put into cooking pans before it is moved to the operation It is difficult to move a stock pot of soup without spilling 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 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 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 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 Food prep utensils must be cleaned and sanitized at least every how many hours? 3 6 4 5 None What final step should a food handler follow before preparing ready-to-eat foods? Remove soil from food contact surfaces Put on single use disposable gloves Wash hands with hot water and soap Sanitize preparation table and cutting boards None Which is the BEST way to cool chicken noodle soup? Pre-chill the serving bowls Cover the soup in a 5-gallon stockpot on the counter Put the soup into an insulated container in the cooler Transfer the soup to shallow pans in the cooler None How often should a milkshake mixer be cleaned and sanitized if it is used frequently? 8 hours 2 hours 4 hours 6 hours None An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 15 30 45 60 None Which is the most effective way to prevent the transmission of a disease caused by norovirus? Cleaning cooking surfaces Washing hands correctly Freezing food Wearing food service gloves None Which contaminant poses the greatest foodborne illness risk? Physical Enviromental Biological Chemical None Glass from broken light bulb in food is an example of which type of contamination? Chemical Cross Biological Physical 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 Which of the following documents must be kept on the file for 90 days after last product has been sold? Shellstock identification tags Specification written to purveyor Farmers Market health certificate Meat identification code (IMPS) 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 Review the cleaning duty roster worksheet Wait until told to clean it None The temperature danger zone is 40 °F - 140 °F 41 °F - 135 °F 45 °F - 140 °F 35 °F - 141 °F 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. Wash the open sore every hour to keep it clean Cover the open sore with a dry, tight fitting bandage. Apply ointment to the open sore and keep it exposed. None Where should food handlers wash their hands? Handwashing sink Prep sink Utility sink Three-compartment sink None During which phase in an operation does food safety begin? Storage Preparation Purchasing Cooking None In which type of sink should a food handler wash his or her hands? Handwashing Food preparation Warewashing Bar None The purpose of a consumer advisory is to advise customers of the potential of which of the following risks? Foodborne illness Allergic reaction Chocking hazard Product recall None What is one way of preventing backflow? Using an appropriately placed air gap Creating a cross-connection with the drain Inspecting food prep sinks on a regular basis Using pipes made of non-corrosive material 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 Establishing a critical limit Verifying safety standards Performing a hazrd analysis 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 sliced melon live shellfish sprouts None A label on food prepared and packaged onsite for retail sales msut list which information? A copy if the recipe used to prep the product Inspection score of the prep facility Use by dates that are 5 days after product prep A list of all ingredients used in descending order by weight None When a regulatory authority finds a critical violation, what should the Person In Charge (PIC) do first? seek guidance from upper management discuss correction with the inspector review restaurant training program immediately close the operation 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 Which food musy be stored at a temprature of 41 °F or lower? Ham and cheese sandwich Cookies and brownies tray Beef jerky and crackerappetizers Fruit basket with uncut fruits None At the end of a shift, food handlers should place soiled aprons in a three compartment sink linen supply closet garbage container clean laundry bag None Which storage practice reduces the risk of cross-contamination? Poultry stored above raw oysters Ground beef stored above steak Carrots stored above ground beef Fish stored above cheese None A common food allergen is Tree nuts Lettuce Hamburger Poultry 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 10 7 3 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 The food and Drug Administration (FDA) Food Code Safety Data Sheet (SDS) Underwriters Laboratories (UL) Top Ten List None Serving utensils are used when serving food in order to Dispense food more easily to the customer Prevent splashing of more liquid food Keep the food handler's bare hands off the food Prevent chemical contamination of food 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. Call a staff meeting to go over your food safety program. Contact your local regulatory authority and report it. Throw suspicious food out. 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.
