Food Safety Manager Test – 27 January 2024 Published by woburnfoodsafety.com on 27 December 2023 Categories Tags Welcome to your Food Safety Manager Practice Test - 1 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 copy if the recipe used to prep the product Inspection score of the prep facility A list of all ingredients used in descending order by weight None How often should a milkshake mixer be cleaned and sanitized if it is used frequently? 8 hours 4 hours 2 hours 6 hours None An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 15 60 30 45 None The curved, sealed edge placed between the floor and the wall that makes this easier to clean is known as Durability Gap removal Coving Resillency 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 When a regulatory authority finds a critical violation, what should the Person In Charge (PIC) do first? immediately close the operation review restaurant training program seek guidance from upper management discuss correction with the inspector None An example of a physical contaminant is Bacteria on the wound of a food handler Overspay from stainless steel polish Pesticide on fresh fruit Bones in a fish fillet 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 Verifying safety standards Taking a corrective action Performing a hazrd analysis None Which is the BEST way to cool chicken noodle soup? Transfer the soup to shallow pans in the cooler Pre-chill the serving bowls Put the soup into an insulated container in the cooler Cover the soup in a 5-gallon stockpot on the counter 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 An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 60 45 15 30 None In which type of sink should a food handler wash his or her hands? Bar Food preparation Warewashing Handwashing None Which is the most effective way to prevent the transmission of a disease caused by norovirus? Freezing food Cleaning cooking surfaces Wearing food service gloves Washing hands correctly None Which storage practice reduces the risk of cross-contamination? Ground beef stored above steak Fish stored above cheese Poultry stored above raw oysters Carrots stored above ground beef None What is a step in practicing correct personal hygiene Using a bandage on a hand cut under disposable gloves Wearing clean, sturdy, closed-toed, rubber-soled shoes Wearing disposable gloves while cleaning the kitchen Using antiseptic lotions in place of washing with soap None Outside garbage containers must be Made of plastic Steel coated Enclosed Sealed with tight fitting lids None The temperature danger zone is 35 °F - 141 °F 45 °F - 140 °F 40 °F - 140 °F 41 °F - 135 °F None The first step in cooling a large roast before refrigerating it is to immerse the roast in an ice-water bath place the roast in a shallow pan cover the entire roast cut the roast into smaller pieces None Which contaminant poses the greatest foodborne illness risk? Physical Biological Enviromental Chemical None Which is a common food allergen? Tomatoes Milk Coconut Strawberries None A common food allergen is Hamburger Tree nuts Poultry Lettuce 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? Check the master cleaning schedule Find out when the next inspection is scheduled Wait until told to clean it Review the cleaning duty roster worksheet 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? 10 3 7 5 None Food prep utensils must be cleaned and sanitized at least every how many hours? 5 3 6 4 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 allergic reactions foodborne illness weight gain 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.
