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 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? The food and Drug Administration (FDA) Food Code Underwriters Laboratories (UL) Top Ten List Safety Data Sheet (SDS) Occupational Safety and Health Agency (OSHA) Consumenr Guide to Toxic Materials Which is the BEST way to cool chicken noodle soup? Transfer the soup to shallow pans in the cooler Cover the soup in a 5-gallon stockpot on the counter Put the soup into an insulated container in the cooler Pre-chill the serving bowls An example of a physical contaminant is Overspay from stainless steel polish Pesticide on fresh fruit Bones in a fish fillet Bacteria on the wound of a food handler During which phase in an operation does food safety begin? Storage Cooking Purchasing Preparation 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 A copy if the recipe used to prep the product Use by dates that are 5 days after product prep Inspection score of the prep facility Serving utensils are used when serving food in order to Dispense food more easily to the customer Keep the food handler's bare hands off the food Prevent splashing of more liquid food Prevent chemical contamination of food 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 Check the master cleaning schedule Review the cleaning duty roster worksheet Find out when the next inspection is scheduled Which of the following documents must be kept on the file for 90 days after last product has been sold? Specification written to purveyor Meat identification code (IMPS) Shellstock identification tags Farmers Market health certificate Serving utensils are used when serving food in order to Prevent splashing of more liquid food Dispense food more easily to the customer Prevent chemical contamination of food Keep the food handler's bare hands off the food At the end of a shift, food handlers should place soiled aprons in a clean laundry bag garbage container three compartment sink linen supply closet Which contaminant poses the greatest foodborne illness risk? Biological Enviromental Chemical Physical Glass from broken light bulb in food ia an example of which type of contamination? Physical Biological Chemical Cross At the end of a shift, food handlers should place soiled aprons in a three compartment sink linen supply closet clean laundry bag garbage container 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 Which of the following documents must be kept on the file for 90 days after last product has been sold? Meat identification code (IMPS) Farmers Market health certificate Shellstock identification tags Specification written to purveyor Which of the following vendors is legally authorized to apply pesticide? Pest control operator (PCO) Maintenance worker Cleaning crew Licensed plumber An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 45 30 15 60 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 Food prep utensils must be cleaned and sanitized at least every how many hours? 6 5 4 3 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 foodborne illness allergic reactions 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 allergic reactions foodborne illness complaints weight gain 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 The curved, sealed edge placed between the floor and the wall that makes this easier to clean is known as Durability Resillency Coving Gap removal The first step in cooling a large roast before refrigerating it is to immerse the roast in an ice-water bath cover the entire roast cut the roast into smaller pieces place the roast in a shallow pan Which is the most effective way to prevent the transmission of a disease caused by norovirus? Freezing food Washing hands correctly Wearing food service gloves Cleaning cooking surfaces 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.