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 is the most effective way to prevent the transmission of a disease caused by norovirus? Washing hands correctly Cleaning cooking surfaces Freezing food Wearing food service gloves 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 During which phase in an operation does food safety begin? Preparation Storage Purchasing Cooking None How often should a milkshake mixer be cleaned and sanitized if it is used frequently? 4 hours 6 hours 8 hours 2 hours 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 Shellstock identification tags Specification written to purveyor Meat identification code (IMPS) None The purpose of a consumer advisory is to advise customers of the potential of which of the following risks? Allergic reaction Chocking hazard Product recall Foodborne illness None An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 45 30 15 60 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 Cover the soup in a 5-gallon stockpot on the counter Put the soup into an insulated container in the cooler None What is the Food and Drug Adminstration (FDA) requirement for an off-site caterer who will be serving food without temprature controls? 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 Employ a certified master chef level by the American Culinary Federation (ACF) Provide caliberated thermometers, clean aprons, closed toed shoes, and hairnets 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 weight gain foodborne illness complaints allergic reactions None An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 60 15 30 45 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 10 3 None The curved, sealed edge placed between the floor and the wall that makes this easier to clean is known as Coving Resillency Durability Gap removal 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? Safety Data Sheet (SDS) The food and Drug Administration (FDA) Food Code Occupational Safety and Health Agency (OSHA) Consumenr Guide to Toxic Materials Underwriters Laboratories (UL) Top Ten List None What is a step in practicing correct personal hygiene 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 Wearing clean, sturdy, closed-toed, rubber-soled shoes None Glass from broken light bulb in food is an example of which type of contamination? Chemical Physical Biological Cross None What is a step in practicing correct personal hygiene Using antiseptic lotions in place of washing with soap Wearing disposable gloves while cleaning the kitchen Wearing clean, sturdy, closed-toed, rubber-soled shoes Using a bandage on a hand cut under disposable gloves None 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 Specification written to purveyor Shellstock identification tags None Which food musy be stored at a temprature of 41 °F or lower? Cookies and brownies tray Fruit basket with uncut fruits Beef jerky and crackerappetizers Ham and cheese sandwich None Food prep utensils must be cleaned and sanitized at least every how many hours? 3 5 6 4 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 Performing a hazrd analysis Verifying safety standards None A common food allergen is Tree nuts Hamburger Poultry Lettuce None During which phase in an operation does food safety begin? Storage Cooking Preparation Purchasing 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 It is difficult to move a stock pot of soup without spilling 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 None In which type of sink should a food handler wash his or her hands? Bar Handwashing Food preparation Warewashing 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.