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 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 Review the cleaning duty roster worksheet Check the master cleaning schedule Wait until told to clean it None Outside garbage containers must be Enclosed Steel coated Made of plastic Sealed with tight fitting lids None At the end of a shift, food handlers should place soiled aprons in a garbage container three compartment sink clean laundry bag linen supply closet 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 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 It is difficult to move a stock pot of soup without spilling Food prepapred at home should not be served in an operation None An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 45 15 30 60 None 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 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 Specification written to purveyor Shellstock identification tags Meat identification code (IMPS) None A food handler who has an open sore on his or her elbow must 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. Get a doctor's note stating that the open sore is not infected. None During which phase in an operation does food safety begin? Cooking Storage Purchasing Preparation None The curved, sealed edge placed between the floor and the wall that makes this easier to clean is known as Durability Coving Gap removal Resillency None How often should a milkshake mixer be cleaned and sanitized if it is used frequently? 4 hours 2 hours 8 hours 6 hours 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 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 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) Provide written procedures, prepared in advance, made available upon request to authorities 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 Wash hands with hot water and soap Remove soil from food contact surfaces None Which food musy be stored at a temprature of 41 °F or lower? Cookies and brownies tray Beef jerky and crackerappetizers Fruit basket with uncut fruits Ham and cheese sandwich None During which phase in an operation does food safety begin? Purchasing Cooking Preparation Storage None Glass from broken light bulb in food ia an example of which type of contamination? Biological Physical Cross Chemical None Which of the following vendors is legally authorized to apply pesticide? Licensed plumber Cleaning crew Pest control operator (PCO) Maintenance worker None The temperature danger zone is 35 °F - 141 °F 41 °F - 135 °F 40 °F - 140 °F 45 °F - 140 °F 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 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 An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 30 60 45 15 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 allergic reactions complaints foodborne illness weight gain None What is a step in practicing correct personal hygiene Wearing disposable gloves while cleaning the kitchen Using a bandage on a hand cut under disposable gloves Wearing clean, sturdy, closed-toed, rubber-soled shoes Using antiseptic lotions in place of washing with soap None Food prep utensils must be cleaned and sanitized at least every how many hours? 3 4 6 5 None Time's up Share0 woburnfoodsafety.com Leave a Reply Cancel replyYour email address will not be published. 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