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 Name Email An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 60 30 15 45 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? Review the cleaning duty roster worksheet Check the master cleaning schedule Wait until told to clean it Find out when the next inspection is scheduled 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 weight gain foodborne illness complaints 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 Find out when the next inspection is scheduled Check the master cleaning schedule Review the cleaning duty roster worksheet None In which type of sink should a food handler wash his or her hands? Bar Warewashing Food preparation Handwashing None At the end of a shift, food handlers should place soiled aprons in a garbage container three compartment sink linen supply closet clean laundry bag None Which is a common food allergen? Coconut Milk Strawberries Tomatoes 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 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 Food prepapred at home should not be served in an operation It is difficult to move a stock pot of soup without spilling Soup should be put into cooking pans before it is moved to the operation The vehicle used to transport the soup does not have a temprature control device None Which food musy be stored at a temprature of 41 °F or lower? Fruit basket with uncut fruits Cookies and brownies tray Beef jerky and crackerappetizers Ham and cheese sandwich None An example of a physical contaminant is Bones in a fish fillet Bacteria on the wound of a food handler Overspay from stainless steel polish Pesticide on fresh fruit None The purpose of a consumer advisory is to advise customers of the potential of which of the following risks? Allergic reaction Foodborne illness Chocking hazard Product recall 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 During which phase in an operation does food safety begin? Preparation Cooking Purchasing Storage None During which phase in an operation does food safety begin? Cooking Purchasing Storage Preparation None A common food allergen is Hamburger Tree nuts Lettuce Poultry 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 weight gain complaints foodborne illness None Glass from broken light bulb in food is an example of which type of contamination? Chemical Biological Physical Cross 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? 3 5 10 7 None Which is the most effective way to prevent the transmission of a disease caused by norovirus? Wearing food service gloves Cleaning cooking surfaces Freezing food Washing hands correctly None How often should a milkshake mixer be cleaned and sanitized if it is used frequently? 8 hours 2 hours 6 hours 4 hours None Outside garbage containers must be Enclosed Steel coated Sealed with tight fitting lids Made of plastic None At the end of a shift, food handlers should place soiled aprons in a clean laundry bag linen supply closet garbage container three compartment sink 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 Which contaminant poses the greatest foodborne illness risk? Physical Biological Enviromental Chemical 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.
