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 What final step should a food handler follow before preparing ready-to-eat foods? Wash hands with hot water and soap Put on single use disposable gloves Sanitize preparation table and cutting boards Remove soil from food contact surfaces 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 Verifying safety standards Performing a hazrd analysis Establishing a critical limit None Which contaminant poses the greatest foodborne illness risk? Chemical Enviromental Physical Biological 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 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 Review the cleaning duty roster worksheet Wait until told to clean it Find out when the next inspection is scheduled None The curved, sealed edge placed between the floor and the wall that makes this easier to clean is known as Coving Durability Resillency Gap removal None In which type of sink should a food handler wash his or her hands? Handwashing Warewashing Bar Food preparation 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 Which food musy be stored at a temprature of 41 °F or lower? Beef jerky and crackerappetizers Ham and cheese sandwich Fruit basket with uncut fruits Cookies and brownies tray None Outside garbage containers must be Sealed with tight fitting lids Enclosed Made of plastic Steel coated 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 Inspection score of the prep facility Use by dates that are 5 days after product prep A copy if the recipe used to prep the product 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 7 10 None 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 None An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 45 30 60 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 weight gain foodborne illness complaints None Which of the following vendors is legally authorized to apply pesticide? Maintenance worker Pest control operator (PCO) Licensed plumber Cleaning crew None A common food allergen is Poultry Hamburger Tree nuts Lettuce None Which is the BEST way to cool chicken noodle soup? 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 Transfer the soup to shallow pans in the cooler None Serving utensils are used when serving food in order to Dispense food more easily to the customer Prevent splashing of more liquid food Keep the food handler's bare hands off the food Prevent chemical contamination of food 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 Food prepapred at home should not be served in an operation 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 What is an acceptable sanitizer to use after cleaning a cutting baord? White vinergar Rubbing alcohol Quatenary ammonium compound (QUATS) Lemon scented bleach None An example of a physical contaminant is Bacteria on the wound of a food handler Pesticide on fresh fruit Overspay from stainless steel polish Bones in a fish fillet None Which of the following documents must be kept on the file for 90 days after last product has been sold? Specification written to purveyor Farmers Market health certificate Meat identification code (IMPS) Shellstock identification tags 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 complaints weight gain allergic reactions None The purpose of a consumer advisory is to advise customers of the potential of which of the following risks? Foodborne illness Chocking hazard Product recall Allergic reaction 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.
