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 Glass from broken light bulb in food is an example of which type of contamination? Physical Biological Cross Chemical 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? 10 3 5 7 None During which phase in an operation does food safety begin? Storage Purchasing Cooking Preparation None At the end of a shift, food handlers should place soiled aprons in a garbage container linen supply closet three compartment sink clean laundry bag 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 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 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? Occupational Safety and Health Agency (OSHA) Consumenr Guide to Toxic Materials The food and Drug Administration (FDA) Food Code Underwriters Laboratories (UL) Top Ten List Safety Data Sheet (SDS) None Which is a common food allergen? Tomatoes Strawberries Milk Coconut None The temperature danger zone is 45 °F - 140 °F 40 °F - 140 °F 35 °F - 141 °F 41 °F - 135 °F None In which type of sink should a food handler wash his or her hands? Food preparation Handwashing Bar Warewashing None At the end of a shift, food handlers should place soiled aprons in a clean laundry bag three compartment sink garbage container linen supply closet None Which storage practice reduces the risk of cross-contamination? Poultry stored above raw oysters Carrots stored above ground beef Fish stored above cheese Ground beef stored above steak None What final step should a food handler follow before preparing ready-to-eat foods? Remove soil from food contact surfaces Put on single use disposable gloves Wash hands with hot water and soap Sanitize preparation table and cutting boards None Which is the most effective way to prevent the transmission of a disease caused by norovirus? Freezing food Washing hands correctly Cleaning cooking surfaces Wearing food service gloves None Which is the BEST way to cool chicken noodle soup? Cover the soup in a 5-gallon stockpot on the counter Transfer the soup to shallow pans in the cooler Pre-chill the serving bowls Put the soup into an insulated container in the cooler None When a regulatory authority finds a critical violation, what should the Person In Charge (PIC) do first? discuss correction with the inspector immediately close the operation review restaurant training program seek guidance from upper management None A food handler who has an open sore on his or her elbow must Apply ointment to the open sore and keep it exposed. Wash the open sore every hour to keep it clean Get a doctor's note stating that the open sore is not infected. Cover the open sore with a dry, tight fitting bandage. 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 An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 45 15 30 60 None An example of a physical contaminant is Bacteria on the wound of a food handler Bones in a fish fillet Pesticide on fresh fruit Overspay from stainless steel polish 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? 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 What is one way of preventing backflow? Inspecting food prep sinks on a regular basis Creating a cross-connection with the drain Using pipes made of non-corrosive material Using an appropriately placed air gap 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 complaints foodborne illness weight gain allergic reactions None A common food allergen is Poultry Hamburger Lettuce Tree nuts 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 Shellstock identification tags Farmers Market health certificate Meat identification code (IMPS) 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.
