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 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 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 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? 30 45 15 60 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 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 complaints allergic reactions foodborne illness None Glass from broken light bulb in food is an example of which type of contamination? Physical Cross Biological Chemical None Outside garbage containers must be Enclosed Made of plastic Sealed with tight fitting lids Steel coated 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 allergic reactions foodborne illness complaints 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 Verifying safety standards Establishing a critical limit Performing a hazrd analysis Taking a corrective action None A common food allergen is Lettuce Hamburger Tree nuts Poultry None Food prep utensils must be cleaned and sanitized at least every how many hours? 4 5 6 3 None Which of the following vendors is legally authorized to apply pesticide? Pest control operator (PCO) Cleaning crew Licensed plumber Maintenance worker None What is an acceptable sanitizer to use after cleaning a cutting baord? Rubbing alcohol Lemon scented bleach Quatenary ammonium compound (QUATS) White vinergar None What is a step in practicing correct personal hygiene Using antiseptic lotions in place of washing with soap Wearing clean, sturdy, closed-toed, rubber-soled shoes Using a bandage on a hand cut under disposable gloves Wearing disposable gloves while cleaning the kitchen 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 Using antiseptic lotions in place of washing with soap Wearing clean, sturdy, closed-toed, rubber-soled shoes None The purpose of a consumer advisory is to advise customers of the potential of which of the following risks? Allergic reaction Foodborne illness Product recall Chocking hazard 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) Shellstock identification tags Farmers Market health certificate Specification written to purveyor None Which is the most effective way to prevent the transmission of a disease caused by norovirus? Washing hands correctly Freezing food Wearing food service gloves Cleaning cooking surfaces 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? 7 3 5 10 None Which is the BEST way to cool chicken noodle soup? Put the soup into an insulated container in the cooler 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 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 In which type of sink should a food handler wash his or her hands? Handwashing Bar Warewashing Food preparation 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 cut the roast into smaller pieces cover the entire roast 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? Underwriters Laboratories (UL) Top Ten List Safety Data Sheet (SDS) Occupational Safety and Health Agency (OSHA) Consumenr Guide to Toxic Materials The food and Drug Administration (FDA) Food Code None When a regulatory authority finds a critical violation, what should the Person In Charge (PIC) do first? review restaurant training program immediately close the operation seek guidance from upper management discuss correction with the inspector None Which is a common food allergen? Strawberries Milk Tomatoes Coconut 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.
