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 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) Farmers Market health certificate Shellstock identification tags None A common food allergen is Poultry Tree nuts Hamburger Lettuce 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 What is the Food and Drug Adminstration (FDA) requirement for an off-site caterer who will be serving food without temprature controls? Provide written procedures, prepared in advance, made available upon request to authorities 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 caliberated thermometers, clean aprons, closed toed shoes, and hairnets None Glass from broken light bulb in food ia an example of which type of contamination? Chemical Physical Cross Biological 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 Using antiseptic lotions in place of washing with soap Wearing disposable gloves while cleaning the kitchen None Which food musy be stored at a temprature of 41 °F or lower? Fruit basket with uncut fruits Cookies and brownies tray Ham and cheese sandwich Beef jerky and crackerappetizers 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 Establishing a critical limit Performing a hazrd analysis Verifying safety standards None An example of a physical contaminant is Overspay from stainless steel polish Bacteria on the wound of a food handler Pesticide on fresh fruit Bones in a fish fillet 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 Underwriters Laboratories (UL) Top Ten List Safety Data Sheet (SDS) The food and Drug Administration (FDA) Food Code None Outside garbage containers must be Steel coated Sealed with tight fitting lids Made of plastic Enclosed None Glass from broken light bulb in food is an example of which type of contamination? Chemical Cross Physical Biological None How often should a milkshake mixer be cleaned and sanitized if it is used frequently? 2 hours 4 hours 8 hours 6 hours None Serving utensils are used when serving food in order to Prevent splashing of more liquid food Dispense food more easily to the customer Keep the food handler's bare hands off the food Prevent chemical contamination of food None Which is a common food allergen? Strawberries Milk Tomatoes Coconut 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 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 The vehicle used to transport the soup does not have a temprature control device None Which storage practice reduces the risk of cross-contamination? Ground beef stored above steak Poultry stored above raw oysters Carrots stored above ground beef Fish stored above cheese None An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 45 15 60 30 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 Meat identification code (IMPS) Shellstock identification tags None What is one way of preventing backflow? Inspecting food prep sinks on a regular basis Creating a cross-connection with the drain Using an appropriately placed air gap Using pipes made of non-corrosive material None An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 60 15 45 30 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 A copy if the recipe used to prep the product Use by dates that are 5 days after product prep None During which phase in an operation does food safety begin? Cooking Purchasing Storage Preparation None What final step should a food handler follow before preparing ready-to-eat foods? Sanitize preparation table and cutting boards Wash hands with hot water and soap Remove soil from food contact surfaces Put on single use disposable gloves 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 7 10 5 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.
