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 During which phase in an operation does food safety begin? Storage Purchasing Preparation Cooking The curved, sealed edge placed between the floor and the wall that makes this easier to clean is known as Gap removal Durability Resillency Coving Which food musy be stored at a temprature of 41 °F or lower? Fruit basket with uncut fruits Beef jerky and crackerappetizers Ham and cheese sandwich Cookies and brownies tray 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 5 3 10 Food prep utensils must be cleaned and sanitized at least every how many hours? 6 4 5 3 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. During which phase in an operation does food safety begin? Purchasing Storage Preparation Cooking Outside garbage containers must be Made of plastic Sealed with tight fitting lids Steel coated Enclosed Glass from broken light bulb in food ia an example of which type of contamination? Physical Chemical Biological Cross What is a step in practicing correct personal hygiene 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 Using antiseptic lotions in place of washing with soap 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 A copy if the recipe used to prep the product Use by dates that are 5 days after product prep Inspection score of the prep facility The purpose of a consumer advisory is to advise customers of the potential of which of the following risks? Product recall Foodborne illness Chocking hazard Allergic reaction Which of the following documents must be kept on the file for 90 days after last product has been sold? Farmers Market health certificate Shellstock identification tags Specification written to purveyor Meat identification code (IMPS) What is a step in practicing correct personal hygiene 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 Wearing disposable gloves while cleaning the kitchen 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? The food and Drug Administration (FDA) Food Code Underwriters Laboratories (UL) Top Ten List Safety Data Sheet (SDS) Occupational Safety and Health Agency (OSHA) Consumenr Guide to Toxic Materials 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 Review the cleaning duty roster worksheet Check the master cleaning schedule Find out when the next inspection is scheduled In which type of sink should a food handler wash his or her hands? Food preparation Bar Handwashing Warewashing An example of a physical contaminant is Pesticide on fresh fruit Bacteria on the wound of a food handler Bones in a fish fillet Overspay from stainless steel polish Which of the following vendors is legally authorized to apply pesticide? Licensed plumber Pest control operator (PCO) Cleaning crew Maintenance worker 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 Performing a hazrd analysis Verifying safety standards Taking a corrective action Establishing a critical limit Which is the BEST way to cool chicken noodle soup? Put the soup into an insulated container in the cooler Pre-chill the serving bowls Transfer the soup to shallow pans in the cooler Cover the soup in a 5-gallon stockpot on the counter Glass from broken light bulb in food is an example of which type of contamination? Cross Physical Chemical Biological Which contaminant poses the greatest foodborne illness risk? Chemical Enviromental Physical Biological 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 foodborne illness complaints allergic reactions At the end of a shift, food handlers should place soiled aprons in a linen supply closet three compartment sink clean laundry bag garbage container Time's up Share0 woburnfoodsafety.com Leave a Reply Cancel replyYour email address will not be published. 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