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 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? Review the cleaning duty roster worksheet Find out when the next inspection is scheduled Check the master cleaning schedule Wait until told to clean it None What final step should a food handler follow before preparing ready-to-eat foods? Put on single use disposable gloves Sanitize preparation table and cutting boards Wash hands with hot water and soap Remove soil from food contact surfaces None In which type of sink should a food handler wash his or her hands? Food preparation Bar Warewashing Handwashing None A food handler who has an open sore on his or her elbow must Wash the open sore every hour to keep it clean Apply ointment to the open sore and keep it exposed. Cover the open sore with a dry, tight fitting bandage. Get a doctor's note stating that the open sore is not infected. None At the end of a shift, food handlers should place soiled aprons in a three compartment sink clean laundry bag garbage container linen supply closet 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 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 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 None An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 15 60 30 45 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 allergic reactions complaints weight gain 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 During which phase in an operation does food safety begin? Storage Preparation Purchasing Cooking None Glass from broken light bulb in food is an example of which type of contamination? Chemical Physical Biological Cross None A label on food prepared and packaged onsite for retail sales msut list which information? A copy if the recipe used to prep the product A list of all ingredients used in descending order by weight Use by dates that are 5 days after product prep Inspection score of the prep facility None Which of the following vendors is legally authorized to apply pesticide? Cleaning crew Maintenance worker Licensed plumber Pest control operator (PCO) None What is an acceptable sanitizer to use after cleaning a cutting baord? Quatenary ammonium compound (QUATS) Lemon scented bleach Rubbing alcohol White vinergar None When a regulatory authority finds a critical violation, what should the Person In Charge (PIC) do first? seek guidance from upper management immediately close the operation review restaurant training program discuss correction with the inspector None Which storage practice reduces the risk of cross-contamination? Fish stored above cheese Carrots stored above ground beef Poultry stored above raw oysters Ground beef stored above steak 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 foodborne illness weight gain complaints 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? The food and Drug Administration (FDA) Food Code Safety Data Sheet (SDS) Underwriters Laboratories (UL) Top Ten List Occupational Safety and Health Agency (OSHA) Consumenr Guide to Toxic Materials None Food prep utensils must be cleaned and sanitized at least every how many hours? 4 6 3 5 None Serving utensils are used when serving food in order to Prevent chemical contamination of food Dispense food more easily to the customer Prevent splashing of more liquid food Keep the food handler's bare hands off the food 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? 5 10 7 3 None Glass from broken light bulb in food ia an example of which type of contamination? Cross Chemical Physical Biological None An example of a physical contaminant is Pesticide on fresh fruit Overspay from stainless steel polish Bacteria on the wound of a food handler Bones in a fish fillet 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 is the most effective way to prevent the transmission of a disease caused by norovirus? Freezing food Wearing food service gloves Cleaning cooking surfaces Washing hands correctly 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.
