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 The temperature danger zone is 45 °F - 140 °F 41 °F - 135 °F 35 °F - 141 °F 40 °F - 140 °F None How often should a milkshake mixer be cleaned and sanitized if it is used frequently? 8 hours 2 hours 4 hours 6 hours None What is the Food and Drug Adminstration (FDA) requirement for an off-site caterer who will be serving food without temprature controls? 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 written procedures, prepared in advance, made available upon request to authorities Provide caliberated thermometers, clean aprons, closed toed shoes, and hairnets None During which phase in an operation does food safety begin? Preparation Cooking Purchasing Storage 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 At the end of a shift, food handlers should place soiled aprons in a clean laundry bag garbage container three compartment sink linen supply closet None What is a step in practicing correct personal hygiene 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 Wearing disposable gloves while cleaning the kitchen 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 Soup should be put into cooking pans before it is moved to the 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 None In which type of sink should a food handler wash his or her hands? Food preparation Handwashing Warewashing Bar None Which food musy be stored at a temprature of 41 °F or lower? Cookies and brownies tray Fruit basket with uncut fruits Beef jerky and crackerappetizers Ham and cheese sandwich 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 is the BEST way to cool chicken noodle soup? 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 Put the soup into an insulated container in the cooler None Glass from broken light bulb in food is an example of which type of contamination? Chemical Cross Physical Biological None An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 45 60 15 30 None Outside garbage containers must be Steel coated Sealed with tight fitting lids Enclosed Made of plastic None Serving utensils are used when serving food in order to Dispense food more easily to the customer Prevent chemical contamination of food Prevent splashing of more liquid food Keep the food handler's bare hands off the food None An example of a physical contaminant is Bones in a fish fillet Pesticide on fresh fruit Overspay from stainless steel polish Bacteria on the wound of a food handler None At the end of a shift, food handlers should place soiled aprons in a garbage container clean laundry bag three compartment sink linen supply closet 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 Meat identification code (IMPS) Farmers Market health certificate 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 An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 30 45 60 15 None Which is the most effective way to prevent the transmission of a disease caused by norovirus? Wearing food service gloves Washing hands correctly Cleaning cooking surfaces Freezing food None The purpose of a consumer advisory is to advise customers of the potential of which of the following risks? Foodborne illness Chocking hazard Product recall Allergic reaction None The curved, sealed edge placed between the floor and the wall that makes this easier to clean is known as Gap removal Durability Coving Resillency 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 Performing a hazrd analysis Verifying safety standards Establishing a critical limit Taking a corrective action 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.