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 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 Provide caliberated thermometers, clean aprons, closed toed shoes, and hairnets Employ a certified master chef level by the American Culinary Federation (ACF) Use equipment that is National Sanitation Foundation (NSF) approval as safe for outdoor use 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? Wait until told to clean it Find out when the next inspection is scheduled Review the cleaning duty roster worksheet Check the master cleaning schedule None The curved, sealed edge placed between the floor and the wall that makes this easier to clean is known as Coving Resillency Durability Gap removal 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 Taking a corrective action Establishing a critical limit None An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 45 60 30 15 None In which type of sink should a food handler wash his or her hands? Handwashing Food preparation Bar Warewashing 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 Wearing clean, sturdy, closed-toed, rubber-soled shoes Using antiseptic lotions in place of washing with soap None Which is the most effective way to prevent the transmission of a disease caused by norovirus? Wearing food service gloves Freezing food Cleaning cooking surfaces Washing hands correctly None When a regulatory authority finds a critical violation, what should the Person In Charge (PIC) do first? review restaurant training program discuss correction with the inspector seek guidance from upper management immediately close the operation None Glass from broken light bulb in food ia an example of which type of contamination? Physical Biological Chemical Cross 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) Specification written to purveyor Shellstock identification tags Farmers Market health certificate 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 foodborne illness allergic reactions None During which phase in an operation does food safety begin? Cooking Preparation Storage Purchasing None An example of a physical contaminant is Pesticide on fresh fruit Bones in a fish fillet Overspay from stainless steel polish Bacteria on the wound of a food handler None Serving utensils are used when serving food in order to Keep the food handler's bare hands off the food Prevent splashing of more liquid food Prevent chemical contamination of food Dispense food more easily to the customer None Which is the BEST way to cool chicken noodle soup? Put the soup into an insulated container in the cooler Cover the soup in a 5-gallon stockpot on the counter Pre-chill the serving bowls Transfer the soup to shallow pans in the cooler None The purpose of a consumer advisory is to advise customers of the potential of which of the following risks? Foodborne illness Chocking hazard Allergic reaction Product recall None At the end of a shift, food handlers should place soiled aprons in a three compartment sink garbage container clean laundry bag linen supply closet None Which of the following vendors is legally authorized to apply pesticide? Cleaning crew Maintenance worker Pest control operator (PCO) Licensed plumber None The temperature danger zone is 35 °F - 141 °F 41 °F - 135 °F 45 °F - 140 °F 40 °F - 140 °F None How often should a milkshake mixer be cleaned and sanitized if it is used frequently? 6 hours 8 hours 2 hours 4 hours 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 Farmers Market health certificate Shellstock identification tags Meat identification code (IMPS) None What is a step in practicing correct personal hygiene Using a bandage on a hand cut under disposable gloves Wearing disposable gloves while cleaning the kitchen Using antiseptic lotions in place of washing with soap Wearing clean, sturdy, closed-toed, rubber-soled shoes None Food prep utensils must be cleaned and sanitized at least every how many hours? 6 3 5 4 None What is one way of preventing backflow? Creating a cross-connection with the drain Using pipes made of non-corrosive material Inspecting food prep sinks on a regular basis Using an appropriately placed air gap 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.
