Food Safety Manager Test – 27 January 2024 Published by woburnfoodsafety.com on 7 January 2024 Categories Tags Please fill out your name and email address for receiving results in the email. Name Email An example of a physical contaminant is Bones in a fish fillet Bacteria on the wound of a food handler Overspay from stainless steel polish Pesticide on fresh fruit None The purpose of a consumer advisory is to advise customers of the potential of which of the following risks? Product recall Allergic reaction Chocking hazard Foodborne illness None Food prep utensils must be cleaned and sanitized at least every how many hours? 6 4 3 5 None What must a manager do with a recalled food item in the operation? Store the recalled item separately from other food and label it DO NOT USE Use all recalled items within 24 hours. Throw all recalled items in to dumpster immediately Record the names of customers who purchased the item. 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 Verifying safety standards Performing a hazrd analysis Establishing a critical limit Taking a corrective action None Which contaminant poses the greatest foodborne illness risk? Biological Physical Enviromental Chemical None What is the minimum internal cooking temperature for chicken for it to be considered safe for consumption> 165° F 135° F 41° F 155° F None What is an acceptable sanitizer to use after cleaning a cutting baord? Quatenary ammonium compound (QUATS) White vinergar Lemon scented bleach Rubbing alcohol None Which is a common food allergen? Tomatoes Milk Coconut Strawberries 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? Safety Data Sheet (SDS) The food and Drug Administration (FDA) Food Code 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? 45 15 30 60 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? Review the cleaning duty roster worksheet Find out when the next inspection is scheduled Wait until told to clean it Check the master cleaning schedule None The temperature danger zone is 40 °F - 140 °F 41 °F - 135 °F 35 °F - 141 °F 45 °F - 140 °F 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 What is the first thing you should do when notified by a customer of a foodborne illness? Throw suspicious food out. Call a staff meeting to go over your food safety program. Collect their contact information, food eaten, and symptoms. Contact your local regulatory authority and report it. 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 When must a consumer advisory be provided for menu items containing TCS food? When the item contains a potential allergen. When the operation provides only counter service. When the operation primarily serves a high-risk population. When the item is raw or undercooked. None The curved, sealed edge placed between the floor and the wall that makes this easier to clean is known as Coving Resillency Gap removal Durability 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 Which is the most effective way to prevent the transmission of a disease caused by norovirus? Freezing food Cleaning cooking surfaces Wearing food service gloves Washing hands correctly 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 Cover the open sore with a dry, tight fitting bandage. Get a doctor's note stating that the open sore is not infected. Apply ointment to the open sore and keep it exposed. None Which of the following can be received at 45° F or below? sprouts sliced melon live shellfish poultry None Where should food handlers wash their hands? Utility sink Handwashing sink Prep sink Three-compartment sink None Which of the following vendors is legally authorized to apply pesticide? Pest control operator (PCO) Maintenance worker Licensed plumber Cleaning crew None 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 Cover the soup in a 5-gallon stockpot on the counter Transfer the soup to shallow pans in the cooler None During which phase in an operation does food safety begin? Storage Purchasing Preparation Cooking None Which storage practice reduces the risk of cross-contamination? Fish stored above cheese Ground beef stored above steak Carrots stored above ground beef Poultry stored above raw oysters 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 7 10 3 None In which type of sink should a food handler wash his or her hands? Warewashing Food preparation Handwashing Bar None What is a step in practicing correct personal hygiene Wearing clean, sturdy, closed-toed, rubber-soled shoes 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 None The first step in cooling a large roast before refrigerating it is to place the roast in a shallow pan cut the roast into smaller pieces immerse the roast in an ice-water bath cover the entire roast 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 What final step should a food handler follow before preparing ready-to-eat foods? Put on single use disposable gloves Remove soil from food contact surfaces Wash hands with hot water and soap Sanitize preparation table and cutting boards None A common food allergen is Poultry Lettuce Tree nuts Hamburger None How often should a milkshake mixer be cleaned and sanitized if it is used frequently? 4 hours 8 hours 2 hours 6 hours None Outside garbage containers must be Sealed with tight fitting lids Made of plastic Steel coated Enclosed None Glass from broken light bulb in food is an example of which type of contamination? Biological Physical Cross Chemical None Which food musy be stored at a temprature of 41 °F or lower? Beef jerky and crackerappetizers Cookies and brownies tray Fruit basket with uncut fruits Ham and cheese sandwich None What is the Food and Drug Adminstration (FDA) requirement for an off-site caterer who will be serving food without temprature controls? Employ a certified master chef level by the American Culinary Federation (ACF) Provide caliberated thermometers, clean aprons, closed toed shoes, and hairnets 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 None At the end of a shift, food handlers should place soiled aprons in a clean laundry bag three compartment sink linen supply closet garbage container 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 Use by dates that are 5 days after product prep A copy if the recipe used to prep the product Inspection score of the prep facility None When a regulatory authority finds a critical violation, what should the Person In Charge (PIC) do first? immediately close the operation discuss correction with the inspector review restaurant training program seek guidance from upper management 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.
