Food Safety Manager Test – 27 January 2024Practice Test – 112 March 2026 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 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 vendors is legally authorized to apply pesticide? Pest control operator (PCO) Licensed plumber Maintenance worker Cleaning crew 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 Put the soup into an insulated container in the cooler Cover the soup in a 5-gallon stockpot on the counter None The temperature danger zone is 40 °F - 140 °F 45 °F - 140 °F 35 °F - 141 °F 41 °F - 135 °F None A common food allergen is Hamburger Poultry Lettuce Tree nuts None The purpose of a consumer advisory is to advise customers of the potential of which of the following risks? Foodborne illness Product recall Chocking hazard Allergic reaction 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? Occupational Safety and Health Agency (OSHA) Consumenr Guide to Toxic Materials Underwriters Laboratories (UL) Top Ten List The food and Drug Administration (FDA) Food Code Safety Data Sheet (SDS) None When a regulatory authority finds a critical violation, what should the Person In Charge (PIC) do first? review restaurant training program immediately close the operation seek guidance from upper management discuss correction with the inspector None During which phase in an operation does food safety begin? Preparation Storage Cooking Purchasing None A food handler who has an open sore on his or her elbow must Get a doctor's note stating that the open sore is not infected. Cover the open sore with a dry, tight fitting bandage. Wash the open sore every hour to keep it clean Apply ointment to the open sore and keep it exposed. 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 complaints allergic reactions weight gain None Which food musy be stored at a temprature of 41 °F or lower? Beef jerky and crackerappetizers Ham and cheese sandwich Cookies and brownies tray Fruit basket with uncut fruits None Food prep utensils must be cleaned and sanitized at least every how many hours? 6 5 4 3 None Where should food handlers wash their hands? Prep sink Three-compartment sink Handwashing sink Utility sink 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 Taking a corrective action Performing a hazrd analysis Establishing a critical limit None An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 15 45 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? Wait until told to clean it Check the master cleaning schedule Find out when the next inspection is scheduled Review the cleaning duty roster worksheet 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? 3 5 10 7 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 The first step in cooling a large roast before refrigerating it is to cut the roast into smaller pieces cover the entire roast place the roast in a shallow pan immerse the roast in an ice-water bath None What must a manager do with a recalled food item in the operation? Throw all recalled items in to dumpster immediately Record the names of customers who purchased the item. Use all recalled items within 24 hours. Store the recalled item separately from other food and label it DO NOT USE None At the end of a shift, food handlers should place soiled aprons in a linen supply closet garbage container clean laundry bag three compartment sink 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 Wearing disposable gloves while cleaning the kitchen Using antiseptic lotions in place of washing with soap None When must a consumer advisory be provided for menu items containing TCS food? When the operation provides only counter service. When the item contains a potential allergen. When the item is raw or undercooked. When the operation primarily serves a high-risk population. None In which type of sink should a food handler wash his or her hands? Warewashing Handwashing Bar Food preparation None What is one way of preventing backflow? Using pipes made of non-corrosive material Using an appropriately placed air gap Creating a cross-connection with the drain Inspecting food prep sinks on a regular basis None Which storage practice reduces the risk of cross-contamination? Carrots stored above ground beef Fish stored above cheese Ground beef stored above steak Poultry stored above raw oysters None What is the first thing you should do when notified by a customer of a foodborne illness? Contact your local regulatory authority and report it. Call a staff meeting to go over your food safety program. Throw suspicious food out. Collect their contact information, food eaten, and symptoms. None What is an acceptable sanitizer to use after cleaning a cutting baord? White vinergar Rubbing alcohol Lemon scented bleach Quatenary ammonium compound (QUATS) 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) Farmers Market health certificate Specification written to purveyor Shellstock identification tags None The curved, sealed edge placed between the floor and the wall that makes this easier to clean is known as Resillency Coving Gap removal Durability None Glass from broken light bulb in food is an example of which type of contamination? Biological Cross Chemical Physical None What is the minimum internal cooking temperature for chicken for it to be considered safe for consumption> 135° F 155° F 41° F 165° F None Which is the most effective way to prevent the transmission of a disease caused by norovirus? Washing hands correctly Wearing food service gloves Cleaning cooking surfaces Freezing food None Which contaminant poses the greatest foodborne illness risk? Chemical Biological Enviromental Physical None A label on food prepared and packaged onsite for retail sales msut list which information? Use by dates that are 5 days after product prep A copy if the recipe used to prep the product A list of all ingredients used in descending order by weight Inspection score of the prep facility None Which of the following can be received at 45° F or below? live shellfish poultry sprouts sliced melon None Which is a common food allergen? Tomatoes Milk Coconut Strawberries 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 The vehicle used to transport the soup does not have a temprature control device Soup should be put into cooking pans before it is moved to the operation It is difficult to move a stock pot of soup without spilling Food prepapred at home should not be served in an operation 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 Provide caliberated thermometers, clean aprons, closed toed shoes, and hairnets Provide written procedures, prepared in advance, made available upon request to authorities Employ a certified master chef level by the American Culinary Federation (ACF) None An example of a physical contaminant is Bacteria on the wound of a food handler Overspay from stainless steel polish Pesticide on fresh fruit Bones in a fish fillet None Serving utensils are used when serving food in order to Prevent chemical contamination of food Prevent splashing of more liquid food Dispense food more easily to the customer Keep the food handler's bare hands off the food None Outside garbage containers must be Made of plastic Enclosed Steel coated Sealed with tight fitting lids None Time's up Share0 woburnfoodsafety.com Leave a Reply Cancel replyYour email address will not be published. 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