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 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 Establishing a critical limit Verifying safety standards Taking a corrective action Performing a hazrd analysis 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 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 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 None Outside garbage containers must be Made of plastic Sealed with tight fitting lids Steel coated Enclosed None Glass from broken light bulb in food is an example of which type of contamination? Biological Physical Chemical Cross None In which type of sink should a food handler wash his or her hands? Food preparation Bar Handwashing Warewashing 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 Which storage practice reduces the risk of cross-contamination? Carrots stored above ground beef Ground beef stored above steak Poultry stored above raw oysters Fish stored above cheese 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 The first step in cooling a large roast before refrigerating it is to place the roast in a shallow pan immerse the roast in an ice-water bath cut the roast into smaller pieces cover the entire roast None When a regulatory authority finds a critical violation, what should the Person In Charge (PIC) do first? discuss correction with the inspector immediately close the operation seek guidance from upper management review restaurant training program None What is the first thing you should do when notified by a customer of a foodborne illness? Collect their contact information, food eaten, and symptoms. Contact your local regulatory authority and report it. Throw suspicious food out. Call a staff meeting to go over your food safety program. None At the end of a shift, food handlers should place soiled aprons in a linen supply closet garbage container three compartment sink clean laundry bag 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 A food handler who has an open sore on his or her elbow must Wash the open sore every hour to keep it clean Get a doctor's note stating that the open sore is not infected. Apply ointment to the open sore and keep it exposed. Cover the open sore with a dry, tight fitting bandage. None Food prep utensils must be cleaned and sanitized at least every how many hours? 4 5 3 6 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? 7 3 5 10 None Where should food handlers wash their hands? Three-compartment sink Utility sink Prep sink Handwashing sink None What is an acceptable sanitizer to use after cleaning a cutting baord? Quatenary ammonium compound (QUATS) Lemon scented bleach White vinergar Rubbing alcohol 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 Which of the following vendors is legally authorized to apply pesticide? Pest control operator (PCO) Cleaning crew Maintenance worker Licensed plumber None How often should a milkshake mixer be cleaned and sanitized if it is used frequently? 2 hours 8 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? Provide written procedures, prepared in advance, made available upon request to authorities Provide caliberated thermometers, clean aprons, closed toed shoes, and hairnets 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) 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 Check the master cleaning schedule Review the cleaning duty roster worksheet None Which of the following can be received at 45° F or below? sprouts live shellfish sliced melon poultry 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 During which phase in an operation does food safety begin? Preparation Storage Cooking Purchasing None What must a manager do with a recalled food item in the operation? 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 Throw all recalled items in to dumpster immediately None Which contaminant poses the greatest foodborne illness risk? Enviromental Biological Physical Chemical None Which food musy be stored at a temprature of 41 °F or lower? Cookies and brownies tray Ham and cheese sandwich Beef jerky and crackerappetizers Fruit basket with uncut fruits None What final step should a food handler follow before preparing ready-to-eat foods? Remove soil from food contact surfaces Put on single use disposable gloves Sanitize preparation table and cutting boards Wash hands with hot water and soap None An example of a physical contaminant is Bones in a fish fillet Bacteria on the wound of a food handler Pesticide on fresh fruit Overspay from stainless steel polish None Which is a common food allergen? Strawberries Milk Tomatoes Coconut None The temperature danger zone is 41 °F - 135 °F 35 °F - 141 °F 45 °F - 140 °F 40 °F - 140 °F 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) Occupational Safety and Health Agency (OSHA) Consumenr Guide to Toxic Materials The food and Drug Administration (FDA) Food Code Underwriters Laboratories (UL) Top Ten List None An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 30 60 45 15 None Which is the BEST way to cool chicken noodle soup? 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 Transfer the soup to shallow pans in the cooler 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 complaints weight gain None What is one way of preventing backflow? Using an appropriately placed air gap Creating a cross-connection with the drain Inspecting food prep sinks on a regular basis Using pipes made of non-corrosive material None A common food allergen is Tree nuts Hamburger Lettuce Poultry None Serving utensils are used when serving food in order to Prevent chemical contamination of food Keep the food handler's bare hands off the food Dispense food more easily to the customer Prevent splashing of more liquid food None What is the minimum internal cooking temperature for chicken for it to be considered safe for consumption> 135° F 41° F 155° F 165° F None Which of the following documents must be kept on the file for 90 days after last product has been sold? Shellstock identification tags Farmers Market health certificate Specification written to purveyor Meat identification code (IMPS) None When must a consumer advisory be provided for menu items containing TCS food? When the operation primarily serves a high-risk population. When the item contains a potential allergen. When the operation provides only counter service. When the item is raw or undercooked. 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.
