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 Which of the following documents must be kept on the file for 90 days after last product has been sold? Shellstock identification tags Specification written to purveyor Farmers Market health certificate Meat identification code (IMPS) None What is the Food and Drug Adminstration (FDA) requirement for an off-site caterer who will be serving food without temprature controls? Provide caliberated thermometers, clean aprons, closed toed shoes, and hairnets Use equipment that is National Sanitation Foundation (NSF) approval as safe for outdoor use 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 A common food allergen is Tree nuts Lettuce Hamburger Poultry None The purpose of a consumer advisory is to advise customers of the potential of which of the following risks? Allergic reaction Chocking hazard Product recall Foodborne illness None Which is a common food allergen? Milk Coconut Tomatoes Strawberries None Which food musy be stored at a temprature of 41 °F or lower? Fruit basket with uncut fruits Cookies and brownies tray Beef jerky and crackerappetizers Ham and cheese sandwich None At the end of a shift, food handlers should place soiled aprons in a linen supply closet clean laundry bag garbage container three compartment sink None The temperature danger zone is 35 °F - 141 °F 40 °F - 140 °F 41 °F - 135 °F 45 °F - 140 °F None What must a manager do with a recalled food item in the operation? Use all recalled items within 24 hours. Record the names of customers who purchased the item. Throw all recalled items in to dumpster immediately Store the recalled item separately from other food and label it DO NOT USE 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 Glass from broken light bulb in food is an example of which type of contamination? Chemical Physical Biological Cross 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 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 3 10 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 weight gain foodborne illness complaints None The curved, sealed edge placed between the floor and the wall that makes this easier to clean is known as Resillency Gap removal Coving Durability None In which type of sink should a food handler wash his or her hands? Handwashing Bar Food preparation Warewashing None The first step in cooling a large roast before refrigerating it is to immerse the roast in an ice-water bath cut the roast into smaller pieces place the roast in a shallow pan cover the entire roast None Food prep utensils must be cleaned and sanitized at least every how many hours? 4 6 5 3 None Outside garbage containers must be Made of plastic Sealed with tight fitting lids Steel coated Enclosed None Where should food handlers wash their hands? Prep sink Utility sink Handwashing sink Three-compartment sink 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 A copy if the recipe used to prep the product Use by dates that are 5 days after product prep Inspection score of the prep facility None During which phase in an operation does food safety begin? Cooking Storage Purchasing Preparation None Which of the following can be received at 45° F or below? sprouts live shellfish poultry sliced melon None Which is the BEST way to cool chicken noodle soup? Cover the soup in a 5-gallon stockpot on the counter Pre-chill the serving bowls Put the soup into an insulated container in the cooler Transfer the soup to shallow pans in the cooler 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 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? Underwriters Laboratories (UL) Top Ten List Safety Data Sheet (SDS) Occupational Safety and Health Agency (OSHA) Consumenr Guide to Toxic Materials The food and Drug Administration (FDA) Food Code None What is the first thing you should do when notified by a customer of a foodborne illness? Throw suspicious food out. Collect their contact information, food eaten, and symptoms. Call a staff meeting to go over your food safety program. Contact your local regulatory authority and report it. None Which of the following vendors is legally authorized to apply pesticide? Pest control operator (PCO) Cleaning crew Licensed plumber Maintenance worker None How often should a milkshake mixer be cleaned and sanitized if it is used frequently? 8 hours 6 hours 4 hours 2 hours 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 item is raw or undercooked. When the operation provides only counter service. None What is the minimum internal cooking temperature for chicken for it to be considered safe for consumption> 155° F 135° F 165° F 41° F None What is one way of preventing backflow? Inspecting food prep sinks on a regular basis Creating a cross-connection with the drain Using pipes made of non-corrosive material Using an appropriately placed air gap 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 review restaurant training program seek guidance from upper management 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 Serving utensils are used when serving food in order to Keep the food handler's bare hands off the food Prevent chemical contamination of food Dispense food more easily to the customer Prevent splashing of more liquid food 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? Find out when the next inspection is scheduled Review the cleaning duty roster worksheet Check the master cleaning schedule Wait until told to clean it 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 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 It is difficult to move a stock pot of soup without spilling The vehicle used to transport the soup does not have a temprature control device None What is an acceptable sanitizer to use after cleaning a cutting baord? Rubbing alcohol Lemon scented bleach Quatenary ammonium compound (QUATS) White vinergar 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 A food handler who has an open sore on his or her elbow must Wash the open sore every hour to keep it clean Apply ointment to the open sore and keep it exposed. Get a doctor's note stating that the open sore is not infected. Cover the open sore with a dry, tight fitting bandage. 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 Which contaminant poses the greatest foodborne illness risk? Physical Biological Chemical Enviromental 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 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.
