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 When a regulatory authority finds a critical violation, what should the Person In Charge (PIC) do first? review restaurant training program seek guidance from upper management immediately close the operation discuss correction with the inspector 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 Occupational Safety and Health Agency (OSHA) Consumenr Guide to Toxic Materials Underwriters Laboratories (UL) Top Ten List None Which is the BEST way to cool chicken noodle soup? Cover the soup in a 5-gallon stockpot on the counter Transfer the soup to shallow pans in the cooler Put the soup into an insulated container in the cooler Pre-chill the serving bowls None In which type of sink should a food handler wash his or her hands? Food preparation Handwashing Bar Warewashing None The temperature danger zone is 40 °F - 140 °F 41 °F - 135 °F 45 °F - 140 °F 35 °F - 141 °F 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 Record the names of customers who purchased the item. Throw all recalled items in to dumpster immediately Use all recalled items within 24 hours. None Outside garbage containers must be Made of plastic Sealed with tight fitting lids Enclosed Steel coated 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 Taking a corrective action Verifying safety standards Establishing a critical limit None Which contaminant poses the greatest foodborne illness risk? Chemical Biological Enviromental Physical None An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 15 45 60 30 None Food prep utensils must be cleaned and sanitized at least every how many hours? 5 6 3 4 None What is a step in practicing correct personal hygiene Using antiseptic lotions in place of washing with soap 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 None The first step in cooling a large roast before refrigerating it is to place the roast in a shallow pan cover the entire roast immerse the roast in an ice-water bath cut the roast into smaller pieces 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 Which of the following can be received at 45° F or below? sprouts poultry live shellfish sliced melon None What final step should a food handler follow before preparing ready-to-eat foods? Put on single use disposable gloves Wash hands with hot water and soap Sanitize preparation table and cutting boards Remove soil from food contact surfaces None A common food allergen is Tree nuts Poultry Hamburger Lettuce None Which storage practice reduces the risk of cross-contamination? Poultry stored above raw oysters Ground beef stored above steak Fish stored above cheese Carrots stored above ground beef 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 Glass from broken light bulb in food is an example of which type of contamination? Physical Biological Chemical Cross None A label on food prepared and packaged onsite for retail sales msut list which information? 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 A list of all ingredients used in descending order by weight None Where should food handlers wash their hands? Utility sink Three-compartment sink Handwashing sink Prep sink None Which is a common food allergen? Coconut Strawberries Tomatoes Milk None The curved, sealed edge placed between the floor and the wall that makes this easier to clean is known as Coving Durability Gap removal Resillency 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 Food prepapred at home should not be served in an operation 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 The vehicle used to transport the soup does not have a temprature control device 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 Prevent splashing of more liquid food Dispense food more easily to the customer None What is one way of preventing backflow? Using an appropriately placed air gap Using pipes made of non-corrosive material Creating a cross-connection with the drain Inspecting food prep sinks on a regular basis None A food handler who has an open sore on his or her elbow must Cover the open sore with a dry, tight fitting bandage. Apply ointment to the open sore and keep it exposed. Get a doctor's note stating that the open sore is not infected. Wash the open sore every hour to keep it clean 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 complaints foodborne illness allergic reactions weight gain None Which of the following vendors is legally authorized to apply pesticide? Cleaning crew Maintenance worker Licensed plumber Pest control operator (PCO) None What is the minimum internal cooking temperature for chicken for it to be considered safe for consumption> 155° F 165° F 135° F 41° F 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 is raw or undercooked. When the operation provides only counter service. When the item contains a potential allergen. 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. Call a staff meeting to go over your food safety program. Contact your local regulatory authority and report it. Throw suspicious food out. None What is an acceptable sanitizer to use after cleaning a cutting baord? Rubbing alcohol White vinergar 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) Specification written to purveyor Farmers Market health certificate Shellstock identification tags 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 Which food musy be stored at a temprature of 41 °F or lower? Ham and cheese sandwich Cookies and brownies tray Beef jerky and crackerappetizers Fruit basket with uncut fruits None How often should a milkshake mixer be cleaned and sanitized if it is used frequently? 4 hours 8 hours 6 hours 2 hours None At the end of a shift, food handlers should place soiled aprons in a clean laundry bag garbage container three compartment sink linen supply closet None During which phase in an operation does food safety begin? Storage Preparation Purchasing Cooking None An example of a physical contaminant is Bacteria on the wound of a food handler Bones in a fish fillet Overspay from stainless steel polish Pesticide on fresh fruit None Which is the most effective way to prevent the transmission of a disease caused by norovirus? Washing hands correctly Wearing food service gloves Freezing food Cleaning cooking surfaces 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.
