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 What is a step in practicing correct personal hygiene Wearing disposable gloves while cleaning the kitchen Using a bandage on a hand cut under disposable gloves Wearing clean, sturdy, closed-toed, rubber-soled shoes Using antiseptic lotions in place of washing with soap 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 The food and Drug Administration (FDA) Food Code Safety Data Sheet (SDS) Underwriters Laboratories (UL) Top Ten List 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 weight gain foodborne illness complaints allergic reactions What is an acceptable sanitizer to use after cleaning a cutting baord? Quatenary ammonium compound (QUATS) White vinergar Lemon scented bleach Rubbing alcohol Which of the following can be received at 45° F or below? live shellfish poultry sprouts sliced melon 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 Transfer the soup to shallow pans in the cooler Cover the soup in a 5-gallon stockpot on the counter What must a manager do with a recalled food item in the operation? Throw all recalled items in to dumpster immediately Store the recalled item separately from other food and label it DO NOT USE Use all recalled items within 24 hours. Record the names of customers who purchased the item. Which of the following vendors is legally authorized to apply pesticide? Licensed plumber Cleaning crew Pest control operator (PCO) Maintenance worker Where should food handlers wash their hands? Handwashing sink Three-compartment sink Utility sink Prep sink In which type of sink should a food handler wash his or her hands? Food preparation Warewashing Handwashing Bar When a regulatory authority finds a critical violation, what should the Person In Charge (PIC) do first? review restaurant training program discuss correction with the inspector seek guidance from upper management immediately close the operation 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 written procedures, prepared in advance, made available upon request to authorities Provide caliberated thermometers, clean aprons, closed toed shoes, and hairnets Employ a certified master chef level by the American Culinary Federation (ACF) A common food allergen is Tree nuts Hamburger Lettuce Poultry The temperature danger zone is 45 °F - 140 °F 40 °F - 140 °F 35 °F - 141 °F 41 °F - 135 °F The first step in cooling a large roast before refrigerating it is to cut the roast into smaller pieces place the roast in a shallow pan immerse the roast in an ice-water bath cover the entire roast What is one way of preventing backflow? Creating a cross-connection with the drain Using pipes made of non-corrosive material Using an appropriately placed air gap Inspecting food prep sinks on a regular basis 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 Check the master cleaning schedule Review the cleaning duty roster worksheet Wait until told to clean it How often should a milkshake mixer be cleaned and sanitized if it is used frequently? 4 hours 2 hours 6 hours 8 hours At the end of a shift, food handlers should place soiled aprons in a garbage container linen supply closet clean laundry bag three compartment sink Which of the following documents must be kept on the file for 90 days after last product has been sold? Farmers Market health certificate Meat identification code (IMPS) Specification written to purveyor Shellstock identification tags Which is the most effective way to prevent the transmission of a disease caused by norovirus? Freezing food Washing hands correctly Wearing food service gloves Cleaning cooking surfaces 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 Performing a hazrd analysis Taking a corrective action Which contaminant poses the greatest foodborne illness risk? Chemical Biological Enviromental Physical An example of a physical contaminant is Overspay from stainless steel polish Bacteria on the wound of a food handler Bones in a fish fillet Pesticide on fresh fruit 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 10 7 3 Which food musy be stored at a temprature of 41 °F or lower? Cookies and brownies tray Ham and cheese sandwich Fruit basket with uncut fruits Beef jerky and crackerappetizers 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 It is difficult to move a stock pot of soup without spilling 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 The curved, sealed edge placed between the floor and the wall that makes this easier to clean is known as Resillency Durability Gap removal Coving 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 An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 45 30 60 15 Food prep utensils must be cleaned and sanitized at least every how many hours? 5 4 6 3 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 Which is a common food allergen? Strawberries Coconut Tomatoes Milk Glass from broken light bulb in food is an example of which type of contamination? Chemical Biological Cross Physical Which storage practice reduces the risk of cross-contamination? Carrots stored above ground beef Fish stored above cheese Poultry stored above raw oysters Ground beef stored above steak 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 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. Cover the open sore with a dry, tight fitting bandage. Apply ointment to the open sore and keep it exposed. Outside garbage containers must be Made of plastic Sealed with tight fitting lids Steel coated Enclosed The purpose of a consumer advisory is to advise customers of the potential of which of the following risks? Product recall Allergic reaction Foodborne illness Chocking hazard 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 During which phase in an operation does food safety begin? Preparation Purchasing Storage Cooking When must a consumer advisory be provided for menu items containing TCS food? When the item contains a potential allergen. When the item is raw or undercooked. When the operation primarily serves a high-risk population. When the operation provides only counter service. 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. Contact your local regulatory authority and report it. Collect their contact information, food eaten, and symptoms. 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.
