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? Specification written to purveyor Meat identification code (IMPS) Shellstock identification tags Farmers Market health certificate None An example of a physical contaminant is Overspay from stainless steel polish Pesticide on fresh fruit Bacteria on the wound of a food handler Bones in a fish fillet 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 Where should food handlers wash their hands? Handwashing sink Utility sink Prep sink Three-compartment sink None The curved, sealed edge placed between the floor and the wall that makes this easier to clean is known as Gap removal Resillency Coving Durability 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 Pre-chill the serving bowls Put the soup into an insulated container in the cooler None Which contaminant poses the greatest foodborne illness risk? Physical Enviromental Biological Chemical None At the end of a shift, food handlers should place soiled aprons in a three compartment sink garbage container linen supply closet clean laundry bag 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 Wash hands with hot water and soap Sanitize preparation table and cutting boards 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 allergic reactions foodborne illness weight gain None A common food allergen is Hamburger Tree nuts Lettuce Poultry None Serving utensils are used when serving food in order to Dispense food more easily to the customer Keep the food handler's bare hands off the food Prevent splashing of more liquid food Prevent chemical contamination of food 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 review restaurant training program seek guidance from upper management None An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 15 60 30 45 None What is an acceptable sanitizer to use after cleaning a cutting baord? White vinergar Quatenary ammonium compound (QUATS) Rubbing alcohol Lemon scented bleach None What is one way of preventing backflow? Using an appropriately placed air gap Inspecting food prep sinks on a regular basis Using pipes made of non-corrosive material Creating a cross-connection with the drain None During which phase in an operation does food safety begin? Purchasing Preparation Storage Cooking None In which type of sink should a food handler wash his or her hands? Bar Handwashing Food preparation Warewashing 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 operation provides only counter service. When the item contains a potential allergen. When the item is raw or undercooked. None Which of the following can be received at 45° F or below? sliced melon poultry live shellfish sprouts 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 Taking a corrective action Verifying safety standards Establishing a critical limit Performing a hazrd analysis 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 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 3 7 10 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 Check the master cleaning schedule Review the cleaning duty roster worksheet Wait until told to clean it None Which food musy be stored at a temprature of 41 °F or lower? Fruit basket with uncut fruits Beef jerky and crackerappetizers Ham and cheese sandwich Cookies and brownies tray None What is a step in practicing correct personal hygiene Wearing disposable gloves while cleaning the kitchen Using antiseptic lotions in place of washing with soap Wearing clean, sturdy, closed-toed, rubber-soled shoes Using a bandage on a hand cut under disposable gloves 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 Employ a certified master chef level by the American Culinary Federation (ACF) Use equipment that is National Sanitation Foundation (NSF) approval as safe for outdoor use Provide caliberated thermometers, clean aprons, closed toed shoes, and hairnets None What is the first thing you should do when notified by a customer of a foodborne illness? Throw suspicious food out. Contact your local regulatory authority and report it. Call a staff meeting to go over your food safety program. Collect their contact information, food eaten, and symptoms. None Which storage practice reduces the risk of cross-contamination? Ground beef stored above steak Carrots stored above ground beef Poultry stored above raw oysters Fish stored above cheese 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 Cover the open sore with a dry, tight fitting bandage. Get a doctor's note stating that the open sore is not infected. Apply ointment to the open sore and keep it exposed. None What is the minimum internal cooking temperature for chicken for it to be considered safe for consumption> 165° F 41° F 135° F 155° F None Glass from broken light bulb in food is an example of which type of contamination? Cross Biological Physical Chemical None Which of the following vendors is legally authorized to apply pesticide? Cleaning crew Licensed plumber Maintenance worker Pest control operator (PCO) None The purpose of a consumer advisory is to advise customers of the potential of which of the following risks? Product recall Chocking hazard Allergic reaction Foodborne illness None Food prep utensils must be cleaned and sanitized at least every how many hours? 4 3 5 6 None Which is a common food allergen? Coconut Strawberries Tomatoes Milk 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? The food and Drug Administration (FDA) Food Code Safety Data Sheet (SDS) Occupational Safety and Health Agency (OSHA) Consumenr Guide to Toxic Materials Underwriters Laboratories (UL) Top Ten List 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 Inspection score of the prep facility Use by dates that are 5 days after product prep None Outside garbage containers must be Sealed with tight fitting lids Made of plastic Enclosed Steel coated None Which is the most effective way to prevent the transmission of a disease caused by norovirus? Cleaning cooking surfaces Washing hands correctly Freezing food Wearing food service gloves None The temperature danger zone is 41 °F - 135 °F 45 °F - 140 °F 40 °F - 140 °F 35 °F - 141 °F 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. Throw all recalled items in to dumpster immediately Store the recalled item separately from other food and label it DO NOT USE None Time's up Share0 woburnfoodsafety.com Leave a Reply Cancel replyYour email address will not be published. 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