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 During which phase in an operation does food safety begin? Preparation Cooking Purchasing Storage None What is an acceptable sanitizer to use after cleaning a cutting baord? Quatenary ammonium compound (QUATS) White vinergar Lemon scented bleach Rubbing alcohol None Outside garbage containers must be Sealed with tight fitting lids Enclosed Steel coated Made of plastic None Which of the following can be received at 45° F or below? live shellfish sprouts sliced melon poultry 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 complaints foodborne illness weight gain 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 is raw or undercooked. When the item contains a potential allergen. None When a regulatory authority finds a critical violation, what should the Person In Charge (PIC) do first? seek guidance from upper management discuss correction with the inspector review restaurant training program immediately close the operation 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 Using a bandage on a hand cut under disposable gloves Wearing clean, sturdy, closed-toed, rubber-soled shoes 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 In which type of sink should a food handler wash his or her hands? Bar Handwashing Warewashing Food preparation None Glass from broken light bulb in food is an example of which type of contamination? Biological Chemical Cross Physical None At the end of a shift, food handlers should place soiled aprons in a clean laundry bag three compartment sink garbage container linen supply closet 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? 10 5 3 7 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. Wash the open sore every hour to keep it clean Get a doctor's note stating that the open sore is not infected. None Which is a common food allergen? Strawberries Tomatoes Milk Coconut 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 How often should a milkshake mixer be cleaned and sanitized if it is used frequently? 6 hours 8 hours 4 hours 2 hours None Which is the most effective way to prevent the transmission of a disease caused by norovirus? Cleaning cooking surfaces Wearing food service gloves Freezing food Washing hands correctly None The curved, sealed edge placed between the floor and the wall that makes this easier to clean is known as Resillency Durability Coving Gap removal 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 Shellstock identification tags Farmers Market health certificate None The first step in cooling a large roast before refrigerating it is to cut the roast into smaller pieces cover the entire roast immerse the roast in an ice-water bath place the roast in a shallow pan None What is the first thing you should do when notified by a customer of a foodborne illness? Contact your local regulatory authority and report it. Throw suspicious food out. Call a staff meeting to go over your food safety program. Collect their contact information, food eaten, and symptoms. None The temperature danger zone is 35 °F - 141 °F 41 °F - 135 °F 40 °F - 140 °F 45 °F - 140 °F 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 Where should food handlers wash their hands? Three-compartment sink Prep sink Handwashing sink Utility sink None Food prep utensils must be cleaned and sanitized at least every how many hours? 5 6 4 3 None Which is the BEST way to cool chicken noodle soup? Pre-chill the serving bowls Cover the soup in a 5-gallon stockpot on the counter Put the soup into an insulated container in the cooler Transfer the soup to shallow pans in the cooler None Serving utensils are used when serving food in order to Keep the food handler's bare hands off the food Dispense food more easily to the customer Prevent splashing of more liquid food Prevent chemical contamination of food None A common food allergen is Lettuce Hamburger Poultry Tree nuts 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? Review the cleaning duty roster worksheet Find out when the next inspection is scheduled Wait until told to clean it Check the master cleaning schedule 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 The vehicle used to transport the soup does not have a temprature control device It is difficult to move a stock pot of soup without spilling Food prepapred at home should not be served in an operation None What is one way of preventing backflow? Using an appropriately placed air gap Using pipes made of non-corrosive material Inspecting food prep sinks on a regular basis Creating a cross-connection with the drain None What is the minimum internal cooking temperature for chicken for it to be considered safe for consumption> 41° F 135° F 165° F 155° F None The purpose of a consumer advisory is to advise customers of the potential of which of the following risks? Chocking hazard Product recall Foodborne illness Allergic reaction None Which storage practice reduces the risk of cross-contamination? Fish stored above cheese Carrots stored above ground beef Ground beef stored above steak Poultry stored above raw oysters 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 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) Provide caliberated thermometers, clean aprons, closed toed shoes, and hairnets None What final step should a food handler follow before preparing ready-to-eat foods? Sanitize preparation table and cutting boards Wash hands with hot water and soap Remove soil from food contact surfaces Put on single use disposable gloves 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 Inspection score of the prep facility A copy if the recipe used to prep the product Use by dates that are 5 days after product prep None An example of a physical contaminant is Bacteria on the wound of a food handler Bones in a fish fillet Pesticide on fresh fruit Overspay from stainless steel polish None Which of the following vendors is legally authorized to apply pesticide? Maintenance worker Pest control operator (PCO) Cleaning crew Licensed plumber None What must a manager do with a recalled food item in the operation? Record the names of customers who purchased the item. Store the recalled item separately from other food and label it DO NOT USE Use all recalled items within 24 hours. Throw all recalled items in to dumpster immediately None Which contaminant poses the greatest foodborne illness risk? Biological Chemical Enviromental Physical None An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 30 15 60 45 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.
