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 At the end of a shift, food handlers should place soiled aprons in a garbage container clean laundry bag three compartment sink linen supply closet Which of the following vendors is legally authorized to apply pesticide? Cleaning crew Pest control operator (PCO) Licensed plumber Maintenance worker 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 foodborne illness weight gain complaints allergic reactions An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 45 15 30 60 Where should food handlers wash their hands? Three-compartment sink Utility sink Handwashing sink Prep sink An example of a physical contaminant is Pesticide on fresh fruit Bones in a fish fillet Overspay from stainless steel polish Bacteria on the wound of a food handler The temperature danger zone is 45 °F - 140 °F 40 °F - 140 °F 35 °F - 141 °F 41 °F - 135 °F Serving utensils are used when serving food in order to Keep the food handler's bare hands off the food Prevent splashing of more liquid food Dispense food more easily to the customer Prevent chemical contamination of food The curved, sealed edge placed between the floor and the wall that makes this easier to clean is known as Durability Coving Gap removal Resillency What is an acceptable sanitizer to use after cleaning a cutting baord? White vinergar Rubbing alcohol Lemon scented bleach Quatenary ammonium compound (QUATS) Which is the BEST way to cool chicken noodle soup? Transfer the soup to shallow pans in the cooler Pre-chill the serving bowls Put the soup into an insulated container in the cooler Cover the soup in a 5-gallon stockpot on the counter 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 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 In which type of sink should a food handler wash his or her hands? Handwashing Warewashing Bar Food preparation 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 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. Store the recalled item separately from other food and label it DO NOT USE Throw all recalled items in to dumpster immediately Glass from broken light bulb in food is an example of which type of contamination? Physical Chemical Cross Biological Which storage practice reduces the risk of cross-contamination? Carrots stored above ground beef Poultry stored above raw oysters Fish stored above cheese Ground beef stored above steak What is the minimum internal cooking temperature for chicken for it to be considered safe for consumption> 155° F 41° F 135° F 165° F 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 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 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) Which is a common food allergen? Coconut Strawberries Milk Tomatoes 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 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 Put on single use disposable gloves Remove soil from food contact surfaces Which is the most effective way to prevent the transmission of a disease caused by norovirus? Wearing food service gloves Washing hands correctly Cleaning cooking surfaces Freezing food 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 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 Wait until told to clean it Find out when the next inspection is scheduled Check the master cleaning schedule When a regulatory authority finds a critical violation, what should the Person In Charge (PIC) do first? discuss correction with the inspector review restaurant training program immediately close the operation seek guidance from upper management Which contaminant poses the greatest foodborne illness risk? Physical Chemical Enviromental Biological How often should a milkshake mixer be cleaned and sanitized if it is used frequently? 4 hours 8 hours 6 hours 2 hours Food prep utensils must be cleaned and sanitized at least every how many hours? 4 6 3 5 When must a consumer advisory be provided for menu items containing TCS food? When the item contains a potential allergen. When the operation provides only counter service. When the item is raw or undercooked. When the operation primarily serves a high-risk population. Outside garbage containers must be Made of plastic Steel coated Sealed with tight fitting lids Enclosed 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 Taking a corrective action Performing a hazrd analysis What is the first thing you should do when notified by a customer of a foodborne illness? Call a staff meeting to go over your food safety program. Collect their contact information, food eaten, and symptoms. Contact your local regulatory authority and report it. Throw suspicious food out. 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 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? 7 3 10 5 A label on food prepared and packaged onsite for retail sales msut list which information? Use by dates that are 5 days after product prep A copy if the recipe used to prep the product A list of all ingredients used in descending order by weight Inspection score of the prep facility A common food allergen is Tree nuts Hamburger Poultry Lettuce 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 Using antiseptic lotions in place of washing with soap Wearing clean, sturdy, closed-toed, rubber-soled shoes During which phase in an operation does food safety begin? Cooking Preparation Storage Purchasing Which of the following can be received at 45° F or below? sliced melon sprouts live shellfish poultry 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 Occupational Safety and Health Agency (OSHA) Consumenr Guide to Toxic Materials Safety Data Sheet (SDS) Underwriters Laboratories (UL) Top Ten List 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.
