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 Food prep utensils must be cleaned and sanitized at least every how many hours? 6 5 4 3 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 chemical contamination of food Prevent splashing of more liquid food None Outside garbage containers must be Steel coated Enclosed Sealed with tight fitting lids Made of plastic None An example of a physical contaminant is Bacteria on the wound of a food handler Pesticide on fresh fruit Overspay from stainless steel polish Bones in a fish fillet None Which storage practice reduces the risk of cross-contamination? Fish stored above cheese Poultry stored above raw oysters Ground beef stored above steak Carrots stored above ground beef None Which food musy be stored at a temprature of 41 °F or lower? Cookies and brownies tray Fruit basket with uncut fruits Beef jerky and crackerappetizers Ham and cheese sandwich None 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 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 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 Underwriters Laboratories (UL) Top Ten List Occupational Safety and Health Agency (OSHA) Consumenr Guide to Toxic Materials Safety Data Sheet (SDS) None Where should food handlers wash their hands? Three-compartment sink Prep sink Utility sink Handwashing sink None At the end of a shift, food handlers should place soiled aprons in a three compartment sink garbage container clean laundry bag linen supply closet 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 What is an acceptable sanitizer to use after cleaning a cutting baord? Quatenary ammonium compound (QUATS) Rubbing alcohol Lemon scented bleach White vinergar None Glass from broken light bulb in food is an example of which type of contamination? Chemical Physical Biological Cross 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 Establishing a critical limit Performing a hazrd analysis Taking a corrective action Verifying safety standards None 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) None What is a step in practicing correct personal hygiene Using a bandage on a hand cut under disposable gloves Wearing disposable gloves while cleaning the kitchen Wearing clean, sturdy, closed-toed, rubber-soled shoes Using antiseptic lotions in place of washing with soap 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 immediately close the operation review restaurant training program 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 weight gain allergic reactions foodborne illness complaints 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 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 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 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 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? Wait until told to clean it Review the cleaning duty roster worksheet Check the master cleaning schedule Find out when the next inspection is scheduled None During which phase in an operation does food safety begin? Purchasing Storage Preparation Cooking None Which of the following documents must be kept on the file for 90 days after last product has been sold? Specification written to purveyor Farmers Market health certificate Shellstock identification tags Meat identification code (IMPS) 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? 3 7 10 5 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 An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 30 60 45 15 None Which is a common food allergen? Milk Strawberries Coconut Tomatoes None What is one way of preventing backflow? Inspecting food prep sinks on a regular basis Using an appropriately placed air gap Using pipes made of non-corrosive material Creating a cross-connection with the drain None What must a manager do with a recalled food item in the operation? Use all recalled items within 24 hours. Store the recalled item separately from other food and label it DO NOT USE Throw all recalled items in to dumpster immediately Record the names of customers who purchased the item. None The first step in cooling a large roast before refrigerating it is to cover the entire roast cut the roast into smaller pieces immerse the roast in an ice-water bath place the roast in a shallow pan None Which of the following can be received at 45° F or below? poultry live shellfish sprouts sliced melon None Which is the most effective way to prevent the transmission of a disease caused by norovirus? Cleaning cooking surfaces Wearing food service gloves Washing hands correctly Freezing food None The temperature danger zone is 41 °F - 135 °F 40 °F - 140 °F 35 °F - 141 °F 45 °F - 140 °F 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 What is the minimum internal cooking temperature for chicken for it to be considered safe for consumption> 135° F 165° F 41° F 155° F None A common food allergen is Lettuce Poultry Hamburger Tree nuts None Which of the following vendors is legally authorized to apply pesticide? Pest control operator (PCO) Maintenance worker Licensed plumber Cleaning crew None Which contaminant poses the greatest foodborne illness risk? Physical Chemical Biological Enviromental None In which type of sink should a food handler wash his or her hands? Warewashing Food preparation Handwashing Bar None The purpose of a consumer advisory is to advise customers of the potential of which of the following risks? Allergic reaction Foodborne illness Product recall Chocking hazard None How often should a milkshake mixer be cleaned and sanitized if it is used frequently? 2 hours 8 hours 6 hours 4 hours 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.
