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 During which phase in an operation does food safety begin? Storage Preparation Cooking Purchasing None A common food allergen is Tree nuts Poultry Hamburger Lettuce 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 foodborne illness complaints weight gain None Glass from broken light bulb in food is an example of which type of contamination? Cross Physical Biological Chemical None Serving utensils are used when serving food in order to Prevent splashing of more liquid food Prevent chemical contamination of food Keep the food handler's bare hands off the food Dispense food more easily to the customer None Which food musy be stored at a temprature of 41 °F or lower? Beef jerky and crackerappetizers Ham and cheese sandwich Fruit basket with uncut fruits Cookies and brownies tray None What is one way of preventing backflow? Creating a cross-connection with the drain Inspecting food prep sinks on a regular basis Using pipes made of non-corrosive material Using an appropriately placed air gap 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 Establishing a critical limit Verifying safety standards Performing a hazrd analysis None Which of the following vendors is legally authorized to apply pesticide? Maintenance worker Cleaning crew Licensed plumber 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 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. Collect their contact information, food eaten, and symptoms. Throw suspicious food out. Call a staff meeting to go over your food safety program. None An example of a physical contaminant is Overspay from stainless steel polish Bones in a fish fillet Bacteria on the wound of a food handler Pesticide on fresh fruit None The temperature danger zone is 41 °F - 135 °F 40 °F - 140 °F 45 °F - 140 °F 35 °F - 141 °F None In which type of sink should a food handler wash his or her hands? Food preparation Bar Warewashing Handwashing None Which is a common food allergen? Coconut Milk Tomatoes Strawberries 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 Employ a certified master chef level by the American Culinary Federation (ACF) Provide caliberated thermometers, clean aprons, closed toed shoes, and hairnets None Which contaminant poses the greatest foodborne illness risk? Biological Enviromental Physical Chemical None Which of the following documents must be kept on the file for 90 days after last product has been sold? Shellstock identification tags Specification written to purveyor Meat identification code (IMPS) Farmers Market health certificate None What is a step in practicing correct personal hygiene Wearing clean, sturdy, closed-toed, rubber-soled shoes Using a bandage on a hand cut under disposable gloves Using antiseptic lotions in place of washing with soap Wearing disposable gloves while cleaning the kitchen 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? 7 10 5 3 None How often should a milkshake mixer be cleaned and sanitized if it is used frequently? 4 hours 2 hours 8 hours 6 hours None Outside garbage containers must be Steel coated Made of plastic Sealed with tight fitting lids Enclosed None Which of the following can be received at 45° F or below? sliced melon poultry live shellfish sprouts None Where should food handlers wash their hands? Handwashing sink Prep sink Utility sink Three-compartment sink None What final step should a food handler follow before preparing ready-to-eat foods? Wash hands with hot water and soap Remove soil from food contact surfaces Sanitize preparation table and cutting boards Put on single use disposable gloves 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 A food handler who has an open sore on his or her elbow must 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 Cover the open sore with a dry, tight fitting bandage. None 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 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 None What is the minimum internal cooking temperature for chicken for it to be considered safe for consumption> 155° F 165° F 41° F 135° F None When a regulatory authority finds a critical violation, what should the Person In Charge (PIC) do first? seek guidance from upper management immediately close the operation discuss correction with the inspector review restaurant training program None Which storage practice reduces the risk of cross-contamination? Poultry stored above raw oysters Carrots stored above ground beef Ground beef stored above steak Fish stored above cheese 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 Food prepapred at home should not be served in an operation 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 None At the end of a shift, food handlers should place soiled aprons in a three compartment sink linen supply closet clean laundry bag garbage container None Food prep utensils must be cleaned and sanitized at least every how many hours? 5 6 4 3 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 15 60 45 None The curved, sealed edge placed between the floor and the wall that makes this easier to clean is known as Durability Resillency Gap removal Coving None Which is the BEST way to cool chicken noodle soup? 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 Pre-chill the serving bowls None 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. Throw all recalled items in to dumpster immediately Store the recalled item separately from other food and label it DO NOT USE 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? Underwriters Laboratories (UL) Top Ten List The food and Drug Administration (FDA) Food Code Safety Data Sheet (SDS) Occupational Safety and Health Agency (OSHA) Consumenr Guide to Toxic Materials 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 Wait until told to clean it Review the cleaning duty roster worksheet Check the master cleaning schedule None The first step in cooling a large roast before refrigerating it is to place the roast in a shallow pan cut the roast into smaller pieces cover the entire roast immerse the roast in an ice-water bath None What is an acceptable sanitizer to use after cleaning a cutting baord? Rubbing alcohol Quatenary ammonium compound (QUATS) White vinergar Lemon scented bleach None Time's up Share0 woburnfoodsafety.com Leave a Reply Cancel replyYour email address will not be published. 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