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 What is a step in practicing correct personal hygiene Using a bandage on a hand cut under disposable gloves Wearing clean, sturdy, closed-toed, rubber-soled shoes Wearing disposable gloves while cleaning the kitchen Using antiseptic lotions in place of washing with soap 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 Food prep utensils must be cleaned and sanitized at least every how many hours? 4 3 5 6 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 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 Put the soup into an insulated container in the cooler Pre-chill the serving bowls None What is the Food and Drug Adminstration (FDA) requirement for an off-site caterer who will be serving food without temprature controls? 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 written procedures, prepared in advance, made available upon request to authorities Provide caliberated thermometers, clean aprons, closed toed shoes, and hairnets None Which contaminant poses the greatest foodborne illness risk? Biological Enviromental Chemical Physical None Serving utensils are used when serving food in order to Prevent chemical contamination of food Prevent splashing of more liquid food Keep the food handler's bare hands off the food Dispense food more easily to the customer None Which of the following can be received at 45° F or below? sliced melon poultry sprouts live shellfish 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 must a manager do with a recalled food item in the operation? 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 Record the names of customers who purchased the item. None An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 45 30 60 15 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 3 5 10 None In which type of sink should a food handler wash his or her hands? Food preparation Warewashing Handwashing Bar None What is the minimum internal cooking temperature for chicken for it to be considered safe for consumption> 41° F 165° F 155° F 135° F 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 Apply ointment to the open sore and keep it exposed. Cover the open sore with a dry, tight fitting bandage. Get a doctor's note stating that the open sore is not infected. None A common food allergen is Tree nuts Poultry Lettuce Hamburger None An example of a physical contaminant is Bones in a fish fillet Bacteria on the wound of a food handler Overspay from stainless steel polish Pesticide on fresh fruit None During which phase in an operation does food safety begin? Preparation Cooking Storage Purchasing None Outside garbage containers must be Enclosed Made of plastic Steel coated Sealed with tight fitting lids None At the end of a shift, food handlers should place soiled aprons in a clean laundry bag garbage container linen supply closet three compartment sink 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? Occupational Safety and Health Agency (OSHA) Consumenr Guide to Toxic Materials Safety Data Sheet (SDS) Underwriters Laboratories (UL) Top Ten List The food and Drug Administration (FDA) Food Code 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 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 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 None Glass from broken light bulb in food is an example of which type of contamination? Chemical Cross Physical Biological 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 Remove soil from food contact surfaces Sanitize preparation table and cutting boards None A label on food prepared and packaged onsite for retail sales msut list which information? Inspection score of the prep facility A copy if the recipe used to prep the product A list of all ingredients used in descending order by weight Use by dates that are 5 days after product prep None The curved, sealed edge placed between the floor and the wall that makes this easier to clean is known as Resillency Coving Gap removal Durability None What is an acceptable sanitizer to use after cleaning a cutting baord? Rubbing alcohol Lemon scented bleach White vinergar Quatenary ammonium compound (QUATS) 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 weight gain foodborne illness allergic reactions 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 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 The temperature danger zone is 35 °F - 141 °F 45 °F - 140 °F 41 °F - 135 °F 40 °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 Verifying safety standards Performing a hazrd analysis Establishing a critical limit Taking a corrective action None Which is a common food allergen? Tomatoes Milk Coconut Strawberries None Which food musy be stored at a temprature of 41 °F or lower? Ham and cheese sandwich Beef jerky and crackerappetizers Fruit basket with uncut fruits Cookies and brownies tray 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 Which of the following vendors is legally authorized to apply pesticide? Licensed plumber Maintenance worker Pest control operator (PCO) Cleaning crew None How often should a milkshake mixer be cleaned and sanitized if it is used frequently? 4 hours 6 hours 2 hours 8 hours None Where should food handlers wash their hands? Prep sink Three-compartment sink Utility sink Handwashing sink None Which is the most effective way to prevent the transmission of a disease caused by norovirus? Cleaning cooking surfaces Freezing food Washing hands correctly Wearing food service gloves 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 Farmers Market health certificate Meat identification code (IMPS) 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 review restaurant training program discuss correction with the inspector None The purpose of a consumer advisory is to advise customers of the potential of which of the following risks? Allergic reaction Foodborne illness Chocking hazard Product recall 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.
