Food Safety Manager Practice Test – 127 December 2023Food Safety Manager Practice Test – 37 January 2024 Published by woburnfoodsafety.com on 7 January 2024 Categories Tags Welcome to your Food Safety Manager Test - 2 1. Glass from broken light bulb in food ia an example of which type of contamination? Biological Cross Chemical Physical None 2. The temperature danger zone is 35 °F - 141 °F 41 °F - 135 °F 45 °F - 140 °F 40 °F - 140 °F None 3. 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 4. 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 Prevent chemical contamination of food Dispense food more easily to the customer None 5. Which of the following vendors is legally authorized to apply pesticide? Pest control operator (PCO) Maintenance worker Licensed plumber Cleaning crew None 6. 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? Check the master cleaning schedule Review the cleaning duty roster worksheet Find out when the next inspection is scheduled Wait until told to clean it None 7. An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 15 60 30 45 None 8. 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 allergic reactions weight gain foodborne illness None 9. Which of the following documents must be kept on the file for 90 days after last product has been sold? Farmers Market health certificate Shellstock identification tags Meat identification code (IMPS) Specification written to purveyor None 10. At the end of a shift, food handlers should place soiled aprons in a linen supply closet three compartment sink clean laundry bag garbage container None 11. During which phase in an operation does food safety begin? Cooking Storage Purchasing Preparation None 1 out of 11 Time's up Share0 woburnfoodsafety.com Leave a Reply Cancel replyYour email address will not be published.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.
