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. Which of the following documents must be kept on the file for 90 days after last product has been sold? Shellstock identification tags Meat identification code (IMPS) Farmers Market health certificate Specification written to purveyor None 2. Which of the following vendors is legally authorized to apply pesticide? Pest control operator (PCO) Maintenance worker Cleaning crew Licensed plumber None 3. 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 allergic reactions complaints None 4. At the end of a shift, food handlers should place soiled aprons in a linen supply closet clean laundry bag three compartment sink garbage container None 5. During which phase in an operation does food safety begin? Preparation Storage Cooking Purchasing None 6. What is a step in practicing correct personal hygiene Wearing disposable gloves while cleaning the kitchen Wearing clean, sturdy, closed-toed, rubber-soled shoes Using antiseptic lotions in place of washing with soap Using a bandage on a hand cut under disposable gloves None 7. 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 Check the master cleaning schedule Find out when the next inspection is scheduled None 8. Serving utensils are used when serving food in order to Prevent chemical contamination of food Dispense food more easily to the customer Prevent splashing of more liquid food Keep the food handler's bare hands off the food None 9. Glass from broken light bulb in food ia an example of which type of contamination? Physical Biological Cross Chemical None 10. An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 30 60 15 45 None 11. The temperature danger zone is 40 °F - 140 °F 41 °F - 135 °F 45 °F - 140 °F 35 °F - 141 °F None 1 out of 11 Time's up Share0 woburnfoodsafety.com Leave a Reply Cancel replyYour email address will not be published.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.
