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 Name Email 1. 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 2. The temperature danger zone is 35 °F - 141 °F 41 °F - 135 °F 45 °F - 140 °F 40 °F - 140 °F None 3. During which phase in an operation does food safety begin? Storage Purchasing Preparation Cooking None 4. 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 complaints foodborne illness weight gain None 5. What is a step in practicing correct personal hygiene Using antiseptic lotions in place of washing with soap Wearing clean, sturdy, closed-toed, rubber-soled shoes Using a bandage on a hand cut under disposable gloves Wearing disposable gloves while cleaning the kitchen None 6. Which of the following vendors is legally authorized to apply pesticide? Licensed plumber Cleaning crew Maintenance worker Pest control operator (PCO) 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. 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 Find out when the next inspection is scheduled Review the cleaning duty roster worksheet Wait until told to clean it 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 Meat identification code (IMPS) Specification written to purveyor Shellstock identification tags None 10. At the end of a shift, food handlers should place soiled aprons in a clean laundry bag linen supply closet three compartment sink garbage container None 11. Glass from broken light bulb in food ia an example of which type of contamination? Physical Biological Chemical Cross None 1 out of 11 Time's up Share0 woburnfoodsafety.com Leave a Reply Cancel replyYour email address will not be published.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.
