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. Serving utensils are used when serving food in order to Dispense food more easily to the customer Prevent chemical contamination of food Keep the food handler's bare hands off the food Prevent splashing of more liquid food None 2. During which phase in an operation does food safety begin? Cooking Preparation Storage Purchasing None 3. Glass from broken light bulb in food ia an example of which type of contamination? Chemical Physical Biological Cross None 4. 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 Review the cleaning duty roster worksheet Check the master cleaning schedule Wait until told to clean it None 5. 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 weight gain complaints None 6. 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) Specification written to purveyor Farmers Market health certificate None 7. Which of the following vendors is legally authorized to apply pesticide? Cleaning crew Pest control operator (PCO) Licensed plumber Maintenance worker None 8. The temperature danger zone is 45 °F - 140 °F 40 °F - 140 °F 41 °F - 135 °F 35 °F - 141 °F None 9. 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 10. An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 30 15 45 60 None 11. 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container None 1 out of 11 Time's up Share0 woburnfoodsafety.com Leave a Reply Cancel replyYour email address will not be published.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.
