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code (IMPS) None 1 out of 11 Time's up Share0 woburnfoodsafety.com Leave a Reply Cancel replyYour email address will not be published.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