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. 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 2. At the end of a shift, food handlers should place soiled aprons in a clean laundry bag garbage container linen supply closet three compartment sink None 3. Which of the following vendors is legally authorized to apply pesticide? Licensed plumber Cleaning crew Maintenance worker Pest control operator (PCO) None 4. During which phase in an operation does food safety begin? Purchasing Cooking Storage Preparation None 5. The temperature danger zone is 41 °F - 135 °F 40 °F - 140 °F 45 °F - 140 °F 35 °F - 141 °F None 6. What is a step in practicing correct personal hygiene 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 Wearing disposable gloves while cleaning the kitchen None 7. 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 allergic reactions complaints weight gain None 8. Glass from broken light bulb in food ia an example of which type of contamination? Cross Physical Biological Chemical None 9. 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 Check the master cleaning schedule Wait until told to clean it Find out when the next inspection is scheduled None 10. An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 60 45 15 30 None 11. 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liquid food None 1 out of 11 Time's up Share0 woburnfoodsafety.com Leave a Reply Cancel replyYour email address will not be published.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.
