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of food None 1 out of 11 Time's up Share0 woburnfoodsafety.com Leave a Reply Cancel replyYour email address will not be published.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