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41 °F - 135 °F None 1 out of 11 Time's up Share0 woburnfoodsafety.com Leave a Reply Cancel replyYour email address will not be published.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