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. Glass from broken light bulb in food ia an example of which type of contamination? Physical Chemical Biological Cross None 2. 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 allergic reactions foodborne illness complaints None 3. 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 Review the cleaning duty roster worksheet Find out when the next inspection is scheduled Check the master cleaning schedule None 4. An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized? 30 15 60 45 None 5. The temperature danger zone is 35 °F - 141 °F 41 °F - 135 °F 40 °F - 140 °F 45 °F - 140 °F None 6. Which of the following vendors is legally authorized to apply pesticide? Pest control operator (PCO) Maintenance worker Licensed plumber Cleaning crew None 7. During which phase in an operation does food safety begin? Cooking Storage Purchasing Preparation None 8. Serving utensils are used when serving food in order to Prevent splashing of more liquid food Prevent chemical contamination of food Keep the food handler's bare hands off the food Dispense food more easily to the customer None 9. 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 Wearing disposable gloves while cleaning the kitchen Using a bandage on a hand cut under disposable gloves None 10. Which of the following documents must be kept on the file for 90 days after last product has been sold? Farmers Market health certificate Shellstock identification tags Specification written to purveyor Meat identification code (IMPS) None 11. At the end of a shift, food handlers should place soiled aprons in a garbage container clean laundry bag linen supply closet three compartment sink None 1 out of 11 Time's up Share0 woburnfoodsafety.com Leave a Reply Cancel replyYour email address will not be published.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.
