Food Safety Manager Practice Test – 37 January 2024 Published by woburnfoodsafety.com on 12 March 2026 Categories Tags Please fill out your name and email address for receiving results in the email. Name Email A customer experiencing hives, difficulty breathing, and swelling is most likely suffering from food intolerance. an allergic reaction to food. food sensitivity. a foodborne disease. None What hazard occurs if cleaning solutions aren't fully drained from frozen yogurt machines? Acid corrosion Mold growth Chemical contamination Equipment damage None A nursing home prepares Tuesday's roast for Wednesday service. How should it be reheated? Steamer to 155°F (68°C) for 15 seconds after slicing. Oven to 165°F (74°C) for 15 seconds. Microwave to 145°F (63°C) for 15 seconds. Steam table to 135°F (57°C) for 15 seconds. None Which record must be retained for 90 days after the final sale? Supplier specifications Meat product codes (IMPS) Shellfish identification tags Farmers market certificates None What is an acceptable method for presetting utensils? Use clear plastic only. Remove at day's end. Preset indoors only. Wrap in napkins. None When is food contamination most likely to occur? When workers talk to each other. During employee training sessions. When food handlers chew tobacco. When workers listen to radio. None Which menu item requires a consumer advisory? Baked potatoes Raw celery sticks Eggs made to order Stir-fried vegetables None In a three-compartment sink, what is the second compartment for? Washing Rinsing Sterilizing Sanitizing None When calibrating a bimetal thermometer with ice water, what is the target temperature? 15°F (-9°C) 32°F (0°C) 41°F (5°C) 0°F (-18°C) None Besides proper cold holding, what other control applies to deli meats? Reheating every 2 hours to kill bacteria. Discarding at the end of each day. Date marking with 7-day maximum after opening. Daily taste testing for freshness. None When should cloth napkins lining food service containers be changed? Whenever a customer requests a refill. At shift end when containers are refilled. When refilling for a different customer. At shift start when containers are filled. None After cooling TCS food to 70°F (21°C) in 1 hour, how much additional time is allowed to reach 41°F (5°C)? 6 hours 3 hours 5 hours 7 hours None Where should prep area sanitizing chemicals be stored? Away from food-contact surfaces. Near where they're used. Above food on prep shelves. On the kitchen floor. None What method prevents pest entry into the establishment? Inspecting deliveries after storage. Creating gaps between floors and fixed equipment. Installing screens on all windows and vents. Maintaining clean, sanitized trash receptacles. None What is correct regarding garbage container cleaning? Use food prep sinks for cleaning. Spot-clean dirty areas only. Clean both inside and outside. Clean when visibly dirty. None Salad bar items are found at 50°F (10°C), with the last check over 4 hours ago. Which item might be safe? Cooked bacon Sliced melon Chopped ham Prepared rice None What is the best way to prevent cross-contact with shellfish? Receive at 45°F (7°C) or colder. Cook in dedicated oil. Buy from approved suppliers. Soak in ice water brine before serving. None What should not be served to highly susceptible populations? Fresh garden salads. Undercooked eggs. Sliced watermelon. Chilled soups. None How many days can TCS food prepared on-site be held at 41°F (5°C)? 7 days 9 days 3 days 5 days None A pork roast was removed from the freezer at 10 a.m. and left on the counter. By 7 p.m., it feels cool but the center remains frozen. What should be done? Continue thawing under 70°F (21°C) running water. Cook in an oven at 350°F (177°C) to 145°F (63°C). Discard the roast due to improper thawing. Finish thawing in the microwave, then cook immediately. None Which situation indicates intentional food tampering? A broken or missing safety seal on packaging. Workers touching ready-to-eat food with bare hands. Lettuce treated with sulfites to prevent browning. Food containers without labels. None Why are coved tiles used in food prep area floors? Increase hardwood floor sanitation Create rounded corners for easier cleaning Reduce employee slip and fall risks Improve rodent activity visibility None Which foods require cooking to 165°F (74°C) instantaneously? Poultry, stuffed meats Ham, pork, steaks Ground beef Clams, scallops, tuna None When can a warewashing sink be used for produce washing? When produce will be cooked to 135°F (57°C). With regulatory approval (variance). After cleaning and sanitizing the sink. When posted signs indicate dual use. None Chili reheated in a microwave is stirred halfway through, reaches 115°F, rests 2 minutes, then is served. What went wrong? Inadequate reheating temperature The standing time Using the microwave Not checking temperature before serving None What is the initial step when cooling a large roast for refrigeration? Submerge the roast in ice water. Transfer the roast to a shallow container. Cover the roast completely. Cut the roast into smaller portions. None At what temperature should liquid eggs be stored? 41°F (5°C) or below 55°F (13°C) or below 44°F (7°C) or below 50°F (10°C) or below None Pesticides requiring licensed applicators are classified as single-use liquids. household-grade insecticides. restricted-use pesticides. non-toxic sprays. None What type of jewelry is permissible for food handlers to wear? Medical identification bracelet Wristwatch Simple band ring Ring with stones None What feature must a dumpster have? Monthly pest control treatments. Lids that fit tightly. Open tops for accessibility. Nearby bait stations. None Where should dirty mop water be discarded? Outside the building Three-compartment sink Service sink (mop sink) Toilet None Undercooked hamburger patties caused customers to develop hemorrhagic colitis. The likely pathogen is Nontyphoidal Salmonella. Clostridium botulinum. Shiga toxin-producing E. coli. Shigella species. None What grows fastest in the temperature danger zone? Parasites Viruses Bacteria Toxins None What are the proper cooling requirements for cooked rice from 135°F (57°C)? 70°F (21°C) within 2 hours, then 41°F (5°C) within the next 4 hours. 70°F (21°C) within 4 hours, then 41°F (5°C) within the next 2 hours. 41°F (5°C) within 8 hours, then refrigerate immediately. 41°F (5°C) within 6 hours, then hold at 41°F (5°C) for 2 hours. None Which practice minimizes contamination risk in prep areas? Drinking from covered cups with straws. Using one utensil to taste multiple items. Wearing watches during food preparation. Using smokeless tobacco instead of cigarettes. None Which is classified as a major food allergen? Coconut Milk Strawberries Tomatoes None Which example represents a physical contaminant? Salmonella in chicken Mold growing on cheese Twist tie in salad Peanuts on ice cream None Leftover chili for hot-holding must be reheated to what temperature for 15 seconds? 145°F (63°C) 155°F (68°C) 135°F (57°C) 165°F (74°C) None After receiving notice of a deli ham recall, the manager should sell by expiration date. discard it immediately. donate to charity. separate from other inventory. None What is the maximum time shellfish can remain unrefrigerated? 4 hours 2 hours 6 hours 8 hours None Why is a spray nozzle hanging in pre-soak solution a food safety concern? Chemical contamination of the solution Corrosion of the nozzle material Potential backflow into the sprayer Blocked drainage of the sprayer None In hepatitis A outbreaks involving ready-to-eat foods, the most common source is an ill food worker. unclean preparation surfaces. self-service utensils. contaminated produce. None What is the minimum height above the floor for storing clean utensils? 6 inches (15 cm) 4 inches (10 cm) 2 inches (5 cm) 1 inch (3 cm) None What type of poisoning likely occurs from eating tuna? Ciguatera Environmental Scombroid Systemic None How long must shellstock tags be kept after the container is emptied? 30 days 90 days 60 days 120 days None What should be used to prevent bare-hand contact with ready-to-eat food? Long-handled tongs. Protective apron. Shared cloth towel. Pot holders. None How should a food handler's prescription medication be labeled and stored? With OSHA safety data sheets. With barcodes for emergency reference. With manufacturer's label for identification. With scientific name and usage directions. None How should reusable take-home containers provided by the restaurant be handled? Restaurant cleans and sanitizes before refilling. Customer provides and maintains them. Customer cleans and sanitizes before refilling. Customer returns them with their name labeled. None Establishments with self-inspection programs often inspect other foodservice operations. view regulatory inspections as complementary. are exempt from regulatory inspections. receive FDA seals for promotional use. None If a customer with allergies receives a dish containing their allergen, what should be done? Heat the dish rapidly to 165°F (74°C). Serve if the allergy is mild. Discard and prepare a new dish. Warn about possible cross-contact. None A nursing home food worker reports to work with fever and sore throat. The manager should assign dishwashing duties. send the worker home. require double gloving. require a medical face mask. None How should a worker determine when to clean the dry storage area? Find out the next inspection date. Check the duty roster worksheet. Consult the master cleaning schedule. Wait for instructions. None What device must a mop sink have for hose attachment? Emergency shutoff valve. Cross-contamination coupler. Backflow preventer. Aerator fitting. None Which procedure is acceptable for thawing TCS foods? Microwave thawing and then refrigerating Placing food in standing water at 70°F (21°C) Storing food in a 45°F (7°C) refrigerator Cooking frozen ground beef without thawing None Which food contains a major allergen? Rice Onions Tofu (soy) Mushrooms None What must appear on labels for packaged granola with nuts sold at retail? Recipe reference number. Allergen information. Restaurant logo. Health department contact details. None Difficulty breathing and lip swelling indicate a reaction to physical contaminants. biological contaminants. chemical contaminants. a food allergen. None TCS foods are typically stored at room temperature with protein. moist with low fat content. dry with high trans-fat content. moist with high protein content. None Dust accumulation on food prep area ceilings most likely comes from incorrect sanitizer levels. dishwasher malfunction. dirty air vents. inadequate carpet vacuuming in the dining area. None What is the maximum receiving temperature for fresh meat? 41°F (5°C) 32°F (0°C) 55°F (13°C) 70°F (21°C) None For easier cleaning, floor-wall junctions should be level (flushed). absorbent (porous). curved (coved). protected (shielded). None When preparing melon garnish (pull from cooler, wash, slice, plate), when must gloves be worn? After slicing, before plating After washing, before slicing After removing, before washing Before removing from cooler None A food defense program is intended to maintain quality of meat, poultry, and produce. replace HACCP plans with simpler procedures. avoid accidental food cross-contamination. safeguard food from deliberate contamination. None A food worker with an open sore on the elbow must obtain a doctor's note confirming it's not infected. wash it hourly to maintain cleanliness. cover it with a dry, tight-fitting bandage. apply ointment and leave it uncovered. None What is a typical symptom of hepatitis A infection? Severe headache Yellowing of skin (jaundice) Frequent sneezing Persistent coughing None How should manually washed utensils be dried per FDA Food Code? Air-dried on drain board In a bussing tub On clean cloth With a towel None Infrared thermometers are most suitable for measuring equipment temperatures. cooler temperatures. food surface temperatures. liquid temperatures. None What minimum internal temperature must ground veal reach? 140°F (60°C) for 17 seconds 155°F (68°C) for 17 seconds 165°F (74°C) for 17 seconds 145°F (63°C) for 17 seconds None Under what conditions can home-prepared food be served in a restaurant? Never allowed. When it's non-TCS food. With a regulatory variance. With a HACCP plan. None How many people must become ill to constitute a foodborne illness outbreak? 3 people 5 people 2 people 4 people None Which practice violates the FDA Food Code? Storing ham salad at 38°F (3°C) Keeping deli turkey at 48°F (9°C) Thawing raw ground beef in the refrigerator Storing raw chicken beneath lunch meat None After installing new equipment in the prep area, what should the manager do? Ensure all staff know the equipment's value and uses. Tell workers to read the manual and contact the vendor with questions. Train employees on proper operation and maintenance. Place the manual nearby without reviewing it. None Food-contact surfaces maintaining their properties during normal use are durable. coved. cleanable. non-absorbent. None What should managers do while new employees practice food safety procedures? Photograph employees performing tasks. Leave them alone to avoid nervousness. Work alongside them for two weeks. Give immediate, specific feedback. None The acronym FATTOM represents HACCP critical control points Handwashing procedure steps Food receiving benchmarks Pathogen growth conditions None Which symptom is NOT typical of a food allergic reaction? Mouth or lip tingling and itching Skin rash Difficulty breathing or wheezing Elevated body temperature None What happens when an imminent health hazard is not addressed? Poor manager performance reviews Immediate regulatory shutdown Negative media coverage Higher workers' compensation costs None Which packaged item requires a major allergen warning on its label? Corn tacos with tomato, lettuce, and ground beef Rice-based sushi with avocado, seaweed, and ginger Cookies containing wheat flour, oil, butter, and chocolate Green salad with lettuce, tomatoes, cucumbers, and carrots None A worker uses a nylon scrub pad in the first sink compartment to clean pots and pans. What step is this? Sterilizing Rinsing Sanitizing Cleaning None What is the required policy for employees drinking beverages in food preparation areas? Beverages must have a lid with a sip opening or straw. Any container is acceptable if stored under work surfaces. Beverages with straws do not require lids. Only disposable cups are allowed, not glass. None Why should serving utensils be used when serving food? Prevent liquid food splashing. Prevent bare-hand food contact. Make customer service easier. Avoid chemical contamination. None Three customers call Saturday morning reporting illness after last night's dinner. What should the manager do first? Throw away suspected products. Notify the insurance company. Call all food suppliers. Contact local health authorities. None Which illness is commonly linked to deli meats? Shigellosis Botulism Hemorrhagic colitis Listeriosis None What promotes a strong food safety culture? Limiting performance feedback. Modeling best practices. Prioritizing customer experience. Letting employees create procedures. None The freezer temperature reached 55°F (13°C) during a 12-hour power failure, causing all products to thaw completely. What is the proper action? Throw away TCS foods above 41°F (5°C) and refrigerate the rest. Cook all thawed items immediately and serve within one week. Refreeze the products and use them quickly. Distribute the thawed items to employees. None Which step is essential in proper handwashing? Scrubbing fingernails with a brush Scrubbing hands 10–15 seconds Rinsing hands 20 seconds after washing Applying hand sanitizer after drying None What is the first step when a product is deemed unsafe for service? Isolate and separate the recalled product. Request credit from the supplier. Inform customers the item is unavailable. Notify the health department. None What indicates rodent presence in an operation? Capsule-shaped egg cases. Shiny black droppings. Black pepper-sized droppings. Strong oily smell. None How can Giardia duodenalis contamination be prevented? Avoid home-canned products. Use approved water sources. Use only pasteurized dairy. Don't cook with wild mushrooms. None What is required when transporting hot food off-site? Maintain temperature above 135°F (57°C). Reheat to 165°F (74°C) upon arrival. Rapid delivery to destination. Secure foil covers on containers. None Time's up Share2 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.
