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