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