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