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