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