Food Safety Manager Practice Test

These questions are part of the practice quiz. Start practicing

• Which of the following is the best indicator of a pest problem besides odors?
• An employee is cooking a roast beef in the oven. What internal temperature must the roast reach for at least 4 minutes during the cooling process?
• Allergen management is important in a foodservice operation for what primary reason?
• Where is a service animal allowed in a grocery store?
• In HACCP, what is a Critical Control Point (CCP)?
• During a busy period, if a food worker stops to tie their shoe, what must they do before resuming food preparation?
• What is the purpose of allergen labeling and dedicated equipment in preventing cross-contact?
• When disposable gloves are used continuously for a single task, how often should they be changed?
• What temperature defines the cold-holding threshold for TCS foods?
• What is the proper procedure during a food recall?
• Which action would reduce cross-contamination when serving beverages from a cooler that previously held raw cans?
• What is the maximum temperature allowed for cold holding a perishable dip at a catering event?
• If a handwashing observation shows a 5-second scrub, what should be done next?
• When storing a large shipment of peanuts, which location minimizes contamination risk?
• What is the minimum internal cooking temperature for eggs prepared for immediate service?
• Employees frequently use a chlorine spray to sanitize counters. Where should the spray be stored between uses?
• What is the main purpose of refrigeration for perishable foods?
• Why is staff health reporting important in a food facility?
• Near the end of a catering event, about 50 people feel nauseated and have vomited. What should the manager do first?
• Which foods are at highest risk for Listeria contamination and why?
• What is required on an outdoor waste receptacle?
• At a self-service station, which behavior should customers follow to prevent cross-contamination?
• Which package of frozen food would be acceptable to receive?
• Which item is among the major food allergen groups?
• What is the primary objective of a pest management program in a food facility?
• In HACCP, which term refers to the predetermined maximum or minimum value to which a hazard must be controlled at a CCP?
• Which item is not part of an effective recall communication plan?
• A food worker needs to thaw five pounds of steaks for tomorrow's shift. Which thawing method is acceptable?
• Which HACCP-related practice would require a variance?
• FIFO stands for First In, First Out; why is it used?
• Food workers are preparing lunch at an elementary school cafeteria. What food item should NOT be offered?
• Where can packaged single-use utensils be stored to maintain cleanliness?
• Which statement accurately reflects the minimum internal cooking temperature for ground meat?
• Which of the following actions is part of active managerial control in a food safety program?
• What is the purpose of active managerial control in a food safety program?
• Using ice from a cooler that previously held soda cans to chill a customer's drink can pose a risk of cross-contamination because the ice may contaminate the beverage with pathogens from the outside of the cans.
• In a recall situation, what is the recommended action to protect customers?
• If over 20 customers who bought sliced ham report severe nausea and vomiting, what must the manager do immediately?
• Which of the following is an acceptable beverage practice for on-duty staff?
• What is the upper limit of the FDA Food Code temperature danger zone for TCS foods?
• What is the minimum internal cooking temperature and time for poultry?
• Which temperature is the safe minimum for pork to be served?
• Which symptom must a food worker report to her manager?
• If a food recall affects the establishment, what should the manager do?
• Which element is essential in sanitation verification?
• At a self-service station, what event would require restocking a pot of soup?
• When moving powdered sugar from its original package to a working container, how should the container be labeled?
• Where in a grocery store is a service animal allowed?
• What is the recommended action during a recall to protect consumer safety?
• To prepare for a culinary school tour, what should the manager do?
• What is the FDA Food Code temperature danger zone range for time-temperature control for safety (TCS) foods?
• Before refrigerating beef that has been partially cooked through a non-continuous cooking process, what must be done?
• What is the required clearance between the floor and a stove?
• What is the minimum number of seconds the handwashing sink faucet must run to provide a proper stream before restarting?
• What is the role of ready-to-eat foods in a food safety plan?
• What is the purpose of date marking on refrigerated ready-to-eat foods?
• Which menu item requires a consumer advisory?
• What are key design features of equipment to support safe cleaning and sanitation?
• Which frozen package would be acceptable to receive?
• In a three-compartment sink setup, which is the third step of the five-step dishwashing process?
• What is the required rest time after cooking beef or pork roasts?
• What is the primary value of color-coded boards in a kitchen?
• How should allergens be labeled and prepared to prevent cross-contact?
• Which of the following is NOT a safe thawing method?
• How do you calibrate a thermometer using the ice-water method?
• Where may clean linens be stored?
• To thaw five pounds of steaks for tomorrow's shift, which method is appropriate?
• Proper handling of a contaminated surface after a spill of raw meat juice?
• Which statement best describes when disposable gloves should be changed during food preparation?
• A cook at a hospital cafeteria has just been diagnosed with Norovirus, but is not displaying any symptoms. What must the manager do?
• Between which tasks is a cutting board required to be cleaned and sanitized?
• Which of the following options best describes the proper action to prevent tampering of incoming products?
• Which item is considered a time/temperature control for safety (TCS/PHF) food?
• Which item is NOT typically included in a recall communication plan?
• Which practice requires a variance based on a HACCP plan for regulatory compliance?
• What are the essential components of a HACCP plan?
• If the water supply is shut off overnight, what is the first step for the morning?
• Where is it appropriate for a food worker to eat a quick lunch?
• What is the minimum internal cooking temperature for egg-based dishes and the required time at that temperature?
• Which revised scenario could cause cross-contact with one of the eight major food allergens?
• Which scenario is a contamination event that requires a written cleanup procedure under FDA Food Code?
• How should cleaning chemicals be stored and labeled in a food facility?
• What is the minimum internal cooking temperature for seafood?
• What is the minimum internal temperature requirement for hot holding gravy on a breakfast buffet?
• Recall communication plan should include?
• To safely cool TCS foods from 135°F to 41°F or below, which cooling plan is recommended?
• Who is authorized to apply restricted-use pesticides in a food facility?
• Which kitchen practice supports allergen safety during meal prep?
• What should you do with TCS foods that have spent more than 2 hours in the temperature danger zone?
• Which document is required to guide cleanup procedures in a contamination event?
• Quats are used at what range and contact time?
• What is the purpose of the verification component in HACCP?
• A manager observes a food worker washing hands. After scrubbing with soap for 5 seconds, what should the manager ask her to do?
• Which are common signs of pest activity to watch for in a facility?
• Which practice supports allergen storage to prevent cross-contact?
• Which infection is a manager required to report to regulatory authorities?
• Where can packaged single-use utensils be stored to minimize contamination?
• If an employee has an infected cut on her arm, what must a manager require before she can work?
• What does the FDA Food Code require of a water system in a food establishment?
• Which factor influences how effective a chemical sanitizer is on food-contact surfaces?
• What is a requirement for applying restricted-use pesticides in a food facility?
• To prevent deliberate contamination of food by employees, what measure should a manager take?
• Which sequence lists the five steps of proper handwashing?
• What action should a manager take for a cutting board that is no longer easily cleanable due to scratching and scoring?
• Which food is classified as a time/temperature control for safety (TCS/PHF) food?
• Where should a sanitizer spray be stored between uses?
• If an air gap is not practical, what should be used to prevent backflow in a food establishment?
• Which shelving arrangement is preferred for preventing contamination when peanuts are present?
• When labeling a working container for a moved ingredient, what information must be included on the label?
• What is the minimum internal cooking temperature for beef or pork roasts and is there a rest time?
• What is the proper preventive storage measure to avoid cross-contamination from drips from raw poultry?
• Which practice helps control cross contamination?
• What is the cold-holding temperature requirement for TCS foods and the typical shelf-life for ready-to-eat items when properly labeled and stored?
• When calibrating a thermometer using the ice-water method, what target temperature should the bath reach?
• If a cook with Norovirus is asymptomatic, what workplace action is required?
• After washing hands, what is the recommended method for drying them?
• To protect cold-holding safety at a catering event, what temperature should perishable foods be kept at or below?
• In the dishwashing process, what step follows cleaning and rinsing?
• Cold-holding fish-based sushi must be kept at or below which temperature?
• How often should high-use, food-contact surfaces be cleaned and sanitized during operation?
• What is a basic water safety requirement for ice used in beverages?
• What is the minimum internal cooking temperature and time for ground meat (beef, pork, etc.)?
• Which of the following is a correct pairing of a foodborne pathogen and the illness it can cause?
• Which characteristic makes a food a time/temperature control for safety (TCS) food?
• Which of the following factors influences the effectiveness of chemical sanitizers on food-contact surfaces?
• A large container of potato salad has been removed from cold holding at the correct temperature. How long can it be held without temperature control, as long as it does not exceed 70°F?
• According to the FDA, which of the following is a major allergen group?
• Which piece of jewelry is allowed for a food worker?
• Which task would require a food worker to wash hands after completing?
• What characteristic should non-food-contact surfaces have?
• Where should the thermometer be inserted when checking the doneness of a turkey roast?
• Cross-contamination is defined as the transfer of contaminants from raw to ready-to-eat foods.
• What action should be taken to prevent intentional contamination of incoming products?
• After returning to the kitchen from the trash and applying hand antiseptic, what should a manager direct the worker to do next?
• What should be included in a routine sanitation program's plan?
• What feature must an outdoor waste receptacle have to minimize contamination?
• Name two common foodborne pathogens and the illnesses they cause.
• When designing a training plan for new food service employees, which topic is emphasized according to FDA Food Code?
• What is the recommended policy regarding jewelry in a food preparation area?
• Why are temperature logs and records important in a food facility?
• During buffet service, what is the minimum hot-holding temperature for macaroni and cheese?
• If the water supply is shut off overnight, what action must a manager take first?
• Which HACCP principle is being applied when reviewing temperature records to ensure cooking temperatures were recorded properly?
• A chef is cooking a pork chop for a customer's order. What temperature must the pork reach before it can be served?
• What is a sign of pest infestation?
• What is the minimum hot-holding temperature for macaroni and cheese on a buffet?
• Which confirmed food worker infection must a manager report to the regulatory authority?
• Which confirmed food worker pathogen infection must a manager report to the regulatory authority?
• After receiving a large case of peanuts, where is the appropriate place to store it?
• How should a manager respond to a pregnant food worker who has vomiting and attributes it to morning sickness?
• What is the maximum internal temperature requirement for cold holding salmon sushi?
• Which container item can be re-served for a new customer?
• To comply with water system requirements, the system must be able to meet which criterion?
• Which practice could cause cross-contact with one of the eight major food allergens?
• A pan of mashed potatoes was cooled from 135°F to 68°F in two hours. How much more time is required to reach 41°F?
• A food worker loading dirty dishes notices there are still food particles on them. Which method is appropriate to pre-clean the dishes before loading into the warewashing machine?
• Which is a fundamental element of a food defense plan?
• A food worker is cooking a turkey roast for a catering event and needs to verify doneness. Where should the thermometer be placed to measure the cooking temperature?
• What is the minimum internal temperature for reheating TCS foods before hot holding, and by when should this be achieved?
• At minimum, how far above the floor must food storage containers be kept?
• Which of the following statements best describes an effective pest management program?
• How long must shellstock tags from a shipment of oysters be kept on file?
• To prevent cross contact, what should a manager do?
• Which sanitizer is commonly used at 50-99 ppm with a 7-second contact time for food-contact surfaces?
• Which of the following pathogen infections in a food worker must be reported to regulatory authorities?
• Which HACCP principle is demonstrated by checking that a plan is implemented correctly during operation?
• What sanitary feature is required in a women's toilet room to support hygiene?
• Where should raw poultry be stored in a refrigerator relative to ready-to-eat foods?
• What is the minimum internal temperature that chicken tenders must reach during reheating for hot holding?
• Iodine sanitizers are used at what range and contact time?
• Why is a formal personal hygiene program important in food safety?
• What is the purpose of Sanitation Standard Operating Procedures (SSOPs)?
• What is the safe refrigeration temperature for perishable foods?
• A food worker at an assisted living center reports that her spouse was diagnosed with Shigella infection yesterday. How should the manager handle this situation?
• How should a facility respond to a water outage affecting food safety?
• Which item must be included on the label of fresh bread made in a grocery store?
• Shellstock oyster tags must be retained for how long after the last oyster is sold?
• What is required in a toilet room for women?
• Distinguish between cleaning and sanitizing.
• A cooked vegetable soup must be cooled from 135°F to 70°F. What is the maximum time allowed to reach 70°F?
• What is an acceptable beverage for a food worker to drink while on duty?
• Which item should be used to handle ready-to-eat foods to minimize contamination?
• What are the three primary steps of the dishwashing process in a typical restaurant?
• What does HACCP stand for and what is its basic purpose?
• Ready-to-eat foods stored in refrigeration should typically be kept for up to how many days if labeled properly?
• In non-continuous cooking, what is the required handling for partially cooked foods before sale?
• What material should cookware be made from for safety in a food establishment?
• How should a food worker avoid contaminating ready-to-eat food?
• What should a food worker use to pick up ready-to-eat food?
• At least how often should regulatory authorities inspect a food establishment?
• Which characteristic should non-food-contact surfaces have to minimize contamination risk?