Food Safety Manager Practice Test

These questions are part of the practice quiz. Start practicing

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