Premier Food Safety Sample Test 1
(Food Manager Certification Study
Guide Sample Test 1)
a food establishment that package has ROP food should
A. not be without a good vacuum packer
B. Be packaged according to USDA
C. have a HACCP
D. have HESSN - have HACCP
all vehicles and trucks delivering food products should be checked to
ensure that the
A. food was not exposed to contamination during shipping
B. schipper was local
C. vehicle has safety features
D. truck was loaded promptly - food was not exposed to contamination
during shipping
all can goods must be checked thoroughly when received and
A. when stored
B. at the end of the shift
C. just before use
D. after the expiration date has passed - at the end of the shift
when keeping food in a hot holding equipment, how often is it
recommended to check the temperature of the food?
A. at least once every two hours
B. at least once every 3 hours
C. at least once every 4 hours
D. at least once a day - at least once every four hours
which of the following is the proper procedure for washing your hands? -
run hot water, moisten hands and apply soap, vigorously scrub hands and
arms, rinse hands, dry hands
the agencies that regulate food safety at your establishment is
A. CDC
, B. State and local departments of health
C. Federal department of health
D. HACCP - state and local departments of health
if a guest spills a drink on the floor, the first thing you should do is
A. Make sure a co-worker stays by the spill to warn people while you get
the proper caution signs and equipment
B. bring the guest a new drink right away
C. use a wiping cloth to wipe off the floor
D. get a sign to warn people that the floor is slippery - make sure A co-
worker stays by The spill to warn people while you get the proper caution
signs and equipment
what type of container should be used to store leftover tomato sauce?
A. any pain or bucket available
B. uncovered container
C. covered food container
D. copper container - covered food container
what is the biggest problem with mixing raw foods together with cooked
foods?
A product texture
B. uneven temperature
C. cross-connection
D. Cross contamination - cross-contamination
which of the following is the best way to prevent food contamination?
A. covering your mouth when you sneeze
B. frequent and effective hand-washing
C. smoking only in designated areas
D. bathing everyday - frequent and effective hand-washing
where can food service employees smoke? - in designated areas
all of the following practices can help prevent time temperature abuse
EXCEPT
A. storing milk at 41°F (5° c)
B. holding chicken noodle soup at 120°F (49°C)
C. reheating chili to 165°F (74° c) for 15 seconds within 2 hours
(Food Manager Certification Study
Guide Sample Test 1)
a food establishment that package has ROP food should
A. not be without a good vacuum packer
B. Be packaged according to USDA
C. have a HACCP
D. have HESSN - have HACCP
all vehicles and trucks delivering food products should be checked to
ensure that the
A. food was not exposed to contamination during shipping
B. schipper was local
C. vehicle has safety features
D. truck was loaded promptly - food was not exposed to contamination
during shipping
all can goods must be checked thoroughly when received and
A. when stored
B. at the end of the shift
C. just before use
D. after the expiration date has passed - at the end of the shift
when keeping food in a hot holding equipment, how often is it
recommended to check the temperature of the food?
A. at least once every two hours
B. at least once every 3 hours
C. at least once every 4 hours
D. at least once a day - at least once every four hours
which of the following is the proper procedure for washing your hands? -
run hot water, moisten hands and apply soap, vigorously scrub hands and
arms, rinse hands, dry hands
the agencies that regulate food safety at your establishment is
A. CDC
, B. State and local departments of health
C. Federal department of health
D. HACCP - state and local departments of health
if a guest spills a drink on the floor, the first thing you should do is
A. Make sure a co-worker stays by the spill to warn people while you get
the proper caution signs and equipment
B. bring the guest a new drink right away
C. use a wiping cloth to wipe off the floor
D. get a sign to warn people that the floor is slippery - make sure A co-
worker stays by The spill to warn people while you get the proper caution
signs and equipment
what type of container should be used to store leftover tomato sauce?
A. any pain or bucket available
B. uncovered container
C. covered food container
D. copper container - covered food container
what is the biggest problem with mixing raw foods together with cooked
foods?
A product texture
B. uneven temperature
C. cross-connection
D. Cross contamination - cross-contamination
which of the following is the best way to prevent food contamination?
A. covering your mouth when you sneeze
B. frequent and effective hand-washing
C. smoking only in designated areas
D. bathing everyday - frequent and effective hand-washing
where can food service employees smoke? - in designated areas
all of the following practices can help prevent time temperature abuse
EXCEPT
A. storing milk at 41°F (5° c)
B. holding chicken noodle soup at 120°F (49°C)
C. reheating chili to 165°F (74° c) for 15 seconds within 2 hours
