FOOD SAFETY MANAGER PRACTICE TEST
Questions and Answers
1.Which package of frozen food would be acceptable to receive?
A. Chicken Nuggets at 14 degrees
B. Berries soaking in their own juice
C. Vegetables that are partially thawed
D. Beef with small ice crystals on the inside
Answer A
2.A food worker at a catering event takes ice from a cooler full
of soda cans and uses it to cool soda poured into customers'
drink cups.
Does this action present a risk if cross-contamination?
A. No, b/c the ice was made from drinking water
B. Yes, b/c the cooler walls may have contaminated the soda
C. No, b/c the ice was used to cool the same drinks in the cooler
as it is in the cups
D.Yes, b/c the ice may contaminate the soda w/ pathogens from
outside of the cans
Answer D
3.How long must shellstock tags from a shipment of oysters be
kept on file?
,A. 30 days after it's been received
B. 60 days after harvesting date
C. 90 days after all oysters are sold
D. Until the next regulatory inspection
Answer C
4.Which practice could cause cross-contact with 1 of the 8
major food allergens?
A. Frying french fries in the same oil as chicken nuggets
B. Cutting fruits and vegetables in the same cutting board
C. Rinsing a pitcher for water after serving orange juice in it
D. Using the same spatula for cooking scrambled and fried eggs
Answer A
5.A food worker is preparing sanitizing solution to clean
and sanitize food-contact surfaces throughout his 8-hr
shift.
What is the correct process for testing the sanitizer
concentration?
A. Use the same kit that is used for all sanitizer solutions in the
operation
B. Use the solution-specific test kit and reset it throughout the
shift according to the manufacturer directions
C. It testing the solution concentration immediately after
preparing it, then the concentration is fine and does not require
,retesting
D. If following the manufacturer directions for preparing the
solution, then the concentration will be fine and does not
require testing
Answer B
6.A food worker at a grocery store has been diagnosed with
shigella, but is currently asymptomatic.
What work task is appropriate for her?
A. Preparing salads
B. Cutting raw meat
C. Restocking soups
D. Sweeping the floors.
Answer D
7.A food worker vomits in the restroom while on
his shift. What must the manager do?
A. Send him home
B. Ask him to double handwash
C. Restrict him to cleaning floors
D. Assign him to preparing cooked foods
Answer A
8.What are food workers required to do before restocking
condiment dispensers at a self-service station?
, A. Clean the dispensers
B. Verify the dispensers are empty
C. Measure the condiments' temperatures
D. Examine the dispensers for soil buildup
Answer A
9.A food worker stops to tie their shoes during a busy period at
a restaurant. What is he required to do?
A. Put on a hand antiseptic
B. Rinse hands under hot water
C. Replace gloves with fresh ones
D. Wash hands with soap and water.
Answer D
10.To prevent providing shelter for pests, how far above the
floor should equipment be raised?
A. 2 inches
B. 4 inches
C. 6 inches
D. 8 inches
Answer C
11.Which is cleaning and sanitizing food-contact surfaces
necessary?
A. They must be cleaned and sanitized after at least 8 hrs
Questions and Answers
1.Which package of frozen food would be acceptable to receive?
A. Chicken Nuggets at 14 degrees
B. Berries soaking in their own juice
C. Vegetables that are partially thawed
D. Beef with small ice crystals on the inside
Answer A
2.A food worker at a catering event takes ice from a cooler full
of soda cans and uses it to cool soda poured into customers'
drink cups.
Does this action present a risk if cross-contamination?
A. No, b/c the ice was made from drinking water
B. Yes, b/c the cooler walls may have contaminated the soda
C. No, b/c the ice was used to cool the same drinks in the cooler
as it is in the cups
D.Yes, b/c the ice may contaminate the soda w/ pathogens from
outside of the cans
Answer D
3.How long must shellstock tags from a shipment of oysters be
kept on file?
,A. 30 days after it's been received
B. 60 days after harvesting date
C. 90 days after all oysters are sold
D. Until the next regulatory inspection
Answer C
4.Which practice could cause cross-contact with 1 of the 8
major food allergens?
A. Frying french fries in the same oil as chicken nuggets
B. Cutting fruits and vegetables in the same cutting board
C. Rinsing a pitcher for water after serving orange juice in it
D. Using the same spatula for cooking scrambled and fried eggs
Answer A
5.A food worker is preparing sanitizing solution to clean
and sanitize food-contact surfaces throughout his 8-hr
shift.
What is the correct process for testing the sanitizer
concentration?
A. Use the same kit that is used for all sanitizer solutions in the
operation
B. Use the solution-specific test kit and reset it throughout the
shift according to the manufacturer directions
C. It testing the solution concentration immediately after
preparing it, then the concentration is fine and does not require
,retesting
D. If following the manufacturer directions for preparing the
solution, then the concentration will be fine and does not
require testing
Answer B
6.A food worker at a grocery store has been diagnosed with
shigella, but is currently asymptomatic.
What work task is appropriate for her?
A. Preparing salads
B. Cutting raw meat
C. Restocking soups
D. Sweeping the floors.
Answer D
7.A food worker vomits in the restroom while on
his shift. What must the manager do?
A. Send him home
B. Ask him to double handwash
C. Restrict him to cleaning floors
D. Assign him to preparing cooked foods
Answer A
8.What are food workers required to do before restocking
condiment dispensers at a self-service station?
, A. Clean the dispensers
B. Verify the dispensers are empty
C. Measure the condiments' temperatures
D. Examine the dispensers for soil buildup
Answer A
9.A food worker stops to tie their shoes during a busy period at
a restaurant. What is he required to do?
A. Put on a hand antiseptic
B. Rinse hands under hot water
C. Replace gloves with fresh ones
D. Wash hands with soap and water.
Answer D
10.To prevent providing shelter for pests, how far above the
floor should equipment be raised?
A. 2 inches
B. 4 inches
C. 6 inches
D. 8 inches
Answer C
11.Which is cleaning and sanitizing food-contact surfaces
necessary?
A. They must be cleaned and sanitized after at least 8 hrs
