Food Safety Manager Test - Practice
Questions and Answers
1.What is a thermocouple?
a. a metal probed thermometer
b. a type of single us impermeable glove
c. a thermostat in a walk in cooler
d. a backflow prevention device
Answer a. a metal probed thermometer
it is a thermometer with a metal probe, the sensing area is the tip of
the probe and the reading is given digitally
commonly used to measure the temperature of thick and thin food
2.What is the best approach to dealing with pests?
a. deny pests food, water, and shelter
b. deny pests access to the operation
c. work with a licensed pest control operator (PCO)
d. all of these
Answer d. all of these
prevention is critical when dealing with pests bc once there in an
infestation, it can be difficult to deal with
,3.How should a cloth used for wet wiping be stored?
a. hang wet clothes in an area that prevents dripping onto
contact surfaces
b. store them dry and only mix with a sanitizing solution before
each use
c. never reuse wet wipe clothes without washing them first
d. in a bucket of sanitizing solution
Answer d. in a bucket of sanitizing solution
4.Which of the following is NOT considered a safe way to thaw
frozen meat?
a. cooking it while still frozen
b. in a microwave
c. in a walk in cooler
d. under hot running water
Answer d. under hot running water
it is not safe to thaw frozen meat with water above 70 degrees F, this is
because the outside of the meat will enter the temperature danger zone
while the inside will still be frozen
5.what is the FIFO method? (first in, first out)
a. washing hands before and after each task
b. storing food items so that the oldest is used first
, c. marking packaged food items with a use-by date
d. rotating food pans on a buffet line so that the food remains
fresh
Answer b. storing food items so that the oldest is used first
because all food becomes less safe over time, it makes sense to use the
old food first
6.What is an example of a physical contaminant?
a. bones in chili
b. mold on cheese
c. chicken juices on a cutting board
d. pathogens on unwashed hands
Answer a. bones in chili
there are three types of containments that can enter food; physical,
biological and chemical
a physical contaminant refers to things such as glass, dirt, or bones for
example that can contaminate food
7.Why must ground meats be cooked to a higher temperature
than whole cuts of meat?
a. more pathogens reside on the outside of the meat and
grinding redistributes the pathogens throughout the meat
b. air pockets within the ground meat may prevent it from
Questions and Answers
1.What is a thermocouple?
a. a metal probed thermometer
b. a type of single us impermeable glove
c. a thermostat in a walk in cooler
d. a backflow prevention device
Answer a. a metal probed thermometer
it is a thermometer with a metal probe, the sensing area is the tip of
the probe and the reading is given digitally
commonly used to measure the temperature of thick and thin food
2.What is the best approach to dealing with pests?
a. deny pests food, water, and shelter
b. deny pests access to the operation
c. work with a licensed pest control operator (PCO)
d. all of these
Answer d. all of these
prevention is critical when dealing with pests bc once there in an
infestation, it can be difficult to deal with
,3.How should a cloth used for wet wiping be stored?
a. hang wet clothes in an area that prevents dripping onto
contact surfaces
b. store them dry and only mix with a sanitizing solution before
each use
c. never reuse wet wipe clothes without washing them first
d. in a bucket of sanitizing solution
Answer d. in a bucket of sanitizing solution
4.Which of the following is NOT considered a safe way to thaw
frozen meat?
a. cooking it while still frozen
b. in a microwave
c. in a walk in cooler
d. under hot running water
Answer d. under hot running water
it is not safe to thaw frozen meat with water above 70 degrees F, this is
because the outside of the meat will enter the temperature danger zone
while the inside will still be frozen
5.what is the FIFO method? (first in, first out)
a. washing hands before and after each task
b. storing food items so that the oldest is used first
, c. marking packaged food items with a use-by date
d. rotating food pans on a buffet line so that the food remains
fresh
Answer b. storing food items so that the oldest is used first
because all food becomes less safe over time, it makes sense to use the
old food first
6.What is an example of a physical contaminant?
a. bones in chili
b. mold on cheese
c. chicken juices on a cutting board
d. pathogens on unwashed hands
Answer a. bones in chili
there are three types of containments that can enter food; physical,
biological and chemical
a physical contaminant refers to things such as glass, dirt, or bones for
example that can contaminate food
7.Why must ground meats be cooked to a higher temperature
than whole cuts of meat?
a. more pathogens reside on the outside of the meat and
grinding redistributes the pathogens throughout the meat
b. air pockets within the ground meat may prevent it from
