Food Safety Manager Practice Test || with Complete Solution.
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 correct answers A
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 correct
answers D
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 correct answers C
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 correct answers A
,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 correct answers B
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. correct answers D
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 correct answers A
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 correct answers A
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. correct answers D
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 correct answers C
Which is cleaning and sanitizing food-contact surfaces necessary?
A. They must be cleaned and sanitized after at least 8 hrs
B. They must be sanitized before they have been cleaned and rinsed
C. They must be cleaned and sanitized after they are used for more than 1 hr
D. They must be cleaned and sanitized at least every 4 hrs if they are in constant use correct
answers D
What piece of jewelry is a food worker allowed to wear?
A. A smart watch
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 correct answers A
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 correct
answers D
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 correct answers C
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 correct answers A
,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 correct answers B
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. correct answers D
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 correct answers A
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 correct answers A
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. correct answers D
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 correct answers C
Which is cleaning and sanitizing food-contact surfaces necessary?
A. They must be cleaned and sanitized after at least 8 hrs
B. They must be sanitized before they have been cleaned and rinsed
C. They must be cleaned and sanitized after they are used for more than 1 hr
D. They must be cleaned and sanitized at least every 4 hrs if they are in constant use correct
answers D
What piece of jewelry is a food worker allowed to wear?
A. A smart watch
