Food Manager Practice Exam - 10.2.2020 Food Protection Manager Practice Exam │Always Food Safe Question Title * 1. When responding to a foodborne-illness outbreak, what should you do first? Issue a news statement Notify customers on your website Close the business until you have resolved the problem Immediately segregate the suspected product OK Question Title * 2. What is the best way of controlling flies in a food preparation area? Electric bug zapper Sticky fly paper Fly swatters Insect spray OK Question Title * 3. A server has been assigned to clearing tables at a catered event, and you notice she has a runny nose. You are under-staffed that day. What should you do? Let her work with unwrapped TCS foods, utensils, and equipment Exclude her from the operation Restrict her to non-food contact activities Provide her with cold medicine that will act on the runny nose OK Question Title * 4. Which of these is considered the most important document in a Food Management System? Corrective actions Staff schedules Stock purchase orders FIFO OK Question Title * 5. Which of the following statements about pathogenic bacteria is correct? Pathogenic bacteria grow best at 98°F Bacteria can be seen without a microscope Pathogenic bacteria have a certain smell that can be detected immediately Food poisoning bacteria cannot grow below 20°F OK Question Title * 6. Soy is often a hidden ingredient in which of the following? Pasta Burgers Pizza Cooking oils OK Question Title * 7. What should the temperature of the detergent solution in a three-basin sink system be? 70˚F 110˚F 160˚F 180˚F OK Question Title * 8. How often should you clean dishwashers? Every day Every week Every two weeks Once a month OK Question Title * 9. Hand sanitizers must comply with standards set by which organization? FDA USDA COSH HACCP OK Question Title * 10. At what temperature should hot water reach to be used as an effective sanitizer? 71˚F 101˚F 171˚F 241˚F OK Question Title * 11. Why must you cook food to the required internal temperature? It destroys 100% of all pathogens It reduces the number of pathogens to a safe level It kills all allergens It stops all time and temperature abuse OK Question Title * 12. For ease of cleaning, floors, walls, and other surfaces should be designed so that they are which of the following? Durable and FDA approved Smooth and NSF listed Durable and smooth Durable and NSF listed OK Question Title * 13. What does the T stand for in the FDA's ALERT tool? Threat Time Temperature Tell OK Question Title * 14. How should a food thermometer be calibrated? Once a day Once a week Once a month After it fails validation OK Question Title * 15. When cleaning and sanitizing items using a three-compartment sink, what is the third step? Washing Scrape Rinsing Sanitizing OK Question Title * 16. What is the minimum safe cooking temperature for shell eggs that will be held for service? 135˚F 145˚F for 15 seconds 155˚F for 15 seconds 165˚F for 15 seconds OK Question Title * 17. The Food and Drug Administration (FDA) does which of the following? Inspects meat and poultry Issues health violations Issues the Food Code that guides food safety regulations for state, tribal, local, county, and city agencies All of the above OK Question Title * 18. Which of the following is the best temperature for a freezer? 0˚F 15˚F 20˚F 32˚F OK Question Title * 19. How often should you clean and sanitize a food contact surface that is in constant use? Every 2 hours Every 4 hours Every 6 hours Every 8 hours OK Question Title * 20. Which is the most effective way to prevent backflow from a cross-connection? Circular conduit Air gap Shut off valve One-way flow regulator OK Question Title * 21. A member of a food handler's family is suffering from food poisoning. The relative does not work in the food industry. Which of the following should the food handler do first? Tell their manager immediately Try to determine whether the food poisoning was passed from the food handler to the family member Stay home until the family member's sickness has passed Do nothing, as the family member does not work in the food industry OK Question Title * 22. Bringing raw poultry into a kitchen is a risk to food safety because: Raw poultry is a TCS food, high risk food for bacteria growth It attracts raccoons Its odor may be unappealing It contains allergens OK Question Title * 23. A chicken dish containing peanuts has been spilled over a work surface. What should a food handler do first? Clean the spill immediately and sanitize the area Use a dry cloth to wipe the area Leave the spill until it is due for its regularly scheduled cleaning Put the spilled chicken back in the dish OK Question Title * 24. Which of the following is a potential allergenic hazard? Rice Bananas Beef Peanuts OK Question Title * 25. The best way to reduce heat and condensation in a kitchen is by having which of the following? A well-designed ventilation system Unscreened doors that can be left open Portable electric fans Plenty of unscreened windows that can be opened OK Question Title * 26. What type of food can nuts often be a hidden ingredient? Indian curry paste Sauce Pastry All of the above OK Question Title * 27. What is the food safety danger when mixing raw foods with cooked foods? Uneven temperature of finished dish Can affect taste and texture Cross contamination Reduces the number of calories in the food OK Question Title * 28. Which action should a food handler take immediately after cutting raw meat on a cutting board? Put the board away Clean and sanitize the board Give the cutting board to another food handler to use Wipe it with a clean dry cloth OK Question Title * 29. Cleaning is best described as: The removal of dust from the work surface The removal of dirt, grease, and food waste The removal of pests The removal of unwanted food OK Question Title * 30. Which sealed packet of cooked ham should a food handler use first? Use by August 1st Use by August 3rd Use by August 7th Use by August 15th OK Question Title * 31. Which of the following is a chemical contamination of food? Glass from a broken light bulb Pathogenic bacteria on beef Detergent left of a food prep surface A tomato OK Question Title * 32. What measure can you put in place as part of a pest control policy? Implement prevention measures to deter and deny them access Routinely inspect for pests & use a professional pest control contractor Deal with sightings and infestations promptly and effectively using professional All of the above OK Question Title * 33. Which of these groups has a higher risk of contracting a foodborne illness? 25-year-old men 40-year-old women Vegetarians Elderly people OK Question Title * 34. Which is the FIRST step when cleaning stationary electrical equipment? Disassemble all removable parts Apply sanitizer to all food contact surfaces Unplug the unit Wash all non-food contact surfaces with hot water OK Question Title * 35. Which organization regulates and inspects meat, poultry, and eggs? U.S. Department of Agriculture (USDA) Occupational Safety and Health Administration (OSHA) U.S. Public Health Service (PHS) Centers for Disease Control OK Question Title * 36. Which of the following statements is true? All food manufactures are required to clearly label allergens on food packaging Only large food manufacturers are required to clearly label allergens on food packaging Small manufacturers do not have to provide allergy information on package The regulations only apply to retailers OK Question Title * 37. If a customer has a SHELLFISH allergy, which food must they avoid? Tuna Mackerel Crab Salmon OK Question Title * 38. Which of the following conditions would encourage rats into a food business? Regular cleaning and disinfection Poison traps and rotating stock Pest-proofing the building Failure to remove food or spills from the floor OK Question Title * 39. Which of the following statements BEST describes the action of a sanitizer? It kills 99.9% of pathogenic bacteria It dissolves most of the grease and food debris It reduces the amount of cleaning you have to do It leaves work surfaces sparkling clean OK Question Title * 40. What is the maximum temperature a refrigerator should be? 0˚F 20˚F 30˚F 40˚F OK Question Title * 41. What is the pirmary reason for installing adequate lighting in a food preparation area? Kitchen staff can work longer hours without a break It creates a pleasant environment to work in It allows for safer staff working conditions It prevents pest infestations OK Question Title * 42. Why are pests attracted to food premises? They are bright and attractive They have a lot of people They like well-lit places They contain everything a pest needs to survive OK Question Title * 43. What is the primary purpose of allergy regulations? To protect staff To increase food sales To protect the business To protect an allergy sufferer OK Question Title * 44. Why should nuts and nut products be stored in a separate area? Nuts increase bacterial multiplication in foods Nuts can degrade quickly if stored with other foods Nuts are one of the most common allergens Nuts attract unwanted pests OK Question Title * 45. When pathogenic bacteria are transferred from one surface to another, what is it called? Pathogenic disease Cross contamination The danger zone High-risk foods OK Question Title * 46. Which of the following could be responsible for allergenic cross-contact? Cleaning a spill immediately Washing hands regularly Not cleaning a work surface thoroughly before preparing an allergen-free meal Storing peanuts in a sealed container OK Question Title * 47. The acronym FIFO stands for: Fresh in Fresh Out First in First Out Fresh in Frozen Out Food in Food Out OK Question Title * 48. Which is NOT the correct method to monitor personal hygiene standards? On-going training and development of staff Regular visual checks of working practices Talking with staff to make sure they understand the needs for good personal hygiene standards Allowing the staff to monitor themselves OK Question Title * 49. Which of the following is NOT within a Health Inspector's power? To enter a food premises without prior notice at a reasonable time To take samples and swabs from people, premises, and food To fire a member of staff To take part in prosecution under current legislation OK Question Title * 50. What should be on a cleaning schedule? What is to be cleaned How is it to be cleaned When it is to be cleaned All of the above OK Question Title * 51. Which type of temperature probe should be used to check the internal temperature of food? Air Surface Penetration Glass OK Question Title * 52. Where can bacteria be found? On your skin In your nose Under your fingernails Everywhere OK Question Title * 53. Which of the following statements about personal hygiene is correct? Protective clothing worn at work must be changed at the start of each month High standards of personal hygiene are important Food handlers must wear checkered pants A flesh colored bandage should be used to cover cuts OK Question Title * 54. What is the primary reason for keeping accurate records? They demonstrate a profitable business They help support a due diligence defense in court They detail who is and is not doing their job properly They prove that the company has implemented training OK Question Title * 55. What is the most common source(s) of contamination? Wiping cloths, cutting boards, and hands Clothes and shoes Hair and makeup Jewelry OK Question Title * 56. Where are staff members permitted to eat, drink, smoke, or chewing gum? In the dishwashing area In the designated area Outside the main entrance In the garbage area OK Question Title * 57. Dan has reported that he has been suffering from vomiting for the past 12 hours, what should you do? Let him work with unwrapped TCS foods, utensils, and equipment Exclude him from the operation Restrict him to non-food contact activities Report staff illness to Health Department OK Question Title * 58. Where should you dump dirty water from a mop bucket? A handwashing sink Any available sink A toilet or urinal A service sink or curbed cleaning facility with a drain to allow for such disposal OK Question Title * 59. Which of the following would you consider to be the HIGHEST priority in a cleaning schedule? Food prep tables Dry storage area Windows Walls and ceiling OK Question Title * 60. You take the temperature of a cheese sauce, record it, and then wipe the temperature probe with a clean paper towel. You then check a chicken breast. Was the process safe? Yes, the thermometer was wiped clean between product checks No, the probe should have been sanitized between product checks Yes, you recorded the temperature Yes, the products were hot and well above the minimum required temperature OK Question Title * 61. Which are the typical symptoms of anaphylaxis? Blotchy red rash (hives) Swelling of the tongue, throat, and mouth Collapse and unconsciousness All of the above OK Question Title * 62. Which is the FINAL step in cleaning and sanitizing a prep table? Sanitize the surface Rinse the surface Allowing the surface to air-dry Wash the surface with warm, soapy water OK Question Title * 63. What type of food is unsafe to sell? One that contains additives One that is gluten-free but not marked as such One that has less than 5 days shelf-life One that has passed its use-by date OK Question Title * 64. What is the primary reason for preventing access of birds into a food operation? They can damage the property Their droppings carry harmful bacteria They eat food stocks and damage the food They discourage potential customers OK Question Title * 65. Why must allergenic foods be stored separately from non-allergenic foods? To prevent pest infestation To prevent spillages To prevent tainting food To prevent cross-contact OK Question Title * 66. Individuals with an egg allergy should avoid eggs from which source? Ducks Chicken Goose All of the above OK Question Title * 67. A food handler has used a cut board to prepare raw fish. What should they do before preparing an allergen-free meal? Clean and sanitize the board Scrape the surface of the board with a clean knife Rinse with water and detergent Wipe down with a wet wiping cloth OK Question Title * 68. Food waste containers in kitchens should be which of the following? Colored red Easy to clean and sanitize with a lid that closes Open-topped and made from plastic Stainless steel and fixed to the floor OK Question Title * 69. Food handlers MUST change disposable globes when: They become torn or damaged After 4 hours of continuous use Between handling raw and ready-to-eat foods All of the above OK Question Title * 70. A food handler has finished slicing raw poultry. Before chopping carrots, the food contact surface must be: Cleaned and sanitized Never used for chopping carrots Rinsed with water and detergent Wiped down with a wet wiping cloth OK Question Title * 71. How should chemicals be stored? On the bottom shelf if below food products In the dry storage area In designated areas separated from all food items On the floor and with food as long as the chemicals are in their original cartons and clearly labeled OK Question Title * 72. You should NOT dump mop water in which of the following locations? Waste water sink Sinks designed for hand washing, food prep, or dishwashing Utility sink Curbed cleaning facility OK Question Title * 73. Which statement best describes the benefits of hand antiseptics (sometimes called Hand Sanitizing Solutions)? Hand antiseptics are just as effective as liquid soap Hand antiseptics provide an added protection against bacteria when used after hot water and hand soap Hand antiseptics can be used to replace hot water and soap Hand antiseptics provide little protection against bacteria OK Question Title * 74. What does all food contact equipment need to be? Replaced annually Under warranty Sanitized daily Heavy duty stainless steel OK Question Title * 75. What is the primary reason why food handlers must wash their hands thoroughly after handling raw food? To prevent the food handler from transferring taste and flavor to another food product To reduce the amount of utensils and surfaces you need to clean and sanitize To prevent cross contamination of other food items To reduce the amount of disposable gloves used in the operation OK Question Title * 76. Why must food handlers wash their hands regularly? To reduce the amount of time spent cleaning and sanitizing To reduce the amount of work surfaces that need to be cleaned and sanitized To prevent the spread of pathogenic bacteria between food products To reduce the risk of other staff contracting a foodborne disease OK Question Title * 77. BEFORE which task must a food handler wash their hands? Sanitizing a food contact surface Cleaning a trash can Handling money Handling raw chicken OK Question Title * 78. Which of the following is NOT good practice? Keeping hands away from the mouth and nose Washing hands after eating or drinking Drying hands on a cloth towel after handwashing Discarding plastic gloves after handling raw chicken OK Question Title * 79. At what temperature should the final rinse be in a high temperature dishwasher? 170°F 135°F 190°F 180°F OK DONE
