Food Manager Practice Exam - 10.2.2020

Food Protection Manager Practice Exam │Always Food Safe

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* 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

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* 2. What is the best way of controlling flies in a food preparation area?

Electric bug zapper

Sticky fly paper

Fly swatters

Insect spray

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* 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

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* 4. Which of these is considered the most important document in a Food Management System?

Corrective actions

Staff schedules

Stock purchase orders

FIFO

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* 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

Bacteria cannot grow below 20°F

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* 6. Soy is often a hidden ingredient in which of the following?

Pasta

Burgers

Pizza

Cooking oils

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* 7. What should the temperature of the detergent solution in a three-basin sink system be?

70˚F

110˚F

160˚F

180˚F

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* 8. How often should you clean dishwashers?

Every day

Every week

Every two weeks

Once a month

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* 9. Hand sanitizers must comply with standards set by which organization?

FDA

USDA

COSH

HACCP

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* 10. At what temperature should hot water reach to be used as an effective sanitizer?

71˚F

101˚F

171˚F

241˚F

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* 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

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* 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

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* 13. What does the T stand for in the FDA's ALERT tool?

Threat

Time

Temperature

Tell

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* 14. How should a food thermometer be calibrated?

Once a day

Once a week

Once a month

After it fails validation

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* 15. When cleaning and sanitizing items using a three-compartment sink, what is the third step?

Washing

Scrape

Rinsing

Sanitizing

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* 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

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* 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

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* 18. Which of the following is the best temperature for a freezer?

0˚F

15˚F

20˚F

32˚F

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* 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

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* 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

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* 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

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* 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

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* 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

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* 24. Which of the following is a potential allergenic hazard?

Rice

Bananas

Beef

Peanuts

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* 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

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* 26. What type of food can nuts often be a hidden ingredient in?

Indian curry paste

Sauce

Pastry

All of the above

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* 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

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* 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

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* 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

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* 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

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* 31. Which of the following is chemical contamination of food?

Glass from a broken light bulb

Pathogenic bacteria on beef

Detergent left of a food prep surface

A tomato

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* 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 pest control contractors

All of the above

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* 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

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* 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

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* 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

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* 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

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* 37. If a customer has a SHELLFISH allergy, which food must they avoid?

Tuna

Mackerel

Crab

Salmon

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* 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

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* 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

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* 40. What is the maximum temperature a refrigerator should be?

0˚F

20˚F

30˚F

40˚F

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* 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

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* 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

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* 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

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* 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

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* 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

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* 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

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* 47. The acronym FIFO stands for:

Fresh in Fresh Out

First in First Out

Fresh in Frozen Out

Food in Food Out

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* 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

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* 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

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* 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

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* 51. Which type of temperature probe should be used to check the internal temperature of food?

Air

Surface

Penetration

Glass

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* 52. Where can bacteria be found?

On your skin

In your nose

Under your fingernails

Everywhere

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* 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

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* 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

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* 55. What is the most common source(s) of contamination?

Wiping cloths, cutting boards, and hands

Clothes and shoes

Hair and makeup

Jewelry

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* 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

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* 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

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* 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

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* 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

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* 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

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* 61. What are the typical symptoms of anaphylaxis?

Blotchy red rash (hives)

Swelling of the tongue, throat, and mouth

Collapse and unconsciousness

All of the above

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* 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

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* 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

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* 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

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* 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

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* 66. Individuals with an egg allergy should avoid eggs from which source?

Ducks

Chicken

Goose

All of the above

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* 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

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* 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

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* 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

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* 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

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* 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

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* 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

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* 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

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* 74. What does all food contact equipment need to be?

Replaced annually

Under warranty

Sanitized daily

Heavy duty stainless steel

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* 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

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* 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

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* 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

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* 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

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* 79. At what temperature should the final rinse be in a high temperature dishwasher?

170°F

135°F

190°F

180°F