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Food Safety manager practice test. Please click the start button below to start the test. Test is 90 multiple choice questions.
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Food Safety Manager Practice Test - 1

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These practice questions are gathered from the web and user submissions. Please study the food safety material prior to taking the test. This practice test is provided only to familiarize you with how the online test is done and what to expect when you do the actual exam.

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Question 1

Electrical power outages and sewage backups are classified as

A	serious but not food-related violations
B	imminent health hazards
C	physical security threats
D	low-priority regulatory violations

Question 2

Food removed from its original packaging for use in an operation must be labeled with the

A	Source of each major allergen
B	name and location of the supplier
C	common name of the food
D	list of artificial colors and flavors

Question 3

The best way to minimize the growth of bacteria in TCS food in a cold-holding unit is to

A	maintain foods at 41°F (5°C) or below
B	wear gloves to prevent bare-handed contact with foods
C	cook all foods to a minimum of 135°F (57°C)
D	use separate utensils for dispensing each food

Question 4

At what temperature do shellfish need to be maintained during transportation?

A	65°F (18°C)
B	55°F (13°C)
C	45°F (7°C)
D	35°F (2°C)

Question 5

A preschool cafeteria manager protects young children’s health by serving

A	pasteurized eggs
B	fresh orange juice
C	raw milk
D	Sliced cantaloupe

Question 6

Which is the first step when implementing a HACCP plan?

A	Establish critical limits
B	Monitor the flow of food
C	Verify that the program works
D	Identify hazards to food

Question 7

How should food and supplies be stored in a dry-storage area?

A	Next to the walls and 4 inches off the floor
B	Next to the walls and 6 inches off the floor
C	Away from the walls and 6 inches off the floor
D	Away from the walls and 4 inches off the floor

Question 8

The risk of foodborne illness caused by parasites can be reduced by

A	throwing out all dented cans or cans without labels
B	purchasing fish and produce from an approved supplier
C	establishing an integrated pest management program
D	adding acid to food to kill the parasites

Question 9

Omelets are being made to order for a Sunday brunch. How should the shell eggs be handled to ensure that the omelets are safe for service?

A	Crack all of the eggs at once into a large container kept near the cooking station
B	Keep the eggs in their shells next to the cooking station until they are cooked
C	Wash the eggs before using them
D	Keep the eggs in their shells under regrigeration until they are cooked

Question 10

Hair restraint requirements do NOT apply to

A	food handlers
B	waitstaff and hosts
C	dishwashers
D	receiving clerks

Question 11

Which is an example of “cleaning”?

A	Using a dry towel to remove spots from wine glasses
B	Spraying a solution of bleach on a cutting board
C	Removing food bits from a slicer with a wiping cloth
D	Checking the final rinse temperature in the dishwasher

Question 12

1. How should open, bagged, dry food such as flour, rice, and sugar be stored?

A	On the floor, 6 inches (15.24 cm) away from the wall
B	A. In labeled, approved food containers with tight-fitting lids
C	On a wire rack under exposed water pipes
D	In an uncovered container until all of the contents have been used

Question 13

When prepping foods, the only piece of jewelry that may be worn is a

A	plain metal band
B	sterling silver watch
C	beaded necklace
D	medical bracelet

Question 14

Which food must be cooked to a minimum internal temperature of 155ºF (74ºC) for 15 seconds?

A	Fish fillets
B	Stuffed peppers
C	Ground beef patties
D	Pork roast

Question 15

Storing raw food requiring a higher cooking temperature below or away from food requiring a lower cooking temperature helps prevent which type of contamination?

A	Intentional
B	Chemical
C	Biological
D	Physical

Question 16

One way a manager can verify that the HACCP system is working is to

A	monitor critical limits
B	train food handlers on how to cool food
C	develop flow diagrams
D	enter time and temperature cooking requirements on recipes

Question 17

A delivery of packaged frozen vegetables should be rejected if the

A	packages are covered with ice crystals
B	supplier name is missing from the package
C	temperature of the product is 0°F (-18°C)
D	vegetables are hard to the touch

Question 18

Which practice is an effective method of preventing cross-contamination?

A	Keeping the kitchen floor and walls clean and sanitary at all times
B	Cleaning and sanitizing cutting boards between prepping cooked and raw meat
C	Exterminating pests that have entered the facility
D	Cooking food items to the correct internal cooking temperature

Question 19

At an operation, what should an employee do when a customer has vomited on the service counter?

A	Call the CDC for instructions on how to proceed
B	Close the operation until the situation can be addressed
C	Ignore the situation and help the next customer
D	Refer to the operation's policy and procedure manual

Question 20

Parasites are most likely to be found in incorrectly frozen

A	Vegetables
B	Juice
C	Beef
D	Fish

Question 21

Which food item can be received at a temperature of 45°F (7°C) or lower?

A	Frozen cod Fillets
B	Shell Eggs
C	Fresh Fishy
D	Fresh poultry

Question 22

Food handlers must wash their hands after eating, drinking, smoking, and

A	cleaning a stainless steel table with a sanitizing solution.
B	before handling paper money and coins
C	garnishing one plate before garnishing another plate
D	cutting raw carrots before cutting raw onions

Question 23

An operation will offer take-out meals produced using the reduced-oxygen packaging (ROP) method to its customers. In order to do this, what must the operation do?

A	Have equipment approved by the USDA
B	Submit the menu for FDA approval
C	Create a HACCP plan
D	Require all food handlers to attend a training on ROP

Question 24

An operation receives a delivery of hot roast beef at an internal temperature of 125ºF (52ºC). What should the manager do with the delivery?

A	Serve it immediately
B	Reheat it before serving
C	Place it in the cooler to use later
D	Reject it

Question 25

Which food item can be safely re-served?

A	Individually packaged breadsticks
B	A small bowl of salsa
C	Garnishes
D	A basket of hard rolls

Question 26

Floor-mounted equipment must have legs that are at least how tall?

A	4 in (10.16 cm)
B	12 in (30.48 cm)
C	9 in (22.86 cm)
D	6 in (15.24 cm)

Question 27

A food defense system protects against

A	unintentional contamination resulting in illness
B	accidental contamination from packing material
C	intentional contamination with malicious intent
D	having enough food to supply caloric intake

Question 28

What personal hygiene tool is used to prevent food contamination?

A	Handwashing sink
B	Nail Clippers
C	Hair Brush
D	Beard trimmer

Question 29

When serving a highly susceptible population, time as the control for safety should never be used for

A	milk
B	cheese
C	apple cider
D	raw eggs

Question 30

A hose connected to running water that is left submerged in a bucket is an example of a(n)

A	vacuum breaker
B	grease trap
C	air gap
D	cross-connection

Question 31

Who is responsible for ensuring that staff members are informed about food allergies?

A	the cook
B	the manager
C	Food handlers
D	Customers

Question 32

What is the most important reason food handlers should NOT chew gum while working?

A	It can be a choking hazard
B	It prevents workers from tasting food
C	Customers may see and find it distasteful
D	Saliva can be transferred to a food handler's hands

Question 33

Eggs that are intended for hot holding should be cooked to which minimum internal temperature for at least 15 seconds?

A	135°F (57°C)
B	145°F (63°C)
C	155°F (68°C)
D	165°F (74°C)

Question 34

The third compartment of a three-compartment sink should contain

A	drying racks
B	clear rinse-water
C	sanitizing solution
D	Soapy water

Question 35

The correct way to take the temperature of vacuum-packaged food is to

A	Puncture a package and take the surface temperature under the wrapping
B	place a thermometer between two unopened packages
C	Place a thermometer on the outside of a package
D	puncture a package and take its internal temperature

Question 36

A food handler must be excluded from an operation if he or she is diagnosed with an illness caused by what pathogen?

A	Bacillus cereus
B	Salmonella Typhi
C	Campylobacter jejuni
D	Campylobacter coli

Question 37

What should a manager do when a state adopts the most current model FDA Food Code?

A	Update the standard operating procedures and provide training
B	Close the operation until full compliance and training is completed
C	Apply for a new food license and recertify all managers and food handlers.
D	Continue operating the same way and slowly incorporate the new code

Question 38

After cooking TCS food in the microwave to a minimum internal temperature of 165°F (74ºC) for 15 seconds, which step should be taken next?

A	Place food in a serving container immediately after removal from microwave to maintain its temperature
B	Remove food from the microwave and allow it to stand uncovered for 3minutes to obtain an even temperature
C	Allow food to stand covered for 2 minutes after cooking to obtain an even temperature
D	Serve food immediately after removal from the microwave to maintain its temperature

Question 39

Which item should managers and food handlers wear to prevent biological contamination?

A	Slip-resistant Shoes
B	Clean Apron
C	Headband
D	Wrist watch

Question 40

Floor coving is used to

A	increase the resiliency of hard-surface flooring
B	improve noise reduction capabilities
C	reduce sharp corners on hard-to-clean floors
D	eliminate the risk of slips and falls

Question 41

A common allergen can be found in a

A	peanut butter and jelly sandwich
B	piece of corn on the cob
C	baked potato served with chives
D	green salad served with a vinaigrette dressing

Question 42

Checking the identification badge of a vendor is an example of which food defense principle?

A	Assure
B	Look
C	Employees
D	Reports

Question 43

Which is most likely to be contaminated with the virus that causes hepatitis A?

A	Garlic mashed potatoes
B	Raw oysters on the half shell
C	Cooked long grain rice
D	Rare cooked hamburger

Question 44

An operation that would like to cure its own meats on site is required to

A	Create a HACCP plan
B	use an accelerated curing process
C	use only meats raised and slaughtered in the U.S.
D	limit curing to pork and poultry only

Question 45

TCS food that is being thawed in a cooler must be maintained at or below which temperature?

A	0°F (-18°C)
B	32°F (0°C)
C	41°F (5°C)
D	45°F (7°C)

Question 46

For an iodine sanitizer to be effective, it must remain in contact with the utensil or surface for at least how many seconds?

A	7
B	30
C	10
D	60

Question 47

Cold food should be received at or below an internal temperature of

A	32°F (0°C)
B	50°F (10°C)
C	0°F (-18°C)
D	41°F (5°C)

Question 48

Which method of thawing food is correct?

A	Under running water that is 80°F (27°C)
B	On the prep table overnight
C	In a steam table
D	As part of the cooking process

Question 49

What information should be included when training staff about reporting an illness?

A	Importance of reporting an illness
B	Shift coverage when reporting an illness
C	Loss of sales due to reporting an illness
D	risk of losing a job when reporting an illness

Question 50

Food ingredients that are removed from their original packages must be identified by the

A	size of the container
B	list of ingredients
C	Common name of the food
D	supplier's name

Question 51

Chili is reheated in the microwave to 155°F (68°C). Halfway through cooking, the chili is stirred. It is then allowed to stand for several minutes after cooking. What was incorrect about this process?

A	Reheating it to 155°F (68°C)
B	Stirring it halfway through
C	Cooking it in the microwave
D	Letting it stand after cooking

Question 52

A cook checks the temperature of soup being held for service, and it is 130ºF (54ºC). The cook reheats the soup to 165ºF (74ºC). This is an example of

A	taking a corrective action
B	establishing a critical limit
C	performing a hazard analysis
D	verifying safety standards

Question 53

During which phase in an operation does food safety control begin?

A	Purchasing
B	Preparation
C	Cooking
D	Storage

Question 54

One method of denying pests access to an operation is to

A	leave space between the floor and stationary equipment
B	keep garbage can clean and sanitized
C	check deliveries after they are stored
D	install screens on windows and vents

Question 55

How far off the floor should cleaned and sanitized utensils be stored on kitchen shelving?

A	1 inch (2.5 cm)
B	2 inches (5.1 cm)
C	6 inches (15.2 cm)
D	4 inches (10.2 cm)

Question 56

Cooking a steak in the microwave requires that the internal temperature reach

A	155°F (68°C)
B	145°F (63°C)
C	165°F (74°C)
D	175°F (79°C)

Question 57

Cross-contact occurs when

A	carrots are chopped on the same prep table as lettuce
B	Shrimp is prepped on the same table as lobster
C	different types of food are cooked in the same fryer
D	different pans are used to bake chocolate chip cookies and peanut butter cookies

Question 58

Steamed vegetables that are served from a steam table must be maintained at which temperature?

A	165°F (74°C)
B	145°F (64°C)
C	155°F (68°C)
D	135°F (57°C)

Question 59

The water temperature in the wash sink of a three-compartment sink must be at least

A	125°F (52°C)
B	110°F (43°C)
C	150°F (66°C)
D	165°F (74°C)

Question 60

A food handler is diagnosed with a disease caused by enterohemorrhagic and shiga toxin-producing E. coli. Which action is management required to take?

A	Inform the local and regional CDC
B	Consult the existing HACCP plan
C	Temporarily close the operation
D	Notify the local regulatory authority

Question 61

A ready-to-eat TCS food that has been commercially processed must be heated to a temperature of at least

A	165°F (74°C)
B	135°F (57°C)
C	145°F (63°C)
D	155°F (68°C)

Question 62

Ground beef cooked in a microwave oven must reach an internal temperature of

A	155°F (68°C)
B	135°F (57°C)
C	145°F (63°C)
D	165°F (74°C)

Question 63

A manager notices that a food handler has an infected wound on his or her arm. The manager must require the food handler to

A	cover the wound with a waterproof bandage
B	apply antibacterial cream to the wound
C	get a release from a medical practitioner
D	work in the office until the wound heals

Question 64

Nausea, vomiting, diarrhea, jaundice, and fever are all reportable

A	symptoms
B	diagnoses
C	illnesses
D	exposures

Question 65

Which agency regulates and inspects eggs?

A	Food and Drug Administration (FDA)
B	U.S. Public Health Service (USPHS)
C	U.S. Department of Agriculture (USDA)
D	Centers for Disease Control and Prevention (CDC)

Question 66

An operation that serves raw oysters on the half shell can best ensure safety by

A	refrigerating the oysters after receiving them
B	rinsing the oysters in warm water
C	purchasing oysters from an approved supplier
D	Purchasing oysters from the nearest dealer

Question 67

What is a cross-connection?

A	A link between two safe water systems
B	Piping used in most dishwashers
C	Piping used in a drink dispenser
D	A link between safe and unsafe water

Question 68

Food handlers should wash their hands between

A	ringing a sale on the cash register and sweeping the restroom
B	taking out the garbage and refilling the container with a new plastic liner
C	Shaking hands with a guest and replenishing the food on the salad bar
D	placing potatoes in storage and removing dirty dishes from the dining area

Question 69

A food handler begins work at a ready-to-eat food station at 7 a.m. At 10 a.m., the food handler takes a break and returns at 10:30 a.m. At 2 p.m., the food handler leaves for the day. When should the food handler wash hands and apply gloves?

A	7 a.m. and 10 a.m.
B	7 a.m. and 10.30 a.m.
C	10 a.m. and 2 p.m.
D	10.30 a.m. and 2 p.m.

Question 70

What is one requirement for a stocked handwashing sink?

A	Step-stool
B	Approved signage
C	Box of tissues
D	Unbreakable mirror

Question 70 Explanation:

Signage reminding food handlers to wash their hand before returning to work is a requirement.

Question 71

Damaged, spoiled, or recalled food must be stored in

A	a walk-in cooler
B	an area that is separate from food and equipment
C	the employee locker room
D	the curbed mop sink area

Question 72

The most effective way to prevent pest problems is by

A	applying pesticides regularly
B	maintaining a clean environment
C	using the right number of traps
D	exterminating frequently

Question 73

Shellfish tags must be kept for

A	60 days after the product's supplier is paid
B	90 days after the product's container is empty
C	45 days after the product is delivered
D	24 hours after the product is served

Question 74

If an operation wants to add a fryer and increase the size of the hood in the prep area, the owner/operator should contact the

A	city assessor for approval to remodel the prep area
B	county clerk for approval of the plan and then remodel the prep area
C	regulatory authority and submit the appropriate paperwork
D	building inspector after remodelling the prep area

Question 75

What must happen immediately in a HACCP system when critical limits are not met?

A	Verification
B	Hazard Analysis
C	Corrective Action
D	Monitoring

Question 76

A food handler is washing his or her hands when the manager notices a lesion containing pus on one of the food handler’s fingers. The manager should ensure that the food handler

A	wears a finger cot and uses a single-use glove
B	washes hands for 15 seconds using warm water
C	does not return to work in any food prep area
D	returns to work only after covering the lesion with antibiotic cream

Question 77

Which technique is acceptable for cooling TCS food?

A	Removing pans from hot holding and placing them in the walk-in-cooler
B	Moving the food from a metal pan to a plastic pan
C	Leaving the hot food on the table until it is cool enough to handle safely
D	Breaking down large portions into smaller portions

Question 78

Linen used to line bread baskets should be replaced

A	every 4hours
B	when-dirty
C	at least daily
D	for each new customer

Question 79

Manual warewashing sinks must be equipped with

A	single-use towels for drying wet dishes
B	non-drinkable hot and cold running water
C	Shelving above the sink for storing cleaners and sanitizers
D	Correctly sized drain boards

Question 80

A food handler should be excluded from the operation if he or she is diagnosed with

A	hepatitis A
B	diabetes mellitus
C	a high-risk pregnancy
D	sore throat

Question 81

Scombrotoxin is primarily associated with which foods?

A	Fruit
B	Fish
C	Beef
D	Dairy

Question 82

A manager should install air curtains at the delivery entrance of an operation in order to

A	eliminate dust
B	reduce utility costs
C	deny pests access
D	improve ventilation

Question 83

What should a food handler do first to cool a large stockpot of soup?

A	Cool it at room temperature
B	Cover it and place it in the cooler
C	Divide it into smaller containers
D	Stir it frequently with a large spoon

Question 84

A food handler has recently been diagnosed with hepatitis A. When should the manager report the illness to the regulatory authority?

A	If a physician has become involved
B	When the food handler shows symptoms
C	At the end of the shift
D	Immediately upon learning of the illness

Question 85

A case of frozen pork chops is received thawed. What should the food handler do with the case?

A	Accept it but use it right away
B	Accept it and place it in the freezer
C	Reject it and return it to the supplier
D	Reject it and throw it in the dumpster

Question 86

After 30 minutes of service, a pan of meatballs in a self-service area is at a temperature of 120°F (49ºC). What must a food handler do with the meatballs?

A	Reheat them to 165°F (74°C) for 15seconds
B	Reheat them by increasing the temperature of the steam table
C	Do nothing to them because 120°F (49°C) is acceptable
D	Remove them from the area and cool them immediately

Question 87

Which is a physical contaminant?

A	Rat poison in Tuna salad
B	Bones in a boneless chicken breast
C	Mold on cheese
D	Hepatitis A in a baked potato

Question 88

Shell eggs cooked for immediate service must reach which internal temperature for 15 seconds?

A	155°F (68°C)
B	165°F (74°C)
C	135°F (57°C)
D	145°F (63°C)

Question 89

A food handler comes to work with yellow eyes and skin and has not sought medical attention. The manager must

A	exclude the food handler from work
B	allow the food handler to return to work in 2days
C	restrict the food handler from working with food
D	allow the food handler to return to work in 14days

Question 90

The only completely reliable backflow- or backsiphonage-prevention method is a(n)

A	air gap
B	grease tap
C	cross-connection
D	Vacuum breaker

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