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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

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

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

Question 2

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	On a wire rack under exposed water pipes
C	A. In labeled, approved food containers with tight-fitting lids
D	In an uncovered container until all of the contents have been used

Question 3

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	At the end of the shift
C	When the food handler shows symptoms
D	Immediately upon learning of the illness

Question 4

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

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

Question 5

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	get a release from a medical practitioner
C	apply antibacterial cream to the wound
D	work in the office until the wound heals

Question 6

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

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

Question 7

Scombrotoxin is primarily associated with which foods?

A	Dairy
B	Fruit
C	Beef
D	Fish

Question 8

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

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

Question 9

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

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

Question 10

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

A	illnesses
B	symptoms
C	diagnoses
D	exposures

Question 11

Electrical power outages and sewage backups are classified as

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

Question 12

Which agency regulates and inspects eggs?

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

Question 13

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	verifying safety standards
D	performing a hazard analysis

Question 14

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

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

Question 15

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

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

Question 16

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

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

Question 17

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

A	60
B	10
C	30
D	7

Question 18

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

Question 19

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	Stir it frequently with a large spoon
D	Divide it into smaller containers

Question 20

Which is the first step when implementing a HACCP plan?

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

Question 21

Damaged, spoiled, or recalled food must be stored in

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

Question 22

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

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

Question 23

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

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

Question 24

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	placing potatoes in storage and removing dirty dishes from the dining area
D	Shaking hands with a guest and replenishing the food on the salad bar

Question 25

Parasites are most likely to be found in incorrectly frozen

A	Vegetables
B	Fish
C	Beef
D	Juice

Question 26

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

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

Question 27

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

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

Question 28

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

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

Question 29

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

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

Question 30

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	puncture a package and take its internal temperature
C	Place a thermometer on the outside of a package
D	place a thermometer between two unopened packages

Question 31

Which technique is acceptable for cooling TCS food?

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

Question 32

Cross-contact occurs when

A	Shrimp is prepped on the same table as lobster
B	carrots are chopped on the same prep table as lettuce
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 33

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

Question 34

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

Question 35

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

Question 36

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

Question 37

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 38

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

A	Verification
B	Hazard Analysis
C	Monitoring
D	Corrective Action

Question 39

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

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

Question 40

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

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

Question 41

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

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

Question 42

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

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

Question 43

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	Chemical
B	Physical
C	Biological
D	Intentional

Question 44

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

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

Question 45

Hair restraint requirements do NOT apply to

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

Question 46

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

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

Question 47

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

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

Question 48

Which is a physical contaminant?

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

Question 49

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

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

Question 50

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

Question 51

Shellfish tags must be kept for

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

Question 52

The third compartment of a three-compartment sink should contain

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

Question 53

One method of denying pests access to an operation is to

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

Question 54

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

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

Question 55

The most effective way to prevent pest problems is by

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

Question 56

Which method of thawing food is correct?

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

Question 57

What is one requirement for a stocked handwashing sink?

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

Question 57 Explanation:

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

Question 58

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 59

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

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

Question 60

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

Question 61

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

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

Question 62

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

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

Question 63

Which food item can be safely re-served?

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

Question 64

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

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

Question 65

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

A	milk
B	raw eggs
C	cheese
D	apple cider

Question 66

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

A	Storage
B	Cooking
C	Preparation
D	Purchasing

Question 67

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

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

Question 68

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

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

Question 69

A delivery of packaged frozen vegetables should be rejected if the

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

Question 70

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

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

Question 71

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

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

Question 72

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

Question 73

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

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

Question 74

Manual warewashing sinks must be equipped with

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

Question 75

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

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

Question 76

Which is an example of “cleaning”?

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

Question 77

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

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

Question 78

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

A	Customers
B	the cook
C	Food handlers
D	the manager

Question 79

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

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

Question 80

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

A	Employees
B	Assure
C	Reports
D	Look

Question 81

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

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

Question 82

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

Question 83

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

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

Question 84

A food defense system protects against

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

Question 85

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 86

A common allergen can be found in a

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

Question 87

What personal hygiene tool is used to prevent food contamination?

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

Question 88

Linen used to line bread baskets should be replaced

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

Question 89

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

Question 90

Floor coving is used to

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

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