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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

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

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

Question 2

A common allergen can be found in a

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

Question 3

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

A	Customers
B	the cook
C	the manager
D	Food handlers

Question 4

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

Question 5

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

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

Question 6

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

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

Question 7

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

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

Question 8

Damaged, spoiled, or recalled food must be stored in

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

Question 9

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

A	Preparation
B	Storage
C	Purchasing
D	Cooking

Question 10

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

Question 11

Scombrotoxin is primarily associated with which foods?

A	Dairy
B	Fish
C	Fruit
D	Beef

Question 12

Linen used to line bread baskets should be replaced

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

Question 13

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

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

Question 14

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

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

Question 15

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

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

Question 16

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 17

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

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

Question 18

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

A	diagnoses
B	exposures
C	symptoms
D	illnesses

Question 19

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

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

Question 20

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 21

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	Reject it
D	Place it in the cooler to use later

Question 22

Parasites are most likely to be found in incorrectly frozen

A	Juice
B	Fish
C	Beef
D	Vegetables

Question 23

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

Question 24

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

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

Question 25

What is a cross-connection?

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

Question 26

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	30
C	7
D	10

Question 27

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

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

Question 28

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

Question 29

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

A	Look
B	Employees
C	Assure
D	Reports

Question 30

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

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

Question 31

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

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

Question 32

Which is an example of “cleaning”?

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

Question 33

A food defense system protects against

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

Question 34

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

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

Question 35

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

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

Question 36

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

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

Question 37

Electrical power outages and sewage backups are classified as

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

Question 38

Which method of thawing food is correct?

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

Question 39

Which is the first step when implementing a HACCP plan?

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

Question 40

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 41

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

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

Question 42

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

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

Question 43

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

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

Question 44

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

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

Question 45

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

Question 46

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

A	cheese
B	apple cider
C	raw eggs
D	milk

Question 47

Floor coving is used to

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

Question 48

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

A	Close the operation until full compliance and training is completed
B	Update the standard operating procedures and provide training
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 49

One method of denying pests access to an operation is to

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

Question 50

Manual warewashing sinks must be equipped with

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

Question 51

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

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

Question 52

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 pans are used to bake chocolate chip cookies and peanut butter cookies
D	different types of food are cooked in the same fryer

Question 53

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

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

Question 54

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

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

Question 55

The most effective way to prevent pest problems is by

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

Question 56

What personal hygiene tool is used to prevent food contamination?

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

Question 57

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 58

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

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

Question 59

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

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

Question 60

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

Question 61

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

Question 62

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	performing a hazard analysis
C	establishing a critical limit
D	verifying safety standards

Question 63

Hair restraint requirements do NOT apply to

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

Question 64

Food handlers should wash their hands between

A	taking out the garbage and refilling the container with a new plastic liner
B	ringing a sale on the cash register and sweeping the restroom
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 65

Which is a physical contaminant?

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

Question 66

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

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

Question 67

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 68

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 69

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

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

Question 70

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

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

Question 71

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

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

Question 72

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

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

Question 73

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	Physical
D	Biological

Question 74

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	4 inches (10.2 cm)
D	2 inches (5.1 cm)

Question 75

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

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

Question 76

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

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

Question 77

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	Leaving the hot food on the table until it is cool enough to handle safely
D	Removing pans from hot holding and placing them in the walk-in-cooler

Question 78

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

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

Question 79

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

Question 80

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

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

Question 81

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	Bacillus cereus
C	Campylobacter jejuni
D	Salmonella Typhi

Question 82

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	155°F (68°C)
C	145°F (63°C)
D	165°F (74°C)

Question 83

The third compartment of a three-compartment sink should contain

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

Question 84

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

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

Question 85

Which agency regulates and inspects eggs?

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

Question 86

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

A	Verification
B	Corrective Action
C	Hazard Analysis
D	Monitoring

Question 87

A delivery of packaged frozen vegetables should be rejected if the

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

Question 88

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 under regrigeration until they are cooked
C	Keep the eggs in their shells next to the cooking station until they are cooked
D	Wash the eggs before using them

Question 89

Which food item can be safely re-served?

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

Question 90

What is one requirement for a stocked handwashing sink?

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

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