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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 agency regulates and inspects eggs?

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

Question 2

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

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

Question 3

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

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

Question 4

A food defense system protects against

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

Question 5

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	Biological
B	Chemical
C	Physical
D	Intentional

Question 6

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 7

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	Notify the local regulatory authority
C	Consult the existing HACCP plan
D	Inform the local and regional CDC

Question 8

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	165°F (74°C)
D	155°F (68°C)

Question 9

Scombrotoxin is primarily associated with which foods?

A	Dairy
B	Beef
C	Fish
D	Fruit

Question 10

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

Question 11

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

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

Question 12

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	Create a HACCP plan
C	use an accelerated curing process
D	limit curing to pork and poultry only

Question 13

Shellfish tags must be kept for

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

Question 14

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

Question 15

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

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

Question 16

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

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

Question 17

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 18

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 19

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

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

Question 20

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	Reject it and throw it in the dumpster
C	Reject it and return it to the supplier
D	Accept it and place it in the freezer

Question 21

Which is a physical contaminant?

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

Question 22

The third compartment of a three-compartment sink should contain

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

Question 23

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	155°F (68°C)
D	145°F (63°C)

Question 24

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 25

Which is the first step when implementing a HACCP plan?

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

Question 26

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

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

Question 27

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

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

Question 28

Manual warewashing sinks must be equipped with

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

Question 29

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

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

Question 30

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

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

Question 31

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 32

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

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

Question 33

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

A	Storage
B	Preparation
C	Cooking
D	Purchasing

Question 34

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 35

Electrical power outages and sewage backups are classified as

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

Question 36

Which food item can be safely re-served?

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

Question 37

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

Question 38

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

Question 39

Linen used to line bread baskets should be replaced

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

Question 40

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	adding acid to food to kill the parasites
D	establishing an integrated pest management program

Question 41

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

Question 42

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

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

Question 43

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	At the end of the shift
C	Immediately upon learning of the illness
D	If a physician has become involved

Question 44

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 45

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

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

Question 46

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

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

Question 47

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

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

Question 48

What is a cross-connection?

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

Question 49

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

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

Question 50

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

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

Question 51

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 52

What personal hygiene tool is used to prevent food contamination?

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

Question 53

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 54

One method of denying pests access to an operation is to

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

Question 55

What is one requirement for a stocked handwashing sink?

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

Question 55 Explanation:

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

Question 56

Cross-contact occurs when

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

Question 57

Food handlers should wash their hands between

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

Question 58

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

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

Question 59

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

Question 60

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 61

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	10
D	7

Question 62

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

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

Question 63

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 6 inches off the floor
D	Next to the walls and 4 inches off the floor

Question 64

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	A. In labeled, approved food containers with tight-fitting lids
C	On a wire rack under exposed water pipes
D	On the floor, 6 inches (15.24 cm) away from the wall

Question 65

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	Letting it stand after cooking
C	Cooking it in the microwave
D	Stirring it halfway through

Question 66

Hair restraint requirements do NOT apply to

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

Question 67

A delivery of packaged frozen vegetables should be rejected if the

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

Question 68

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

Question 69

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

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

Question 70

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

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

Question 71

Which is an example of “cleaning”?

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

Question 72

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

A	illnesses
B	symptoms
C	exposures
D	diagnoses

Question 73

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 74

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

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

Question 75

The most effective way to prevent pest problems is by

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

Question 76

Parasites are most likely to be found in incorrectly frozen

A	Beef
B	Juice
C	Vegetables
D	Fish

Question 77

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

A	raw eggs
B	cheese
C	apple cider
D	milk

Question 78

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 79

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

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

Question 80

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

Question 81

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	returns to work only after covering the lesion with antibiotic cream
C	washes hands for 15 seconds using warm water
D	does not return to work in any food prep area

Question 82

Which technique is acceptable for cooling TCS food?

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

Question 83

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

A	Employees
B	Assure
C	Look
D	Reports

Question 84

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	cook all foods to a minimum of 135°F (57°C)
C	wear gloves to prevent bare-handed contact with foods
D	maintain foods at 41°F (5°C) or below

Question 85

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 the nearest dealer
D	purchasing oysters from an approved supplier

Question 86

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 87

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 88

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	size of the container
D	supplier's name

Question 89

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

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

Question 90

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

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