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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

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	Biological
C	Physical
D	Chemical

Question 2

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 3

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

A	milk
B	cheese
C	raw eggs
D	apple cider

Question 4

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

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

Question 5

A delivery of packaged frozen vegetables should be rejected if the

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

Question 6

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

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

Question 7

Electrical power outages and sewage backups are classified as

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

Question 8

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

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

Question 9

A food defense system protects against

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

Question 10

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	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	Remove food from the microwave and allow it to stand uncovered for 3minutes to obtain an even temperature

Question 11

What is one requirement for a stocked handwashing sink?

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

Question 11 Explanation:

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

Question 12

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

Question 13

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	Stirring it halfway through
D	Cooking it in the microwave

Question 14

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

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

Question 15

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 16

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

A	Verification
B	Monitoring
C	Hazard Analysis
D	Corrective Action

Question 17

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

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

Question 18

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

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

Question 19

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

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

Question 20

Floor coving is used to

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

Question 21

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	common name of the food
D	name and location of the supplier

Question 22

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

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

Question 23

Which food item can be safely re-served?

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

Question 24

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	165°F (74°C)
D	145°F (63°C)

Question 25

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

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

Question 26

The third compartment of a three-compartment sink should contain

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

Question 27

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

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

Question 28

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

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

Question 29

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

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

Question 30

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	city assessor for approval to remodel the prep area
D	building inspector after remodelling the prep area

Question 31

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

Question 32

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

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

Question 33

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	performing a hazard analysis
C	establishing a critical limit
D	taking a corrective action

Question 34

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 35

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	135°F (57°C)
C	145°F (63°C)
D	165°F (74°C)

Question 36

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 37

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

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

Question 38

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 39

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 40

What personal hygiene tool is used to prevent food contamination?

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

Question 41

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	Bacillus cereus
D	Salmonella Typhi

Question 42

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	cross-connection
D	vacuum breaker

Question 43

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

A	exposures
B	symptoms
C	diagnoses
D	illnesses

Question 44

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

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

Question 45

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	6 in (15.24 cm)
D	9 in (22.86 cm)

Question 46

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

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

Question 47

Linen used to line bread baskets should be replaced

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

Question 48

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	Cooking food items to the correct internal cooking temperature
D	Exterminating pests that have entered the facility

Question 49

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	washes hands for 15 seconds using warm water
C	returns to work only after covering the lesion with antibiotic cream
D	wears a finger cot and uses a single-use glove

Question 50

Hair restraint requirements do NOT apply to

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

Question 51

Which method of thawing food is correct?

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

Question 52

Which is an example of “cleaning”?

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

Question 53

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

Question 54

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

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

Question 55

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	Saliva can be transferred to a food handler's hands
D	Customers may see and find it distasteful

Question 56

Manual warewashing sinks must be equipped with

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

Question 57

Which is a physical contaminant?

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

Question 58

The most effective way to prevent pest problems is by

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

Question 59

Shellfish tags must be kept for

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

Question 60

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 61

Parasites are most likely to be found in incorrectly frozen

A	Beef
B	Juice
C	Fish
D	Vegetables

Question 62

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

A	Employees
B	Assure
C	Reports
D	Look

Question 63

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 64

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	purchasing fish and produce from an approved supplier
D	establishing an integrated pest management program

Question 65

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

Question 66

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	taking out the garbage and refilling the container with a new plastic liner
D	Shaking hands with a guest and replenishing the food on the salad bar

Question 67

What is a cross-connection?

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

Question 68

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

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

Question 69

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

Question 70

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 71

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

A	30
B	7
C	10
D	60

Question 72

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

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

Question 73

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

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

Question 74

Damaged, spoiled, or recalled food must be stored in

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

Question 75

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

Question 76

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

Question 77

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	Breaking down large portions into smaller portions
D	Removing pans from hot holding and placing them in the walk-in-cooler

Question 78

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

A	Cooking
B	Purchasing
C	Storage
D	Preparation

Question 79

Scombrotoxin is primarily associated with which foods?

A	Beef
B	Dairy
C	Fish
D	Fruit

Question 80

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

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

Question 81

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

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

Question 82

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 83

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

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

Question 84

Which agency regulates and inspects eggs?

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

Question 85

Cross-contact occurs when

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

Question 86

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	Inform the local and regional CDC
D	Notify the local regulatory authority

Question 87

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	Close the operation until the situation can be addressed
C	Call the CDC for instructions on how to proceed
D	Ignore the situation and help the next customer

Question 88

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

Question 89

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

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

Question 90

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

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

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