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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

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 2

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 3

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

Question 4

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

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

Question 5

What personal hygiene tool is used to prevent food contamination?

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

Question 6

Hair restraint requirements do NOT apply to

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

Question 7

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

A	symptoms
B	exposures
C	illnesses
D	diagnoses

Question 8

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

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

Question 9

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

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

Question 10

The third compartment of a three-compartment sink should contain

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

Question 11

Which is a physical contaminant?

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

Question 12

Cross-contact occurs when

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

Question 13

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	60
D	10

Question 14

What is one requirement for a stocked handwashing sink?

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

Question 15

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

Question 16

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

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

Question 17

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 18

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

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

Question 19

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 20

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

Question 21

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 22

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	41°F (5°C)
D	45°F (7°C)

Question 23

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	use an accelerated curing process
D	Create a HACCP plan

Question 24

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

A	Next to 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	Away from the walls and 6 inches off the floor

Question 25

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	monitor critical limits
D	develop flow diagrams

Question 26

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

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

Question 27

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

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

Question 28

Damaged, spoiled, or recalled food must be stored in

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

Question 29

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	Customers may see and find it distasteful
D	It can be a choking hazard

Question 30

Which food item can be safely re-served?

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

Question 31

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	Correctly sized drain boards
D	single-use towels for drying wet dishes

Question 32

What is a cross-connection?

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

Question 33

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

A	Corrective Action
B	Monitoring
C	Hazard Analysis
D	Verification

Question 34

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 35

Shellfish tags must be kept for

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

Question 36

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

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

Question 37

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 38

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 39

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

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

Question 40

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

Question 41

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 42

Which is an example of “cleaning”?

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

Question 43

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

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

Question 44

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

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

Question 45

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	2 inches (5.1 cm)
D	6 inches (15.2 cm)

Question 46

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	Create a HACCP plan
C	Require all food handlers to attend a training on ROP
D	Submit the menu for FDA approval

Question 47

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

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

Question 48

Floor coving is used to

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

Question 49

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

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

Question 50

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

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

Question 51

Which technique is acceptable for cooling TCS food?

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

Question 52

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 53

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 54

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	purchasing fish and produce from an approved supplier
D	adding acid to food to kill the parasites

Question 55

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

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

Question 56

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 57

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

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

Question 58

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	145°F (63°C)
C	155°F (68°C)
D	135°F (57°C)

Question 59

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

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

Question 60

Which agency regulates and inspects eggs?

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

Question 61

Which method of thawing food is correct?

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

Question 62

A common allergen can be found in a

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

Question 63

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	Campylobacter jejuni
C	Salmonella Typhi
D	Campylobacter coli

Question 64

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	If a physician has become involved
C	When the food handler shows symptoms
D	At the end of the shift

Question 65

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 its internal temperature
D	Puncture a package and take the surface temperature under the wrapping

Question 66

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

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

Question 67

Linen used to line bread baskets should be replaced

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

Question 68

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 69

A food defense system protects against

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

Question 70

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 71

One method of denying pests access to an operation is to

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

Question 72

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 73

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 74

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	Allow food to stand covered for 2 minutes after cooking to obtain an even 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	Place food in a serving container immediately after removal from microwave to maintain its temperature

Question 75

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 76

Food handlers should wash their hands between

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

Question 77

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

Question 78

Parasites are most likely to be found in incorrectly frozen

A	Beef
B	Vegetables
C	Fish
D	Juice

Question 79

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

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

Question 80

Scombrotoxin is primarily associated with which foods?

A	Beef
B	Fish
C	Fruit
D	Dairy

Question 81

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	Reheat them to 165°F (74°C) for 15seconds
D	Remove them from the area and cool them immediately

Question 82

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

A	Employees
B	Assure
C	Reports
D	Look

Question 83

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

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

Question 84

The most effective way to prevent pest problems is by

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

Question 85

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

A	Purchasing
B	Cooking
C	Preparation
D	Storage

Question 86

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

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

Question 87

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	Physical
B	Biological
C	Intentional
D	Chemical

Question 88

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

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

Question 89

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	maintain foods at 41°F (5°C) or below
C	use separate utensils for dispensing each food
D	cook all foods to a minimum of 135°F (57°C)

Question 90

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

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