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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

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	Immediately upon learning of the illness
D	When the food handler shows symptoms

Question 2

Linen used to line bread baskets should be replaced

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

Question 3

Floor coving is used to

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

Question 4

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

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

Question 5

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 between two unopened packages
C	Place a thermometer on the outside of a package
D	Puncture a package and take the surface temperature under the wrapping

Question 6

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

Question 7

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	Ignore the situation and help the next customer
C	Refer to the operation's policy and procedure manual
D	Close the operation until the situation can be addressed

Question 8

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

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

Question 9

Parasites are most likely to be found in incorrectly frozen

A	Juice
B	Beef
C	Vegetables
D	Fish

Question 10

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	sore throat
D	hepatitis A

Question 11

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 12

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

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

Question 13

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

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

Question 14

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	Cleaning and sanitizing cutting boards between prepping cooked and raw meat
D	Exterminating pests that have entered the facility

Question 15

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

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

Question 16

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	Wash the eggs before using them
D	Crack all of the eggs at once into a large container kept near the cooking station

Question 17

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 18

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	Chemical
C	Intentional
D	Biological

Question 19

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 20

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 21

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	Cooking it in the microwave
D	Reheating it to 155°F (68°C)

Question 22

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 23

Which is an example of “cleaning”?

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

Question 24

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

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

Question 25

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 26

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

A	apple cider
B	cheese
C	raw eggs
D	milk

Question 27

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

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

Question 28

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

A	diagnoses
B	illnesses
C	symptoms
D	exposures

Question 29

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

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

Question 30

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 31

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 32

Hair restraint requirements do NOT apply to

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

Question 33

Which is the first step when implementing a HACCP plan?

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

Question 34

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 35

A common allergen can be found in a

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

Question 36

Cross-contact occurs when

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

Question 37

What personal hygiene tool is used to prevent food contamination?

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

Question 38

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

Question 39

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 40

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

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

Question 41

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

A	Monitoring
B	Verification
C	Corrective Action
D	Hazard Analysis

Question 42

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

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

Question 43

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

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

Question 44

Which food item can be safely re-served?

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

Question 45

The third compartment of a three-compartment sink should contain

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

Question 46

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	does not return to work in any food prep area
D	washes hands for 15 seconds using warm water

Question 47

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

Question 48

A food defense system protects against

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

Question 49

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

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

Question 50

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	Reject it and throw it in the dumpster
C	Accept it and place it in the freezer
D	Accept it but use it right away

Question 51

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	Temporarily close the operation
C	Consult the existing HACCP plan
D	Notify the local regulatory authority

Question 52

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 53

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	Have equipment approved by the USDA
C	Create a HACCP plan
D	Submit the menu for FDA approval

Question 54

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 55

Shellfish tags must be kept for

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

Question 56

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

Question 57

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	a walk-in cooler
D	the employee locker room

Question 58

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

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

Question 59

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

Question 60

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

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

Question 61

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 can be a choking hazard
C	Customers may see and find it distasteful
D	It prevents workers from tasting food

Question 62

Food handlers should wash their hands between

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

Question 63

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 64

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

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

Question 65

What is one requirement for a stocked handwashing sink?

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

Question 66

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

A	Food handlers
B	Customers
C	the manager
D	the cook

Question 67

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

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

Question 68

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 69

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

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

Question 70

Which method of thawing food is correct?

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

Question 71

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

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

Question 72

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 73

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

A	10
B	7
C	60
D	30

Question 74

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 75

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	Salmonella Typhi
C	Bacillus cereus
D	Campylobacter coli

Question 76

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

A	Assure
B	Reports
C	Employees
D	Look

Question 77

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

A	Preparation
B	Cooking
C	Storage
D	Purchasing

Question 78

Electrical power outages and sewage backups are classified as

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

Question 79

The most effective way to prevent pest problems is by

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

Question 80

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

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

Question 81

Scombrotoxin is primarily associated with which foods?

A	Fish
B	Beef
C	Fruit
D	Dairy

Question 82

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

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

Question 83

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

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

Question 84

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

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

Question 85

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	monitor critical limits
D	enter time and temperature cooking requirements on recipes

Question 86

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 87

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

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

Question 88

One method of denying pests access to an operation is to

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

Question 89

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

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

Question 90

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

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

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