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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 most effective way to prevent pest problems is by

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

Question 2

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

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

Question 3

Food handlers should wash their hands between

A	ringing a sale on the cash register and sweeping the restroom
B	taking out the garbage and refilling the container with a new plastic liner
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 4

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

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

Question 5

A food defense system protects against

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

Question 6

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 7

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

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

Question 8

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

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

Question 9

Scombrotoxin is primarily associated with which foods?

A	Beef
B	Fruit
C	Dairy
D	Fish

Question 10

What is a cross-connection?

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

Question 11

One method of denying pests access to an operation is to

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

Question 12

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

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

Question 13

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	155°F (68°C)
D	135°F (57°C)

Question 14

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

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

Question 15

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 16

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

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

Question 17

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 18

A common allergen can be found in a

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

Question 19

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

A	Corrective Action
B	Monitoring
C	Verification
D	Hazard Analysis

Question 20

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

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

Question 21

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

Question 22

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

Question 23

Floor coving is used to

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

Question 24

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	limit curing to pork and poultry only
D	use an accelerated curing process

Question 25

Which food item can be safely re-served?

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

Question 26

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

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

Question 27

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 28

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

A	Storage
B	Cooking
C	Purchasing
D	Preparation

Question 29

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

A	illnesses
B	diagnoses
C	exposures
D	symptoms

Question 30

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

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

Question 31

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

Question 32

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 33

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 34

A delivery of packaged frozen vegetables should be rejected if the

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

Question 35

Cross-contact occurs when

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

Question 36

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	get a release from a medical practitioner
D	cover the wound with a waterproof bandage

Question 37

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

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

Question 38

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	Place it in the cooler to use later
D	Reject it

Question 39

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	In an uncovered container until all of the contents have been used
C	A. In labeled, approved food containers with tight-fitting lids
D	On a wire rack under exposed water pipes

Question 40

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 41

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

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

Question 42

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

Question 43

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

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

Question 44

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

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

Question 45

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

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

Question 46

Which is the first step when implementing a HACCP plan?

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

Question 47

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

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

Question 48

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 49

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 50

What personal hygiene tool is used to prevent food contamination?

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

Question 51

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

Question 52

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

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

Question 53

Shellfish tags must be kept for

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

Question 54

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 55

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

Question 56

Which agency regulates and inspects eggs?

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

Question 57

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 58

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	Reheating it to 155°F (68°C)
C	Letting it stand after cooking
D	Stirring it halfway through

Question 59

Which is a physical contaminant?

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

Question 60

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	Place food in a serving container immediately after removal from microwave to maintain its 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 61

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

Question 62

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

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

Question 63

The third compartment of a three-compartment sink should contain

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

Question 64

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 65

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 66

Parasites are most likely to be found in incorrectly frozen

A	Beef
B	Juice
C	Fish
D	Vegetables

Question 67

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	city assessor for approval to remodel the prep area
C	regulatory authority and submit the appropriate paperwork
D	building inspector after remodelling the prep area

Question 68

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 69

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

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

Question 70

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

A	Look
B	Assure
C	Employees
D	Reports

Question 71

Electrical power outages and sewage backups are classified as

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

Question 72

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	Call the CDC for instructions on how to proceed
D	Close the operation until the situation can be addressed

Question 73

Hair restraint requirements do NOT apply to

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

Question 74

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

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

Question 75

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

Question 76

Linen used to line bread baskets should be replaced

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

Question 77

Manual warewashing sinks must be equipped with

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

Question 78

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 79

Damaged, spoiled, or recalled food must be stored in

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

Question 80

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

A	Food handlers
B	Customers
C	the cook
D	the manager

Question 81

Which is an example of “cleaning”?

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

Question 82

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

Question 83

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

A	raw eggs
B	cheese
C	milk
D	apple cider

Question 84

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

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

Question 85

What is one requirement for a stocked handwashing sink?

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

Question 86

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	cook all foods to a minimum of 135°F (57°C)
D	maintain foods at 41°F (5°C) or below

Question 87

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

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

Question 88

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 89

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 90

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

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