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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

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

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

Question 2

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	air gap
D	cross-connection

Question 3

Which is the first step when implementing a HACCP plan?

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

Question 4

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	Remove them from the area and cool them immediately
C	Reheat them by increasing the temperature of the steam table
D	Reheat them to 165°F (74°C) for 15seconds

Question 5

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 6

A common allergen can be found in a

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

Question 7

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 8

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

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

Question 9

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

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

Question 10

Parasites are most likely to be found in incorrectly frozen

A	Juice
B	Beef
C	Vegetables
D	Fish

Question 11

Hair restraint requirements do NOT apply to

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

Question 12

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

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

Question 13

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	placing potatoes in storage and removing dirty dishes from the dining area
D	Shaking hands with a guest and replenishing the food on the salad bar

Question 14

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

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

Question 15

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

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

Question 16

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 17

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

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

Question 18

Which food item can be safely re-served?

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

Question 19

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	Importance of reporting an illness
D	risk of losing a job when reporting an illness

Question 20

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

Question 21

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

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

Question 22

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	diabetes mellitus
D	hepatitis A

Question 23

The third compartment of a three-compartment sink should contain

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

Question 24

Which technique is acceptable for cooling TCS food?

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

Question 25

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

Question 26

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	Removing food bits from a slicer with a wiping cloth
D	Spraying a solution of bleach on a cutting board

Question 27

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

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

Question 28

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	list of ingredients
D	supplier's name

Question 29

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 30

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	Chemical
B	Intentional
C	Biological
D	Physical

Question 31

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

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

Question 32

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

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

Question 33

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

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

Question 34

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

Question 35

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

Question 36

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

A	On a wire rack under exposed water pipes
B	On the floor, 6 inches (15.24 cm) away from the wall
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 37

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	cover the wound with a waterproof bandage
C	get a release from a medical practitioner
D	work in the office until the wound heals

Question 38

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

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

Question 39

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 40

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	If a physician has become involved
D	Immediately upon learning of the illness

Question 41

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

A	Cooking
B	Preparation
C	Purchasing
D	Storage

Question 42

One method of denying pests access to an operation is to

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

Question 43

Scombrotoxin is primarily associated with which foods?

A	Beef
B	Fruit
C	Dairy
D	Fish

Question 44

Cross-contact occurs when

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

Question 45

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

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

Question 46

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

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

Question 47

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	throwing out all dented cans or cans without labels
D	adding acid to food to kill the parasites

Question 48

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

A	the manager
B	Food handlers
C	the cook
D	Customers

Question 49

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

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

Question 50

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

Question 51

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 52

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	Close the operation until full compliance and training is completed
C	Update the standard operating procedures and provide training
D	Apply for a new food license and recertify all managers and food handlers.

Question 53

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 54

A food defense system protects against

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

Question 55

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

Question 56

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

A	diagnoses
B	exposures
C	illnesses
D	symptoms

Question 57

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 58

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

Question 59

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

Question 60

Manual warewashing sinks must be equipped with

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

Question 61

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

Question 62

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

A	Reports
B	Employees
C	Look
D	Assure

Question 63

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	Cooking food items to the correct internal cooking temperature
D	Cleaning and sanitizing cutting boards between prepping cooked and raw meat

Question 64

What is a cross-connection?

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

Question 65

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

Question 66

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

Question 67

Shellfish tags must be kept for

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

Question 68

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 69

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 70

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 71

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

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

Question 72

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	165°F (74°C)
D	125°F (52°C)

Question 73

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

Question 74

What is one requirement for a stocked handwashing sink?

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

Question 75

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

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

Question 76

Which method of thawing food is correct?

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

Question 77

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

A	milk
B	apple cider
C	raw eggs
D	cheese

Question 78

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

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

Question 79

What personal hygiene tool is used to prevent food contamination?

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

Question 80

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

Question 81

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	7
C	10
D	30

Question 82

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 83

A food handler comes to work with yellow eyes and skin and has not sought medical attention. The manager must

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

Question 84

Damaged, spoiled, or recalled food must be stored in

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

Question 85

Which is a physical contaminant?

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

Question 86

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

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

Question 87

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

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

Question 88

The most effective way to prevent pest problems is by

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

Question 89

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

Question 90

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

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