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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

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

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

Question 2

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 3

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

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

Question 4

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

Question 5

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

Question 6

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

A	Corrective Action
B	Hazard Analysis
C	Monitoring
D	Verification

Question 7

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

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

Question 8

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

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

Question 9

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

Question 10

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	Stirring it halfway through
C	Letting it stand after cooking
D	Cooking it in the microwave

Question 11

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 an approved supplier
C	refrigerating the oysters after receiving them
D	Purchasing oysters from the nearest dealer

Question 12

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	165°F (74°C)
D	155°F (68°C)

Question 13

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	Chemical
C	Biological
D	Physical

Question 14

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

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

Question 15

Which is an example of “cleaning”?

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

Question 16

At an operation, what should an employee do when a customer has vomited on the service counter?

A	Close the operation until the situation can be addressed
B	Refer to the operation's policy and procedure manual
C	Call the CDC for instructions on how to proceed
D	Ignore the situation and help the next customer

Question 17

Damaged, spoiled, or recalled food must be stored in

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

Question 18

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

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

Question 19

Which method of thawing food is correct?

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

Question 20

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	cook all foods to a minimum of 135°F (57°C)
D	use separate utensils for dispensing each food

Question 21

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

Question 22

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

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

Question 23

Scombrotoxin is primarily associated with which foods?

A	Fruit
B	Beef
C	Dairy
D	Fish

Question 24

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	does not return to work in any food prep area
C	washes hands for 15 seconds using warm water
D	returns to work only after covering the lesion with antibiotic cream

Question 25

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	145°F (63°C)
D	135°F (57°C)

Question 26

Cross-contact occurs when

A	different types of food are cooked in the same fryer
B	Shrimp is prepped on the same table as lobster
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 27

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

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

Question 28

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 29

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 30

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 31

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

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

Question 32

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	city assessor for approval to remodel the prep area
B	building inspector after remodelling the prep area
C	regulatory authority and submit the appropriate paperwork
D	county clerk for approval of the plan and then remodel the prep area

Question 33

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 34

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

A	Food handlers
B	the cook
C	the manager
D	Customers

Question 35

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 36

Parasites are most likely to be found in incorrectly frozen

A	Beef
B	Fish
C	Juice
D	Vegetables

Question 37

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 38

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

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

Question 39

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

Question 40

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

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

Question 41

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	135°F (57°C)
C	165°F (74°C)
D	155°F (68°C)

Question 42

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	Consult the existing HACCP plan
B	Notify the local regulatory authority
C	Inform the local and regional CDC
D	Temporarily close the operation

Question 43

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

A	milk
B	apple cider
C	cheese
D	raw eggs

Question 44

What personal hygiene tool is used to prevent food contamination?

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

Question 45

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 46

A delivery of packaged frozen vegetables should be rejected if the

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

Question 47

Which food item can be safely re-served?

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

Question 48

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

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

Question 49

Shellfish tags must be kept for

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

Question 50

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 51

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

Question 52

Hair restraint requirements do NOT apply to

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

Question 53

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

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

Question 54

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

Question 55

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

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

Question 56

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

A	Purchasing
B	Preparation
C	Cooking
D	Storage

Question 57

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 58

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	taking a corrective action
C	establishing a critical limit
D	verifying safety standards

Question 59

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

A	exposures
B	diagnoses
C	illnesses
D	symptoms

Question 60

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 61

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 62

Which is the first step when implementing a HACCP plan?

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

Question 63

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	165°F (74°C)
D	155°F (68°C)

Question 64

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

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

Question 65

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 66

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 67

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

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

Question 68

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 69

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

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

Question 70

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 71

What is one requirement for a stocked handwashing sink?

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

Question 71 Explanation:

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

Question 72

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

Question 73

A common allergen can be found in a

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

Question 74

A food defense system protects against

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

Question 75

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

Question 76

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	60
C	7
D	30

Question 77

Manual warewashing sinks must be equipped with

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

Question 78

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	Divide it into smaller containers
D	Cool it at room temperature

Question 79

The third compartment of a three-compartment sink should contain

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

Question 80

Which agency regulates and inspects eggs?

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

Question 81

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 82

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 83

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 84

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 85

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	Reject it
D	Reheat it before serving

Question 86

Which is a physical contaminant?

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

Question 87

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

Question 88

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

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

Question 89

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

A	Look
B	Reports
C	Assure
D	Employees

Question 90

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	Remove food from the microwave and allow it to stand uncovered for 3minutes to obtain an even 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	Place food in a serving container immediately after removal from microwave to maintain its temperature

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