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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

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

A	7
B	60
C	10
D	30

Question 2

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 3

Parasites are most likely to be found in incorrectly frozen

A	Vegetables
B	Juice
C	Beef
D	Fish

Question 4

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

Question 5

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

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

Question 6

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

Question 7

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 8

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 9

Scombrotoxin is primarily associated with which foods?

A	Fish
B	Dairy
C	Fruit
D	Beef

Question 10

Damaged, spoiled, or recalled food must be stored in

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

Question 11

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

Question 12

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

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

Question 13

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

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

Question 14

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	Place a thermometer on the outside of a package
C	place a thermometer between two unopened packages
D	puncture a package and take its internal temperature

Question 15

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

A	Monitoring
B	Hazard Analysis
C	Corrective Action
D	Verification

Question 16

Hair restraint requirements do NOT apply to

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

Question 17

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	Loss of sales due to reporting an illness
D	Shift coverage when reporting an illness

Question 18

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 19

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

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

Question 20

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	Biological
B	Intentional
C	Chemical
D	Physical

Question 21

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

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

Question 22

Which agency regulates and inspects eggs?

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

Question 23

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

A	Employees
B	Assure
C	Reports
D	Look

Question 24

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

Question 25

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 26

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

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

Question 27

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

Question 28

The third compartment of a three-compartment sink should contain

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

Question 29

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

Question 30

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

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

Question 31

The most effective way to prevent pest problems is by

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

Question 32

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

Question 33

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

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

Question 34

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	Place food in a serving container immediately after removal from microwave to maintain its temperature
D	Serve food immediately after removal from the microwave to maintain its temperature

Question 35

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

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

Question 36

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 37

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

Question 38

Electrical power outages and sewage backups are classified as

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

Question 39

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	135°F (57°C)
D	155°F (68°C)

Question 40

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

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

Question 41

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

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

Question 42

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	regulatory authority and submit the appropriate paperwork
D	city assessor for approval to remodel the prep area

Question 43

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

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

Question 44

What is a cross-connection?

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

Question 45

What personal hygiene tool is used to prevent food contamination?

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

Question 46

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

Question 47

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

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

Question 48

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

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

Question 49

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 50

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 51

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

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

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

Question 53

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

A	Preparation
B	Purchasing
C	Storage
D	Cooking

Question 54

What is one requirement for a stocked handwashing sink?

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

Question 54 Explanation:

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

Question 55

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

Question 56

Which is the first step when implementing a HACCP plan?

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

Question 57

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

Question 59

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 60

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	Campylobacter coli
D	Bacillus cereus

Question 61

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 62

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 63

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

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

Question 64

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	hepatitis A
D	sore throat

Question 65

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	establishing a critical limit
D	taking a corrective action

Question 66

Which method of thawing food is correct?

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

Question 67

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

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

Question 68

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

Question 69

Food handlers should wash their hands between

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

Question 70

Which technique is acceptable for cooling TCS food?

A	Moving the food from a metal pan to a plastic pan
B	Removing pans from hot holding and placing them in the walk-in-cooler
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 71

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

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

Question 72

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 73

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

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

Question 74

Floor coving is used to

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

Question 75

Manual warewashing sinks must be equipped with

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

Question 76

A food defense system protects against

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

Question 77

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 next to the cooking station until they are cooked
B	Keep the eggs in their shells under regrigeration 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 78

A delivery of packaged frozen vegetables should be rejected if the

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

Question 79

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

A	cheese
B	raw eggs
C	apple cider
D	milk

Question 80

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 81

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

A	symptoms
B	illnesses
C	exposures
D	diagnoses

Question 82

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 83

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

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

Question 84

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

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

Question 85

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

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

Question 86

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

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

Question 87

A common allergen can be found in a

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

Question 88

Which is a physical contaminant?

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

Question 89

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	Temporarily close the operation
C	Notify the local regulatory authority
D	Inform the local and regional CDC

Question 90

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

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