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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 should be excluded from the operation if he or she is diagnosed with

A	diabetes mellitus
B	sore throat
C	a high-risk pregnancy
D	hepatitis A

Question 2

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

A	Purchasing
B	Cooking
C	Storage
D	Preparation

Question 3

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

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

Question 4

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

A	Reports
B	Employees
C	Look
D	Assure

Question 5

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

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

Question 6

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

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

Question 7

Which agency regulates and inspects eggs?

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

Question 8

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 9

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

A	cheese
B	apple cider
C	raw eggs
D	milk

Question 10

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	Breaking down large portions into smaller portions
C	Moving the food from a metal pan to a plastic pan
D	Removing pans from hot holding and placing them in the walk-in-cooler

Question 11

Which food item can be safely re-served?

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

Question 12

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

Question 13

A common allergen can be found in a

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

Question 14

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

Question 15

A case of frozen pork chops is received thawed. What should the food handler do with the case?

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

Question 16

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

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

Question 17

What should a manager do when a state adopts the most current model FDA Food Code?

A	Apply for a new food license and recertify all managers and food handlers.
B	Close the operation until full compliance and training is completed
C	Continue operating the same way and slowly incorporate the new code
D	Update the standard operating procedures and provide training

Question 18

Which is a physical contaminant?

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

Question 19

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

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

Question 20

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 21

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

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

Question 22

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

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

Question 23

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 24

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 25

A delivery of packaged frozen vegetables should be rejected if the

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

Question 26

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

A	Monitoring
B	Corrective Action
C	Hazard Analysis
D	Verification

Question 27

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	Have equipment approved by the USDA
D	Submit the menu for FDA approval

Question 28

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

A	illnesses
B	symptoms
C	diagnoses
D	exposures

Question 29

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	place a thermometer between two unopened packages
D	Puncture a package and take the surface temperature under the wrapping

Question 30

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	enter time and temperature cooking requirements on recipes
D	develop flow diagrams

Question 31

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

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

Question 32

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

Question 33

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

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

Question 34

Electrical power outages and sewage backups are classified as

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

Question 35

What is one requirement for a stocked handwashing sink?

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

Question 35 Explanation:

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

Question 36

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 37

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

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

Question 38

Which is an example of “cleaning”?

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

Question 39

A ready-to-eat TCS food that has been commercially processed must be heated to a temperature of at least

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

Question 40

Cross-contact occurs when

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

Question 41

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 42

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	10
C	30
D	7

Question 43

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

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

Question 44

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

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

Question 45

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	4 inches (10.2 cm)
D	6 inches (15.2 cm)

Question 46

The third compartment of a three-compartment sink should contain

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

Question 47

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 48

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	155°F (68°C)
C	165°F (74°C)
D	145°F (63°C)

Question 49

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

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

Question 50

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 51

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 52

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 53

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

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

Question 54

The most effective way to prevent pest problems is by

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

Question 55

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

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

Question 56

A food defense system protects against

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

Question 57

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 58

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	On a wire rack under exposed water pipes
C	On the floor, 6 inches (15.24 cm) away from the wall
D	In an uncovered container until all of the contents have been used

Question 59

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

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

Question 60

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 61

Food handlers should wash their hands between

A	placing potatoes in storage and removing dirty dishes from the dining area
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	ringing a sale on the cash register and sweeping the restroom

Question 62

Which method of thawing food is correct?

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

Question 63

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	Physical
D	Biological

Question 64

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 2days
C	exclude the food handler from work
D	allow the food handler to return to work in 14days

Question 65

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

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

Question 66

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 67

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

Question 68

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

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

Question 69

What is a cross-connection?

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

Question 70

What personal hygiene tool is used to prevent food contamination?

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

Question 71

Floor coving is used to

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

Question 72

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

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

Question 73

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

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

Question 74

Damaged, spoiled, or recalled food must be stored in

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

Question 75

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

A	the manager
B	Customers
C	Food handlers
D	the cook

Question 76

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	Keep the eggs in their shells next to the cooking station until they are cooked
D	Crack all of the eggs at once into a large container kept near the cooking station

Question 77

Hair restraint requirements do NOT apply to

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

Question 78

Scombrotoxin is primarily associated with which foods?

A	Fruit
B	Dairy
C	Fish
D	Beef

Question 79

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

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

Question 80

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	use separate utensils for dispensing each food
C	wear gloves to prevent bare-handed contact with foods
D	cook all foods to a minimum of 135°F (57°C)

Question 81

One method of denying pests access to an operation is to

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

Question 82

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	Purchasing oysters from the nearest dealer
D	refrigerating the oysters after receiving them

Question 83

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

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

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

Question 85

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

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

Question 86

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	Immediately upon learning of the illness
C	When the food handler shows symptoms
D	If a physician has become involved

Question 87

Parasites are most likely to be found in incorrectly frozen

A	Juice
B	Vegetables
C	Beef
D	Fish

Question 88

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	washes hands for 15 seconds using warm water
C	returns to work only after covering the lesion with antibiotic cream
D	wears a finger cot and uses a single-use glove

Question 89

Shellfish tags must be kept for

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

Question 90

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

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