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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 agency regulates and inspects eggs?

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

Question 2

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

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

Question 3

Hair restraint requirements do NOT apply to

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

Question 4

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

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

Question 5

What personal hygiene tool is used to prevent food contamination?

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

Question 6

What is a cross-connection?

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

Question 7

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

A	Cooking
B	Preparation
C	Purchasing
D	Storage

Question 8

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 9

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	purchasing oysters from an approved supplier
D	refrigerating the oysters after receiving them

Question 10

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 11

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

Question 13

What is the most important reason food handlers should NOT chew gum while working?

A	It can be a choking hazard
B	Customers may see and find it distasteful
C	It prevents workers from tasting food
D	Saliva can be transferred to a food handler's hands

Question 14

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 15

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 16

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

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

Question 17

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

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

Question 18

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 19

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 20

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

Question 21

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

A	Look
B	Assure
C	Employees
D	Reports

Question 22

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	washes hands for 15 seconds using warm water
D	returns to work only after covering the lesion with antibiotic cream

Question 23

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

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

Question 24

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

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

Question 25

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	enter time and temperature cooking requirements on recipes
D	monitor critical limits

Question 26

Eggs that are intended for hot holding should be cooked to which minimum internal temperature for at least 15 seconds?

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

Question 27

Shellfish tags must be kept for

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

Question 28

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 29

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 30

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 31

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

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

Question 32

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	verifying safety standards
C	establishing a critical limit
D	performing a hazard analysis

Question 33

Which technique is acceptable for cooling TCS food?

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

Question 34

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

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

Question 35

Which food item can be safely re-served?

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

Question 36

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 37

A food defense system protects against

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

Question 38

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

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

Question 39

What is one requirement for a stocked handwashing sink?

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

Question 39 Explanation:

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

Question 40

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

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

Question 41

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 42

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 coli
C	Campylobacter jejuni
D	Bacillus cereus

Question 43

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

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

Question 44

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

Question 45

Parasites are most likely to be found in incorrectly frozen

A	Fish
B	Beef
C	Juice
D	Vegetables

Question 46

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

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

Question 47

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

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

Question 48

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	air gap
D	vacuum breaker

Question 49

Which is a physical contaminant?

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

Question 50

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

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

Question 51

Manual warewashing sinks must be equipped with

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

Question 52

Which is the first step when implementing a HACCP plan?

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

Question 53

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

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

Question 54

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

A	diagnoses
B	illnesses
C	exposures
D	symptoms

Question 55

The most effective way to prevent pest problems is by

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

Question 56

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

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

Question 57

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	maintain foods at 41°F (5°C) or below
C	wear gloves to prevent bare-handed contact with foods
D	cook all foods to a minimum of 135°F (57°C)

Question 58

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 59

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

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

Question 60

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

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

Question 61

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

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

Question 62

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

Question 63

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	cover the wound with a waterproof bandage
D	work in the office until the wound heals

Question 64

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

A	Verification
B	Monitoring
C	Corrective Action
D	Hazard Analysis

Question 65

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	Accept it and place it in the freezer
C	Reject it and return it to the supplier
D	Reject it and throw it in the dumpster

Question 66

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

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

Question 67

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

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

Question 68

Which is an example of “cleaning”?

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

Question 69

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

Question 70

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

A	Food handlers
B	the cook
C	Customers
D	the manager

Question 71

Scombrotoxin is primarily associated with which foods?

A	Fruit
B	Beef
C	Fish
D	Dairy

Question 72

A delivery of packaged frozen vegetables should be rejected if the

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

Question 73

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

Question 74

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 75

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

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

Question 76

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 77

Cross-contact occurs when

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

Question 78

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

Question 79

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

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

Question 80

Electrical power outages and sewage backups are classified as

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

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	check deliveries after they are stored
D	keep garbage can clean and sanitized

Question 82

How should food and supplies be stored in a dry-storage area?

A	Away from the walls and 4 inches off the floor
B	Away from the walls and 6 inches off the floor
C	Next to the walls and 4 inches off the floor
D	Next to the walls and 6 inches off the floor

Question 83

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

A	In an uncovered container until all of the contents have been used
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	On a wire rack under exposed water pipes

Question 84

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	Apply for a new food license and recertify all managers and food handlers.
C	Update the standard operating procedures and provide training
D	Continue operating the same way and slowly incorporate the new code

Question 85

The third compartment of a three-compartment sink should contain

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

Question 86

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

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

Question 87

Food handlers should wash their hands between

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

Question 88

A common allergen can be found in a

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

Question 89

Linen used to line bread baskets should be replaced

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

Question 90

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)

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