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Managers COURSE | 40 QUESTIONS | PRACTICE TEST
Through a comprehensive analysis, the test helps identify areas for improvement and provides customized recommendations to enhance the overall performance of the foodservice operation.
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1. Which agency enforces food safety in a restaurant or foodservice operation?
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3 points
A Centers for Disease Control and Prevention.
B Food and Drug Administration.
C State or local regulatory authority.
D U.S. Department of Agriculture.
2. Three components of active managerial control include
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3 points
A identifying risks, creating specifications, and training.
B identifying risks, corrective action, and training.
C identifying risks, creating purchase orders, and training.
D identifying risks, record keeping, and training.
3. A broken water main has caused the water in an operation to appear brown. What should the manager do?
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3 points
A Contact the local regulatory authority before use.
B Use the water for everything except dishwashing.
C Boil the water for 1 minute before use.
D Use the water for everything except handwashing.
4. To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know
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3 points
A when to register with the EPA.
B how to fill out an incident report.
C where to find Safety Data Sheets in the operation.
D whom to contact about suspicious activity.
5. A food handler who has just bused tables must do what before handling food?
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3 points
A Change apron.
B Wash hands.
C Put disposable gloves back on.
D Wipe hands on a cloth towel.
6. As part of handwashing, food handlers must scrub their hands and arms for at least
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3 points
A 3 seconds.
B 5 seconds.
C 10 seconds.
D 20 seconds.
7. To work with food, a food handler with an infected hand wound must
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3 points
A cover the wound with an impermeable cover and wear a single-use glove.
B cover the wound with an impermeable cover and limit contact with food.
C wash hands and bandage the wound with an impermeable cover.
D apply ointment and bandage the wound with an impermeable cover.
8. How should food handlers keep their fingernails?
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2 points
A Short and unpolished.
B Long and unpolished.
C Long and painted with nail polish.
D Short and painted with nail polish.
9. What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever?
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2 points
A Exclude the food handler from the operation.
B Report the illness to the local regulatory authority.
C Speak with the food handler’s medical practitioner.
D Restrict the food handler from working with food.
10. What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella spp.?
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2 points
A Keep the food handler away from duties that involve food.
B Exclude the food handler from the operation.
C Make sure the food handler is supplied with disposable gloves.
D Make sure the food handler washes hands often.
11. Where should staff members eat, drink, smoke, or chew gum?
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2 points
A Where customers cannot see them.
B Outside the kitchen door.
C Dishwashing areas.
D Designated areas.
12. How long must shellstock tags be kept on file?
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2 points
A 30 days after the day the shellfish were received.
B 90 days after the day the shellfish were received.
C 30 days after the last shellfish was sold or served from the container.
D 90 days after the last shellfish was sold or served from the container.
13. When receiving a delivery of food for an operation, it is important to
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2 points
A inspect only the TCS food.
B inspect all food immediately before storing it.
C stack the delivery neatly and inspect it within 12 hours.
D store it immediately and inspect it later.
14. Which item is stored correctly in the cooler?
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2 points
A Macaroni salad stored above raw salmon.
B Raw ground pork stored below raw poultry.
C Raw poultry stored above raw pork roast.
D Sliced pineapple stored below raw steaks
15. Ready-to-eat TCS food must be date marked if it will be stored for longer than
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2 points
A 12 hours.
B 24 hours.
C 36 hours.
D 48 hours.
16. A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?
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3 points
A Refer to the vendor notification for next steps.
B Contact the supplier and arrange for the product to be picked up.
C Label the item to prevent it from accidently being placed back in inventory.
D Inform the local media, customers, and employees of the reason for the recall.
17. What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) before it must be sold, served, or thrown out?
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3 points
A 2 days
B 5 days
C 7 days
D 9 days
18. Pathogens are likely to grow well in a meat stew that is
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3 points
A below freezing temperature.
B at refrigeration temperatures.
C between 41°F and 135°F (5°C and 57°C).
D cooked to the correct internal temperature.
19. Which is a TCS food?
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3 points
A Bananas.
B Coffee.
C Crackers.
D Sprouts.
20. Cut melons should be stored at what internal temperature?
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3 points
A 41°F (5°C) or lower.
B 45°F (7°C) or lower.
C 51°F (11°C) or lower.
D 55°F (13°C) or lower.
21. Why are preschool-age children at a higher risk for getting a foodborne illness?
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3 points
A They do not have strong appetites.
B They do not receive enough nutrition.
C They are more likely to suffer allergic reactions.
D They have not yet built up their immune systems.
22. What is one factor that affects the growth of bacteria in food?
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3 points
A Leanness
B Density
C Ripeness
D Acidity
23. Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of
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3 points
A cross-contamination.
B time-temperature abuse.
C physical contamination.
D toxic-metal poisoning.
24. Peanuts and soy products are two possible food items that can be dangerous for people with
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3 points
A FAT TOM.
B food allergies.
C chemical sensitivity.
D poor personal hygiene.
25. Wheezing and hives are symptoms of
*
3 points
A food allergies.
B Norovirus.
C botulism.
D hepatitis A.
26. A catering employee removed a 135°F (57°C) tray of lasagna from hot-holding for service in a hotel conference room at 11:00 a. m. By what time must the lasagna be thrown out?
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3 points
A 12:00 p. m.
B 2:00 p. m.
C 3:00 p. m.
D 4:00 p. m.
27. Which of these operations is never allowed to hold TCS food without temperature control?
*
3 points
A Catered event.
B Nursing home.
C Quick service operation.
D Convenience store.
28. Which action could contaminate food at a self-service area?
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3 points
A Keeping hot TCS food at 135°F (57°C)
B Allowing customers to reuse plates
C Labeling all containers and handles
D Taking food temperatures every hour
29. Which food item may be handled with bare hands?
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2 points
A Cooked pasta for salad
B Chopped potatoes for soup
C Canned tuna for sandwiches
D Pickled watermelon for garnish
30. When preparing to wash dishes in a three-compartment sink, what is the first task?
*
2 points
A Remove leftover food from the dishes.
B Fill the first sink with detergent and water.
C Clean and sanitize the sinks and drain boards.
D Make sure there is a working clock with a second hand.
31. When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the
*
2 points
A common name of the chemical.
B expiration date of the chemical.
C date the chemical was transferred.
D name of the person who transferred the chemical.
32. Which does not require sanitizing?
*
2 points
A Plates
B Knives
C Walls
D Tongs
33. What is the definition of sanitizing?
*
2 points
A Washing a surface to a clean level
B Using a cloth on a surface until it is clean
C Removing the amount of dirt on a surface to safe levels
D Reducing the pathogens on a surface to safe levels
34. To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength,
*
2 points
A rinse it from the surface and then apply it a second time.
B test the surface first to confirm that there are no pathogens.
C heat it to the temperature recommended by the manufacturer.
D use a test kit to check the sanitizer’s concentration when mixing it.
35. Outdoor garbage containers must be
*
2 points
A washed frequently.
B kept covered with tight-fitting lids.
C kept away from customer parking areas.
D lined with plastic or wet-strength paper.
36. What is a cross-connection?
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2 points
A Threaded faucet.
B Device that prevents a vacuum.
C Brass valve that mixes hot and cold water.
D Physical link between sources of safe and dirty water
37. What step must managers take after creating a master cleaning schedule and training staff to use it?
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1 point
A Monitor the cleaning program
B Determine what should be cleaned
C Determine who should do each task
D Time staff on how long they take to clean
38. A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and
*
1 point
A soap.
B a timer.
C a clock.
D gloves.
39. What is the best way to eliminate pests that have entered the operation?
*
3 points
A Raise the heat in the operation after-hours.
B Lower the heat in the operation after-hours.
C Work with a licensed pest control operator (PCO).
D Apply over-the-counter pesticides around the operation.
40. How high should floor-mounted equipment be from the floor?
*
3 points
A At least 1 inch (3 centimeters)
B At least 2 inches (5 centimeters)
C At least 4 inches (10 centimeters)
D At least 6 inches (15 centimeters)
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