Food Safety for Managers Practice Test

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🍽️ Welcome to our Food Safety for Managers Practice Test! 📚

This quiz is designed to help you assess your knowledge of food safety practices and prepare for certification exams. By completing this test, you'll gain valuable insights into your understanding of essential food safety principles.

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Quiz Questions I

Food that has NOT been honestly presented must be
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1 point

Thrown out

Re-labeled

Repurposed

Frozen

How many individual cases of a foodborne illness are required for it to be classified as a foodborne disease outbreak?
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1 point

one

two

four

10 or more

Which of the following foods would be considered a non-TCS food?
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1 point

Sliced cantaloupe

Cooked chicken

Bananas

Pasteurized milk

Using food coloring to make ground beef appear fresher is:
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1 point

Not allowed by the CDC

Not allowed by the regulatory authority

Allowed with a retail food license

Allowed if a HACCP plan is in place

_______________is commonly found living in, and on, up to 50% of all people.
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1 point

Toxoplasma gondii

Trichinella spiralis

Staphylococcus aureus

Listeria monocytogenes

Approximately how many deaths are attributed to foodborne illness each year in the United States?
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1 point

500

3,000

50,000

48 million

Fresh fruits and vegetables must be washed
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1 point

After being cut

Before being cut

In sanitizing solution

If they are organic

A bimetallic stemmed thermometer used to check food temperatures should:
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1 point

Be easy to read with a glass stem.

Be calibrated and accurate to within ± 2°F (± 1°C) and easy to read.

Be mercury filled.

Have a scale ranging from 41°F (5°C) to 140°F (60°C)

Which of the following bacteria are associated with foodborne intoxications?
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1 point

Staphylococcus aureus, Clostridium botulinum, Bacillus cereus

Clostridium botulinum, Bacillus cereus, Listeria monocytogenes

Listeria monocytogenes, Campylobacter jejuni, Staphylococcus aureus

Campylobacter jejuni, Staphylococcus aureus, Clostridium botulinum

A chef takes leftover beef tips out of a walk-in cooler and cuts them into smaller pieces to use in a soup. After adding the beef to the soup stock, the chef should:
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1 point

Rapidly reheat the soup until it reaches a minimum internal temperature of at least 135°F (57°C) for at least 15 seconds.

Rapidly reheat the soup until it reaches a minimum internal temperature of at least 155°F (68°C) for at least 15 seconds.

Rapidly reheat the soup until it reaches a minimum internal temperature of at least 165°F (74°C) for at least 15 seconds.

Slowly reheat the soup until it boils and then add sliced carrots and onions.

One of the major food allergens is?
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1 point

Latex

Tomatoes

Soybeans

Corn oil

Which of the following is usually associated with scombroid poisoning? *

1 point

Tuna

Snapper

Pufferfish

Amberjack

Which of the following bacteria are associated with foodborne infections?
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1 point

Salmonella spp., Listeria monocytogenes, Campylobacter jejuni

Listeria monocytogenes, Campylobacter jejuni, Clostridium botulinum

Campylobacter jejuni, Clostridium botulinum, Vibrio vulnificus

Clostridium botulinum, Vibrio vulnificus, Salmonella spp.

"First In First Out" (FIFO) is meant to remind food service workers to:
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1 point

Arrive early for their shifts so they can go home early.

Check inventory frequently so the establishment does not run out of any products or ingredients.

Rotate the stock so the product at the back of the refrigerator is used before the product at the front.

Rotate stock so the oldest product is used before newer product.

Fried chicken being held under a heat lamp on a buffet line must have a minimum internal temperature of:
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1 point

135°F (57°C)

155°F (68°C)

145°F (63°C)

165°F (74°C)

What three things must a person prove when suing a food establishment for causing a foodborne illness?
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1 point

The food was unsafe, the chef didn't cook the food thoroughly and the warranty of sale was violated.

The food tasted bad, the food made them sick and the service was lousy.

The food was unsafe, the food caused harm and the warranty of sale was violated.

The food was unsafe, there was a warranty of sale and the manager refused to give a refund.

A customer consumed potato salad prepared in a local deli. Two hours after consuming the product, the customer began to experience nausea and vomiting and recovered within two days. The likely culprit of this foodborne illness was:
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1 point

Staph

Allergens

E.coli 0157:H7

Copper poisoning

Which of the following foods must be stored on the bottom shelf of a refrigerator (below any other foods)?
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1 point

Cooked ground pork

Raw chicken

Tuna salad

Fresh lettuce

Tabletop foodservice equipment on legs should have a space between the base of the equipment and the tabletop of at least______
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1 point

2 in

3 in

4 in

8 in

What agency is responsible for inspecting meat, poultry, egg, fruits and vegetables that are shipped across state lines?
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1 point

FDA

USDA

CDC

NSF

Later in the shift, a food handler complains about a sore throat and fever. What should the manager do with the food that the food handler prepared earlier in the day?
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1 point

Serve it

Throw it out

Freeze it

Donate it

The temperature of foods held in a walk-in refrigerator must be maintained:
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1 point

At 50°F (10°C) or below ingran

At 45°F (7°C) or below

Between 45°F (7°C) and 32°F (0°C)

At 41°F (5°C) or below

Tuna salad in a cooler must be held at or below an internal temperature of?
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1 point

32F

41F

45F

70F

Which of the following represent a potential chemical hazard?
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1 point

Tomatoes cooked in a copper pot

Plastic water lines

Outside bait stations applied around exterior of establishment by the manager

Insect parts found in food

Pathogenic bacteria associated with foodborne illness will only grow on foods with a water activity (A) of at least_____________and a pH greater than____________.
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1 point

.90; 4.8

.85; 4.6

4.6;.85

4.5; .90

Which is a TCS Food?
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1 point

Packets of mayonnaise

Alfalfa sprouts

Canned tomatoes

Iced tea

What is the single greatest threat to food safety?
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1 point

Microorganisms

Unlabeled cleaning compounds

Food workers with poor personal hygiene

FAT TOM and his unlicensed hot dog cart

At a minimum, the temperature of cold foods on a salad bar should be checked every:
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1 point

one hour

two hours

three hours

at least once per shift

Freezing food keeps it safe because freezing
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1 point

Allows food to be stored for several years

Destroys chemical contaminants in food

Provides an easy way to transport raw food

Slows the growth of pathogens in food

Which of the following is a characteristic of a non-TCS food?
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1 point

High in protein

Dry

Moist

Chemically neutral or only slightly acidic

The acronym FAT TOM refers to:
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1 point

The six factors commonly associated with foodborne illness (Food, Acidity, Time, Temperature, Oxygen and Microorganisms).

The six factors effecting bacterial growth (Food, Acidity, Time, Temperature, Oxygen and Moisture)

Some common parasitic infection sources (Fish, Anisakiasis, Trichinosis and Toxoplasmosis, Other Meats)

The six foods most commonly associated with foodborne illness (Fish, Asparagus, Tofu, Tomatoes, Omelets and Milk)

Ready-to-eat foods can be considered TCS because:
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1 point

They are usually dry.

They receive no further washing or cooking prior to being eaten.

They are often low in protein.

They are usually very acidic.

___________is a parasite associated with raw or undercooked seafood. *

1 point

Anisakis simplex

Cryptosporidium parvum

Trichinella spiralis

Toxoplasma gondii

Hamburger patties must be cooked to an internal temperature of at least_______
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1 point

140°F (60°C); 10

145°F (63°C); 10

155°F (68°C); 15

165°F (74°C); 15

Foods that have been improperly thawed can be hazardous because:
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1 point

The taste or color of the food may have changed.

Bacteria may have been allowed to grow during the thawing.

Customers may accidentally bite into a piece of frozen food.

Improper thawing may leave the center of a large product frozen.

Why do young children have a higher risk of contracting a foodborne illness?
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1 point

They are more likely to contract it in a school environment.

They are more likely to have suppressed immune systems due to the medications they take.

They are more likely to have diminished immune response due to advanced age.

Their immune systems are less developed than that of an adult.

Which of the following is the responsibility of the person in charge?
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1 point

Reviewing the menu for accuracy once a month.

Ensuring food safety.

Providing good customer service.

Which is the safest way to cool a cooked roast?
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1 point

Cool the roast on the counter, then refrigerate after two hours.

Cut the roast into smaller units and immediately place in the refrigerator.

Cover the roast in foil and place in the refrigerator. atasid põemal

Let the roast sit in the oven for the first 60 minutes, then cool on the counter.

Floor coving is used to?
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1 point

Reduce sharp corners on hard-to-clean floors

Eliminate the risk of slips and falls

Increase the resiliency of hard surface flooring

Improve noise reduction capabilities

Which of the following foods would be considered a TCS food?
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1 point

Dried rice

Cooked rice

Lemon juice

Wheat bread

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