Food Safety Manager Test - Practice Questions With
Complete Correct Answers Graded A+
What is a thermocouple?
a. a metal probed thermometer
b. a type of single us impermeable glove
c. a thermostat in a walk in cooler
d. a backflow prevention device
a. a metal probed thermometer
it is a thermometer with a metal probe, the sensing area is the tip of the probe and the reading is given
digitally
commonly used to measure the temperature of thick and thin food
What is the best approach to dealing with pests?
a. deny pests food, water, and shelter
b. deny pests access to the operation
c. work with a licensed pest control operator (PCO)
d. all of these
d. all of these
prevention is critical when dealing with pests bc once there in an infestation, it can be difficult to deal
with
How should a cloth used for wet wiping be stored?
a. hang wet clothes in an area that prevents dripping onto contact surfaces
b. store them dry and only mix with a sanitizing solution before each use
c. never reuse wet wipe clothes without washing them first
d. in a bucket of sanitizing solution
d. in a bucket of sanitizing solution
Which of the following is NOT considered a safe way to thaw frozen meat?
a. cooking it while still frozen
b. in a microwave
c. in a walk in cooler
d. under hot running water
d. under hot running water
it is not safe to thaw frozen meat with water above 70 degrees F, this is because the outside of the meat
will enter the temperature danger zone while the inside will still be frozen
, what is the FIFO method? (first in, first out)
a. washing hands before and after each task
b. storing food items so that the oldest is used first
c. marking packaged food items with a use-by date
d. rotating food pans on a buffet line so that the food remains fresh
b. storing food items so that the oldest is used first
because all food becomes less safe over time, it makes sense to use the old food first
What is an example of a physical contaminant?
a. bones in chili
b. mold on cheese
c. chicken juices on a cutting board
d. pathogens on unwashed hands
a. bones in chili
there are three types of containments that can enter food: physical, biological and chemical
a physical contaminant refers to things such as glass, dirt, or bones for example that can contaminate
food
Why must ground meats be cooked to a higher temperature than whole cuts of meat?
a. more pathogens reside on the outside of the meat and grinding redistributes the pathogens
throughout the meat
b. air pockets within the ground meat may prevent it from cooking evenly
c. overcooking a whole cut of meat may result in a burnt texture on the surface of the meat
d. the grinder used to process ground meats has a higher likelihood of harboring pathogens
a. more pathogens reside on the outside of the meat and grinding redistributes the pathogens
throughout the meat
If a TCS food will be hot held for service, what is the minimum internal temperature that this food must
maintain while being held?
a. 135 F
b. 145 F
c. 41 F
d. 165 F
a. 135 F
Which unused items may be reserved to another customer?
a. you should never reuse unused food items
b. prepackaged items such as soup crackers
c. open condiments, such as a dish of salsa
d. garnishes, such as a sprig of parsley
Complete Correct Answers Graded A+
What is a thermocouple?
a. a metal probed thermometer
b. a type of single us impermeable glove
c. a thermostat in a walk in cooler
d. a backflow prevention device
a. a metal probed thermometer
it is a thermometer with a metal probe, the sensing area is the tip of the probe and the reading is given
digitally
commonly used to measure the temperature of thick and thin food
What is the best approach to dealing with pests?
a. deny pests food, water, and shelter
b. deny pests access to the operation
c. work with a licensed pest control operator (PCO)
d. all of these
d. all of these
prevention is critical when dealing with pests bc once there in an infestation, it can be difficult to deal
with
How should a cloth used for wet wiping be stored?
a. hang wet clothes in an area that prevents dripping onto contact surfaces
b. store them dry and only mix with a sanitizing solution before each use
c. never reuse wet wipe clothes without washing them first
d. in a bucket of sanitizing solution
d. in a bucket of sanitizing solution
Which of the following is NOT considered a safe way to thaw frozen meat?
a. cooking it while still frozen
b. in a microwave
c. in a walk in cooler
d. under hot running water
d. under hot running water
it is not safe to thaw frozen meat with water above 70 degrees F, this is because the outside of the meat
will enter the temperature danger zone while the inside will still be frozen
, what is the FIFO method? (first in, first out)
a. washing hands before and after each task
b. storing food items so that the oldest is used first
c. marking packaged food items with a use-by date
d. rotating food pans on a buffet line so that the food remains fresh
b. storing food items so that the oldest is used first
because all food becomes less safe over time, it makes sense to use the old food first
What is an example of a physical contaminant?
a. bones in chili
b. mold on cheese
c. chicken juices on a cutting board
d. pathogens on unwashed hands
a. bones in chili
there are three types of containments that can enter food: physical, biological and chemical
a physical contaminant refers to things such as glass, dirt, or bones for example that can contaminate
food
Why must ground meats be cooked to a higher temperature than whole cuts of meat?
a. more pathogens reside on the outside of the meat and grinding redistributes the pathogens
throughout the meat
b. air pockets within the ground meat may prevent it from cooking evenly
c. overcooking a whole cut of meat may result in a burnt texture on the surface of the meat
d. the grinder used to process ground meats has a higher likelihood of harboring pathogens
a. more pathogens reside on the outside of the meat and grinding redistributes the pathogens
throughout the meat
If a TCS food will be hot held for service, what is the minimum internal temperature that this food must
maintain while being held?
a. 135 F
b. 145 F
c. 41 F
d. 165 F
a. 135 F
Which unused items may be reserved to another customer?
a. you should never reuse unused food items
b. prepackaged items such as soup crackers
c. open condiments, such as a dish of salsa
d. garnishes, such as a sprig of parsley
