Food Safety Manager Test - Practice Questions
correctly answered to pass rated A+
1. What is a thermocouple? a. a metal probed thermometer
a. a metal probed thermometer
b. a type of single us impermeable it is a thermometer with a metal probe, the
sensing area
glove is the tip of the probe and the reading is given
c. a thermostat in a walk in digitally
cooler
commonly used to measure the temperature of thick
d. a backflow prevention
and thin food
device
2. What is the best approach to deal- d. all of these
ing with pests?
a. deny pests food, water, prevention is critical when dealing with pests bc
and shelter
b. deny pests access to the once there in an infestation, it can be diflcult to
opera- tion deal with
c. work with a licensed pest
con- trol operator (PCO)
d. all of these
3. How should a cloth used for
wet wiping be stored?
a. hang wet clothes in an area
that prevents dripping onto
con- tact surfaces d. in a bucket of sanitizing solution
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
solu- tion
4. Which of the following is NOT con- d. under hot running water
sidered a safe way to thaw frozen
,Food Safety Manager Test - Practice Questions
correctly answered to pass rated A+
meat? it is not safe to thaw frozen meat with water
a. cooking it while still above 70 degrees F, this is because the outside
frozen of the meat will enter the temperature danger zone
b. in a microwave while the inside will still be frozen
c. in a walk in cooler
d. under hot running water
5. what is the FIFO method? (first in, b. storing food items so that the oldest is used
first
first out)
a. washing
makes hands before and after because all food becomes less safe over time, it
each task grind- ing redistributes the
b. storing food items so that pathogens throughout the
the oldest is used first meat
c. marking packaged food
items with a use-by date
d. rotating food pans on a
buffet line so that the food
remains fresh
6. 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
7. 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
, Food Safety Manager Test - Practice Questions
correctly answered to pass rated A+
sense to use the old food first
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
a. more pathogens reside on the outside of
the meat and grinding redistributes the
pathogens throughout the meat
correctly answered to pass rated A+
1. What is a thermocouple? a. a metal probed thermometer
a. a metal probed thermometer
b. a type of single us impermeable it is a thermometer with a metal probe, the
sensing area
glove is the tip of the probe and the reading is given
c. a thermostat in a walk in digitally
cooler
commonly used to measure the temperature of thick
d. a backflow prevention
and thin food
device
2. What is the best approach to deal- d. all of these
ing with pests?
a. deny pests food, water, prevention is critical when dealing with pests bc
and shelter
b. deny pests access to the once there in an infestation, it can be diflcult to
opera- tion deal with
c. work with a licensed pest
con- trol operator (PCO)
d. all of these
3. How should a cloth used for
wet wiping be stored?
a. hang wet clothes in an area
that prevents dripping onto
con- tact surfaces d. in a bucket of sanitizing solution
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
solu- tion
4. Which of the following is NOT con- d. under hot running water
sidered a safe way to thaw frozen
,Food Safety Manager Test - Practice Questions
correctly answered to pass rated A+
meat? it is not safe to thaw frozen meat with water
a. cooking it while still above 70 degrees F, this is because the outside
frozen of the meat will enter the temperature danger zone
b. in a microwave while the inside will still be frozen
c. in a walk in cooler
d. under hot running water
5. what is the FIFO method? (first in, b. storing food items so that the oldest is used
first
first out)
a. washing
makes hands before and after because all food becomes less safe over time, it
each task grind- ing redistributes the
b. storing food items so that pathogens throughout the
the oldest is used first meat
c. marking packaged food
items with a use-by date
d. rotating food pans on a
buffet line so that the food
remains fresh
6. 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
7. 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
, Food Safety Manager Test - Practice Questions
correctly answered to pass rated A+
sense to use the old food first
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
a. more pathogens reside on the outside of
the meat and grinding redistributes the
pathogens throughout the meat
