WorksheetsAlways Food Safe-Food Manager Practice Exam
Total questions: 20
Worksheet time: 10mins
What is the maximum amount of time hot-hold food can be held for service without temperature control?
2 hours
4 hours
6 hours
8 hours
When monitoring and recording temperatures on a buffet containing hot and cold items, what is the best practice?
Clean and sanitize the thermometer before moving on to the next product
Use the same thermometer for all items without cleaning
Record temperatures without checking the thermometer
Only check temperatures of hot items
A server must disclose the ingredients of a dish to a customer in all cases, EXCEPT in which of the following situations?
The dish is a basic menu item.
The dish contains a proprietary or trademarked secret ingredient.
The ingredients are widely known and commonly recognized.
Servers must always disclose ingredients in all cases.
After mopping up vomit, the mop head should be thrown away, and the bucket, mop handle, and wringer should be:
Washed, rinsed, and sanitized with a sanitizer or disinfectant effective against Norovirus
Simply rinsed with water
Left to air dry without cleaning
Wiped down with a dry cloth
Which of the following procedures is something ALL staff should be trained on?
Proper personal hygiene
Facility design and equipment
Pesticide application
Properly writing a work schedule
Which is the best method to remove grease and cooking oil from a kitchen floor?
Cold water, detergent, and a mop
Cold water, sanitizer, and a mop
Hot water, detergent, and a mop
Hot water and a mop
Which of the following is NOT in the Temperature Danger Zone? Food in a refrigerator at a temperature of 55°F, Food in a hot-holding trolley at a temperature of 100°F, Food in a freezer at a temperature of 0°F, Food on a work surface at a temperature of 98°F
Food in a refrigerator at a temperature of 55°F
Food in a hot-holding trolley at a temperature of 100°F
Food in a freezer at a temperature of 0°F
Food on a work surface at a temperature of 98°F
Which is an alternative name for an egg product that might appear on an ingredient label?
Albumen
Yolk
Shell
Cholesterol
When a food handler rewashes lettuce after noticing surface dirt, which HACCP principle is being applied?
Taking corrective action.
Implementing preventive controls.
Conducting a hazard analysis.
Monitoring critical control points.
How often should you clean and sanitize a food contact surface that is in constant use?
Every 2 hours
Every 4 hours
Every 6 hours
Once a day
On a children's menu, the FDA advises against serving which food?
Fried chicken
Ready-to-eat salads
Jelly sandwiches
Cheeseburgers served rare
Parasites are commonly associated with which food?
Milk
Poultry
Seafood
Eggs
When choosing a new uniform for your kitchen staff, what are the MAIN features you would look for?
The lowest cost option
Dark colored so they do not have to be washed as often
Washable, light-colored, press stud fastening with internal pockets
Short sleeved
A food employee restriction means that a food employee is only allowed to do which of the following?
Only cooking tasks
Only sanitation tasks
Non-food related tasks
Only serving food
Which is the driving factor behind ensuring that all staff are trained to the required level for their role in a food operation?
A robust due diligence defense if something goes wrong
To improve employee satisfaction and retention
To enhance customer service and experience
To comply with local health regulations
Which method is most helpful in encouraging good personal hygiene standards?
Call out individuals with poor hygiene standards at staff meetings
Have staff attend training every three years
Trust staff to monitor themselves
Practice good hygiene standards yourself
What are you doing when you sanitize a surface?
Eliminating all bacteria and viruses completely
Reducing the number of pathogens to a safe level
Making the surface smell pleasant
Coating the surface with a protective layer
What is the proper way to wash raw fruit before cooking or serving?
Tap water
Potable (safe drinking) water
Salt water
Vinegar solution
Which of the following is the correct practice for cleaning and disinfecting mops?
Mops should be soaked overnight.
Mops must be replaced every day.
Mops should be dried using a machine dryer.
Mops should be allowed to air dry after cleaning and disinfecting.
What action should be taken if an employee is diagnosed with jaundice?
Remove them from the workplace
Allow them to continue working with precautions
Provide them with additional work hours
Refer them to a nutritionist
