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Food Safety Manager Training Questions and Answers
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Food Safety Manager Training Questions and Answers
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Food Safety Manager Training Questionsand Answers
When partially cooking food for later service, what is the maximum amount of time that the
food can be heated during the initial cooking step? Correct Ans-60 minutes
What are the most important food safety features to look for when selecting flooring, wall, and
ceiling materials? Correct Ans-Smooth and durable
What organization creates national standards for foodservice equipment? Correct Ans-NSF
When installing tabletop equipment on legs, the space between the base of the equipment and
the tabletop must be at least . . . Correct Ans-4 inches
An operation has a buildup of grease and condensation on the walls and ceiling. What is the
most likely problem? Correct Ans-The ventilation system is not working correctly.
A handwashing station should have a garbage container, hot and cold water, signage, a way to
dry hands, and . . . Correct Ans-soap.
What is the only completely reliable method for preventing backflow? Correct Ans-air gap
,A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What
has the food handler done wrong? Correct Ans-created a cross-connection
An operation received a violation in the outside area of the facility. The manager reviewed the
area and saw that the dumpster was placed on a freshly graveled drive. The lids were closed
and the drain plug was in place to prevent the dumpster from draining. What was the problem?
Correct Ans-The surface underneatht the dumpster should have been paved with concrete
or asphalt.
A broken water main has caused the water in a operation to appear brown. What should the
manager do? Correct Ans-Contact the local regulatory authority before use
What is the best way to eliminate pests that have entered the operation? Correct Ans-Work
with a licensed pest control operator
What are the different ways of sanitizing and the requirements for each? Correct Ans-
Cleaning removes food and other dirt from a surface. Sanitizing reduces the number of
pathogens on a surface to safe levels. You must clean and rinse a surface before it can be
sanitized. Then the surface must be allowed to air-dry. Surfaces can be sanitized with hot water
or a chemical sanitizing solution. Each sanitizing method and sanitizer chemical has specific
requirements for use.
How and when should surfaces be cleaned and sanitized? Correct Ans-All surfaces should be
cleaned and rinsed. Food-contact surfaces must be cleaned and sanitized after every use. You
should also clean and sanitize each time you begin working with a different type of food or after
,handling different, raw TCS fruits and vegetables. Also clean and sanitize surfaces when a task is
interrupted. If items are in constant use, they must be cleaned and sanitized every four hours.
How should items be washed in a dishwasher or a three-compartment sink and then stored?
Correct Ans-Dishwashers: Follow manufacturers instructions when using dishwashers.
Three-Compartment Sink: Before washign items, clean and sanitize the sinks and drain boards.
Scrape, rinse, or presoak items before washing them. Then wash them in a detergent solution,
rinse in clean water, sanitize them for a specific amount of time in hot water or chemical
sanitizing solution. Then set out to air-dry.
Tableware and equipment should be stored in a food safe area away from the risk of
contamination.
How should cleaning tools and supplies be used and stored? Correct Ans-Cleaning tools and
supplies should be stored away from food and equipment, be properly labeled, be approved for
use in food service operations.
How do you develop an effective cleaning program? Correct Ans-Create a master cleaning
schedule
Train your staff to follow it
Monitor the program to make sure it works
, What is required for measuring the sanitizing rinse temperature in a high-temperature
dishwashing machine? Correct Ans-Maximum registering thermometer
What is the acceptable contact time when sanitizing food-contact surfaces? Correct Ans-
Soak the item in a chlorine solution for 7 seconds
If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?
Correct Ans-Every 4 hours
What must food handlers do to make sure sanitizing solution for use on food-contact surfaces
has been made correctly? Correct Ans-Test the solution with a sanitizer kit
George is getting ready to wash dishes in a three-compartment sink. What should be his first
task? Correct Ans-Clean and sanitize the sinks and drain boards
Which feature is most important for a chemical storage area? Correct Ans-Good lighting
How should flatware and utensils that have been cleaned and sanitized be stored? Correct
Ans-With handles facing up
What is the correct way to clean and sanitize a prep table? Correct Ans-Remove food from
the surface, wash, rinse, sanitize, air-dry
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