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Food Safety Manager Test Questions and Answers
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Food Safety Manager Test Questions and Answers
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Food Safety Manager Test Questionsand Answers
A physical link between safe water and dirty water is called a _____ _____ Correct Ans-Cross
Connection
Two back flow prevention methods are called a vacuum breaker and an ___ ___ Correct Ans-
Air Gab
Lights must be covered to prevent _______ contamination Correct Ans-Physical
Not cleaning ventilation filters allows ____ to build up which can potentially contaminate food
Correct Ans-Grease
Imminent health hazards that would cause an operation to close: Electrical power outage, fire,
flood or _____ _____ Correct Ans-Sewage Backup
To eliminate pests in your facility, you would contact a licensed ____ ____ operator Correct
Ans-Pest Control
Signs of a cockroach infestation include: Egg cases, body parts, ______ and strong ____ ____
Correct Ans-Droppings; Oily Odor
,Signs of rodents include: Nests/nesting materials, droppings and ______ Correct Ans-
Damage
Reducing the level of bacteria on a clean food contact surface is known as ____________
Correct Ans-Sanitizing
Sanitizing can be done by using heat or _____ Correct Ans-Chemicals
If using heat to sanitize the water must be at least _____ F (77 C) and immersed for at least ___
seconds Correct Ans-171; 30
When using chemical sanitizers you can use Chlorine, ____ or ____ Correct Ans-Iodine;
Quats
Five factors that can affect sanitizer: Concentration, _____, _____ _____, hardness and PH
Correct Ans-Temperature; Contact Time
Chlorine must have a concentration of ___-____ ppm with a contact time of __ seconds
Correct Ans-50;99; 7
Iodine must have a concentration of ___-__ ppm with a contact time of __ seconds Correct
Ans-125; 25; 30
, Quats must have a contact time of __ seconds Correct Ans-30
Cleaning and sanitizing is a five step process: Rinse/scrape/soak, wash, rinse, _____ and ___ ___
Correct Ans-Sanitize; Air Dry
Food contact surfaces must be cleaned and sanitized after each use, before working with a
different type of ____ , after an ______, or at least every __ hours (if in constant use) Correct
Ans-Food; Interruption; 4
When using dishwashing machine without chemical sanitizers the final sanitizing rinse must be
___ F (82 C) 1st sink - soap and ___ F (43 C) water 2nd sink - _____ water 3rd sink- _____
Correct Ans-180; 110; Clean; Sanitizer
The third step when using a three compartment sink is to ____ Correct Ans-Rinse
The sink that we dump the mop water into and clean our brooms is called a ____ sink
Correct Ans-Service
It important to train an employee on cleaning up hazardous bodily materials to limit the risk of a
____ outbreak Correct Ans-Norovirus
All chemicals must have a corresponding ___ that is accessible to all ____ Correct Ans-SDS
(Safety Data Sheet); Employees
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