Food Safety Manager Certification Practice Test 2024

Food Safety Manager Certification Practice Test 2024. In the dynamic landscape of food safety, the importance of a certified Food Safety Manager cannot be overstated. As we approach 2024, it’s crucial for aspiring food safety professionals in the USA to effectively prepare for the Food Safety Manager Certification (FSMC) exam.

This article delves into the essential components of a practice test for the 2024 FSMC, offering insights and tips to ensure you’re thoroughly prepared and confident on exam day.

Food Safety Manager Practice Test 2024

Practice Tests

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Food Safety Manager Certification Practice Test 2024

Food Safety Manager Certification Practice Test 2024
Test Type: Sample Test 1
Total items: 30
Time Duration: N/A
Passing Marks: 70%

1 / 30

You have received an order of cooking spices. The label states that the spices have been irradiated. You should

(A) Accept the order.

(B) Reject the order.

(D) Advise the appropriate state official that irradiation is being used on this product.

2 / 30

You have received a free trial sample of a chemical from a salesman. On the label is the word ‘GRAS’. This means that this chemical is

(A) Extremely hazardous.

(B) Unsafe for use in a food establishment.

(D) Safe to use under the specified manufacturer’s directions.

3 / 30

Raw animal foods cooked in a microwave need to reach what temperature in all parts of the food?

(A) 165°F (74°C)

(B) 190°F (88°C)

(D) It depends on the food product being cooked.

4 / 30

Back siphonage or back flow is

(A) Water due to a sink drain clog.

(B) Waste water coming up from the floor drain.

(D) A connection between a potable water supply and a drain.

5 / 30

A food establishment provides separate display tanks for live lobster and molluscan shellfish. Which is NOT a requirement for operation of the tanks?

(A) The tanks must be kept clean.

(B) The same water must circulate throughout both tanks.

(D) The safety and quality of the shellfish must not be compromised by the use of the tank.

6 / 30

A local farmer offers to sell beef from his herd for a good price to a meat manager. What should the manager do?

(A) Inspect the barn and pasture where the farmer keeps his herd.

(B) Make sure the meat is processed locally and inspected by a veterinarian.

(D) Review the papers on the beef to be sure the herd has received proper vaccinations.

7 / 30

Dairy products labeled ‘ultra-pasteurized’, but NOT aseptically packaged, must be stored in

(A) A freezer at 0°F (-18°C) or below.

(B) A refrigerator at 41°F (5°C) or below.

(D) In a refrigerator at 45°F to 50°F (7°C to 10°C) or below.

8 / 30

Sponges may be used to clean

(A) Seats, refrigerator doors, and serving trays.

(B) Food preparation tables and pot sinks.

(D) Serving utensils and tableware.

9 / 30

During implementation of a HACCP program, which of the following properties would you NOT consider for food?

(A) Sensory.

(B) Chemical.

(D) Biological.

10 / 30

A thawed, ready-to-eat chicken casserole prepared in a food establishment should be consumed or discarded within _____ hours following thawing

(A) 8

(B) 12

(D) 48

11 / 30

The initial symptoms of scombroid poisoning include

(A) Diarrhea.

(B) Vomiting.

(D) Numbness in mouth and fingers.

12 / 30

Where are covered waste containers required?

(A) In the ladies’ restroom.

(B) In the men’s restroom.

(D) In the dining area.

13 / 30

In a food establishment, where are cockroaches LEAST likely to be found?

(A) On the sales floor.

(B) In a janitorial closet or rest room.

(D) By the mechanical dishwasher in a bakery.

14 / 30

Time/Temperature Control (TCS) foods must be cooked to specific temperatures to

(A) Prevent contamination and cross-contamination.

(B) Make sure the water activity in a food no longer supports the growth of bacteria.

(D) Kill bacteria that might cause foodborne illness.

15 / 30

Floors in dry food storage areas should be cleaned and sanitized

(A) Daily.

(B) Weekly.

(D) As needed.

16 / 30

In a HACCP system, a diagram of the path food takes from delivery to service is known as a

(A) Flow chart.

(B) Food model.

(D) Standardized recipe.

17 / 30

The unit used for measuring chemical concentration in a sanitizing solution is

(A) ppm (parts per million).

(B) psi (pounds per square inch).

(D) rpm (revolutions per minute).

18 / 30

Brushes, mops, buckets, and other non-food items used in food prep areas should be

(A) Cleaned and sanitized every day.

(B) Cleaned and sanitized only as necessary.

(D) Discarded when dirty.

19 / 30

A food service employee has a head cold with discharge from eyes and nose. What work activity would be acceptable for this employee?

(A) Washing utensils.

(B) Folding cloth napkins and table cloths.

(D) Removing garbage from the premises.

20 / 30

A properly designed toilet facility within a food establishment must have

(A) non-skid flooring.

(B) tight fitting, self-closing doors.

(D) air temperature NOT to exceed 70°F (21°C).

21 / 30

A food establishment restroom must be stocked with all of the following EXCEPT

(A) soap.

(B) toilet paper.

(D) a common-use towel.

22 / 30

The only 100% effective backflow preventive device is a(n)

(A) air gap.

(B) grease trap.

(D) vacuum breaker.

23 / 30

The water supply to your food establishment is interrupted for several hours. You should NOT

(A) have employees sell only prepackaged foods that require no preparation prior to service.

(B) use single-service, disposable plates and glasses instead of the normal warewashing procedures.

(D) keep preparing and serving food as usual after telling the health department of the problem.

24 / 30

Chlorine sanitizers used in low-temperature dishwashing machines work best when the temperature of the final rinse water is maintained between which temperatures?

(A) 75°F (24°C) and 95°F (36°C).

(B) 120°F (49°C) and 140°F (60°C).

(D) 180°F (82°C) and 194°F (90°C).

25 / 30

When using chemical sanitizers for swab or spray application, it is necessary to use ____ times the concentration as used for immersion sanitizing.

(A) 2

(B) 3

(D) 5

26 / 30

Pasteurized products, such as milk and fruit juices, are

(A) boiled to destroy all organisms in the food.

(B) treated with chemicals that destroy bacteria.

(D) frozen to temperatures that destroy bacteria and parasites.

27 / 30

Home-canned foods are NOT allowed in a food establishment because of the potential danger of

(A) bacteria that produce botulism toxin.

(B) molds that produce aflatoxin.

(D) parasites that cause cyclospora.

28 / 30

Upon delivery, fresh fish should have

(A) a sea smell and flaking scales.

(B) green-grey gills and flesh that is soft to touch.

(D) flesh that is soft to the touch, bright skin color and a smell like the sea.

29 / 30

The delivery inspection of dry foods should include checking for

(A) dry and undamaged food, dry food containers and driver in uniform.

(B) intact packaging, food temperature of 65°F (18°C) and clean delivery truck.

(D) intact packaging, dry and undamaged food, dry containers, insect infestation and clean delivery truck.

30 / 30

Canned foods must be purchased from an approved source to make sure they

(A) will be delivered during off-peak hours.

(B) have a shelf life of two years or more.

(D) have been processed to destroy disease-causing microorganisms.

Your score is

Exam Structure:

The Food Safety Manager Certification exam assesses your knowledge and understanding of food safety practices and regulations. It typically includes multiple-choice questions covering a range of topics, from foodborne pathogens and cross-contamination to employee health and hygiene.

For the Food Safety Manager Certification (FSMC) exam in the United States, the syllabus and exam pattern are designed to assess a candidate’s knowledge and understanding of critical food safety practices and regulations. The exam is comprehensive, covering various topics essential for managing food safety in any food establishment. Here’s a detailed look at the typical syllabus and exam pattern:

Exam Pattern:

Format: The FSMC exam is generally a multiple-choice test.
Number of Questions: The number of questions can vary, but it typically ranges from 80 to 100.
Duration: The time allotted for the exam is usually about 2 hours.
Passing Score: The passing score varies but is often set around 75% to 80%.

Understanding the format and types of questions you’ll encounter is the first step in your preparation journey.

Foodborne Microorganisms and Allergens:

Understanding different types of foodborne pathogens.
Knowledge about allergens and allergy management.

Personal Hygiene:

Best practices for personal hygiene to prevent food contamination.
Employee health policies and illness management.

Purchasing, Receiving, and Storage:

Proper procedures for receiving and storing food.
Guidelines for food labeling and rotation.

Preparation, Cooking, and Serving:

Safe food preparation techniques.
Correct cooking temperatures and methods.
Serving food safely to prevent cross-contamination.

Facilities, Cleaning, and Sanitizing:

Maintenance of clean and functional facilities.
Effective cleaning, sanitizing, and pest control methods.

Food Safety Management Systems:

Developing and implementing a food safety management plan.
Understanding HACCP (Hazard Analysis and Critical Control Points) principles.

Regulatory Authorities:

Familiarity with local, state, and federal food safety laws and regulations.
Compliance with the standards set by bodies like the FDA (Food and Drug Administration) and USDA (United States Department of Agriculture).

Benefits of Taking Practice Tests:

Familiarity with Exam Format: Practice tests mirror the format of the actual exam, helping you become accustomed to the question styles and time constraints.
Identifying Knowledge Gaps: Regular practice helps identify areas where your understanding may be lacking, allowing you to focus your studies more effectively.
Reducing Test Anxiety: Being familiar with the exam format and type of questions reduces stress and increases your confidence.

Key Topics to Focus On:

Foodborne Illnesses: Understand the causes, symptoms, and prevention of common foodborne illnesses.
Food Safety Regulations: Stay updated with the latest food safety regulations, including FDA and USDA guidelines.
Personal Hygiene: Learn best practices for personal hygiene to prevent food contamination.
Temperature Control: Know the correct temperatures for storing, cooking, and holding food.
Cleaning and Sanitization: Understand the proper methods for cleaning and sanitizing equipment and surfaces.

Tips for Maximizing Practice Test Benefits:

Take Practice Tests Regularly: Incorporate practice tests into your study routine to continuously assess your readiness.
Review Incorrect Answers: Don’t just focus on getting the right answer; understand why an answer is correct.
Time Management: Practice managing your time efficiently to ensure you can comfortably answer all questions within the exam time limit.

Resources for Practice Tests:

Several online platforms offer practice tests for the FSMC exam. Look for resources that provide up-to-date, comprehensive practice questions that cover all exam topics. Some reputable sources also offer explanations for each answer, which can be invaluable for your learning process.