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Guide for FSMCE-G: SafeMark Grocery Exam

Quiz FSMCE-G: SafeMark Grocery Exam

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Quiz

1/10
Personal Hygiene and Employee Health
A food handler arrives for work with vomiting and diarrhea that began that morning. What should the manager do?
Select the answer
1 correct answer
A.
Allow the employee to work with cooked foods only
B.
Exclude the employee from the operation until symptoms are gone
C.
Let the employee work if gloves are worn at all times
D.
Restrict the employee to dishwashing for the shift

Quiz

2/10
Safe Water, Plumbing, and Waste Management
What is the primary purpose of an air gap in a plumbing system?
Select the answer
1 correct answer
A.
To increase water pressure at handwashing sinks
B.
To prevent backflow and contamination of the potable water supply
C.
To improve hot water temperature recovery
D.
To reduce grease buildup in floor drains

Quiz

3/10
Foodborne Illness and Biological Hazards
Which microorganism is commonly linked to food handlers who have poor personal hygiene?
Select the answer
1 correct answer
A.
Norovirus
B.
Clostridium botulinum
C.
Listeria monocytogenes
D.
Anisakis simplex

Quiz

4/10
Time and Temperature Control for Safety Foods
What is the minimum internal cooking temperature for poultry?
Select the answer
1 correct answer
A.
145°F (63°C) for 15 seconds
B.
155°F (68°C) for 15 seconds
C.
165°F (74°C) for 15 seconds
D.
135°F (57°C) for 15 seconds

Quiz

5/10
Food Allergens and Allergen Control
A guest informs the server about a severe peanut allergy. What is the best manager action?
Select the answer
1 correct answer
A.
Assure the guest that small amounts are harmless
B.
Have staff wash, rinse, and sanitize equipment and avoid cross-contact when preparing the meal
C.
Remove visible peanuts from the finished dish
D.
Cook the meal at a higher temperature to destroy the allergen

Quiz

6/10
Food Safety Management Systems and HACCP Principles
Which HACCP principle requires a food establishment to set measurable limits, such as minimum cooking temperatures, to ensure a hazard is controlled at a critical control point?
Select the answer
1 correct answer
A.
Conduct a hazard analysis
B.
Establish critical limits
C.
Establish monitoring procedures
D.
Establish verification procedures

Quiz

7/10
Cooking, Cooling, Reheating, and Holding Temperatures
A food handler cooks ground beef for service. What is the minimum internal temperature the ground beef must reach for at least 15 seconds to be considered safely cooked?
Select the answer
1 correct answer
A.
135°F (57°C)
B.
145°F (63°C)
C.
155°F (68°C)
D.
165°F (74°C)

Quiz

8/10
Preventing Cross-Contamination
A food handler is preparing raw chicken and then needs to slice tomatoes for sandwiches. Which action best prevents cross-contamination?
Select the answer
1 correct answer
A.
Rinse the knife with cold water before cutting the tomatoes
B.
Wipe the cutting board with a dry towel and continue working
C.
Wash, rinse, and sanitize the knife and cutting board before using them for tomatoes
D.
Use the same gloves while moving from raw chicken to tomatoes

Quiz

9/10
Cleaning and Sanitizing
Which statement best describes the difference between cleaning and sanitizing?
Select the answer
1 correct answer
A.
Cleaning removes visible soil, while sanitizing reduces pathogens to safe levels
B.
Cleaning kills all microorganisms, while sanitizing removes grease
C.
Cleaning and sanitizing mean the same thing
D.
Sanitizing is only needed if the surface looks dirty

Quiz

10/10
Receiving, Storage, Preparation, and Service
During receiving, which shipment should be rejected immediately?
Select the answer
1 correct answer
A.
Shell eggs received at an air temperature of 45°F (7°C)
B.
Pasteurized milk delivered at 41°F (5°C)
C.
Frozen shrimp with large ice crystals and water stains on the packaging
D.
Fresh carrots delivered in clean, intact boxes
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Info quiz:

  • Quiz name:FSMCE-G: SafeMark Grocery Exam
  • Total number of questions:380
  • Number of questions for the test:50
  • Pass score:80%

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