State food safety Practice exam, State
Food Safety Newest With complete solution
2024/25
How should a food worker avoid contaminating ready-to-eat food?
A. Use deli tissue as a barrier
B. Rinse hands before touching the food
C. Touch it with just the thumb and forefinger
D. Wipe hands on a towel before touching the food.
A. Use deli tissue as a barrier
Which food is classified as a time/temperature control for safety (TCS/phf) food?
A. Bacon bits
B. Bread rolls
C. Raw broccoli
D. Chunky salsa
D. Chunky salsa
A food worker at a hospital is diagnosed with a shigella infection. A week later, the food
worker gets a doctors note indicating that he is free from infection. The food worker
wants to return to work.
What must the manager do?
A. Exclude the worker from the establishment
B. Assign the worker to only clean floors and bathrooms
C. Require the worker to wear disposable gloves at all times
D. Contact the regulatory authority for approval and allow food worker to return
D. Contact the regulatory authority for approval and allow food worker to return
A food handler has been put in charge of cleaning a mechanical ware washing machine
that is used frequently.
At a minimum, how often should a mechanical ware washing machine be cleaned when
in frequent use?
A. Every 4 hours
B. Every 8 hours
C. Every 24 hours
D. Every 48 hours
C. Every 24 hours
,A food worker has just received a shipment of several bags of flour and needs to store
them.
Where is an acceptable storage location?
A. Under the dishwashing sink
'B. On a shelf in the dry storage area'
C. In the walk-in refrigerator under raw meats
D. In the cupboards of an employee dressing room
Where must a designated food worker handwashing sink be located?
A. In the mechanical room
B. In the food storage area
C. Near the exit of the facility
'D. Near the food preparation area'
A manager sees that a food worker who is about to start his shift is chewing gum. What
must the manager ask him to do?
'A. Throw away the gum'
B. Chew with his mouth open
C. Wash his hands more frequently
D. Work with food that will be cooked.
What requires a food establishment to obtain a variance from the regulatory authority?
'A. Sprouting black beans'
B. Preparing a consumer advisory
C. Using a non-continuous cooking process
D. Thawing chicken breasts in the microwave
How should a manager prevent intentional food contamination by visitors who enter
the food preparation area?
'A. Verify the identity of unknown visitors'
B. Require visitors to wear single-use gloves
C. Allow visitors to explore without supervision
D. Keep chemicals in t he open to monitor their use
A few unrelated people report to the hotel that they experienced nausea and vomiting
after eating at the salad bar.
What should the manager of the hotel restaurant do first?
A. Send salad bar ingredients to a lab for testing
'B. Close the restaurant and notify the regulatory authority'
C. Serve meals as scheduled to see if the pattern continues
D. Check in periodically to see how the hotel guests are feeling
How should a food manager prevent cross-contact?
A. Restrict sick food workers to cleaning tasks
'B. Set policies to clean and sanitize food preparation surfaces'
C. Hang up a poster on the door to warn customers with allergies
D. Buy powder-free latex gloves to use when preparing allergen-free dishes
,Which of the following actions would be considered a corrective action in a HACCP
plan?
'A. Establishing record keeping procedures'
B. Disciplining an employee that did not follow HACCP Plan
C. Verifying that the HACCP plan is operating according to plan
D. Discarding food that may pose an unacceptable food safety risk
What should food workers use to dry their hands after proper handwashing?
A. Dish towels
B. Cloth Napkins
C. Wiping cloths
'D. Disposable towels'
A food worker needs to thaw a large frozen turkey.
What is an acceptable method to thaw this food?
'A. In the refrigerator'
B. Inside a warm oven
C. On top of the counter
D. In a sink full of warm water
A food worker is cooking hamburger patties.
Where should he measure the cooking temperature?
A. On top of the grill
B. On top of the patty
'C. In the center of the patty'
D. Where the patty meets the grill
A tray of baked potatoes is being cooled and has reached 65 degrees after two hours.
How many hours does it now have to reach 41 degrees?
A. 3 hours
'B. 4 hours'
C. 6 hours
D. 8 hours
A food worker uses the employee restroom at an establishment and returns to the
kitchen area. He is assigned to prepare fruit tarts using bare hand contact.
What should his manager ask the food worker to do first?
A. Put on clean gloves
B. Clean and sanitize counter tops
C. Receive a new shipment of ingredients
D. Wash his hands in the hand-washing sink
What is one of the eight major food allergens according to the FDA?
, A. Chicken
B. Mustard
'C. Peanuts'
D. Coconuts
What is a sign of a cockroach infestation?
'A. Strong oily smells'
B. Grease on food supplies
C. Food workers with itchy skin
D. Nesting materials in the kitchen
A green salad has been prepared for a salad bar. What is the maximum temperature
allowed while cold holding the food?
A. 32
B. 38
'C. 41'
D. 45
Where can pesticides be stored in food establishments?
A. Inside the linen closet
B. In a cabinet away from food
C. Around the dishwashing area
'D. On the bottom shelf in the mechanical room'
A chef is cooling a large roast to use for a later date.
How should she prepare this roast to be cooled?
A. Place it in front of a fan
B. Put it in a walk-in cooler
C. Cover it tightly with foil
'D. Cut it into smaller pieces'
A manager of a new restaurant is ordering supplies for a self-service station.
What should self-service stations have to prevent contamination by consumers?
'A. Sneeze guards.'
B. Sanitizing wipes
C. Hand washing sinks
D. Loose-fitted lids over food
How should a food worker store a raw ground beef and a pan of cooked lasagna in the
refrigerator?
A. Place the ground beef above the lasagna
B. Place the ground beef below the lasagna
C. Place the ground beef on the same shelf as the lasagna
D. Place the ground beef on the top shelf of the refrigerator
Food Safety Newest With complete solution
2024/25
How should a food worker avoid contaminating ready-to-eat food?
A. Use deli tissue as a barrier
B. Rinse hands before touching the food
C. Touch it with just the thumb and forefinger
D. Wipe hands on a towel before touching the food.
A. Use deli tissue as a barrier
Which food is classified as a time/temperature control for safety (TCS/phf) food?
A. Bacon bits
B. Bread rolls
C. Raw broccoli
D. Chunky salsa
D. Chunky salsa
A food worker at a hospital is diagnosed with a shigella infection. A week later, the food
worker gets a doctors note indicating that he is free from infection. The food worker
wants to return to work.
What must the manager do?
A. Exclude the worker from the establishment
B. Assign the worker to only clean floors and bathrooms
C. Require the worker to wear disposable gloves at all times
D. Contact the regulatory authority for approval and allow food worker to return
D. Contact the regulatory authority for approval and allow food worker to return
A food handler has been put in charge of cleaning a mechanical ware washing machine
that is used frequently.
At a minimum, how often should a mechanical ware washing machine be cleaned when
in frequent use?
A. Every 4 hours
B. Every 8 hours
C. Every 24 hours
D. Every 48 hours
C. Every 24 hours
,A food worker has just received a shipment of several bags of flour and needs to store
them.
Where is an acceptable storage location?
A. Under the dishwashing sink
'B. On a shelf in the dry storage area'
C. In the walk-in refrigerator under raw meats
D. In the cupboards of an employee dressing room
Where must a designated food worker handwashing sink be located?
A. In the mechanical room
B. In the food storage area
C. Near the exit of the facility
'D. Near the food preparation area'
A manager sees that a food worker who is about to start his shift is chewing gum. What
must the manager ask him to do?
'A. Throw away the gum'
B. Chew with his mouth open
C. Wash his hands more frequently
D. Work with food that will be cooked.
What requires a food establishment to obtain a variance from the regulatory authority?
'A. Sprouting black beans'
B. Preparing a consumer advisory
C. Using a non-continuous cooking process
D. Thawing chicken breasts in the microwave
How should a manager prevent intentional food contamination by visitors who enter
the food preparation area?
'A. Verify the identity of unknown visitors'
B. Require visitors to wear single-use gloves
C. Allow visitors to explore without supervision
D. Keep chemicals in t he open to monitor their use
A few unrelated people report to the hotel that they experienced nausea and vomiting
after eating at the salad bar.
What should the manager of the hotel restaurant do first?
A. Send salad bar ingredients to a lab for testing
'B. Close the restaurant and notify the regulatory authority'
C. Serve meals as scheduled to see if the pattern continues
D. Check in periodically to see how the hotel guests are feeling
How should a food manager prevent cross-contact?
A. Restrict sick food workers to cleaning tasks
'B. Set policies to clean and sanitize food preparation surfaces'
C. Hang up a poster on the door to warn customers with allergies
D. Buy powder-free latex gloves to use when preparing allergen-free dishes
,Which of the following actions would be considered a corrective action in a HACCP
plan?
'A. Establishing record keeping procedures'
B. Disciplining an employee that did not follow HACCP Plan
C. Verifying that the HACCP plan is operating according to plan
D. Discarding food that may pose an unacceptable food safety risk
What should food workers use to dry their hands after proper handwashing?
A. Dish towels
B. Cloth Napkins
C. Wiping cloths
'D. Disposable towels'
A food worker needs to thaw a large frozen turkey.
What is an acceptable method to thaw this food?
'A. In the refrigerator'
B. Inside a warm oven
C. On top of the counter
D. In a sink full of warm water
A food worker is cooking hamburger patties.
Where should he measure the cooking temperature?
A. On top of the grill
B. On top of the patty
'C. In the center of the patty'
D. Where the patty meets the grill
A tray of baked potatoes is being cooled and has reached 65 degrees after two hours.
How many hours does it now have to reach 41 degrees?
A. 3 hours
'B. 4 hours'
C. 6 hours
D. 8 hours
A food worker uses the employee restroom at an establishment and returns to the
kitchen area. He is assigned to prepare fruit tarts using bare hand contact.
What should his manager ask the food worker to do first?
A. Put on clean gloves
B. Clean and sanitize counter tops
C. Receive a new shipment of ingredients
D. Wash his hands in the hand-washing sink
What is one of the eight major food allergens according to the FDA?
, A. Chicken
B. Mustard
'C. Peanuts'
D. Coconuts
What is a sign of a cockroach infestation?
'A. Strong oily smells'
B. Grease on food supplies
C. Food workers with itchy skin
D. Nesting materials in the kitchen
A green salad has been prepared for a salad bar. What is the maximum temperature
allowed while cold holding the food?
A. 32
B. 38
'C. 41'
D. 45
Where can pesticides be stored in food establishments?
A. Inside the linen closet
B. In a cabinet away from food
C. Around the dishwashing area
'D. On the bottom shelf in the mechanical room'
A chef is cooling a large roast to use for a later date.
How should she prepare this roast to be cooled?
A. Place it in front of a fan
B. Put it in a walk-in cooler
C. Cover it tightly with foil
'D. Cut it into smaller pieces'
A manager of a new restaurant is ordering supplies for a self-service station.
What should self-service stations have to prevent contamination by consumers?
'A. Sneeze guards.'
B. Sanitizing wipes
C. Hand washing sinks
D. Loose-fitted lids over food
How should a food worker store a raw ground beef and a pan of cooked lasagna in the
refrigerator?
A. Place the ground beef above the lasagna
B. Place the ground beef below the lasagna
C. Place the ground beef on the same shelf as the lasagna
D. Place the ground beef on the top shelf of the refrigerator
