OHIO STNA ACTUAL EXAM PAPER 2026
QUESTIONS WITH SOLUTIONS GRADED A+
▶ Which food item has been associated with Salmonella Typhi? Answer:
Beverages
▶ What organization requires a safety data sheet (SDS) to be included with
hazardous chemicals? Answer: Occupational Safety and Health
Administrations
▶ What is the purpose of hand antiseptic? Answer: Lower the number of
pathogens on the skin
▶ Which organization includes inspecting food as one of its primary
responsibilities? Answer: U.S. Department of Agriculture
▶ How should an item that has been recalled by its manufacturer be stored
in an operation? Answer: Separately from food that will be served
▶ What should a food handler do with food after it is thawed in the
microwave? Answer: Cook it using conventional cooking equipment
▶ When must a food handler change gloves? Answer: As soon as they
become dirty or torn
▶ What temperature must stuffed lobster be cooked to? Answer: 165ºF for
15 seconds
▶ What thermometer is best suited to checking a dishwashing machine's
final rinse temperature? Answer: Maximum registering thermometer
▶ What strategy can prevent cross-contamination? Answer: Buy food that
does not require prepping
▶ What should a food handler do to make gloves easier to put on? Answer:
select the correct size gloves
, ▶ Which food process does not require a variance from a regulatory
authority? Answer: buying bean sprouts from a reputable supplier
▶ What should a server do after clearing a table? Answer: wash hands
▶ Why should food temperatures be taken in two different locations?
Answer: temperature may vary in the food
▶ The temperature of duck breast is checked during cooking. According to
the operation's policy, the duck breast must be cooked for 16 minutes to
allow the internal temperature to reach 165°F. What HACCP principle is
addressed by cooking the duck breast to 165°F? Answer: Critical limit
▶ What is the first step in developing a HACCP plan? Answer: Conduct a
hazard analysis
▶ Ready-to-eat TCS food prepped in-house must be date marked if it is
held for more than how many hours? Answer: 24 hours
▶ What practice can help prevent allergic reactions? Answer: Identifying
ingredients for customers
▶ What information must be included on the label of food packaged on-site
for retail sale? Answer: list of ingredients
▶ When can glass thermometers be used? Answer: When enclosed in a
shatterproof casing
▶ Which item should be rejected? Answer: Bags of organic cookies in torn
packaging
▶ What should be done with a package of flour that is received with signs
of dampness on the bag? Answer: reject the flour and return it to the
supplier
▶ What information must be posted on a dishwasher? Answer: correct
settings
QUESTIONS WITH SOLUTIONS GRADED A+
▶ Which food item has been associated with Salmonella Typhi? Answer:
Beverages
▶ What organization requires a safety data sheet (SDS) to be included with
hazardous chemicals? Answer: Occupational Safety and Health
Administrations
▶ What is the purpose of hand antiseptic? Answer: Lower the number of
pathogens on the skin
▶ Which organization includes inspecting food as one of its primary
responsibilities? Answer: U.S. Department of Agriculture
▶ How should an item that has been recalled by its manufacturer be stored
in an operation? Answer: Separately from food that will be served
▶ What should a food handler do with food after it is thawed in the
microwave? Answer: Cook it using conventional cooking equipment
▶ When must a food handler change gloves? Answer: As soon as they
become dirty or torn
▶ What temperature must stuffed lobster be cooked to? Answer: 165ºF for
15 seconds
▶ What thermometer is best suited to checking a dishwashing machine's
final rinse temperature? Answer: Maximum registering thermometer
▶ What strategy can prevent cross-contamination? Answer: Buy food that
does not require prepping
▶ What should a food handler do to make gloves easier to put on? Answer:
select the correct size gloves
, ▶ Which food process does not require a variance from a regulatory
authority? Answer: buying bean sprouts from a reputable supplier
▶ What should a server do after clearing a table? Answer: wash hands
▶ Why should food temperatures be taken in two different locations?
Answer: temperature may vary in the food
▶ The temperature of duck breast is checked during cooking. According to
the operation's policy, the duck breast must be cooked for 16 minutes to
allow the internal temperature to reach 165°F. What HACCP principle is
addressed by cooking the duck breast to 165°F? Answer: Critical limit
▶ What is the first step in developing a HACCP plan? Answer: Conduct a
hazard analysis
▶ Ready-to-eat TCS food prepped in-house must be date marked if it is
held for more than how many hours? Answer: 24 hours
▶ What practice can help prevent allergic reactions? Answer: Identifying
ingredients for customers
▶ What information must be included on the label of food packaged on-site
for retail sale? Answer: list of ingredients
▶ When can glass thermometers be used? Answer: When enclosed in a
shatterproof casing
▶ Which item should be rejected? Answer: Bags of organic cookies in torn
packaging
▶ What should be done with a package of flour that is received with signs
of dampness on the bag? Answer: reject the flour and return it to the
supplier
▶ What information must be posted on a dishwasher? Answer: correct
settings
