STATE FOOD SAFETY ACTUAL FINALS QUESTIONS
AND ANSWERS SET A+
✔✔An employee at a café tells his manager that he had
diarrhea last night but is feeling better. How should the
manager handle this situation?
a. Allow him to return to normal duties
b. Restrict his activities to bussing tables
c. Restrict from working with read-to-eat foods
d. Exclude until symptoms have been gone 24 hours - ✔✔d. Exclude until symptoms
have been gone 24 hours
✔✔A food worker is about to partially cook a large batch of
chicken stir-fry. What must he do immediately before
cooling the food?
a. Freeze the food
b. Hot-hold the food for two hours
c. Heat the food for no longer than one hour
d. Cook the chicken to its minimum internal
temperature - ✔✔c. Heat the food for no longer than one hour
✔✔Which food item can be re-served if it has been in
possession of a customer, but not used?
a. Breadsticks
b. Bowl of salsa
c. Packaged crackers
d. Oil for dipping bread - ✔✔c. Packaged crackers
✔✔What does the FDA Food Code require of a water
system in a food establishment?
a. Meets peak water demand
b. Meets the average water demand
c. Contains sufficient levels of calcium
, d. Contains sufficient levels of magnesium - ✔✔a. Meets peak water demand
✔✔A food worker at a nursing home reports that her
roommate was diagnosed with Norovirus over the
weekend. What must the manager do?
a. Restrict to non-food duties
b. Notify the regulatory authority
c. Exclude until the roommate does not show
symptoms
d. Ask the worker to double handwash before serving
the guests - ✔✔a. Restrict to non-food duties
✔✔An employee is reheating meatballs that will be hot
held at a catering event. Which temperature must the
meatballs reach while being reheated?
a. 135°F (57°C)
b. 145°F (63°C)
c. 155°F (68°C)
d. 165°F (74°C) - ✔✔d. 165°F (74°C)
✔✔Which practice could cause cross-contact with one of
the eight major food allergens?
a. Frying French fries in the same oil as chicken
nuggets
b. Cutting fruits and vegetables on the same cutting
board
c. Rinsing a pitcher for water after serving orange
juice in it
d. Using the same spatula for cooking scrambled and
fried eggs - ✔✔a. Frying French fries in the same oil as chicken nuggets
✔✔How should a manager prevent backflow in a food
establishment, if an air gap is not practical?
a. Install an automatic faucet
b. Use a backflow prevention device
c. Hire a plumber to check sinks weekly
d. Train employees to monitor water levels - ✔✔b. Use a backflow prevention device
✔✔What is the correct order of steps in the handwashing
process?
a. Wet, rinse, apply soap, scrub, dry
b. Apply soap, scrub, rinse, wet, dry
c. Wet, apply soap, scrub, rinse, dry
d. Apply soap, wet, scrub, rinse, dry - ✔✔c. Wet, apply soap, scrub, rinse, dry
AND ANSWERS SET A+
✔✔An employee at a café tells his manager that he had
diarrhea last night but is feeling better. How should the
manager handle this situation?
a. Allow him to return to normal duties
b. Restrict his activities to bussing tables
c. Restrict from working with read-to-eat foods
d. Exclude until symptoms have been gone 24 hours - ✔✔d. Exclude until symptoms
have been gone 24 hours
✔✔A food worker is about to partially cook a large batch of
chicken stir-fry. What must he do immediately before
cooling the food?
a. Freeze the food
b. Hot-hold the food for two hours
c. Heat the food for no longer than one hour
d. Cook the chicken to its minimum internal
temperature - ✔✔c. Heat the food for no longer than one hour
✔✔Which food item can be re-served if it has been in
possession of a customer, but not used?
a. Breadsticks
b. Bowl of salsa
c. Packaged crackers
d. Oil for dipping bread - ✔✔c. Packaged crackers
✔✔What does the FDA Food Code require of a water
system in a food establishment?
a. Meets peak water demand
b. Meets the average water demand
c. Contains sufficient levels of calcium
, d. Contains sufficient levels of magnesium - ✔✔a. Meets peak water demand
✔✔A food worker at a nursing home reports that her
roommate was diagnosed with Norovirus over the
weekend. What must the manager do?
a. Restrict to non-food duties
b. Notify the regulatory authority
c. Exclude until the roommate does not show
symptoms
d. Ask the worker to double handwash before serving
the guests - ✔✔a. Restrict to non-food duties
✔✔An employee is reheating meatballs that will be hot
held at a catering event. Which temperature must the
meatballs reach while being reheated?
a. 135°F (57°C)
b. 145°F (63°C)
c. 155°F (68°C)
d. 165°F (74°C) - ✔✔d. 165°F (74°C)
✔✔Which practice could cause cross-contact with one of
the eight major food allergens?
a. Frying French fries in the same oil as chicken
nuggets
b. Cutting fruits and vegetables on the same cutting
board
c. Rinsing a pitcher for water after serving orange
juice in it
d. Using the same spatula for cooking scrambled and
fried eggs - ✔✔a. Frying French fries in the same oil as chicken nuggets
✔✔How should a manager prevent backflow in a food
establishment, if an air gap is not practical?
a. Install an automatic faucet
b. Use a backflow prevention device
c. Hire a plumber to check sinks weekly
d. Train employees to monitor water levels - ✔✔b. Use a backflow prevention device
✔✔What is the correct order of steps in the handwashing
process?
a. Wet, rinse, apply soap, scrub, dry
b. Apply soap, scrub, rinse, wet, dry
c. Wet, apply soap, scrub, rinse, dry
d. Apply soap, wet, scrub, rinse, dry - ✔✔c. Wet, apply soap, scrub, rinse, dry
