STATE FOOD SAFETY PRE TEST EXAM QUESTIONS AND CORRECT ANSWERS/ ACCURATE REAL EXAM WITH FREQUENTLY TESTED QUESTIONS AND RATIONALE (). Which food item can a food worker re-serve to another customer A. Hummus dip B. Salad dressing in a bowl C. O

STATE FOOD SAFETY PRE TEST EXAM QUESTIONS AND CORRECT ANSWERS/ ACCURATE REAL EXAM WITH FREQUENTLY TESTED QUESTIONS AND RATIONALE (). Which food item can a food worker re-serve to another customer A. Hummus dip B. Salad dressing in a bowl C. Orange juice in a pitcher D. Wine from a narrow-neck bottle - correct answers-D. Wine from a narrow-neck bottle What should a regulatory authority do as they review the menu/food list during an inspection? A. Make menu design suggestions for the menus layout B. Directly observe the preparation of each food item C. Focus on all food items, including those that are low-risk D. Ask about new food items and other changes since the last menu review - correct answers-D. Ask about new food items and other changes since the last menu review 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. - correct answers-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 - correct answers-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 - correct answers-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 warewashing machine that is used frequently. At a minimum, how often should a mechanical warewashing machine be cleaned when in frequent use? A. Every 4 hours B. Every 8 hours C. Every 24 hours D. Every 48 hours - correct answers-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? - correct answers-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 cupboads of an employee dressing room Where must a designated food worker handwashing sink be located? - correct answers-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? - correct answers-'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? - correct answers-'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? - correct answers-'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? - correct answers-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? - correct answers-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? - correct answers-'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? - correct answersA. Dish towels B. Cloth Napkins C. Wiping cloths 'D. Disposable towels'