STATE FOOD SAFETY FINAL STUDY
GUIDE 2026 COMPLETE QUESTIONS AND
ANSWERS.
◍ A food worker brings in personal medicine for use during the shift.
How must the medicine be labeled?
A. With any nutrition claims
B. With the manufacturers label
C. With generally recognized as safe
D. With the contact info of the worker. Ans: 'B. With the manufacturers
label'
◍ 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. Ans: 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. Ans: 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.. Ans: 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. Ans: 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. Ans: 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. Ans: 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?. Ans: 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?.
Ans: 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?. Ans: '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.
GUIDE 2026 COMPLETE QUESTIONS AND
ANSWERS.
◍ A food worker brings in personal medicine for use during the shift.
How must the medicine be labeled?
A. With any nutrition claims
B. With the manufacturers label
C. With generally recognized as safe
D. With the contact info of the worker. Ans: 'B. With the manufacturers
label'
◍ 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. Ans: 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. Ans: 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.. Ans: 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. Ans: 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. Ans: 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. Ans: 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?. Ans: 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?.
Ans: 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?. Ans: '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.
