STATE FOOD SAFETY QUESTIONS AND ANSWERS
SET A+
✔✔According to the FDA, what is in one of the eight major
food allergen groups?
a. Corn
b. Mango
c. Soymilk
d. Sesame seeds - ✔✔c. Soymilk
✔✔What is an example of a critical limit in a HACCP plan?
a. Cook the pork chops for longer
b. Take the temperature of pork chops
c. Cook pork chops to prevent a biological hazard
d. Cook pork chops to an internal temperature of
145°F (63°C) - ✔✔d. Cook pork chops to an internal temperature of 145°F (63°C)
✔✔After which task would a manager ask an employee to
wash their hands?
a. Folding clean linens
b. Sanitizing the countertops
c. Cutting vegetables for two hours
d. Using tongs to place pastries in a display case - ✔✔b. Sanitizing the countertops
✔✔What is the minimum temperature requirement for hot
holding macaroni and cheese for a buffet?
a. 135°F (57°C)
b. 145°F (63°C)
c. 155°F (68°C)
d. 165°F (74°C) - ✔✔a. 135°F (57°C)
✔✔What should a manager do to prevent deliberate
, contamination of food by employees?
a. Explain how to label working containers
b. Ask employees to report anything suspicious
c. Check employees' pockets before their shift begins
d. Assign employees with a cough or runny nose to
cleaning tasks - ✔✔b. Ask employees to report anything suspicious
✔✔If the regulatory authority sees food safety violations
during an inspection, what should they do first?
a. Point it out and correct it
b. Make a note to report it later
c. Scold the food workers responsible
d. Talk to the manager about it after the inspection - ✔✔a. Point it out and correct it
✔✔What must a food worker do if they have fingernail
polish or fake nails?
a. Work only in non-food areas
b. Keep fingernails under ¼ inch long
c. Wear gloves when working with food
d. Apply a clear protectant coat to their nails - ✔✔c. Wear gloves when working with
food
✔✔What is the minimum temperature requirement for hot
holding tomato basil soup at a salad bar?
a. 135°F (57°C)
b. 145°F (63°C)
c. 155°F (68°C)
d. 165°F (74°C) - ✔✔a. 135°F (63°C)
✔✔What should a manager do to prevent deliberate
contamination of food by customers?
a. Allow supervised tours of the kitchen
b. Hire a security guard to watch for unusual activity
c. Do not allow customers in non-public areas of the
facility
d. Avoid reusing packaged foods from customers who
look suspicious - ✔✔c. Do not allow customers in non-public areas of the facility
✔✔How long must a manager maintain time and
temperature freezing records after the service or sale of
raw, ready-to-eat fish?
a. 30 days
b. 60 days
c. 90 days
d. 120 days - ✔✔c. 90 days
SET A+
✔✔According to the FDA, what is in one of the eight major
food allergen groups?
a. Corn
b. Mango
c. Soymilk
d. Sesame seeds - ✔✔c. Soymilk
✔✔What is an example of a critical limit in a HACCP plan?
a. Cook the pork chops for longer
b. Take the temperature of pork chops
c. Cook pork chops to prevent a biological hazard
d. Cook pork chops to an internal temperature of
145°F (63°C) - ✔✔d. Cook pork chops to an internal temperature of 145°F (63°C)
✔✔After which task would a manager ask an employee to
wash their hands?
a. Folding clean linens
b. Sanitizing the countertops
c. Cutting vegetables for two hours
d. Using tongs to place pastries in a display case - ✔✔b. Sanitizing the countertops
✔✔What is the minimum temperature requirement for hot
holding macaroni and cheese for a buffet?
a. 135°F (57°C)
b. 145°F (63°C)
c. 155°F (68°C)
d. 165°F (74°C) - ✔✔a. 135°F (57°C)
✔✔What should a manager do to prevent deliberate
, contamination of food by employees?
a. Explain how to label working containers
b. Ask employees to report anything suspicious
c. Check employees' pockets before their shift begins
d. Assign employees with a cough or runny nose to
cleaning tasks - ✔✔b. Ask employees to report anything suspicious
✔✔If the regulatory authority sees food safety violations
during an inspection, what should they do first?
a. Point it out and correct it
b. Make a note to report it later
c. Scold the food workers responsible
d. Talk to the manager about it after the inspection - ✔✔a. Point it out and correct it
✔✔What must a food worker do if they have fingernail
polish or fake nails?
a. Work only in non-food areas
b. Keep fingernails under ¼ inch long
c. Wear gloves when working with food
d. Apply a clear protectant coat to their nails - ✔✔c. Wear gloves when working with
food
✔✔What is the minimum temperature requirement for hot
holding tomato basil soup at a salad bar?
a. 135°F (57°C)
b. 145°F (63°C)
c. 155°F (68°C)
d. 165°F (74°C) - ✔✔a. 135°F (63°C)
✔✔What should a manager do to prevent deliberate
contamination of food by customers?
a. Allow supervised tours of the kitchen
b. Hire a security guard to watch for unusual activity
c. Do not allow customers in non-public areas of the
facility
d. Avoid reusing packaged foods from customers who
look suspicious - ✔✔c. Do not allow customers in non-public areas of the facility
✔✔How long must a manager maintain time and
temperature freezing records after the service or sale of
raw, ready-to-eat fish?
a. 30 days
b. 60 days
c. 90 days
d. 120 days - ✔✔c. 90 days
