STATE FOOD SAFETY PAPER ACTUAL QUESTIONS
AND ANSWERS SET A+
✔✔A food worker is partially cooking chicken in advance for a large catering event.
What is the proper sequence of steps to use a non continuous cooking process for the
chicken? - ✔✔A. Initial heating, cooking, hot holding
B. Initial heating, freezing, thawing, reheating
'C. Initial heating, cooling, refrigeration, cooking'
D. Initial heating, refrigeration. cooking and hot holding
✔✔What must be located in or immediately adjacent to,a toilet room in a food facility? -
✔✔A. Linen closet
B. Carpeted floors
'C. A hand washing sink'
D. Utensil storage drawers
✔✔A manager comes into the facility in the morning to find that the power was off
overnight.
What action must he take? - ✔✔A. Ask neighboring facilities if their power is off
B. Wait until power is restored and resume operations
C. Open the facility and prepare food as much as possible
'D. Keep the facility closed and notify the regulatory authority'
✔✔Which of these food item descriptions on a menu contains a correct consumer
advisory disclosure, provided that there is no asterisk to a footnote? - ✔✔A. Steak and
veggies
B. Two pound hamburger
'C. Raw egg caesar salad'
D. Half shell oysters and chips
,✔✔Which measures should a manager take to prevent a pest infestation? - ✔✔'A.
Eliminate potential hiding places'
B. Store bulk foods in mechanical rooms
C. Cover any holes with cardboard to deny access
D. Assign a food worker to monitor any suspected area.
✔✔Which confirmed food worker illness must a manager report to the regulatory
authority? - ✔✔A. Borreliosis
B. Nocardiosis
'C.E. Coli infection.'
D. Rotavirus infection
✔✔Which confirmed food worker pathogen infection must a manager report to the
regulatory authority? - ✔✔'A. Shigella'
B. Campylobacter
C. Toxoplasma gondii
D. Staphylococcus aureus
✔✔What is a step of proper handwashing? - ✔✔A. Drying hands on a clean apron
B. Rinsing hands in a bucket of water
'C. Removing dirt underneath fingernails.'
D. Washing hands with proper antiseptic
✔✔Which practice could cause cross-contact with one of the eight major food
allergens? - ✔✔A. Storing raw food below ready to eat food
B. Cooking salmon and beef on the same grill.
C. Heating meats to the appropriate temperature
'D. Preparing salads for two hours on the same surface.'
✔✔What is the maximum time that a pan of pasts salad can be displayed in a self-
service area without temperature control, if its temperature isn't monitored? - ✔✔A. Two
hours
'B. Four hours'
C. Six hours
D. Eight hours
✔✔While receiving a shipment,a food worker needs to use a food thermometer to check
the temperature of different food items.
What should she do before measuring the temperature of each new food item? - ✔✔A.
Calibrate the thermometer
'B. Clean and sanitize the thermometer.'
C. Wipe off the thermometer with a clean rag
D. Dip the thermometer i a disinfecting solution
, ✔✔What is the responsibility of a manager for testing a back flow prevention device? -
✔✔A. Test it daily using various water pressures
'B. Keep records demonstrating inspection and service'
C. Fill the sink regularly to make sure there is no backflow
D. Hire a plumber to look at the device if it seems to be faulty
✔✔What quality standards does water from a nonpublic water system need to meet? -
✔✔A. State drinking water quality standards
B. National Primary drinking water regulations
'C. Local regulatory authority quality standards'
D. Quality standards determined by the food establishment
✔✔A cook finds out that his spouse has been diagnosed with hepatitus A. He has never
had the illness or been vaccinated.
What must he do? - ✔✔A. Wear a mask whenever he goes to work
B. Sleep in a separate room from his spouse
'C. Tell his manager about the possible exposure'
D. Start taking antiviral medicine as soon as possible
✔✔Which symptom is a food worker required to report to the manager? - ✔✔A. Dry skin
B. Seasonal allergies
C. Ringing in the ears
'D. Yellowing of the eyes.
✔✔How should utensils be stored at a self service station? - ✔✔A. On their sides
'B. With handles up'
C. With handles down
D. On top of the dishes
✔✔A food worker is reheating leftover sliced ham for holding on a buffet. Which
temperature must the ham reach while being reheated? - ✔✔A. 135
B. 145
C.155
'D.165'
✔✔How long must a manager maintain records of the origin of shellfish by keeping shell
stock tags? - ✔✔A 90 days after delivery
B. 90 days from harvesting the shellfish
C. 90 days from the time the container of shellstock is emptied
'D. 90 days from the first service of sale of shellfish from the container.'
✔✔Which characteristic is required for non food contact surfaces that are exposed to
splash, spillage, or other food soiling? - ✔✔A. Bumpy
AND ANSWERS SET A+
✔✔A food worker is partially cooking chicken in advance for a large catering event.
What is the proper sequence of steps to use a non continuous cooking process for the
chicken? - ✔✔A. Initial heating, cooking, hot holding
B. Initial heating, freezing, thawing, reheating
'C. Initial heating, cooling, refrigeration, cooking'
D. Initial heating, refrigeration. cooking and hot holding
✔✔What must be located in or immediately adjacent to,a toilet room in a food facility? -
✔✔A. Linen closet
B. Carpeted floors
'C. A hand washing sink'
D. Utensil storage drawers
✔✔A manager comes into the facility in the morning to find that the power was off
overnight.
What action must he take? - ✔✔A. Ask neighboring facilities if their power is off
B. Wait until power is restored and resume operations
C. Open the facility and prepare food as much as possible
'D. Keep the facility closed and notify the regulatory authority'
✔✔Which of these food item descriptions on a menu contains a correct consumer
advisory disclosure, provided that there is no asterisk to a footnote? - ✔✔A. Steak and
veggies
B. Two pound hamburger
'C. Raw egg caesar salad'
D. Half shell oysters and chips
,✔✔Which measures should a manager take to prevent a pest infestation? - ✔✔'A.
Eliminate potential hiding places'
B. Store bulk foods in mechanical rooms
C. Cover any holes with cardboard to deny access
D. Assign a food worker to monitor any suspected area.
✔✔Which confirmed food worker illness must a manager report to the regulatory
authority? - ✔✔A. Borreliosis
B. Nocardiosis
'C.E. Coli infection.'
D. Rotavirus infection
✔✔Which confirmed food worker pathogen infection must a manager report to the
regulatory authority? - ✔✔'A. Shigella'
B. Campylobacter
C. Toxoplasma gondii
D. Staphylococcus aureus
✔✔What is a step of proper handwashing? - ✔✔A. Drying hands on a clean apron
B. Rinsing hands in a bucket of water
'C. Removing dirt underneath fingernails.'
D. Washing hands with proper antiseptic
✔✔Which practice could cause cross-contact with one of the eight major food
allergens? - ✔✔A. Storing raw food below ready to eat food
B. Cooking salmon and beef on the same grill.
C. Heating meats to the appropriate temperature
'D. Preparing salads for two hours on the same surface.'
✔✔What is the maximum time that a pan of pasts salad can be displayed in a self-
service area without temperature control, if its temperature isn't monitored? - ✔✔A. Two
hours
'B. Four hours'
C. Six hours
D. Eight hours
✔✔While receiving a shipment,a food worker needs to use a food thermometer to check
the temperature of different food items.
What should she do before measuring the temperature of each new food item? - ✔✔A.
Calibrate the thermometer
'B. Clean and sanitize the thermometer.'
C. Wipe off the thermometer with a clean rag
D. Dip the thermometer i a disinfecting solution
, ✔✔What is the responsibility of a manager for testing a back flow prevention device? -
✔✔A. Test it daily using various water pressures
'B. Keep records demonstrating inspection and service'
C. Fill the sink regularly to make sure there is no backflow
D. Hire a plumber to look at the device if it seems to be faulty
✔✔What quality standards does water from a nonpublic water system need to meet? -
✔✔A. State drinking water quality standards
B. National Primary drinking water regulations
'C. Local regulatory authority quality standards'
D. Quality standards determined by the food establishment
✔✔A cook finds out that his spouse has been diagnosed with hepatitus A. He has never
had the illness or been vaccinated.
What must he do? - ✔✔A. Wear a mask whenever he goes to work
B. Sleep in a separate room from his spouse
'C. Tell his manager about the possible exposure'
D. Start taking antiviral medicine as soon as possible
✔✔Which symptom is a food worker required to report to the manager? - ✔✔A. Dry skin
B. Seasonal allergies
C. Ringing in the ears
'D. Yellowing of the eyes.
✔✔How should utensils be stored at a self service station? - ✔✔A. On their sides
'B. With handles up'
C. With handles down
D. On top of the dishes
✔✔A food worker is reheating leftover sliced ham for holding on a buffet. Which
temperature must the ham reach while being reheated? - ✔✔A. 135
B. 145
C.155
'D.165'
✔✔How long must a manager maintain records of the origin of shellfish by keeping shell
stock tags? - ✔✔A 90 days after delivery
B. 90 days from harvesting the shellfish
C. 90 days from the time the container of shellstock is emptied
'D. 90 days from the first service of sale of shellfish from the container.'
✔✔Which characteristic is required for non food contact surfaces that are exposed to
splash, spillage, or other food soiling? - ✔✔A. Bumpy
