STATE FOOD SAFETY EVALUATION TEST
QUESTIONS AND ANSWERS SET A+
✔✔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? - ✔✔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? - ✔✔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? - ✔✔'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? - ✔✔A.
Dish towels
B. Cloth Napkins
C. Wiping cloths
'D. Disposable towels'
✔✔A food worker needs to thaw a large frozen turkey.
,What is an acceptable method to thaw this food? - ✔✔'A. In the refrigerator'
B. Inside a warm oven
C. On top of the counter
D. In a sink full of warm water
✔✔A food worker is cooking hamburger patties.
Where should he measure the cooking temperature? - ✔✔A. On top of the grill
B. On top of the patty
'C. In the center of the patty'
D. Where the patty meets the grill
✔✔A tray of baked potatoes is being cooled and has reached 65 degrees after two
hours. How many hours does it now have to reach 41 degrees? - ✔✔A. 3 hours
'B. 4 hours'
C. 6 hours
D. 8 hours
✔✔A food worker uses the employee restroom at an establishment and returns to the
kitchen area. He is assigned to prepare fruit tarts using bare hand contact.
What should his manager ask the food worker to do first? - ✔✔A. Put on clean gloves
B. Clean and sanitize counter tops
C. Receive a new shipment of ingredients
D. Wash his hands in the hand-washing sink
✔✔What is one of the eight major food allergens according to the FDA? - ✔✔A. Chicken
B. Mustard
'C. Peanuts'
D. Coconuts
✔✔What is a sign of a cockroach infestation? - ✔✔'A. Strong oily smells'
B. Grease on food supplies
C. Food workers with itchy skin
D. Nesting materials in the kitchen
✔✔A green salad has been prepared for a salad bar. What is the maximum temperature
allowed while cold holding the food? - ✔✔A. 32
B. 38
'C. 41'
D. 45
✔✔Where can pesticides be stored in food establishments? - ✔✔A. Inside the linen
closet
B. In a cabinet away from food
, C. Around the dishwashing area
'D. On the bottom shelf in the mechanical room'
✔✔A chef is cooling a large roast to use for a later date.
How should she prepare this roast to be cooled? - ✔✔A. Place it in front of a fan
B. Put it in a walk-in cooler
C. Cover it tightly with foil
'D. Cut it into smaller pieces'
✔✔A manager of a new restaurant is ordering supplies for a self-service station.
What should self-service stations have to prevent contamination by consumers? - ✔✔'A.
Sneeze guards.'
B. Sanitizing wipes
C. Hand washing sinks
D. Loose-fitted lids over food
✔✔How should a food worker store a raw ground beef and a pan of cooked lasagna in
the refrigerator? - ✔✔A. Place the ground beef above the lasagna
B. Place the ground beef below the lasagna
C. Place the ground beef on the same shelf as the lasagna
D. Place the ground beef on the top shelf of the refrigerator
✔✔A daycare is serving breakfast to pre-school age children each morning?
Which food would not be acceptable to serve? - ✔✔'A. Cereal with soy milk'
B. French toast and fruit
C. Pancakes and crispy bacon
D. Toast and eggs sunny side up
✔✔What is the managers responsibility while giving a facility tour to a potential new
employee? - ✔✔'A. To ensure the employee wears proper footwear'
B. To ensure any exposed food is protected from contamination
C. To ensure current employees are accurately following company policies
D. To ensure the employee uses hand antiseptic before going on the tour
✔✔A chef is preparing an omelet in response to a customer order.
What is the minimum temperature it must reach while cooking? - ✔✔A. 125
B. 135
'C. 145'
D. 155
QUESTIONS AND ANSWERS SET A+
✔✔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? - ✔✔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? - ✔✔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? - ✔✔'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? - ✔✔A.
Dish towels
B. Cloth Napkins
C. Wiping cloths
'D. Disposable towels'
✔✔A food worker needs to thaw a large frozen turkey.
,What is an acceptable method to thaw this food? - ✔✔'A. In the refrigerator'
B. Inside a warm oven
C. On top of the counter
D. In a sink full of warm water
✔✔A food worker is cooking hamburger patties.
Where should he measure the cooking temperature? - ✔✔A. On top of the grill
B. On top of the patty
'C. In the center of the patty'
D. Where the patty meets the grill
✔✔A tray of baked potatoes is being cooled and has reached 65 degrees after two
hours. How many hours does it now have to reach 41 degrees? - ✔✔A. 3 hours
'B. 4 hours'
C. 6 hours
D. 8 hours
✔✔A food worker uses the employee restroom at an establishment and returns to the
kitchen area. He is assigned to prepare fruit tarts using bare hand contact.
What should his manager ask the food worker to do first? - ✔✔A. Put on clean gloves
B. Clean and sanitize counter tops
C. Receive a new shipment of ingredients
D. Wash his hands in the hand-washing sink
✔✔What is one of the eight major food allergens according to the FDA? - ✔✔A. Chicken
B. Mustard
'C. Peanuts'
D. Coconuts
✔✔What is a sign of a cockroach infestation? - ✔✔'A. Strong oily smells'
B. Grease on food supplies
C. Food workers with itchy skin
D. Nesting materials in the kitchen
✔✔A green salad has been prepared for a salad bar. What is the maximum temperature
allowed while cold holding the food? - ✔✔A. 32
B. 38
'C. 41'
D. 45
✔✔Where can pesticides be stored in food establishments? - ✔✔A. Inside the linen
closet
B. In a cabinet away from food
, C. Around the dishwashing area
'D. On the bottom shelf in the mechanical room'
✔✔A chef is cooling a large roast to use for a later date.
How should she prepare this roast to be cooled? - ✔✔A. Place it in front of a fan
B. Put it in a walk-in cooler
C. Cover it tightly with foil
'D. Cut it into smaller pieces'
✔✔A manager of a new restaurant is ordering supplies for a self-service station.
What should self-service stations have to prevent contamination by consumers? - ✔✔'A.
Sneeze guards.'
B. Sanitizing wipes
C. Hand washing sinks
D. Loose-fitted lids over food
✔✔How should a food worker store a raw ground beef and a pan of cooked lasagna in
the refrigerator? - ✔✔A. Place the ground beef above the lasagna
B. Place the ground beef below the lasagna
C. Place the ground beef on the same shelf as the lasagna
D. Place the ground beef on the top shelf of the refrigerator
✔✔A daycare is serving breakfast to pre-school age children each morning?
Which food would not be acceptable to serve? - ✔✔'A. Cereal with soy milk'
B. French toast and fruit
C. Pancakes and crispy bacon
D. Toast and eggs sunny side up
✔✔What is the managers responsibility while giving a facility tour to a potential new
employee? - ✔✔'A. To ensure the employee wears proper footwear'
B. To ensure any exposed food is protected from contamination
C. To ensure current employees are accurately following company policies
D. To ensure the employee uses hand antiseptic before going on the tour
✔✔A chef is preparing an omelet in response to a customer order.
What is the minimum temperature it must reach while cooking? - ✔✔A. 125
B. 135
'C. 145'
D. 155
