STATE FOOD SAFETY COMPREHENSIVE
QUESTIONS AND ANSWERS SET A+
✔✔An employee is chewing gum when she arrives to her
shift. Under what circumstance may the manager allow
her to chew gum?
a. If she wears single-use gloves
b. If she does not handle ready-to-eat foods
c. If she does not blow bubbles with the gum
d. If she only chews the gum in the break room - ✔✔d. If she only chews the gum in the
break room
✔✔Which food is classified as a time/temperature control
for safety food (TCS/PHF)?
a. Garlic oil dip
b. Wheat bread
c. Raw broccoli
d. Uncooked beans - ✔✔a. Garlic oil dip
✔✔How often should most thermometers, except for
bimetallic, be calibrated?
a. Once a week
b. Every four hours
c. After each time it is used
d. As often as needed according to the manufacturer's
instructions - ✔✔d. As often as needed according to the manufacturer's instructions
✔✔A manager is preparing to train some new employees.
Which topic should she include, according to the FDA
Food Code?
a. Logging time
b. Food allergy awareness
c. Placing customer orders
, d. Restroom cleaning procedures - ✔✔b. Food allergy awareness
✔✔An employee comes to work with an infected cut on her
arm. What should a manager require her to do before
working?
a. Apply antibiotic ointment to the cut
b. Wear long sleeves that cover the cut
c. Cover the cut with a waterproof bandage
d. Cover the cut with a dry, tight-fitting bandage - ✔✔c. Cover the cut with a waterproof
bandage
✔✔Which characteristic could qualify a food as
time/temperature control for safety food (TCS/PHF)?
a. Neutral pH level
b. Low oxygen level
c. Low moisture content
d. High sodium content - ✔✔a. Neutral pH level
✔✔A food worker is learning how to clean and sanitize
dishes in a three-compartment sink. What is the third
step of the five-step process?
a. Air dry the dishes
b. Place dishes in a sanitizing solution
c. Rinse the dishes with clear, clean water
d. Use soap and warm water to scrub the dishes - ✔✔c. Rinse the dishes with clear,
clean water
✔✔A manager comes into the establishment in the
morning to find that the water supply was shut off
overnight. What action must he take first?
a. Wait until the water is back on and resume
operations
b. Contact neighboring facilities to see if their water is
off
c. Close the establishment and notify the regulatory
authority
d. Tap into the emergency water supply and resume
operations - ✔✔c. Close the establishment and notify the regulatory authority
✔✔Which scenario is considered a contamination event,
requiring a written cleanup procedure, according to the
FDA food code?
a. An employee coughs frequently while serving food
b. A food worker eats food while preparing ready-toeat
food
QUESTIONS AND ANSWERS SET A+
✔✔An employee is chewing gum when she arrives to her
shift. Under what circumstance may the manager allow
her to chew gum?
a. If she wears single-use gloves
b. If she does not handle ready-to-eat foods
c. If she does not blow bubbles with the gum
d. If she only chews the gum in the break room - ✔✔d. If she only chews the gum in the
break room
✔✔Which food is classified as a time/temperature control
for safety food (TCS/PHF)?
a. Garlic oil dip
b. Wheat bread
c. Raw broccoli
d. Uncooked beans - ✔✔a. Garlic oil dip
✔✔How often should most thermometers, except for
bimetallic, be calibrated?
a. Once a week
b. Every four hours
c. After each time it is used
d. As often as needed according to the manufacturer's
instructions - ✔✔d. As often as needed according to the manufacturer's instructions
✔✔A manager is preparing to train some new employees.
Which topic should she include, according to the FDA
Food Code?
a. Logging time
b. Food allergy awareness
c. Placing customer orders
, d. Restroom cleaning procedures - ✔✔b. Food allergy awareness
✔✔An employee comes to work with an infected cut on her
arm. What should a manager require her to do before
working?
a. Apply antibiotic ointment to the cut
b. Wear long sleeves that cover the cut
c. Cover the cut with a waterproof bandage
d. Cover the cut with a dry, tight-fitting bandage - ✔✔c. Cover the cut with a waterproof
bandage
✔✔Which characteristic could qualify a food as
time/temperature control for safety food (TCS/PHF)?
a. Neutral pH level
b. Low oxygen level
c. Low moisture content
d. High sodium content - ✔✔a. Neutral pH level
✔✔A food worker is learning how to clean and sanitize
dishes in a three-compartment sink. What is the third
step of the five-step process?
a. Air dry the dishes
b. Place dishes in a sanitizing solution
c. Rinse the dishes with clear, clean water
d. Use soap and warm water to scrub the dishes - ✔✔c. Rinse the dishes with clear,
clean water
✔✔A manager comes into the establishment in the
morning to find that the water supply was shut off
overnight. What action must he take first?
a. Wait until the water is back on and resume
operations
b. Contact neighboring facilities to see if their water is
off
c. Close the establishment and notify the regulatory
authority
d. Tap into the emergency water supply and resume
operations - ✔✔c. Close the establishment and notify the regulatory authority
✔✔Which scenario is considered a contamination event,
requiring a written cleanup procedure, according to the
FDA food code?
a. An employee coughs frequently while serving food
b. A food worker eats food while preparing ready-toeat
food
