2024 State food safety Practice exam Questions With 100% Correct Answers

Which action is necessary as part of stationary equipment maintenance? A. Submerging the equipment in sanitizer B. Polishing the outside of the equipment C. Drying the removable parts with a soft dish towel D. Taking off small, removable parts to clean and sanitize - Answer-D. Taking off small, removable parts to clean and sanitize A food worker wearing clean gloves uses her gloved hand to rub butter in a baking tin. What should the food worker do before touching the ready-to-eat food? A. Rinse her gloves to remove the butter B. Put on a clean pair of gloves over the buttery pair C. Wash her hands and put on a clean pair of gloves D. Wipe her gloves clean using a disposable paper towel - Answer-C. Wash her hands and put on a clean pair of gloves A manager is training a new food worker on proper manual ware washing What must the manager include in this training? A. To sanitize utensils before washing them B. To keep the wash solution at a cold temperature C. To measure the concentration if the sanitizing solution D. To use a cloth towel to dry dishes after sanitizing them - Answer-'C. To measure the concentration if the sanitizing solution' 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 - Answer-'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 - Answer-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 - Answer-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. - Answer-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 - Answer-D. Chunky salsa