State food Safety Practice Exam Questions with Correct
Answers
1. 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
2. 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
3. Which food item can a food worker re-serve to another customer?: A. Hum- mus dip
B. Salad dressing in a bowl
C. Orange juice in a pitcher
'D. Wine from a narrow-neck bottle'
4. 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'
5. 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.
6. A food worker at a hospital is diagnosed with a shigella infection. A week later, the food worker
gets a doctors note indicating that he is free from infection. The food worker wants to return to
work.
What must the manager do?: A. Exclude the worker from the establishment
B. Assign the worker to only clean floors and bathrooms
C. Require the worker to wear disposable gloves at all times
'D. Contact the regulatory authority for approval and allow food worker to return'
7. 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'
8. A food handler has been put in charge of cleaning a mechanical warewash- ing machine that is
used frequently.
At a minimum, how often should a mechanical warewashing machine be cleaned when in frequent
use?: A. Every 4 hours
B. Every 8 hours 'C.
Every 24 hours'
D. Every 48 hours
9. 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
10.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'
11.A food worker has just received a shipment of several bags of flour and needs to store them.
Where is an acceptable storage location?: A. Under the dishwashing sink 'B. On a shelf in the
dry storage area'
C. In the walk-in refrigerator under raw meats
D. In the cupboads of an employee dressing room
12.Where must a designated food worker handwashing sink be located?: A. In the mechanical
room
B. In the food storage area
C. Near the exit of the facility
'D. Near the food preparation area'
13. A manager sees that a food worker who is about to start his shift is chewing gum. What must the
manager ask him to do?: 'A. Throw away the gum'
B. Chew with his mouth open
C. Wash his hands more frequently
, D. Work with food that will be cooked.
14.What requires a food establishment to obtain a variance from the regula- tory authority?: 'A.
Sprouting black beans'
Answers
1. 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
2. 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
3. Which food item can a food worker re-serve to another customer?: A. Hum- mus dip
B. Salad dressing in a bowl
C. Orange juice in a pitcher
'D. Wine from a narrow-neck bottle'
4. 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'
5. 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.
6. A food worker at a hospital is diagnosed with a shigella infection. A week later, the food worker
gets a doctors note indicating that he is free from infection. The food worker wants to return to
work.
What must the manager do?: A. Exclude the worker from the establishment
B. Assign the worker to only clean floors and bathrooms
C. Require the worker to wear disposable gloves at all times
'D. Contact the regulatory authority for approval and allow food worker to return'
7. 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'
8. A food handler has been put in charge of cleaning a mechanical warewash- ing machine that is
used frequently.
At a minimum, how often should a mechanical warewashing machine be cleaned when in frequent
use?: A. Every 4 hours
B. Every 8 hours 'C.
Every 24 hours'
D. Every 48 hours
9. 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
10.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'
11.A food worker has just received a shipment of several bags of flour and needs to store them.
Where is an acceptable storage location?: A. Under the dishwashing sink 'B. On a shelf in the
dry storage area'
C. In the walk-in refrigerator under raw meats
D. In the cupboads of an employee dressing room
12.Where must a designated food worker handwashing sink be located?: A. In the mechanical
room
B. In the food storage area
C. Near the exit of the facility
'D. Near the food preparation area'
13. A manager sees that a food worker who is about to start his shift is chewing gum. What must the
manager ask him to do?: 'A. Throw away the gum'
B. Chew with his mouth open
C. Wash his hands more frequently
, D. Work with food that will be cooked.
14.What requires a food establishment to obtain a variance from the regula- tory authority?: 'A.
Sprouting black beans'
