STATE FOOD SAFETY PRACTICE EXAM, STATE FOOD SAFETY
QUESTIONS AND ANSWERS ELABORATIONS BASED ON FINAL
EXAMS!!
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
answers: 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
answers: 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
,answers: '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
answers: '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
answers: 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
, answers: 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.
answers: 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
answers: D. Chunky salsa
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
answers: D. Contact the regulatory authority for approval and allow food worker
to return
A food handler has been put in charge of cleaning a mechanical warewashing
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
answers: C. Every 24 hours
A food worker has just received a shipment of several bags of flour and needs to
store them.
Where is an acceptable storage location?
answers: 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
Where must a designated food worker handwashing sink be located?
QUESTIONS AND ANSWERS ELABORATIONS BASED ON FINAL
EXAMS!!
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
answers: 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
answers: 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
,answers: '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
answers: '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
answers: 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
, answers: 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.
answers: 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
answers: D. Chunky salsa
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
answers: D. Contact the regulatory authority for approval and allow food worker
to return
A food handler has been put in charge of cleaning a mechanical warewashing
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
answers: C. Every 24 hours
A food worker has just received a shipment of several bags of flour and needs to
store them.
Where is an acceptable storage location?
answers: 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
Where must a designated food worker handwashing sink be located?
