STATE FOOD SAFETY PRACTICE
EXAM QUESTIONS WITH CORRECT
ANSWERS
What should food workers use to dry their hands after proper handwashing? -
Answer-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? - Answer-'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? - Answer-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? - Answer-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? - Answer-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? - Answer-A.
Chicken
B. Mustard
'C. Peanuts'
D. Coconuts
What is a sign of a cockroach infestation? - Answer-'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? - Answer-A. 32
B. 38
'C. 41'
D. 45
Where can pesticides be stored in food establishments? - Answer-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? - Answer-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? -
Answer-'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? - Answer-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? - Answer-'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? - Answer-'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? - Answer-A. 125
B. 135
'C. 145'
D. 155
What is the minimum temperature requirement for hot holding steamed vegetables
on a buffet table? - Answer-'A. 135'
B. 145
C. 155
D. 165
What food is considered one of the eight major food allergens according to the FDA?
- Answer-A. Rice
B. Gelatin
'C. Tree nuts'
D. Cinnamon
A food worker is washing plates using a 3 compartment sink.
After washing a plate in the first compartment with detergent, what should be done in
the next two compartments? - Answer-A. Sanitize and then rinse
'B. Rinse and then sanitize'
C. Rinse and then air dry
D. Sanitize and then air dry
What is required label information for food packaged for later consumption? -
Answer-'A. The name and place of the business'
B. The number of calories and calories per serving
C. The name of the food worker who packaged the food
D. A description of how it compares to similar products
Copper pitchers are being used at a catering event.
What liquid may be stored in them? - Answer-'A. Water'
B. Red wine
C. Apple Juice
D. Carbonated orange soda
About a dozen parents of highs school students call the school to report that their
students have severe diarrhea after eating meat at the cafeteria the day before.
How should the manager of the school cafeteria react? - Answer-A. Ask the cooks to
always use a meat thermometer
B. Serve meals for the rest of the day to avoid waste
'C. Close the cafeteria and notify the regulatory authority'
D. Tell the parents that their children need to wash their hands before eating
How should a manager prevent intentional food contamination when receiving a
shipment of supplies? - Answer-A. Allow unscheduled deliveries
EXAM QUESTIONS WITH CORRECT
ANSWERS
What should food workers use to dry their hands after proper handwashing? -
Answer-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? - Answer-'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? - Answer-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? - Answer-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? - Answer-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? - Answer-A.
Chicken
B. Mustard
'C. Peanuts'
D. Coconuts
What is a sign of a cockroach infestation? - Answer-'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? - Answer-A. 32
B. 38
'C. 41'
D. 45
Where can pesticides be stored in food establishments? - Answer-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? - Answer-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? -
Answer-'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? - Answer-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? - Answer-'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? - Answer-'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? - Answer-A. 125
B. 135
'C. 145'
D. 155
What is the minimum temperature requirement for hot holding steamed vegetables
on a buffet table? - Answer-'A. 135'
B. 145
C. 155
D. 165
What food is considered one of the eight major food allergens according to the FDA?
- Answer-A. Rice
B. Gelatin
'C. Tree nuts'
D. Cinnamon
A food worker is washing plates using a 3 compartment sink.
After washing a plate in the first compartment with detergent, what should be done in
the next two compartments? - Answer-A. Sanitize and then rinse
'B. Rinse and then sanitize'
C. Rinse and then air dry
D. Sanitize and then air dry
What is required label information for food packaged for later consumption? -
Answer-'A. The name and place of the business'
B. The number of calories and calories per serving
C. The name of the food worker who packaged the food
D. A description of how it compares to similar products
Copper pitchers are being used at a catering event.
What liquid may be stored in them? - Answer-'A. Water'
B. Red wine
C. Apple Juice
D. Carbonated orange soda
About a dozen parents of highs school students call the school to report that their
students have severe diarrhea after eating meat at the cafeteria the day before.
How should the manager of the school cafeteria react? - Answer-A. Ask the cooks to
always use a meat thermometer
B. Serve meals for the rest of the day to avoid waste
'C. Close the cafeteria and notify the regulatory authority'
D. Tell the parents that their children need to wash their hands before eating
How should a manager prevent intentional food contamination when receiving a
shipment of supplies? - Answer-A. Allow unscheduled deliveries
