1|Page
STATE FOOD SAFETY EXAM QUESTIONS AND
WELL VERIFIED ANSWERS ALREADY GRADED A+
2025
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.
answe......r.....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
,2|Page
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 -ANSWER--.....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.
,3|Page
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 -ANSWER--.....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? -ANSWER--.....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
, 4|Page
Where must a designated food worker handwashing sink be
located? -ANSWER--.....A. In the mechanical room
B. In the food storage area
C. Near the exit of the facility
'D. Near the food preparation area'
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?
-ANSWER--.....'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.
What requires a food establishment to obtain a variance from the
regulatory authority? -ANSWER--.....'A. Sprouting black beans'
B. Preparing a consumer advisory
C. Using a non-continuous cooking process
STATE FOOD SAFETY EXAM QUESTIONS AND
WELL VERIFIED ANSWERS ALREADY GRADED A+
2025
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.
answe......r.....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
,2|Page
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 -ANSWER--.....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.
,3|Page
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 -ANSWER--.....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? -ANSWER--.....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
, 4|Page
Where must a designated food worker handwashing sink be
located? -ANSWER--.....A. In the mechanical room
B. In the food storage area
C. Near the exit of the facility
'D. Near the food preparation area'
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?
-ANSWER--.....'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.
What requires a food establishment to obtain a variance from the
regulatory authority? -ANSWER--.....'A. Sprouting black beans'
B. Preparing a consumer advisory
C. Using a non-continuous cooking process
