Food Safety Questions and Correct
Verified Answers. Newest Edition
2025-2026. Questions & Correct
Answers. Graded A
Storing a 25lb bag of dry rice at 65°F is acceptable - ANST
"Sushi Grade" means raw seafood has been treated for viruses - ANSF
1. Which is TRUE regarding food safety training?
a. The ideal length for a training session is one to two hours
b. Training records should be used to document training
c. Employees only require food safety knowledge that is specific to their
tasks.
d. Further training is unnecessary if employees received training upon
being hired. - ANSB
1) Generally, establishments that use a private water source must have it
tested at least
a. Once a year
b. Every two years
c. Every three years
d. Every five years - ANSA
,1) Which is an UNSAFE serving practice?
a. Carrying multiple plates of food on a tray
b. Holding flatware by the handles when setting a table
c. Serving soup with a long-handled ladle
d. Holding glassware by the rims - ANSF
2) An establishment should respond to a backup of raw sewage by
a. Closing
b. Correcting the problem that caused the backup
c. Thoroughly cleaning affected areas of the restaurant
d. All of the above - ANSD
3) Which will NOT prevent backflow?
a. An air gap between the sink drain pipe and the floor drain
b. The air space between the faucet and the flood rim of the sink
c. A vacuum breaker
d. A cross-connection - ANSD
4. What is the best method for taking the temperature of a chicken breast?
a. Insert the thermometer into the thinnest part
b. Insert the thermometer into the thickest part
c. Take the surface temperature only
d. Take the temperature of the cooler - ANSB
A bone found in a fillet of fish is a physical hazard - ANST
, A consumer advisory should be posted for a restaurant offering rare
hamburgers - ANST
A critical control point is a point where a hazard can be prevented,
eliminated, or reduced - ANST
A customer orders a Caesar salad without cheese. What should the kitchen
staff do?
a. Wipe out the bowl with a clean cloth and prepare the salad
b. Use the same bowl, but ensure there are no cheese particles inside.
c. Wash, rinse and sanitize the mixing bowl and tongs and proceed to
prepare the salad
d. Wipe the tongs with a sanitized cloth and prepare the salad - ANSC
A cutting board made of pine is acceptable - ANST
A deli worker stops making sandwiches to use the restroom. She should
first
a. Apply hand sanitizer
b. Take off her hat
c. Take off her apron and store it in the kitchen area
d. Proceed to the bathroom and hook her apron on the back of the door -
ANSC
A food handler who is showing symptoms of jaundice should be
a. Told not to come to work until released by a doctor
b. Told to wear gloves
Verified Answers. Newest Edition
2025-2026. Questions & Correct
Answers. Graded A
Storing a 25lb bag of dry rice at 65°F is acceptable - ANST
"Sushi Grade" means raw seafood has been treated for viruses - ANSF
1. Which is TRUE regarding food safety training?
a. The ideal length for a training session is one to two hours
b. Training records should be used to document training
c. Employees only require food safety knowledge that is specific to their
tasks.
d. Further training is unnecessary if employees received training upon
being hired. - ANSB
1) Generally, establishments that use a private water source must have it
tested at least
a. Once a year
b. Every two years
c. Every three years
d. Every five years - ANSA
,1) Which is an UNSAFE serving practice?
a. Carrying multiple plates of food on a tray
b. Holding flatware by the handles when setting a table
c. Serving soup with a long-handled ladle
d. Holding glassware by the rims - ANSF
2) An establishment should respond to a backup of raw sewage by
a. Closing
b. Correcting the problem that caused the backup
c. Thoroughly cleaning affected areas of the restaurant
d. All of the above - ANSD
3) Which will NOT prevent backflow?
a. An air gap between the sink drain pipe and the floor drain
b. The air space between the faucet and the flood rim of the sink
c. A vacuum breaker
d. A cross-connection - ANSD
4. What is the best method for taking the temperature of a chicken breast?
a. Insert the thermometer into the thinnest part
b. Insert the thermometer into the thickest part
c. Take the surface temperature only
d. Take the temperature of the cooler - ANSB
A bone found in a fillet of fish is a physical hazard - ANST
, A consumer advisory should be posted for a restaurant offering rare
hamburgers - ANST
A critical control point is a point where a hazard can be prevented,
eliminated, or reduced - ANST
A customer orders a Caesar salad without cheese. What should the kitchen
staff do?
a. Wipe out the bowl with a clean cloth and prepare the salad
b. Use the same bowl, but ensure there are no cheese particles inside.
c. Wash, rinse and sanitize the mixing bowl and tongs and proceed to
prepare the salad
d. Wipe the tongs with a sanitized cloth and prepare the salad - ANSC
A cutting board made of pine is acceptable - ANST
A deli worker stops making sandwiches to use the restroom. She should
first
a. Apply hand sanitizer
b. Take off her hat
c. Take off her apron and store it in the kitchen area
d. Proceed to the bathroom and hook her apron on the back of the door -
ANSC
A food handler who is showing symptoms of jaundice should be
a. Told not to come to work until released by a doctor
b. Told to wear gloves
