State Food Safety EXAM (updated 2026)
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Terms in this set (79)
A manager is training a new food A. To sanitize utensils before washing them
worker on proper manual ware B. To keep the wash solution at a cold
washing temperature
'C. To measure the concentration if the sanitizing
What must the manager include in solution'
this training? D. To use a cloth towel to dry dishes after
sanitizing them
A food worker brings in personal A. With any nutrition claims
medicine for use during the shift. 'B. With the manufacturers label'
C. With generally recognized as safe
How must the medicine be D. With the contact info of the worker
labeled?
Which food item can a food worker A. Hummus dip
re-serve to another customer? B. Salad dressing in a bowl
C. Orange juice in a pitcher
'D. Wine from a narrow-neck bottle'
, What should a regulatory authority A. Make menu design suggestions for the menus
do as they review the menu/food layout
list during an inspection? 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'
How should a food worker avoid 'A. Use deli tissue as a barrier'
contaminating ready-to-eat food? 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.
A food worker at a hospital is A. Exclude the worker from the establishment
diagnosed with a shigella infection. B. Assign the worker to only clean floors and
A week later, the food worker gets bathrooms
a doctors note indicating that he is C. Require the worker to wear disposable gloves
free from infection. The food at all times
worker wants to return to work. 'D. Contact the regulatory authority for approval
and allow food worker to return'
What must the manager do?
Which food is classified as a A. Bacon bits
time/temperature control for safety B. Bread rolls
(TCS/phf) food? C. Raw broccoli
'D. Chunky salsa'
A food handler has been put in A. Every 4 hours
charge of cleaning a mechanical B. Every 8 hours
warewashing machine that is used 'C. Every 24 hours'
frequently. D. Every 48 hours
At a minimum, how often should a
mechanical warewashing machine
be cleaned when in frequent use?
Questions & Answers | Latest Already Graded A+
Save
Terms in this set (79)
A manager is training a new food A. To sanitize utensils before washing them
worker on proper manual ware B. To keep the wash solution at a cold
washing temperature
'C. To measure the concentration if the sanitizing
What must the manager include in solution'
this training? D. To use a cloth towel to dry dishes after
sanitizing them
A food worker brings in personal A. With any nutrition claims
medicine for use during the shift. 'B. With the manufacturers label'
C. With generally recognized as safe
How must the medicine be D. With the contact info of the worker
labeled?
Which food item can a food worker A. Hummus dip
re-serve to another customer? B. Salad dressing in a bowl
C. Orange juice in a pitcher
'D. Wine from a narrow-neck bottle'
, What should a regulatory authority A. Make menu design suggestions for the menus
do as they review the menu/food layout
list during an inspection? 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'
How should a food worker avoid 'A. Use deli tissue as a barrier'
contaminating ready-to-eat food? 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.
A food worker at a hospital is A. Exclude the worker from the establishment
diagnosed with a shigella infection. B. Assign the worker to only clean floors and
A week later, the food worker gets bathrooms
a doctors note indicating that he is C. Require the worker to wear disposable gloves
free from infection. The food at all times
worker wants to return to work. 'D. Contact the regulatory authority for approval
and allow food worker to return'
What must the manager do?
Which food is classified as a A. Bacon bits
time/temperature control for safety B. Bread rolls
(TCS/phf) food? C. Raw broccoli
'D. Chunky salsa'
A food handler has been put in A. Every 4 hours
charge of cleaning a mechanical B. Every 8 hours
warewashing machine that is used 'C. Every 24 hours'
frequently. D. Every 48 hours
At a minimum, how often should a
mechanical warewashing machine
be cleaned when in frequent use?
