State food safety Practice exam UPDATED
ACTUAL Exam Questions and
CORRECT Answers
A manager is training a new food worker on proper manual ware washing
What must the manager include in this training? - CORRECT ANSWER - 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
A food worker brings in personal medicine for use during the shift.
How must the medicine be labeled? - CORRECT ANSWER - A. With any nutrition claims
'B. With the manufacturers label'
C. With generally recognized as safe
D. With the contact info of the worker
Which food item can a food worker re-serve to another customer? - CORRECT
ANSWER - A. Hummus dip
B. Salad dressing in a bowl
C. Orange juice in a pitcher
'D. Wine from a narrow-neck bottle'
What should a regulatory authority do as they review the menu/food list during an inspection? -
CORRECT ANSWER - 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'
How should a food worker avoid contaminating ready-to-eat food? - CORRECT
ANSWER - '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.
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? - CORRECT ANSWER - 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'
Which food is classified as a time/temperature control for safety (TCS/phf) food? - CORRECT
ANSWER - A. Bacon bits
B. Bread rolls
C. Raw broccoli
'D. Chunky salsa'
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? - CORRECT ANSWER - A. Every 4 hours
, B. Every 8 hours
'C. Every 24 hours'
D. Every 48 hours
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? - CORRECT
ANSWER - 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
Which action is necessary as part of stationary equipment maintenance? - CORRECT
ANSWER - 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'
A food worker has just received a shipment of several bags of flour and needs to store them.
Where is an acceptable storage location? - CORRECT 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
Where must a designated food worker handwashing sink be located? - CORRECT
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'
ACTUAL Exam Questions and
CORRECT Answers
A manager is training a new food worker on proper manual ware washing
What must the manager include in this training? - CORRECT ANSWER - 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
A food worker brings in personal medicine for use during the shift.
How must the medicine be labeled? - CORRECT ANSWER - A. With any nutrition claims
'B. With the manufacturers label'
C. With generally recognized as safe
D. With the contact info of the worker
Which food item can a food worker re-serve to another customer? - CORRECT
ANSWER - A. Hummus dip
B. Salad dressing in a bowl
C. Orange juice in a pitcher
'D. Wine from a narrow-neck bottle'
What should a regulatory authority do as they review the menu/food list during an inspection? -
CORRECT ANSWER - 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'
How should a food worker avoid contaminating ready-to-eat food? - CORRECT
ANSWER - '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.
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? - CORRECT ANSWER - 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'
Which food is classified as a time/temperature control for safety (TCS/phf) food? - CORRECT
ANSWER - A. Bacon bits
B. Bread rolls
C. Raw broccoli
'D. Chunky salsa'
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? - CORRECT ANSWER - A. Every 4 hours
, B. Every 8 hours
'C. Every 24 hours'
D. Every 48 hours
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? - CORRECT
ANSWER - 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
Which action is necessary as part of stationary equipment maintenance? - CORRECT
ANSWER - 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'
A food worker has just received a shipment of several bags of flour and needs to store them.
Where is an acceptable storage location? - CORRECT 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
Where must a designated food worker handwashing sink be located? - CORRECT
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'
