State Food Safety Exam with correct And 100% correct
Answers| Assured Pass
1.What should a regulatory authority do as they review the menu/food list during
an inspection?
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 -
answer D. Ask about new food items and other changes since the last menu
review
2.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. - answer A. Use deli tissue as
a barrier
3.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
4.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
5.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?
A. Every 4 hours
B. Every 8 hours
C. Every 24 hours
D. Every 48 hours - answer C. Every 24 hours
6.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
7.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'
8.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.
9.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
D. Thawing chicken breasts in the microwave
10.How should a manager prevent intentional food contamination by visitors who
enter the food preparation area? - answer 'A. Verify the identity of unknown
visitors'
, B. Require visitors to wear single-use gloves
C. Allow visitors to explore without supervision
D. Keep chemicals in t he open to monitor their use
11.Which action is necessary as part of stationary equipment maintenance?
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 - answer D. Taking off
small, removable parts to clean and sanitize
12.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?
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 - answer C. Wash her
hands and put on a clean pair of gloves
13.A manager is training a new food worker on proper manual ware washing
What must the manager include in this training?
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
Answers| Assured Pass
1.What should a regulatory authority do as they review the menu/food list during
an inspection?
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 -
answer D. Ask about new food items and other changes since the last menu
review
2.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. - answer A. Use deli tissue as
a barrier
3.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
4.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
5.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?
A. Every 4 hours
B. Every 8 hours
C. Every 24 hours
D. Every 48 hours - answer C. Every 24 hours
6.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
7.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'
8.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.
9.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
D. Thawing chicken breasts in the microwave
10.How should a manager prevent intentional food contamination by visitors who
enter the food preparation area? - answer 'A. Verify the identity of unknown
visitors'
, B. Require visitors to wear single-use gloves
C. Allow visitors to explore without supervision
D. Keep chemicals in t he open to monitor their use
11.Which action is necessary as part of stationary equipment maintenance?
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 - answer D. Taking off
small, removable parts to clean and sanitize
12.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?
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 - answer C. Wash her
hands and put on a clean pair of gloves
13.A manager is training a new food worker on proper manual ware washing
What must the manager include in this training?
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
