State food Safety Practice exam,
State food Safety final exam QueStionS
With comPlete SolutionS | already
Graded a+ | lateSt uPdate 2025/2026 |
Sure to PaSS!!
1. What item of jewelry is permitted to be worn while preparing food? -
ANSWER ✔ A. A sports watch
'B. A plain gold ring'
C. A medical bracelet
D. A diamond wedding band
2. What is required to allow bare-hand contact with ready-to-eat foods?
- ANSWER ✔ 'A. Wearing of proper hair restraints'
B. Displaying the foods for less than 4 hours
C. Obtaining approval from the regulatory authority
D. Restricting workers activities when they show re portable symptoms
3. What is a requirement of an outdoor storage surface for garbage
receptacles? - ANSWER ✔ A. Made of dirt
'B. Sloped to drain'
,C. Lined with a tarp
D. Beneath a tent covering
4. Which package of frozen food is acceptable to receive? - ANSWER
✔ A. A package of frozen shrimp that is partially thawed
'B. A package of frozen corn that is intact and unopened'
C. A package of frozen berries that measure 42
D. A package of chicken tenders with small ice crystals in the inside
5. When notified about a food recall, a restaurant manager should first
act in which of the following ways? - ANSWER ✔ 'A. Isolate the
recalled food item'
B. Put a red x on the package containing the recalled food
C. Instruct employees to tell each other what food is recalled
D. Send out and email containing a picture of the recalled food item
6. A food worker has prepared and is now cooking a pan of lasagna for a
catering event. What is the minimum internal cooking temp requirement
for this lasagna? - ANSWER ✔ A. 135
B. 145
C. 155
'D. 165'
,7. What is the maximum temperature allowed while cold holding cut
fruit? - ANSWER ✔ A. 32
B. 38
'C. 41'
D. 45
8. How often must a cloth napkin that lines a basket of rolls be
replaced? - ANSWER ✔ A. Once every two hours
B. Once every four hours
'C. Each times a food worker refills the basket'
D. When butter or oil is spilled on the napkin
9. A food worker wants to drink from an open soda cup while working.
Where must she go to drink from this container? - ANSWER ✔ A.
Mechanical room
B. Dish washing area
C. Food storage area
'D. Employee break room'
10. A food worker is partially cooking chicken in advance for a large
catering event.
, What is the proper sequence of steps to use a non continuous cooking
process for the chicken? - ANSWER ✔ A. Initial heating, cooking, hot
holding
B. Initial heating, freezing, thawing, reheating
'C. Initial heating, cooling, refrigeration, cooking'
D. Initial heating, refrigeration. cooking and hot holding
11. What must be located in or immediately adjacent to,a toilet room in
a food facility? - ANSWER ✔ A. Linen closet
B. Carpeted floors
'C. A hand washing sink'
D. Utensil storage drawers
12. A manager comes into the facility in the morning to find that the
power was off overnight.
What action must he take? - ANSWER ✔ A. Ask neighboring facilities
if their power is off
B. Wait until power is restored and resume operations
C. Open the facility and prepare food as much as possible
'D. Keep the facility closed and notify the regulatory authority'
State food Safety final exam QueStionS
With comPlete SolutionS | already
Graded a+ | lateSt uPdate 2025/2026 |
Sure to PaSS!!
1. What item of jewelry is permitted to be worn while preparing food? -
ANSWER ✔ A. A sports watch
'B. A plain gold ring'
C. A medical bracelet
D. A diamond wedding band
2. What is required to allow bare-hand contact with ready-to-eat foods?
- ANSWER ✔ 'A. Wearing of proper hair restraints'
B. Displaying the foods for less than 4 hours
C. Obtaining approval from the regulatory authority
D. Restricting workers activities when they show re portable symptoms
3. What is a requirement of an outdoor storage surface for garbage
receptacles? - ANSWER ✔ A. Made of dirt
'B. Sloped to drain'
,C. Lined with a tarp
D. Beneath a tent covering
4. Which package of frozen food is acceptable to receive? - ANSWER
✔ A. A package of frozen shrimp that is partially thawed
'B. A package of frozen corn that is intact and unopened'
C. A package of frozen berries that measure 42
D. A package of chicken tenders with small ice crystals in the inside
5. When notified about a food recall, a restaurant manager should first
act in which of the following ways? - ANSWER ✔ 'A. Isolate the
recalled food item'
B. Put a red x on the package containing the recalled food
C. Instruct employees to tell each other what food is recalled
D. Send out and email containing a picture of the recalled food item
6. A food worker has prepared and is now cooking a pan of lasagna for a
catering event. What is the minimum internal cooking temp requirement
for this lasagna? - ANSWER ✔ A. 135
B. 145
C. 155
'D. 165'
,7. What is the maximum temperature allowed while cold holding cut
fruit? - ANSWER ✔ A. 32
B. 38
'C. 41'
D. 45
8. How often must a cloth napkin that lines a basket of rolls be
replaced? - ANSWER ✔ A. Once every two hours
B. Once every four hours
'C. Each times a food worker refills the basket'
D. When butter or oil is spilled on the napkin
9. A food worker wants to drink from an open soda cup while working.
Where must she go to drink from this container? - ANSWER ✔ A.
Mechanical room
B. Dish washing area
C. Food storage area
'D. Employee break room'
10. A food worker is partially cooking chicken in advance for a large
catering event.
, What is the proper sequence of steps to use a non continuous cooking
process for the chicken? - ANSWER ✔ A. Initial heating, cooking, hot
holding
B. Initial heating, freezing, thawing, reheating
'C. Initial heating, cooling, refrigeration, cooking'
D. Initial heating, refrigeration. cooking and hot holding
11. What must be located in or immediately adjacent to,a toilet room in
a food facility? - ANSWER ✔ A. Linen closet
B. Carpeted floors
'C. A hand washing sink'
D. Utensil storage drawers
12. A manager comes into the facility in the morning to find that the
power was off overnight.
What action must he take? - ANSWER ✔ A. Ask neighboring facilities
if their power is off
B. Wait until power is restored and resume operations
C. Open the facility and prepare food as much as possible
'D. Keep the facility closed and notify the regulatory authority'
