age 1 of 98
State Food Safety FINAL EXAM STUDY GUIDE
2025/2026 COMPLETE QUESTIONS WITH VERIFIED
CORRECT SOLUTIONS || 100% GUARANTEED PASS
<LATEST VERSION>
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
,age 2 of 98
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
A manager is training a new food worker on proper manual
ware washing
,age 3 of 98
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
D. To use a cloth towel to dry dishes after sanitizing them
.....Answer.......'C. To measure the concentration if the sanitizing
solution'
A food worker brings in personal medicine for use during the
shift.
How must the medicine be labeled?
A. With any nutrition claims
B. With the manufacturers label
, age 4 of 98
C. With generally recognized as safe
D. With the contact info of the worker .....Answer.......'B. With the
manufacturers label'
Which food item can a food worker re-serve to another
customer?
A. Hummus dip
B. Salad dressing in a bowl
C. Orange juice in a pitcher
D. Wine from a narrow-neck bottle .....Answer.......D. Wine from
a narrow-neck bottle
State Food Safety FINAL EXAM STUDY GUIDE
2025/2026 COMPLETE QUESTIONS WITH VERIFIED
CORRECT SOLUTIONS || 100% GUARANTEED PASS
<LATEST VERSION>
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
,age 2 of 98
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
A manager is training a new food worker on proper manual
ware washing
,age 3 of 98
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
D. To use a cloth towel to dry dishes after sanitizing them
.....Answer.......'C. To measure the concentration if the sanitizing
solution'
A food worker brings in personal medicine for use during the
shift.
How must the medicine be labeled?
A. With any nutrition claims
B. With the manufacturers label
, age 4 of 98
C. With generally recognized as safe
D. With the contact info of the worker .....Answer.......'B. With the
manufacturers label'
Which food item can a food worker re-serve to another
customer?
A. Hummus dip
B. Salad dressing in a bowl
C. Orange juice in a pitcher
D. Wine from a narrow-neck bottle .....Answer.......D. Wine from
a narrow-neck bottle
