State Food Safety Practice Exam 160 Questions with

State Food Safety Practice Exam 160 Questions with Complete Solutions 2024/2025 Which action is necessary as part of stationary equipment maintenance?

• Submerging the equipment in sanitizer
• Polishing the outside of the equipment
• Drying the removable parts with a soft dish towel
• Taking off small, removable parts to clean and sanitize - Correct Answer D. Taking off small,

removable parts to clean and sanitize 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?

• Rinse her gloves to remove the butter
• Put on a clean pair of gloves over the buttery pair
• Wash her hands and put on a clean pair of gloves
• Wipe her gloves clean using a disposable paper towel - Correct 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 What must the manager include in this training?

• To sanitize utensils before washing them
• To keep the wash solution at a cold temperature
• To measure the concentration if the sanitizing solution
• To use a cloth towel to dry dishes after sanitizing them - Correct 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? 1 / 4

• With any nutrition claims
• With the manufacturers label
• With generally recognized as safe
• With the contact info of the worker - Correct Answer 'B. With the manufacturers label'

Which food item can a food worker re-serve to another customer?

• Hummus dip
• Salad dressing in a bowl
• Orange juice in a pitcher
• Wine from a narrow-neck bottle - Correct Answer D. Wine from a narrow-neck bottle

What should a regulatory authority do as they review the menu/food list during an inspection?

• Make menu design suggestions for the menus layout
• Directly observe the preparation of each food item
• Focus on all food items, including those that are low-risk
• Ask about new food items and other changes since the last menu review - Correct Answer 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?

• Use deli tissue as a barrier
• Rinse hands before touching the food
• Touch it with just the thumb and forefinger
• Wipe hands on a towel before touching the food. - Correct Answer A. Use deli tissue as a barrier

Which food is classified as a time/temperature control for safety (TCS/phf) food?

• Bacon bits 2 / 4

• Bread rolls
• Raw broccoli
• Chunky salsa - Correct Answer D. Chunky salsa

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?

• Exclude the worker from the establishment
• Assign the worker to only clean floors and bathrooms
• Require the worker to wear disposable gloves at all times
• Contact the regulatory authority for approval and allow food worker to return - Correct Answer D.

Contact the regulatory authority for approval and allow food worker to return 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?

• Every 4 hours
• Every 8 hours
• Every 24 hours
• Every 48 hours - Correct Answer C. Every 24 hours

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'

• In the walk-in refrigerator under raw meats
• In the cupboads of an employee dressing room 3 / 4

Where must a designated food worker handwashing sink be located? - Correct Answer A. In the mechanical room

• In the food storage area
• Near the exit of the facility

'D. Near the food preparation area' 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? - Correct Answer 'A. Throw away the gum'

• Chew with his mouth open
• Wash his hands more frequently
• Work with food that will be cooked.

What requires a food establishment to obtain a variance from the regulatory authority? - Correct Answer 'A. Sprouting black beans'

• Preparing a consumer advisory
• Using a non-continuous cooking process
• Thawing chicken breasts in the microwave

How should a manager prevent intentional food contamination by visitors who enter the food preparation area? - Correct Answer 'A. Verify the identity of unknown visitors'

• Require visitors to wear single-use gloves
• Allow visitors to explore without supervision
• Keep chemicals in t he open to monitor their use

A few unrelated people report to the hotel that they experienced nausea and vomiting after eating at the salad bar.What should the manager of the hotel restaurant do first? - Correct Answer A. Send salad bar ingredients to a lab for testing 'B. Close the restaurant and notify the regulatory authority'

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